We could eat these all day every day! These are the perfect snack or quick lunch. Bring 2 or 3 of these along with you during a hike or day at the beach and you’ll be happy you did!
- 3 cups uncooked Japanese medium-grain sushi rice*
- 4 cups water
- 5 sheets of roasted-seaweed (Nori)
- 1 (12-ounce) can Spam
- 1/4 cup Rice Wine (Mirin)
- 1/4 cup Azeka’s Soy Sauce
- 2 tablespoons of Azeka’s Maui Original Sauce for topping
Rinse the rice 5 times, then drain in a colander and let dry for 15 minutes.
Cook the rice in a rice cooker according to the manufacturer’s instructions. Alternatively, in a medium saucepan, combine the rice with 3 cups of cold water and bring to a boil over high heat. Cover and cook over moderate heat for 10 minutes. Reduce the heat to low and cook for 10 minutes longer. Remove from the heat and let stand, covered, for 15 minutes.
Transfer the rice to a very large bowl. Sprinkle 1/4 cup of the seasoned vinegar all over the rice: Drizzle onto a spatula while waving the spatula back and forth. Using a slicing motion with the spatula, gently separate the rice grains while mixing in the seasoning. Fan the rice while mixing it to help it dry. Wipe down any stray grains from the side of the bowl. Cover the rice with a damp towel to keep warm.
Cut Spam into thin slices. Fry until slightly crispy on the outside. Remove and drain on plate lined with paper towels. In another pan, combine Azeka’s Soy Sauce and Azeka’s Maui Original Sauce in a small sauce pan on low heat. Add Spam slices, coating them in the mixture. When mixture has thickened, remove Spam from pan.
Lay a sheet of nori lengthwise on a clean surface. Spoon the rice onto the nori and form into a rectangular shape. Top with slice of Spam. Wrap the nori around the rest of the rice and Spam to encapsulate them.
Slightly dampen the end of the nori to seal it. Repeat with the other nine Spam slices, making sure to rinse off musubi maker after each use to prevent it from getting too sticky.