Creole Spam Musubi

Prep Time

15 minutes

Cook Time

45 minutes

Servings

6-8 people

Creole flair meets island comfort in this Creole Spam Musubi recipe by @ChefBradleyBayou. With crispy SPAM and Tony’s Spanish Rice Mix, it’s the perfect flavor-packed snack.

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Ingredients

1 can SPAM sliced into 6-8 slices longways
2 sheets sushi nori
Tony Chachere’s Creole Spanish Rice Dinner Mix
2 tbsp butter
1 large heirloom tomato, diced petite
2 1/4 cup water, plus 1/3 cup
2-3 tbsp Tony Chachere’s Pepper Sauce
Tony Chachere’s No Salt Seasoning Blend
4 tbsp Tony Chachere’s Pork Marinade
Clear

Directions

Make Tony’s Creole Spanish Rice Dinner Mix as directed on the package using an extra ⅓ cup of water, diced heirloom tomato in place of canned, butter, and add 10 minutes to the cook time.
Once water has absorbed completely into rice, cool in the fridge (or freezer with close watch) until rice is completely cooled and able to hold together.
Sear SPAM until browned and crisped on both sides. Once SPAM is ready, turn the heat off and toss them in the Tony’s Pepper Sauce and Pork Marinade, and let them sit in the pan.
Lay down nori longways in 2-inch wide strips on a plate or cutting board. Gently dot with water and rub along the entire strip to rehydrate. Place your musubi mold over the nori in the middle, and layer a dash of Tony’s No Salt to prevent rice from sticking. Layer rice, pressing firmly, Tony’s No Salt, and SPAM, pressing firmly as you release the mold.
Wrap nori and seal with an extra dot of water if needed. Sprinkle tops with Tony’s No Salt and ENJOY!

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