1 hour        Makes 8 Musubi


  • 4 sheets ONE ORGANIC nori
  • 1 12 oz. can of luncheon meat
  • 3 cups Japanese short grain (or sushi) rice
  • 4 cups water
  • ¼ cup teriyaki sauce
  • Furikake to taste (optional)
  • Musubi mold/press


  1. Cook rice according to package instructions. Let the cooked rice cool.
  2. Slice the luncheon meat into 8 even slices.
  3. Using a frying pan, slightly brown the slices of meat. Coat the luncheon meat with teriyaki sauce.
  4. Lay a sheet of nori down on a sushi mat or flat surface. Place musubi mold on the nori.
  5. Fill the musubi mold with about a ½ inch of rice and press down.
  6. Lay 2 slices of luncheon meat over the rice. Sprinkle furikake seasoning over luncheon meat to taste. Add another layer of rice. Press down as you remove the mold.
  7. Gently fold the nori around the rice.
  8. Dip a knife into water to prevent sticking and slice the roll into 2 pieces for serving.



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