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Published on Nov 6, 2012
A simple dish, really. I make it all the time.
You will need: Rice (Preferably Calrose Rice) Luncheon Meat (spam) Nori Sheets (Seaweed paper used for sushi) Soy Sauce (optional) Oyster sauce (optional) Maple Syrup (very optional; I used it for spam) Sugar Salt Rice mold, or use the Spam can?
*TIP* There are no exact measurements involved—you work according to taste and personal preference.
For cooking spam; The way I do it is to slice the spam up into 10 slices and mix some soy sauce and sugar in a bowl. (or use maple syrup, like I used.)
Place a sauté pan on a burner, turn up the heat, lay the slices of Spam down, and fry away. After 1 to 2 minutes, pour the soy sauce--sugar mix over the Spam—the mix will effortlessly soak into the crisping Spam pores, making it more salty (as if that were even possible) and a tad sweet as the sugar caramelizes.
NEXT Cut the nori strips in half lengthwise, and lay the Mold-press — Or you can use the spam can to mold the rice— on the middle of the nori. Scoop a generous mound of rice into the mold. Use the musubi-maker handle to press down on the rice. Press hard.
The last thing you want is floppy, unpressed rice—that just makes it difficult to eat.
Add one more layer of rice, and one final press.
Quickly wrap the nori around the rice, and stick with a small amount of water.