Spam Musubi
Ingredients
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1 cup medium-grain white rice
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water
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1½ cups water
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1 can Spam
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¼ cup soy sauce
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¼ cup sugar
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1 teaspoon mirin
Tools
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tongs
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strainer
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medium bowl
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measuring cups
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measuring spoons
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large bowl
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spatula
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chopping board
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knife
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liquid measuring cup
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pot
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fork
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spoon
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2 June Pans
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cooling rack
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plastic wrap
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June Oven
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Preferences
Soak the rice
Cover the rinsed rice with cold water and soak 30 minutes at room temperature. After the rice has been soaking for 30 minutes, drain it well in a fine-mesh strainer, discarding the soaking liquid.
1 cup medium-grain white rice
measuring cups
large bowl
strainer
water
Add the rice and water to the June Pan
To the June Pan, add the rice and the water. Stir gently to combine, then spread the rice out in an even layer across the June Pan.
1½ cups water
June Pan
liquid measuring cup
spatula
Cook the rice
Transfer the June Pan to the middle shelf of the June Oven. Cook 32 minutes, until the rice is tender and the water is absorbed. Do not open the June Oven door while cooking. June will notify you when the rice is ready. If the rice has not absorbed all the water, follow on-screen instructions to continue cooking.
June Oven
Remove and fluff the rice
When the rice is done cooking, remove it from the June Oven and place it on a cooling rack. Fluff the rice with a fork and transfer it to a medium bowl. Allow to cool while you continue.
cooling rack
fork
medium bowl
Slice the Spam
Unmold the Spam and reserve the can to use as a mold. Cut the Spam into 6 narrow slices (each slice should be the same shape as the opening of the can). Arrange the Spam slices in a single layer on a clean June Pan. Confirm you are cooking 6 slices of Spam using the button below (select Strips, 6 per can).
knife
chopping board
June Pan
Cook the Spam
Place the Spam on the middle shelf of the June Oven. Cook the spam 13 minutes, until the it has crisped and turned golden brown. June will notify you when the Spam is ready.
Make the sauce and dip the Spam
While the Spam is cooking, make the sauce. In a small pot set over medium heat, combine the soy sauce, sugar, and mirin. Bring to a boil, stirring to dissolve the sugar. Reduce the heat to low and boil until the sauce has thickened slightly, about 1 minute. Remove from the heat. When June notifies you, remove the June Pan from the June Oven and set it on a cooling rack. Using tongs, pick up each piece of Spam and dip it in the sauce to coat completely, then return the Spam to the June Pan. Repeat, dipping each slice of Spam once more, completely coating it each time. Let the coated Spam cool on the June Pan.
¼ cup soy sauce
¼ cup sugar
1 teaspoon mirin
tongs
pot
measuring spoons
Prepare the musubi mold and shape the musubi
Take a piece of plastic wrap and push it down into the empty Spam can, leaving the sides of the plastic hanging over the sides of the can. Pack a ⅓-cup measuring cup full of rice and, using a spoon, gently pack the rice into the bottom of the prepared Spam can. Sprinkle the rice with 1/2 teaspoon of furikake, if using. Top the rice with 1 slice of Spam, pushing down very firmly with your fingers or the back of a spoon to adhere the Spam to the rice. Using the plastic wrap overhang, lift the rice and Spam out of the can.
plastic wrap
spoon
1 tablespoon furikake
Roll the musubi in nori
Remove the plastic wrap. With the Spam on top of the rice, place the molded stack onto the end of one piece of nori, leaving about ¼” nori overhanging. Roll the Spam and rice, bringing the nori with it, to firmly wrap the musubi in the nori. Repeat with the remaining rice and slices of Spam, to make 6 nori-wrapped musubi.
2 sheets roasted nori
Serve
Serve the musubi at room temperature. Wrap any leftovers tightly in plastic wrap to help the musubi keep its shape. Keep refrigerated.
