I made a voting poll up on my Instagram story a while back, asking as to which topic I should be posting up: Beauty review vs. Foodie related. It looks like a beauty review is going to be up soon! As for now, I recently made a few posts based on food. I’ll post up my beauty review once I’ve settled in with my course load haha.
For today’s topic, I wanted to touch base on a simple yet easy recipe to make. The Spam Musubi. It’s a perfect combo of two foods, spam, and sushi…in a sense, it is just spam and rice though LOL. The flavour combo is really nice, if you’re not a fan of either or foods…then this is definitely not the recipe for you. I’ve also recently made a few recipes for my weekly meal prep! I’m thinking of posting up a section about how it’s going and what meals are being made. Lots of ideas at the moment.
Hope you all enjoy this recipe! Comment below if you ever made Spam Musubi, or suggest some beauty products you’d like for me to review 🙂
Ingredients: (All rights go to their respected owner, here)
- 2 cups uncooked short-grain white rice
- 2 cups water
- 6 tablespoons rice vinegar
- 1/4 cup soy sauce
- 1/4 cup oyster sauce
- 1/2 cup white sugar
- 1 (12 ounce) container fully cooked luncheon meat (e.g. Spam)
- 5 sheets sushi nori (dry seaweed)
- 2 tablespoons vegetable oil
- Kewpie Mayo (optional)
Prep 25 minutes | Cook 30 minutes
- Soak uncooked rice for 4 hours; drain and rinse.
- In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes. Stir in rice vinegar, and set aside to cool.
- In a separate bowl, stir together soy sauce, oyster sauce, and sugar until sugar is completely dissolved. Slice luncheon meat lengthwise into 10 slices, or to desired thickness, and marinate in sauce for 5 minutes.
- In a large skillet, heat oil over medium high heat. Cook slices for 2 minutes per side, or until lightly browned. Cut nori sheets in half and lay on a flat work surface. Place a rice press in the center of the sheet, and press rice tightly inside. Top with a slice of luncheon meat, and remove press. Wrap nori around rice mold, sealing edges with a small amount of water. (Rice may also be formed by hand in the shape of the meat slices, 1 inch thick.) Musubi may be served warm or chilled.