{"id":20573,"date":"2024-07-30T15:43:25","date_gmt":"2024-07-30T15:43:25","guid":{"rendered":"https:\/\/ispicefoods.com\/?post_type=recipe&p=20573"},"modified":"2024-08-14T18:46:17","modified_gmt":"2024-08-14T18:46:17","slug":"spam-musubi","status":"publish","type":"recipe","link":"https:\/\/ispicefoods.com\/es\/recipe\/spam-musubi\/","title":{"rendered":"Spam Musubi"},"content":{"rendered":"\t\t
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Ingredients:<\/strong><\/h4>\n
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  • 1 can Spam, sliced into 8 equal pieces<\/li>\n \t
  • 3 cups cooked sushi rice<\/li>\n \t
  • 1\/4 cup soy sauce<\/li>\n \t
  • 1\/4 cup sugar<\/li>\n \t
  • 2 tablespoons mirin (optional)<\/li>\n \t
  • Nori (seaweed) sheets, cut into strips<\/li>\n \t
  • Furikake (optional, for seasoning the rice)<\/li>\n \t
  • Plastic wrap or musubi mold (optional)<\/li>\n<\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    Ingredients:<\/strong><\/h4>\n
      \n \t
    • 1 can Spam, sliced into 8 equal pieces<\/li>\n \t
    • 3 cups cooked sushi rice<\/li>\n \t
    • 1\/4 cup soy sauce<\/li>\n \t
    • 1\/4 cup sugar<\/li>\n \t
    • 2 tablespoons mirin (optional)<\/li>\n \t
    • Nori (seaweed) sheets, cut into strips<\/li>\n \t
    • Furikake (optional, for seasoning the rice)<\/li>\n \t
    • Plastic wrap or musubi mold (optional)<\/li>\n<\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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      Instructions:<\/span><\/strong><\/h4>\n
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      1. Prepare the Spam:<\/strong>\n
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        • In a small bowl, mix the soy sauce, sugar, and mirin (if using) until the sugar dissolves.<\/li>\n \t
        • Heat a large skillet over medium heat and add the Spam slices.<\/li>\n \t
        • Fry the Spam until both sides are lightly browned and crispy.<\/li>\n \t
        • Pour the soy sauce mixture over the Spam slices in the skillet.<\/li>\n \t
        • Let the Spam cook in the sauce for a few minutes, turning to coat each side, until the sauce thickens and caramelizes. Remove from heat.<\/li>\n<\/ul>\n<\/li>\n \t
        • Prepare the Rice:<\/strong>\n
            \n \t
          • While the Spam is cooking, prepare the sushi rice according to the package instructions.<\/li>\n \t
          • If using furikake, mix it into the cooked rice for added flavor.<\/li>\n<\/ul>\n<\/li>\n \t
          • Assemble the Musubi:<\/strong>\n
              \n \t
            • Lay a piece of plastic wrap on a flat surface, or use a musubi mold if you have one.<\/li>\n \t
            • Place a strip of nori, shiny side down, on the plastic wrap or in the mold.<\/li>\n \t
            • Scoop about 1\/4 to 1\/3 cup of sushi rice onto the nori strip and press it down firmly.<\/li>\n \t
            • Place a slice of Spam on top of the rice.<\/li>\n \t
            • Add another scoop of rice on top of the Spam and press it down firmly, forming a compact block.<\/li>\n \t
            • Wrap the nori around the rice and Spam, using a bit of water to seal the ends of the nori.<\/li>\n<\/ul>\n<\/li>\n \t
            • Serve:<\/strong>\n
                \n \t
              • Slice the Spam musubi in half if desired, and serve immediately.<\/li>\n<\/ul>\n<\/li>\n<\/ol>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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                Instructions:<\/span><\/strong><\/h4>\n
                  \n \t
                1. Prepare the Spam:<\/strong>\n
                    \n \t
                  • In a small bowl, mix the soy sauce, sugar, and mirin (if using) until the sugar dissolves.<\/li>\n \t
                  • Heat a large skillet over medium heat and add the Spam slices.<\/li>\n \t
                  • Fry the Spam until both sides are lightly browned and crispy.<\/li>\n \t
                  • Pour the soy sauce mixture over the Spam slices in the skillet.<\/li>\n \t
                  • Let the Spam cook in the sauce for a few minutes, turning to coat each side, until the sauce thickens and caramelizes. Remove from heat.<\/li>\n<\/ul>\n<\/li>\n \t
                  • Prepare the Rice:<\/strong>\n
                      \n \t
                    • While the Spam is cooking, prepare the sushi rice according to the package instructions.<\/li>\n \t
                    • If using furikake, mix it into the cooked rice for added flavor.<\/li>\n<\/ul>\n<\/li>\n \t
                    • Assemble the Musubi:<\/strong>\n
                        \n \t
                      • Lay a piece of plastic wrap on a flat surface, or use a musubi mold if you have one.<\/li>\n \t
                      • Place a strip of nori, shiny side down, on the plastic wrap or in the mold.<\/li>\n \t
                      • Scoop about 1\/4 to 1\/3 cup of sushi rice onto the nori strip and press it down firmly.<\/li>\n \t
                      • Place a slice of Spam on top of the rice.<\/li>\n \t
                      • Add another scoop of rice on top of the Spam and press it down firmly, forming a compact block.<\/li>\n \t
                      • Wrap the nori around the rice and Spam, using a bit of water to seal the ends of the nori.<\/li>\n<\/ul>\n<\/li>\n \t
                      • Serve:<\/strong>\n
                          \n \t
                        • Slice the Spam musubi in half if desired, and serve immediately.<\/li>\n<\/ul>\n<\/li>\n<\/ol>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

                          Ingredients: 1 can Spam, sliced into 8 equal pieces 3 cups cooked sushi rice 1\/4 cup soy sauce 1\/4 cup sugar 2 tablespoons mirin (optional) Nori (seaweed) sheets, cut into strips Furikake (optional, for seasoning the rice) Plastic wrap or musubi mold (optional) Ingredients: 1 can Spam, sliced into 8 equal pieces 3 cups cooked […]<\/p>\n","protected":false},"author":1,"featured_media":20574,"parent":0,"menu_order":0,"comment_status":"open","ping_status":"open","template":"","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"footnotes":""},"recipe-category":[61,69],"recipe-tag":[111],"class_list":["post-20573","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","recipe-category-all-recipe","recipe-category-pork","recipe-tag-pork"],"acf":[],"_links":{"self":[{"href":"https:\/\/ispicefoods.com\/es\/wp-json\/wp\/v2\/recipe\/20573","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ispicefoods.com\/es\/wp-json\/wp\/v2\/recipe"}],"about":[{"href":"https:\/\/ispicefoods.com\/es\/wp-json\/wp\/v2\/types\/recipe"}],"author":[{"embeddable":true,"href":"https:\/\/ispicefoods.com\/es\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ispicefoods.com\/es\/wp-json\/wp\/v2\/comments?post=20573"}],"version-history":[{"count":10,"href":"https:\/\/ispicefoods.com\/es\/wp-json\/wp\/v2\/recipe\/20573\/revisions"}],"predecessor-version":[{"id":27024,"href":"https:\/\/ispicefoods.com\/es\/wp-json\/wp\/v2\/recipe\/20573\/revisions\/27024"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ispicefoods.com\/es\/wp-json\/wp\/v2\/media\/20574"}],"wp:attachment":[{"href":"https:\/\/ispicefoods.com\/es\/wp-json\/wp\/v2\/media?parent=20573"}],"wp:term":[{"taxonomy":"recipe-category","embeddable":true,"href":"https:\/\/ispicefoods.com\/es\/wp-json\/wp\/v2\/recipe-category?post=20573"},{"taxonomy":"recipe-tag","embeddable":true,"href":"https:\/\/ispicefoods.com\/es\/wp-json\/wp\/v2\/recipe-tag?post=20573"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}