1. Spam Musubi
Ingredients
2 cups uncooked white rice (makes ~5–6 cups cooked)
1 can Spam
2–3 tbsp soy sauce
2–3 tbsp sugar
1 tbsp oyster sauce (optional, for depth)
2 tbsp furikake (any flavor you like)
2 sheets nori (seaweed), cut into 4 strips each
Instructions
1. Cook the Rice
Rinse rice until water runs clear, then cook. Keep warm.
2. Prepare the Spam
Slice Spam into 8 even pieces. In a skillet over medium heat, pan-fry slices until golden and slightly crisp. Add soy sauce, sugar, and oyster sauce (if using). Cook until the glaze coats Spam slices.
3. Assemble the Musubi
Option A – Without Mold (hand-shaped):
1. Wet your hands, take a scoop of rice, and shape it into a rectangle (about Spam’s size).
2. Sprinkle a little furikake over the rice block.
3. Place a slice of glazed Spam on top.
4. Wrap with a strip of nori, sealing ends with a dab of water.
Option B – With Musubi Mold
1. Place musubi mold on top of a nori strip.
2. Add a thin layer of rice, sprinkle furikake, then press down.
3. Add Spam, then another thin rice layer if you want it double.
4. Press firmly, remove from mold, and wrap with nori.
4. Serve
Best served warm or room temp. Great for lunchboxes, picnics, or a quick snack.
2. Onigiri (Japanese Rice Balls)
Ingredients
3 cups cooked Japanese short-grain rice (warm, not hot)
1 can (5 oz) tuna in oil or water, drained
2–3 tbsp Japanese mayo (Kewpie preferred)
1 tsp soy sauce (optional)
2 tbsp furikake (rice seasoning mix)
Salt (for hands, if shaping by hand)
Nori sheets (cut into strips or rectangles for wrapping)
Instructions
1. Prepare Filling
Mix drained tuna with mayo and soy sauce until creamy. Set aside.
2. Prepare Rice
While rice is still warm, gently fold in 1 tbsp of furikake for extra flavor.
3. Shaping Options
Hand-Shaping Method:
Wet your hands with water to prevent sticking.
Take about ½ cup of rice, flatten slightly.
Place 1–2 tsp of tuna filling in the center.
Cover with more rice and gently press into a triangle or round ball.
Molder Method:
Place a layer of rice into the onigiri mold.
Add tuna filling in the center.
Top with another layer of rice.
Press down with the mold lid to form the shape, then release.
4. Finishing
Wrap each onigiri with a strip or small sheet of nori.
Sprinkle more furikake on top if you like.
Serve warm or at room temperature.
3. Korean Rice Balls
Ingredients
Base:
4 cups cooked short-grain rice (warm, not hot)
1 tbsp sesame oil
1 tsp salt (adjust to taste)
2 tsp toasted sesame seeds
Filling 1: Spam–Kimchi
½ cup Spam, finely diced
½ cup kimchi, finely chopped
1 tsp gochujang (Korean chili paste) or kimchi juice
1 tsp sesame oil
Filling 2: Furikake–Tuna
1 can (5 oz) tuna, drained
2 tbsp mayo (Kewpie if possible)
1 tsp soy sauce
1–2 tbsp furikake (plus extra for coating)
Crumbled roasted seaweed (nori)
Instructions
1. Prep the Rice Base
Mix warm rice with sesame oil, salt, and sesame seeds.
2. Make the Fillings
Spam–Kimchi: Pan-fry diced Spam until golden. Add chopped kimchi and gochujang/kimchi juice, stir-fry 2–3 minutes until fragrant. Cool slightly.
Furikake–Tuna: Mix drained tuna with mayo, soy sauce, and furikake.
3. Shape the Rice Balls
Wet or oil your hands lightly. Take a small handful of rice (1/4 cup). Flatten slightly. Place 1 tsp of filling in the center. Cover with more rice and gently roll into a ball.
4. Coat & Finish
Spam–Kimchi: Roll plain, or coat lightly in sesame seeds.
Furikake–Tuna: Roll in extra furikake or crumbled nori for flavor and crunch.
Makes 10–12 balls, 5–6 of each flavor
Store leftovers wrapped in plastic wrap (best eaten the same day).
4. Sushi Bake Cups
Ingredients:
For the rice layer:
2 cups cooked sushi rice (short-grain rice)
2 tbsp rice vinegar
1 tbsp sugar
½ tsp salt
For the filling:
1 cup imitation crab (kani), flaked
2 tbsp mayonnaise (preferably Japanese mayo)
1 tsp sriracha (optional for spice)
1 tsp cream cheese (optional for extra creaminess)
½ tsp sesame oil
Toppings:
Chopped green onion
Furikake seasoning
Sliced avocado or cucumber
Nori strips (seaweed)
Spicy mayo
Instructions:
Prepare the rice: Mix warm cooked rice with rice vinegar, sugar, and salt. Let cool slightly.
Make the filling: Combine crab, mayo, sriracha, cream cheese, and sesame oil in a bowl.
Assemble the cups: Preheat oven to 400°F (200°C). Line a muffin tin with foil or silicone liners. Press 1–2 tbsp rice into the bottom of each cup. Add a spoonful of crab mixture on top. Sprinkle with mozzarella (optional).
Bake: Bake for 10–12 minutes, until the tops are lightly golden and bubbly.
Garnish: Sprinkle with furikake, add avocado or cucumber slices, drizzle spicy mayo, and top with green onions or nori strips.
Serve warm — each cup is a mini burst of sushi bake goodness!
Spicy Mayo:
3 tbsp Japanese mayo (or regular mayo)
1–2 tsp sriracha (adjust spice)
½ tsp sesame oil (optional for flavor)
Mix well and drizzle over baked cups with a squeeze bottle or spoon.
Variations:
Spicy Tuna Cups: Use canned tuna + sriracha mayo.
Salmon Cups: Use flaked cooked salmon or salmon sashimi.
Veggie Cups: Avocado, cucumber, and tofu mix for a fresh version.
#fblifestyle #RiceLovers #AsianEats #FoodieFavorites
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