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Spam Musubi
July 06, 2008

Hubby and I had SPAM musubi everyday when we were in Hawaii. I couldn't figure out what's the "secret sauce" that made it so good. When I tried out this recipe, I was surprised that the "secret sauce" is a combination of something so commonly found in a Chinese kitchen. A few suggestions - 1. use low sodium SPAM and soy sauce. You can enjoy it even more without drinking tones of water afterward. 2. cook SPAM in low heat and watch carefully. With the sauces and sugar, it burns really fast. 3. If you aren't use to wrap sushi and molding cooked rice, scoop the rice into a piece of plastic wrap and press to form the rice. This will give you a nice a firm rice cake without the mess. 4. Adding a little bit of sesome seeds to the rice if you like. Love this recipe. Definitely a keeper!

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