I was craving Spam musubi, but without a musubi maker/rice press, I improvised with this deconstructed version. I was told this dish is required at all our future potlucks.
Ingredients
- white sugar: 0.5 cup
- lite soy sauce: 0.25 cup
- oyster sauce: 0.25 cup
- low-sodium canned luncheon meat (such as Spam): 2 cans (12 ounce cans, cut into 1/2 inch cubes)
- ½ cups water: 2 piece
- medium-grain white rice (such as Calrose): 2 cups
- rice vinegar: 6 Tbsp
- roasted and seasoned seaweed, torn into 1 1/2-inch pieces: 1 pack (1.2 ounce pack)
Metric Conversion
Stages of cooking
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Mix sugar, soy sauce, and oyster sauce together in a resealable gallon-sized bag. Add Spam and seal the bag; turn the bag, gently squeezing to coat Spam. Marinate for at least 1 hour.
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Bring water to a boil; add rice. Return to a boil, then reduce the heat to low and simmer until liquid is absorbed and rice is tender, about 15 minutes. Stir vinegar into rice until combined.
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When the rice is almost finished cooking, heat a skillet over medium-high heat. Add Spam and marinade. Cook, stirring frequently, until Spam is browned and marinade is absorbed, about 5 minutes.
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Stir rice and seaweed together in a bowl; add luncheon meat and mix well.
