spam musubi

 a fun meal the kids love and also love to make!

spam musubi
makes 8-10 large musubis

12 oz spam
1/4 cup oyster sauce
1/4 cup soy sauce
1/2 cup sugar
Nori sheets - roasted seaweed used for sushi, cut into halves 
3 cups uncooked sushi rice
3 cups water
1/4 cups Japanese rice vinegar
2 tbsp sugar
1 tsp salt
furikake seasoning (optional)

1. Place the rice into a mixing bowl and cover with cool water. Swirl the rice and water with your hand, pour off and repeat 2-3 times until the water is clear. Rinse a few more times. After the rice is rinsed, let the rice drain in a colander or strainer for 1 hour. 

2. Cook the rice with 3 cups water. While the rice is cooking, prepare the vinegar mixture. In a small saucepan over medium heat, combine the rice vinegar, sugar and slat. Heat mixture just until the sugar dissolves (do not let it boil). Remove from heat and let cool to room temperature. 

4. When the rice is done cooking, gently spread out the rice over a cookie sheet. Evenly distribute the cooled vinegar mixture (and furikake, if using) over the rice. Gently turn rice over from time to time with rice paddle or wooden spatula so that rice cools evenly. 

5. Slice the Spam into 8-10 slices and place in a container or ziplock bag. Mix oyster sauce, soy sauce and sugar until sugar is dissolved and add to the Spam. Marinate for about 15 mins. 

6. Combine 6 eggs and some milk. Heat a non-stick pan over medium-low heat. Pour the egg mixture in and cook on low for 10-12 mins, creating a very thin omelet. Use your musubi mold like a cookie cutter and cut out musubi-shaped pieces of egg. 

7. Drain off marinade and fry Spam on each side over medium heat until slightly crispy or until desired doneness. 

8. Place a strip of nori on a cutting board or clean surface. Place your musubi mold across the middle of the nori. Add sushi rice to the mold, pressing down firmly and evenly, so there is about 1/2 - 3/4 inches of rice. Then place a slice of spam, and a slice of egg, topped with another layer of rice. 

9. Remove the mold from the rice. Now you will have a nice little block of rice right on the nori. Wrap up one side of the nori and stick it to the top of the rice block. Then wrap up the other side. Use a little water or some rice to seal if needed. Serve warm and enjoy.