A beloved spam musubi recipe made extra addicting and crunchy with a savory-sweet sauce and a crispy rice paper wrap, perfect for a party snack. Top with kewpie and furikake.
1. Wash rice thoroughly. Cook rice.
2. Open can of spam. Cut longways on its side into 8 even slices (tip: cut in halves for even pieces). Optional: score on the ‘faces’ of the slices to prevent ‘bubbles’ when cooking.
3. Lightly oil pan. Cook on med/med high heat til both sides brown. Set aside.
4. In a sauce pan mix together sugar, soy sauce, oyster sauce, sesame oil, and sriracha. Cook on med high til it bubbles then constantly slow stir til it thickens. Sauce should still be slightly runny while coating your spoon. Mix in and coat your cooked spam. Set aside.
5. Cut 4 nori sheets into halves.
6. Assemble musubi by filling 2/3 of your musubi mold with cooked rice. Sprinkle furikake. Press mold down all the way then release the outside mold while pressing down. Rice shape should pop out. Coat spam in sauce. Top spam on rice. Wrap with nori sheet with ‘shiny’ side outside and ‘rough’ side inside.
7. Dip/soak your rice paper in water. Lay flat til it softens to fold. Burrito style wrap all your musubi.
8. In a pan, shallow fry wrapped musubi with about a half inch depth of neutral oil on 330F til golden brown (it fries quick!) (be careful if any oil splashes as the hot oil is interacting with the moisture).
9. Let cool on paper towel or wired rack, cut in half and top with kewpie & furikake.
