Breakfast Musubi (Rice Wrapped in Seaweed)

Breakfast Musubi (Rice Wrapped in Seaweed)

MAKES 4
Musubi, also known as onigiri, are Japanese rice balls wrapped in dried seaweed. They can be filled with any variety of things, but are commonly eaten in Hawaii filled with Spam. This version make a delicious, portable breakfast that's easy to eat when you're on the go.

Ingredients

  • 2 cups cooked short-grain Japanese sticky rice, such as Calrose (see cook's tip)
  • 4 sheets nori (dried seaweed)
  • 4 slices Spam (about 1/3-inch thick)
  • 1 tablespoon brown sugar
  • 1 tablespoon soy sauce
  • 2 tablespoons olive oil (divided use)
  • 4 cups lightly packed spinach
  • 4 large eggs
  • Kosher salt (to taste)
  • Pepper (to taste)

Directions

  1. Heat a non-stick pan over medium heat. Add brown sugar and soy sauce. Stir together until melted and combined.
  2. Carefully lay Spam in pan and brown slightly on each side, moving around a bit to coat with sauce. Remove Spam and set aside.
  3. Drizzle a little olive oil into the same pan and add spinach. Quickly sauté until soft, and season with salt and pepper. Remove from pan and set aside.
  4. Using the same pan, add a bit more oil and either fry eggs or whisk together and make scrambled eggs. Season with salt and pepper, to taste.
  5. To Assemble Musubi:
  6. Lay down a sheet of plastic wrap and place a sheet of nori on it with the rough side facing up. Place 1/2 cup cooked rice in the center of the nori. Sprinkle with salt, if you like. Top with one slice of Spam, 1/4 of the spinach, and one egg (or 1/4 of the scrambled eggs).
  7. Using the plastic wrap, lift up the bottom of the nori and fold upwards over the filling. Cup your fingers over the plastic and squeeze gently to help hold things together. Bring the plastic back down but keep the nori in place. Fold in each of the sides. Continue rolling up until sealed.
  8. Keep tightly wrapped until ready to eat. Repeat with remaining ingredients to make 4 rolls.

Cook Tips

To make 2 cups cooked rice, begin with 1 cup uncooked rice. Rinse rice until water runs clear. Place in a saucepan and add 2 1/2 cups water. Bring to a boil. When water level has evaporated and reached that of the rice, cover pot, remove from heat, and allow rice to steam 10 minutes. Fluff. Plastic utensils work best for serving sticky rice.

Nutrition

  • Calories: 410
  • Fat: 21.0 g
  • Saturated Fat: 7.0 g
  • Trans Fat: 0.0 g
  • Cholesterol: 225.0 mg
  • Sodium: 1140.0 mg
  • Carbohydrates: 36.0 g
  • Fiber: 3.0 g
  • Added Sugars: 0.0 g
  • Sugar: 4.0 g
  • Protein: 19.0 g