1 Can (10 oz) (Regular Spam, Not Low Fat, Turkey, No Flavor Spam)
6 Cup (96 tbs)
2 Tablespoon (Shoyu)
Nori furikake sheets
Step 1: get a pot of rice steaming. SECRET #1: For Spam musubi, you want to use short grain rice. It's stickier and holds together better than medium grain or jasmine rice. Don't even think about using brown basmati; Spam musubi is NOT health food!
Step 2: Open can of Spam, plop the Spam on to the cutting board, and slice it lengthwise into 7 or 8 slices, depending on how much Spam you like on each musubi. SECRET #2: Don't cut it too thinly, or else the rice-to-Spam ratio will be too much. Balance, young grasshopper.
Step 3: Heat a frying pan over medium heat. You don't need oil - there's plenty of oil already in the Spam (unless you've ignored my first instruction and used low-fat Spam; If you're using low-fat Spam...might as well forget it, Cuz. Da buggah not goin' taste good, li'dat!). Lay as many slices of Spam as can fit on the bottom of the pan. Lightly drip a couple of drops of shoyu on each slice, then lightly sprinkle a litte sugar on top of each slice. Immediately flip and repeat the shoyu and sugar topping on the other side.
Step 4: Fry each side for about two minutes. SECRET #3: You want to fry until you get caramelization of the shoyu and sugar, but not so much that the slice gets crispy and dried out.
Remove the caramelized Spam from the pan and set aside. We're almost ready to wrap.
You can now quickly create delectable mango dishes by following the chef chop the mango in a easy and fluid manner. This chopped ripe mango can be used for salad, desserts and many other great ways that mango lovers wants. With such fantastic ways, you can make your food look presentable and delicious at the same time.