Musubi is one of those things, if you aren’t a spam eater, that you look at and really judge a person hard for. I was one of those people. You won’t catch me eating spam and eggs anywhere but in a campsite, its not something I stock in my cupboard, and it probably never will be. However, after careful consideration, if you throw some musubi in front of me, I’m going to eat it. Especially if that spam on the inside is still crispy and a little hot. I made it the normal way a few times, and was pleased. But then I thought to myself, how can I offend everyone, and make something delicious at the same time. And so, my newest culinary abomination was born.
For the rice:
1 cup glutinous sweet rice soaked for 2 to 24 hours (Your choice. I tasted no difference and the cooking time was almost identical.)
2 oz chopped shiitake mushrooms
2 oz chopped up chinese sausage
1/2 yellow onion chopped
2 tablespoons small dried shrimp
1/2 cup chopped scallions
a generous splash of soy sauce
and even more generous splash of chinese shaoxing
Salt an pepper
Rinse your rice until it runs clear after soaking it. In a steamer pot, steam your rice for about 15 minutes. While your steaming, cook the sausage. Add the sausage to the the steamer and fluff it with the rice at the 15 minute mark. Continue steaming the rice until its cooked.
While the rice is steaming saute the mushrooms, onions, salt and pepper in the left over oil from the sausage, and a little bit of sesame oil. Add in the dried shrimp halfway through. Once your rice is finished cooking, add it to the mushrooms and onions. Finally splash in the shaoxing wine, soy sauce, scallions, and little extra sesame oil. Gently mix everything around in the wok until its well combine. Remove it from the heat and set it aside.
Set up your sushi station. A truthful moment here, I have literally nothing for making sushi. So, what I do is take a moist rag, spread it out over my counter so there are no wrinkles, and place saran wrap over that. Then place the nori over one side, and moisten one edge.
Cut the spam into 1/4 in thick slices, and fry it.
While its frying, spread the rice over the top of the nori, place the still hot slices over the rice, and roll your sushi. Give it a squeeze, let it sit in the towel and saran wrap for a minute or two. Remove only the towel, slice it up, and serve it.