Making Musubi at Home

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?