2 cups (rice measuring cup) short or medium grain white rice
Water to fill to water level 2 for ”WHITE RICE"
To Prepare Separately:
1 can SPAM® lite or original
For Egg Style Musubi:
1/4 tsp. sugar
1/8 tsp. salt
1 tsp. vegetable oil
4 sheets nori seaweed, 4”x 8” sheets
For Teriyaki Style Musubi:
1/2 Tbsp. shoyu (soy sauce)
1/4 tsp. sugar
1/2 Tbsp. mirin (Japanese sweet rice wine)
4 strips nori seaweed, 2” x 8” strips
Prepare white rice using the ingredients listed under “To Cook in the Rice Cooker”. For steps to cook white rice, see here.
When rice completes cooking, transfer rice to another bowl, gently fluff with the rice spatula. Set aside.
Break the egg in a small bowl and mix with 1/4 teaspoon sugar and 1/8 teaspoon salt.
Take a small frying pan and heat over medium high for 1 minute. Spread vegetable oil and pour the egg mixture from step 3 and cook for 30 seconds or until half baked. Flip the egg and cook for 10 seconds.
Transfer cooked egg to a cutting board and cut into quarter then trim to similar size as a SPAM® piece, 3.5” x 2”. Set aside.
Remove SPAM® from can and horizontally slice into 8 pieces. Place SPAM® in a large frying pan and grill both side over medium high until crispy brown, 2-3 minutes each side. Turn heat off and transfer 4 pieces onto a plate and set aside.
Make the "Teriyaki Style Musubi." Add shoyu, sugar, mirin from "Teriyaki Style Musubi" ingredients to the remaining 4 pieces of SPAM® on the pan and sauté over low heat. Flip SPAM® and coat sauce all over the pieces, cook for 1-2 minutes. Turn heat off and transfer to a separate dish and set aside.
Assemble the “Egg Style Musubi." On a cutting board, place a 4”x 8” nori sheet and spread rice about 1/2" thick, about the size of one piece of SPAM® (3.5” x 2”).
Place one piece of cooked egg from step 5 on the rice.
Place a piece of grilled plain SPAM® from step 6 on the egg.
Place another half inch thick layer of rice on the SPAM®.
Roll and wrap with nori and fix the shape with your hands. Repeat steps 8-12 to make 3 more musubi. Let it sit for 5 minutes them cut into halves and plate.
Assemble the “Teriyaki Style Musubi." On a cutting board, place a plastic wrap about 7 to 8 inches long. Place grilled teriyaki flavored SPAM® from step 7 on the plastic wrap, then a hand full rice on the SPAM®.
Gather the plastic wrap around the contents and make an oval rice ball by squeezing your hands together lightly. The rice ball should be firm so it does not fall apart, but the rice should remain fluffy and not smashed. Repeat steps 13 and 14 to make three more rice balls.
Remove the plastic wrap and wrap the center of the each musubi with a 2” x 8” nori strip.