Name: Crispy Rice Spam Musubi
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT5H45M0.000S
Yield: 2-4 servings
Ingredients: 2 quarts neutral oil with a high smoke point (canola or avocado); 8 cloves garlic plus 1 cup minced garlic; 1 cup Korean red chile flakes; 1/4 cup Sichuan peppercorns; 2 tablespoons salt; 1/3 cup sugar; 1/4 cup dark soy sauce; 3 tablespoons rice vinegar or mirin; 1 1/2 tablespoons grated fresh ginger; 3 cloves garlic, smashed and chopped; 1 cup short-grain rice; 3 tablespoons rice wine vinegar or mirin; 1 tablespoon salt; Spam (your favorite type), nori and sugar, for assembling; Oil, for frying

Directions

Special equipment:

a deep-fry thermometer

For the chile crisp: We recommend having your range hood fan on high and/or doing the finishing step outside (as long as it’s not raining or snowing). In a saucepan, pour the oil and garlic cloves and set on high. In a large metal bowl or stockpot, combine the minced garlic, red chile flakes, Sichuan peppercorns and salt. Watch the garlic cloves for doneness: When they are starting to look brown, you know your oil temperature is about right. Turn off the heat and begin to carefully ladle the hot oil over the pepper mixture. The mixture will start to bubble and steam. Continue until all the oil has been transferred. (It is super important to heat the oil separately and not just cook the mixture together. Cooking them together will result in burnt and bitter-tasting crisp/oil. When you pour the hot oil over the dry ingredients it allows the oil to cook the mixture but not burn it.) Allow the chile crisp to cool, about 1 hour, then serve over literally everything.
For the soy ginger sauce: Combine the sugar, dark soy sauce, rice vinegar, ginger, garlic and 1/4 cup water in a bowl and let sit (will get even better as it ages, up to 5 days, refrigerated).
For the crispy sushi rice: Wash the rice until the water becomes clear. Cook the rice in a rice cooker or heavy-lidded pot. When the rice is done, add the vinegar and salt and mix with a rice paddle.
Line a baking tray with parchment paper and layer the rice evenly. Cover with an additional piece of parchment paper and put another baking sheet on top. Press down firmly and place the baking sheet rice sandwich in the fridge; let set for at least 4 hours or up to 24 hours. This will allow the starches in the rice to set, making it into a giant rice cake. Cut into Spam-sized rectangles.
For the musubi: Slice the Spam into 1/4-inch-thick slices and set aside. Cut the nori into 2-inch-wide strips; set aside. Heat some oil in a frying pan to 375 degrees F.
Carefully fry the rice cakes for 2 1/2 to 3 minutes. Remove and place on a drying rack or plate lined with a paper towel. Sprinkle the Spam with sugar, then torch it or put on a baking sheet and broil in the oven until caramelized.
Place a crispy rice cake on a plate. Drizzle with the ginger soy sauce. Place a caramelized Spam slice on top of the crispy rice. Wrap nori around the rice and Spam perpendicular to its length. Put a scoop of chile crisp on top and enjoy!

Cook’s Note

These are super easy and fun to make. Everything can be made ahead of time and then combined when ready to serve. The soy ginger sauce brings some nice acidity and brightness that tones down the saltiness of the Spam. The crispy rice gives the dish some texture, and the chile crisp on top adds heat and rounds out the flavors with a savory pop of garlic.