A combination of honeymoon nostalgia, leftover brown rice, and a transplanted Hawaiian World Series champion were all the inspiration I needed to make my own Spam musubi. Hate if you must, but only if you've already tasted it. You will be pleasantly surprised at the richness of the meat and how well it marries with the brick of sushi rice below. I think the secret could be the sauce that the Spam gets hit with at the end of cooking. Soy, mirin, and sugar give it a sweetness that makes you forget you're eating canned meat. Be careful with the sugar, though. I overdid it last night and had a bitch of a time cleaning the molasses out of my egg pan. Also, most recipes call for a musubi maker, a plexiglass box with a plunger used to make these culinary cubes. Lacking this special tool, I went McGuyver on that ass and used the empty Spam can. Buen Provecho.
1 small tin of Spam, cut into 1/4 inch slices and then halved
3 cups cooked short grain rice cooled to room temperature (I used brown rice)
1 sheet of nori, cut into inch slices
1/4 cup soy sauce
1/4 cup mirin
1/4 cup sugar (this turned out to be too much. A tablespoon should do)
Combine the soy sauce, mirin, and sugar in a small saucepan. Heat to dissolve the sugar. Meanwhile, fry the Spam (no oil needed) until browned on both sides. At the end of cooking, pour in the soy sauce mixture and use tongs to coat the slices. Remove from heat. If you have a musubi maker, fill with rice, plunge away, top with Spam, and wrap in nori. Repeat until finished with rice and Spam. You can also form the cubes yourself, or use the empty Spam can.