CHEF KINO CARRILLO'S TULIP SPICY TERIYAKI MUSUBI
Make this tasty Tulip Spicy Teriyaki Musubi at home. This recipe is a must try even for those that arent the biggest fan of spam. You would love it, it's really good. ENJOY!
1 Can Tulip Luncheon Meat
4 Tbsp vegetable oil
1/4 Aloha Shoyu
1/4 cup Water
1 tsp Sriracha
1/2 tsp rice wine vinegar
1/2 Tbsp brown sugar
1 tsp Lee Kum Kee Brand oyster sauce
1 Tbsp Lee Kum Kee Brand sesame oil
1 pkg nori seaweed wrap
1 cup cooked rice
2 Tbsp corn starch
4 Tbsp water
Slice Tulip Luncheon Meat lengthwise. Combine Aloha Shoyu, 1/4 cup water, sriracha, rice wine vinegar, brown sugar, Lee Kum Kee oyster sauce, Lee Kum Kee Brand sesame oil into mixing bowl and mix thoroughly. Set aside. Mix cornstarch and 4 Tbsp water in small mixing bowl and mix thoroughly.
Heat up vegetable oil in frying pan. when hot add slices of Tulip Luncheon Meat. Brown on both sides and place on plate on top of paper towel.
In a medium sauce under medium heat combine sauce mixture with cornstarch slurry. heat and mix until sauce becomes thick then remove from stove.
Take 1 sheet of nori seaweed wrap and slice lengthwise into 5 even strips. Add cooked rice to musubi maker or using hands create a rectangle shaped rice ball approximately 1-1/2 wide to 3 inches long. Place rice in middle of nori strip add teriyaki sauce to top of rice, place 1 piece of cooked Tulip Luncheon Meat to top of rice.
Wrap ends of nori around musubi meeting at the top. Use small amount of teriyaki sauce to seal nori ends together.