Charim
한 日
Spam Musubi
Rice

Spam Musubi

Quick answer

Total time
16 min
Level
Easy
Servings
2 servings
Ingredients
4

About this dish

One browned slice of luncheon meat, one pressed block of rice and a single strip of nori: every cut shows just those two layers.

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The meat and the bottled sauce carry all the salt, and the rice is left plain. These are made to be eaten right away, not packed to sit for hours at room temperature.

Ingredients

servings

Instructions

4 steps
  1. 1

    Cut the meat into 4 even slices.

    Halve each nori sheet lengthwise to make 4 strips and portion rice into 85 g amounts.

  2. 2

    Heat a nonstick pan over medium heat and brown meat about 2 minutes per side.

    Lower the heat, add sauce and turn for 30-60 seconds to coat thinly.

  3. 3

    Let strong steam escape from the rice for just 2-3 minutes.

    Use a clean musubi mold or lightly dampened hands to form 4 rice blocks matching the meat slices.

  4. 4

    Stack rice and meat on the dull side of each nori strip, wrap and seal the overlap with a rice grain or a drop of water.

    Set seam-side down and serve immediately.

References checked

These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.

Tips

Cool leftover rice or musubi promptly, ideally within 1 hour, refrigerate and eat within 24 hours. If reheating, heat until steaming throughout and reheat only once.
Rice-cooking time is not included; have freshly cooked rice ready and portion it while the meat browns.
Edited by Charim Team