Content

• Part 2 of 3: Cooking Seaweed and Cured Meat
• Part 3 of 3: Collecting Spam Musubi
• Tips
• Warnings
• What do you need

1 Rinse the rice beforehand. Rinsing or washing the rice is generally a traditional procedure in preparing Japanese rice, however, you wash away the nutrients that the cereal absorbs in the process.

2 Cook rice in a rice cooker. A typical 3 liter rice cooker can hold approximately 10 to 12 servings of spam musubis, depending on how much rice you need for one serving.

• You will need to spread out 1.2 centimeters on each side of the spam musubi, so try to roughly calculate the required amount.

Part 2 of 3: Cooking Seaweed and Cured Meat

1. 1 Cut a plate of seaweed in half. Lay it shiny side down (rough side facing you). Place on this side.
2. 2 Chop up the canned meat. Shake the can upside down so that the meat can fall out. Place the meat horizontally and cut into pieces.
   • You can use a sharp knife to cut around the edges to make it easier to pull the meat out of the can.
3. 3 Cook the meat. Try different methods such as frying, baking, or boiling. Since canned meat is pre-cooked, you don't have to cook it for a long time, unlike other meats.
   • Microwave: Put the meat in there and cook for about a minute - one and a half.
   • Frying / Baking: Cook until brown or crispy.
   • Boil: Boil the meat in a mixture of 1/2 part soy sauce, 1 part water and a little sugar or sweetener for about 5 minutes.
4. 4 Create a marinade sauce. Combine equal parts soy sauce and brown sugar in a small bowl and let the meat soak for a while.

Part 3 of 3: Collecting Spam Musubi

1. 1 Place the seaweed piece upright on a cutting board. Chill or lightly dampen the bottom of the musubi dish and place in the middle of the seaweed. Don't make it too wet, or the seaweed will become soggy and sticky on one side.
2. 2 Place the rice in the mold. Add approximately 1/4 "(0.64 cm) - 1/2" (1.27 cm) rice, depending on the height of your mold. Know what you can press and see how much rice is in it.
   • Drizzle furikaka rice if desired.
3. 3 Place some of the spam on top of the rice.
   • If you plan on placing the meat on top of the musubi, fill the mold with plenty of rice and press down evenly. Drizzle with furikaka, place some of the meat on top and wrap in seaweed.
4. 4 Take another spoonful of rice and place on top of the meat. Moisten a spoon or the top of a musubi dish to smooth everything.
5. 5 Remove the musubi from the mold. Pressing on top of the rice, carefully pull out the mold. Try to pull out the mold and keep the rice steady.
6. 6 Wrap both sides of the seaweed. This action is very similar to wrapping a baby in a blanket. Lightly dampen the edges of the seaweed with water to hold them together.
7. 7 Serve the spam musubis hot or warm. Please note that the rice must be hot. If you are using chilled rice or rice from the refrigerator, then reheat it for a few minutes in the microwave.

Tips

• To preserve these snacks, wrap each one individually in plastic wrap and refrigerate. When you feel like eating them, just reheat them in the microwave.
• Moisten the mold with water each time. This will make your job easier and the rice won't stick to it every time.
• The seaweed can also be cut into thick strips instead of halves. Place the strip vertically with the shape in the middle of the strip.
• If you can't find a mold for preparing musubi, find something similar that will hold the rice together. For example, you can cut the bottom and top off a tin can and use that in place of the mold. Be careful not to cut yourself on the edges.
• No need to season the rice. This is not sushi, so don't add rice vinegar to your rice cooker.
• You can add some cream cheese to the cured meats to enhance the flavor.

Warnings

• Depending on the type of rice, you may not want to stir it in the refrigerator as it can get hard. You can handle medium sized rice grains, though. Or, learn how to reheat rice from the refrigerator.

What do you need

• A shape or container (to keep the rice together) for the spam musubi.
• Rice cooker.
• Cutting board.
• Knife.