Bobby Musubi

TOTAL TIME: 2 hr 10 min
Prep: 30 min
Inactive Prep: 45 min
Cook: 55 min
YIELD: 6 servings
LEVEL: Intermediate


  • 1/2 cup sugar
  • 1 cup raw peanuts
  • 1 cup brown rice
  • 1 1/2 tablespoons mirin
  • 1 1/2 teaspoons rice vinegar
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 1/4 teaspoon sesame oil
  • 2 teaspoons Sriracha
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon kosher salt
  • 2 to 3 cloves garlic, minced
  • 1 tablespoon black sesame seeds
  • 1 tablespoon toasted white sesame seeds
  • 1/4 teaspoon red pepper flakes
  • One 12-ounce can Spam Lite, cut into six 2-ounce slices
  • Three 1-ounce sheets nori, halved widthwise
  • 1 medium carrot, julienned
  • 1/2 cucumber, julienned
  • 1 green onion, green parts sliced on the bias
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For the peanuts: In a skillet set over medium heat, add the sugar and 2 tablespoons water. Cook, stirring occasionally, until the sugar is grainy, about 15 minutes. Add the peanuts and stir to coat. Increase the heat and cook until the sugar just starts to melt. Sprinkle in some salt and stir to make sure all peanuts are coated in the sugar syrup. Transfer to a baking sheet and place on a cooling rack to cool until hard, 25 to 30 minutes.

Transfer the peanut mixture to the bowl of a food processor, and pulse until coarsely ground.

For the rice: Place the rice in a mixing bowl and cover with cool water. Swirl the rice, then pour off the water and repeat until the water runs clear, 2 to 3 more times.

Bring 1 1/2 cups water to a boil. Add the rice, reduce the heat to a simmer and cover the pot; cook for 30 minutes. Turn off the heat and rest the rice for 10 minutes. Transfer the rice to a large glass or wooden mixing bowl, then add the mirin and rice vinegar. Fold to combine and coat the rice, then cool to room temperature.

For the teriyaki: In a mixing bowl add the tamari, 2 tablespoons water, the vinegar, agave, garlic and ginger.

Pour half of the teriyaki sauce in a small pot set over low heat and cook until the liquid reduces by half. Add the sesame oil to the other half of the teriyaki sauce and reserve for a later use.

For the aioli: In the pitcher of a blender, add the Sriracha, pepper, salt, garlic, egg yolk and lime juice. With the blender running on medium speed, slowly drizzle in the olive oil and vegetable oil.

For the musubi: In a mixing bowl, toss the crushed peanuts, black sesame seeds, white sesame seeds and red pepper flakes.

Place the Spam slices in the reserved teriyaki sauce and soak for 5 minutes. Remove the Spam with a slotted spoon and discard the teriyaki. Heat a saute pan set over medium heat, and cook the Spam until a crust forms on the outside edge and the slices are heated through, 2 to 4 minutes.

Place about 1/4 cup of the rice in the center of a piece of nori and shape into a rectangle. Layer 4 to 6 pieces of the carrots and 4 to 6 pieces of the cucumber on top of the rice. Place a piece of Spam on top of the veggies and roll the nori around the filling. Brush the edges of the nori with the reduced teriyaki sauce to seal the edges. Repeat for the remaining nori, rice, veggies and Spam. Brush each roll all over with the reduced teriyaki sauce, and then either sprinkle or roll the musubis in the peanut mixture, about 2 tablespoons per roll. Sprinkle each roll with 1 teaspoon green onions, then drizzle with 1 teaspoon of the reduced teriyaki sauce and 1 tablespoon of the spicy aioli to serve.

Cook's Note: Reserve any leftover rice for another use.
Brown rice is a whole-grain alternative to white rice. Unlike white rice, which is highly processed, brown rice contains the bran and germ of the rice grain and therefore contains more dietary fiber, vitamins, and minerals. Brown rice also contains iron, zinc, thiamin, niacin, vitamin B6 and magnesium.
Instead of frying, we use peanuts and sesame seeds for crunch. Peanuts not only add flavor, but also protein, fiber and healthy fats.

Food Network Kitchens suggest caution in consuming raw and lightly cooked eggs due to the risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean, grade A or AA eggs with intact shells and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method.


Per serving: Calories 540; Fat 31 g (Saturated 5 g); Cholesterol 50 mg; Sodium 1710 mg; Carbohydrate 50 g; Fiber 4 g; Sugars 20 g; Protein 19 g

%DV: Calcium 6%, Iron 15%, Vitamin A 40%, Vitamin C 45%




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