This is a basic recipe for SPAM MUSUBI with homemade teriyaki sauce.
The 1:1:1 ratio of teriyaki sauce in this recipe is a versatile sauce that can be used with chicken and steak. The portions are easy to remember, so be sure to try it in other dishes.
- 1 tsp Soy sauce
- 1 tsp Sugar
- 1 tsp Sake (or water)
- 10.58 oz Cooked rice
- 2 slices SPAM (cut into 0.5 inch/1cm slices)
- 0.5 piece Nori seaweed (about 7.5×4 inches /10×8cm)
- 0.5 tsp Salt
- 1 Egg
Mix together soy sauce, sugar and sake (or water) to create teriyaki sauce.
Cook SPAM over medium heat in frying pan until browned on both sides, then add the sauce from step 1. Simmer for about 10 seconds until the sauce thickens, then turn off the heat.
Crack eggs into a hot, oiled pan and cook. Break up the yolk and lightly mix with the egg whites. When done, cut in half and set aside.
Layer the nori, SPAM with teriyaki sauce, egg, and rice in this order, then wrap the nori over the ingredients.
*Refer to Basic Spam Musubi and follow the same procedure.
When using a mold
To prevent the rice from sticking to the mold, wet the mold lightly. Place the mold on top of the nori seaweed. Add a thin layer of rice in the mold, then add SPAM or egg on top of the rice. Layer additional rice on SPAM/egg.
Remove contents of the mold onto the sheet of nori.
Wrap nori around the rice and SPAM. Cut into desired portions before serving.
- The teriyaki sauce gets burnt easily, so be careful not to overheat it.
- When cutting rice (SPAM MUSUBI) with a knife, lightly wet the knife beforehand to prevent the rice from sticking to the knife and to make it easier to cut.