Delicious Spam Musubi: A Perfect Bento Box Treat!
Easy and Flavorful Spam Musubi Recipe: Great for Simple Bento Box Meals!
Enjoy the irresistible taste of Spam Musubi, a delightful and easy-to-eat treat! This recipe shows you how to make this ‘square sushi roll’ which is perfect for a quick snack or a fuss-free bento box. Simple, satisfying, and fun to make!
Ingredients- 1 can of Spam (cut into 4 equal slices, about 1cm thick)
- 4 eggs
- 2 cups of cooked rice (warm)
- 2 sheets of dried seaweed (nori)
- 1 Tbsp sesame oil
- A pinch of sesame seeds (for added flavor)
- 1 pinch of salt (for egg mixture)
Cooking Instructions
Step 1
First, prepare the egg mixture. Crack 4 eggs into a bowl, add a pinch of salt for seasoning, and whisk well with a fork or whisk until smooth. Removing the chalazae (the white stringy bits) will result in a more tender omelet.
Step 2
Heat a non-stick frying pan over medium-low heat. Pour in the beaten eggs and cook gently. When the egg is about 80% set, fold it in half or in thirds, like making a Korean rolled omelet (tamagoyaki), to create a thicker layer. Cook until lightly golden brown on both sides, being careful not to burn it, then set aside to cool.
Step 3
Drain the Spam and cut it into 4 equal slices, each about 1cm thick. Pan-fry the Spam slices in a dry skillet (no oil needed) until golden brown and slightly crispy on both sides. This process helps to render out excess fat and enhance the flavor.
Step 4
Cut each of the 2 sheets of dried seaweed in half crosswise. This will create pieces that are the perfect size for wrapping the Spam musubi.
Step 5
In a bowl, combine 2 cups of warm cooked rice with 1 tablespoon of sesame oil and a pinch of sesame seeds. Gently mix with a rice paddle or spatula until well combined. Be careful not to mash the rice grains.
Step 6
Place one half-sheet of seaweed on a clean surface (like a cutting board). Spread a thin, even layer of the seasoned rice over the seaweed, about 0.5cm thick. Arrange one slice of the cooked Spam and a piece of the rolled omelet on top of the rice.
Step 7
Lightly dampen the edge of the seaweed with water. This acts as ‘glue’ to seal the musubi securely, preventing it from unraveling. Carefully roll the seaweed tightly around the rice, Spam, and egg, ensuring it holds its shape. Slice the rolled Spam musubi into bite-sized pieces for serving. Lightly wetting your knife before slicing will help prevent the rice from sticking.
Step 8
If you have leftover seaweed and rice, try making simple pickled radish (danmuji) rolls! Finely chop some danmuji and add it to the rice mixture before rolling. For extra flavor, you can add a little of the danmuji brine or your favorite dipping sauce. Chopped bell peppers can also be added for color and texture.
