Lucheon Meat Musubi
Ingredients
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1 Can Luncheon Meat
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4 Cups Cooked Short Grain Rice, cooled to room temp
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2 Tablespoons Soy Sauce
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2 Teaspoons Honey
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1 Teaspoon Rice Vinegar
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¼ Teaspoon Ground Black Pepper
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¼ Teaspoon Garlic Powder
Directions
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In a small bowl, add 2 Tablespoons of Soy Sauce, 2 Teaspoons of Honey, 1 Teaspoon of Rice Vinegar, ¼ Teaspoon of Garlic Powder, ¼ Teaspoon of Ground Black Pepper – stir well and set aside.
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Open the can of lucheon meat and cut it crosswise into 6 even slices.
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Use a large non-stick skillet, turn the heat to medium high and fry the lucheon meat pieces for a few minutes on each side until they are light golden brown. Add the soy sauce mixture into the pan and let it cook until the sauce reduces and thickens. Coat both sides of the spam in the sauce then transfer them to a plate to cool to room temp.
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Place the musubi maker in the middle of it horizontally. Place about 1/3 cup of rice into the mold and even it out, place 1 piece of lucheon meat on top, then place a few slices of avocado then top it with another 1/3 Cup of Rice. Place the top of the press into the mold and press down firmly.
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While holding down on the top of the press, lift the mold up. Wrap one side of the nori up and place a little bit of water on the edge of the other end of the nori to seal it tightly. Rinse the mold and press with water & repeat the steps.