Fried, Breaded SPAM Musubi
SPAM musubi that’s breaded and fried!
I guess one can call it a SPAM sandwich except that the bread slices are substituted with rice. Yes, rice!
The preparation process is quite interesting. You would need a sushi mold — available in Japanese or Asian stores and supermarkets. But not to worry if you can’t get a hold of one. You will be delighted to know that in place of the sushi mold, you can use the empty can of your SPAM, with the top and bottom lids taken off with a can opener.
The sushi mold (or SPAM can) is used to “press” the rice and SPAM to form a rectangular “sandwich” before wrapping it with Japanese seaweed or Nori.
If you’re addicted to SPAM musubi, wait till you get to try the fried and breaded version!
1 pkg. dried seaweed (Nori)
4 cups, cooked (steamed) rice
1 cup Panko bread crumbs
Olive oil for frying
1 egg, beaten
2 tbsps Furikake (Japanese seasoning)
2 tbsps Teriyaki sauce
1 tsp salt
1/4 cup green onions, chopped
Side of pickled ginger
Cook rice according to package instructions. Fluff the rice with a fork while adding salt ams Furikake. Set aside to let cool.
Slice SPAM into 1/4-inch thick pieces.
Heat Olive oil in a pan over medium heat. Lightly fry the SPAM pieces just enough to brown on each side. Placed cooked SPAM on a plate lined with paper towel to drain excess oil. Brush each side of the SPAM slices with Teriyaki sauce.
Cut Nori sheets in half, lengthwise. Place one Nori sheet on a clean flat surface, shiny side facing down. Place sushi mold in the center of the Nori sheet (the mold should fit between the two edges, width-wise, of the Nori).
Place a heap of rice into the mold and press. Add a slice of SPAM, and top with another heap of rice. Press and release the sushi onto the Nori sheet. Fold both sides of the Nori to wrap the sushi.
Place the beaten egg on a bowl and the breadcrumbs on another. Dip each sushi in the egg, then in the breadcrumbs, making sure all sides of the sushi are covered.
Heat Olive oil on a pan over medium heat and fry the breaded sushi until the breading turns golden brown. Remove from heat and place on a plate lined with paper towel. Let cool or refrigerate if desired. When ready to serve, slice the sushi diagonally and garnish with green onions. Serve with a side of picked ginger. Use the leftover Teriyake sauce as dip.