Spam & Egg Musubi

Stappen

1. Cook the rice according to the instructions on the package. In a small bowl, mix the rice vinegar, sugar and salt until the sugar and salt are completely dissolved. Stir this mixture into the cooked, still hot rice. Let the rice cool to room temperature.
2. Beat the eggs with a pinch of salt in a bowl. Heat a little oil in a pan over medium heat and fry the beaten eggs until the bottom is fried. Reduce the heat slightly and then fold the side inwards to form a kind of rectangular envelope. Then turn the egg over and fry for a few more seconds. Remove the egg from the pan and let it cool slightly. Then cut the egg into slices about 1 cm wide.
3. Cut the spam into slices about 1 cm thick. In a small bowl, combine the soy sauce, oyster sauce, and mirin. Heat a little oil in a pan over medium heat and fry the spam slices until golden brown on both sides, about 2 minutes per side. Add the sauce to the pan and cook for another minute, making sure the slices are evenly coated with the sauce.
4. Prepare the rice paper according to package directions. We use a super handy rice paper holder that has a compartment for both your dry rice paper and hot water. Place a piece of rice paper on a clean work surface and place a sheet of seaweed in the center, followed by some rice, spam, egg, and then some more rice and a sheet of seaweed.
5. Fold the sides of the rice paper inward, over the filling, and then roll it up tightly, like a burrito. Repeat this process until all the ingredients have been used.
6. Heat some oil in a pan to 170 degrees to fry the musubi wrapped in rice paper. Fry them on both sides until they are nice and crispy and golden brown. You can also fry the sides or put it all in the deep fryer. After frying, remove them from the pan and let them drain on some kitchen paper.
7. It is best to serve the spam musubi immediately after they are ready.