Back to reality. Spam musubi is a classic Hawaiian dish, practically ubiquitous there. I made it bite sized, which was actually pretty easy--I think probably easier than the full sized ones for those of us not using specialized equipment. In lieu of a musubi press, I used a silicone ice cube tray. It was really yummy. Unlike sushi, Spam musubi can be eaten warm (and is really best that way), so you can make it a day or more ahead. (I gave mine a quick flash in the microwave on a paper napkin at lunchtime, having realized my Lunchopolis set isn't microwave safe. But you may be smarter than me about that.) Another benefit: it works well as finger food. No need for utensils.
Mini Spam musubi
Makes about 15
1 cup sushi rice (I use Calrose) (Note: You'll probably have some left over, but I never cook less than 1 cup of rice at a time--I think you'll actually end up using about 2/3 of this, though.)
2 sheets nori
A few slices of Spam, cut into sixths
Sweet stir-fry sauce (I used this because I had it--otherwise, use teriyaki sauce rather than soy sauce + sweet stir-fry sauce)
A pinch of ginger powder
Cook sushi rice in whatever manner suits you. Meanwhile, cut nori along the perforations usually put onto nori sheets, and then cut in half again, so that you are left with several long, narrow strips.
Mix the soy sauce, stir-fry sauce, and ginger powder in a shallow dish; add Spam and toss to coat.
Let Spam marinate while rice finishes cooking. As soon as the rice is done, fluff it with a rice paddle to let the steam escape. Set aside to cool.
Preheat a non-stick skillet and cook spam for a few minutes, turning midway through cooking time. You don't want plain, un-heated-ever Spam, as it has all this unrendered fat in it and...just trust me.
Next, you'll want to spread rice into an ice cube tray, but don't press down yet. Using the spam slices, press the rice into the ice cube tray.
And there you have it. Aloha!
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