Crispy Musubi with Spam and Egg
I wanted to add a crunchy texture to my Spam musubi and found rice paper in the pantry. Planning to play tennis with the girls, I thought they could be my guinea pigs to test it out. Although it didn't remain crispy after wrapping, I still enjoyed the flavor from the tallow it was pan-fried in. I'm thankful for having adventurous friends who are open to eating new things. This is a lighter alternative to the deep-fried musubi coated in panko.
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Ingredients
- Rice - I like brown and white rice Here's how I do it in a pressure cooker Pressure cook Brown and White rice for lower carbs / Helpful Hacks | Cooking with Aloha, Texas Style (cooking-with-aloha-texas-style.com)
- Nori - whole sushi sheets or the small sheet for hand rolls
- Spam
- Egg - scrambled
- Rice Paper
- Musubi mold Mom got me my musbubi mold from Shirokiya in the 1970's when they had special events from Japan. Haven't seen one like it since. The current style work, too.
Directions
- Cook rice
- Fry sliced Spam on medium heat about 7 minutes to get golden brown and slightly crispy.
- Add 1 T tallow (or butter) over med low heat, add scrambled egg and cook until just done, no browning.
- Place a layer of rice in musubi mold and press rice down.
- Add the cooked Spam and egg in the mold.
- Layer rice to cover and press down.
- Cut the rice paper into quarter pieces with kitchen scissors or use a whole sheet to make a roll.
- Place the rice paper sheet in water for about a minute then lay on a cutting board
- Place the nori on the rice paper
- Place pressed musubi on to the nori and roll tightly, especially the ends to ensure it doesn't open when frying.
- Add 1 T tallow (or butter) on medium low heat until melted.
- Place rice paper rolled musubi seam side down until crispy about a minute or so per side and ends.
- These don't travel well when wrapped and lose the crunch, must be eaten warm.