American · Lunch
Spam Musubi (Low-Chol)
Sushi rice pressed into rectangular blocks, topped with pan-seared pork loin glazed in soy and sugar, then wrapped in nori. The savoury pork sits over vinegared rice, banded with seaweed and served at room temperature as a Hawaiian handheld snack with reduced cholesterol.
$3
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
358Calories
35.2gProtein
5.9gFat
47.6gCarbs
5.5gSugar
0.9gFiber
775mgSodium
70mgChol
1.8gSat Fat
312mgPotassium
28mgCalcium
1.1mgIron
0.6mcgVitamin B12
0mgVitamin C
protein-rich
low-cholesterol
egg-free
gluten-free-adaptable
low-calorie
low-chol
Instructions
1
Prep
Stir soy sauce, brown sugar and rice vinegar together in a small bowl until sugar dissolves, then toss warm sushi rice with a splash.
2
Sear
Heat vegetable oil in a nonstick skillet over medium-high heat and cook pork loin slabs 2 to 3 minutes per side until firm and lightly browned.
3
Glaze
Pour remaining soy mixture over pork and simmer over medium heat 2 minutes until liquid turns syrupy and coats the meat in glossy sheen.
4
Build
Press seasoned rice into firm rectangular block, lay glazed pork on top and press gently so it holds.
5
Plate
Band block with nori strip, rest 5 minutes, then slice in half and serve at room temperature.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz314g pork loin
- 1 1/2 cup280g cooked sushi rice
- 22 sheet (6g) nori, halved
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp brown sugar
- 2 tsp2 tsp rice vinegar
- 2 tsp2 tsp vegetable oil
