Reposted from Andre’s The Home Baker
1 small can spam, sliced
1 tbsp soy sauce
1 tbsp sugar
For Musubi sushi:
1 cup Japanese rice, cooked
Nori, cut into strips
- To prepare tamagoyaki, combine eggs, water, Natvia and salt in a bowl. Whisk lightly with chopsticks. Add cornstarch mixture and mix well. Set aside.
- Place a tamagoyaki frying pan over medium heat. With a kitchen paper dipped in oil, grease the pan and add a thin layer of egg mixture. Tilt the pan to cover the bottom.
- Poke any air bubbles formed. After the bottom is set, roll into a log from one side to another.
- Move omelette on one side, apply oil and pour egg mixture to cover the bottom. Lift the omelette to let it spread underneath.
- When the bottom is set, roll again from one side to another. Repeat with remaining egg mixture.
- Place the tamagoyaki on bamboo mat lined with plastic film. Shape the egg and let cool for 5 minutes. Slice into equal pieces.
- Meanwhile, to prepare spam, mix together soy sauce and Natvia.
- Place spam on frying pan. Heat over medium heat until edges turn golden brown. Flip to cook the other side.
- When both side turns brown, add the soy sugar mixture and coat the spam evenly from top to bottom. The sauce will turn sticky.
- Once ready, remove from saucepan and let cool slightly.
- To assemble musubi, shape one heaping spoon of steamed rice into rectangular shape. Add a dollop of mayonnaise and place a slice of spam.
- Add another dollop of mayonnaise over the spam and place a slice of tamagoyaki.
- Wrap the thin strip of nori over to form sushi. Serve immediately.