Hello, everyone! I often see people on TikTok making spam musubi, so I told my eldest sister @kneelyrac that I wanted to make musubi too.
Lately, I’ve been experimenting with the sauce, aiming for a neutral flavor—not too sweet and not too sour. So far, I’ve had some successful experiments, but I’ve also made sauces that were either too sweet or not sweet enough.
Ingredients
Luncheon meat
Cooking oil
Rice (I used red rice)
Brown sugar
Soy sauce
Oyster sauce
Sesame oil
Japanese mayonnaise
Sesame seeds
Ketchup
Seaweed
Preparation:
Slice the luncheon meat evenly.
Cook the luncheon meat until it’s golden brown.
Since red rice is not sticky enough, mix in sesame oil to help it become sticky.
To prepare the sauce, mix 6 tablespoons of soy sauce, 1 sachet of oyster sauce, 6 tablespoons of ketchup, and 5 tablespoons of brown sugar.
After cooking the luncheon meat, set aside excess oil. Pour the sauce into the pan to coat the luncheon meat. Cook on low heat for 3 minutes.
I didn't have a musubi mold, so I used a cleaned luncheon meat can as a mold for the rice. Place 3 tablespoons of rice mixed with sesame oil in the mold.
After molding the rice, add 1 tablespoon of sauce on top of it and a small amount of Japanese mayonnaise. I mistakenly chose small pieces of seaweed instead of larger sheets, so I had to use two pieces to wrap the musubi.
Top the luncheon meat with additional sauce and sprinkle sesame seeds on top.
This is my DIY musubi, and I’m planning to make more for business purposes because, why not?
