Many years ago while we were on a road trip through Eureka California we stopped at a little Hawaiian BBQ place. The owner recommended we try the Masubi. We were skeptical, but he said that if we didn’t love it he wouldn’t charge us. So, we tried it and obviously, we LOVED it because I came home and had to recreate it. Enjoy!
Masubi
- 1 can SPAM, sliced into 8 slices
- 4 cups prepared sushi rice
- 8 half sheets sushi nori
- Furikake rice seasoning
Soy Glaze
- 3 tablespoons soy sauce
- 2 tablespoons sugar
- 2 tablespoons mirin
Equipment: Masubi press (I ordered mine on Amazon, here is a link to the one I bought)
Warm a large skillet, preferably non-stick, over medium heat and add the slices of SPAM. Cook until browned and a little crisp on both sides.
Add the soy glaze to the pan and turn to coat both sides of the slices. Reduce heat slightly and continue cooking until sauce is reduced to glaze, turning slices several times. Be careful not to burn.
Lay one sheet of nori, shiny side down, on a work surface, longer side towards you. Place musubi press across nori about ½ inch from the front edge.
Fill the bottom of the mold with rice, press the rice down, then, sprinkle with furikake seasoning.
Lay 1 slice of SPAM on top of rice. Add another layer of rice on top of the slice.
Place the cover of the musubi press on the rice and press down to compact the ingredients together.
Using the cover to hold the rice in place, lift the mold up and off.
Bend the small part of the nori sheet up, then bring the large back part of nori sheet up, over and around rice log. Wet the edge with a little water to make the edges stick together.
Using a flat serrated knife, cut musubi into slices crosswise. Sprinkle with additional furikake if desired. Serve plain or with dipping sauces of choice. We like siracha mayo.
If you want to fry the Masubi (our favorite way) make a quick batter of water, flour, and a little salt. Dip in and then dip in panko crumbs and fry for a few minutes, flipping until all sides are brown. Cut in slices crosswise.
Serve with Siracha Mayo, soy sauce & wasabi.
