Serves
6
Prep Time
20 minutes
Cook Time
40 minutes
Total Time
1 hour
Ingredients
- 1 (12-ounce) can SPAM® Classic, sliced into ¼-inch slices
- 9 eggs, beaten
- 3 cups cooked sushi rice
- Snack size nori sheets broken in pieces
- Thai Peanut Sauce; recipe follows
- 6 strips cooked HORMEL® BLACK LABEL® Bacon, cut in half
Thai Peanut Sauce
- 1 (13.5-ounce) can of coconut milk
- ¾ cup SKIPPY® Natural Creamy Peanut Butter Spread with Honey
- ¾ cup water
- 6 tablespoons red curry paste
- 2 tablespoons cider vinegar
- 2 teaspoons dark soy sauce
- 1 teaspoon salt
Directions
- In 8-inch non-stick pan over medium-high heat, cook SPAM® Classic slices 3 to 4 minutes or until browned. Remove from pan.
- In same skillet, add 3 tablespoons beaten egg swirling pan to create a thin 8-inch egg sheet. Cook 1 minute or until edges start to pull away from pan. Flip to cook other side 10 seconds. Repeat with remaining eggs to make 12.
- On work surface, place musubi press. Add ½-inch rice to bottom. Top with SPAM® Classic slice. Top with nori pieces, as desired. Spoon small amount of Thai Peanut Sauce over nori. Top with 1 bacon half slice. Cover with another ½-inch rice. Use press to hold musubi down and pull mold upward to unmold the musubi. Cut in half. Repeat with remaining ingredients.
- Wrap each half in 1 egg wrap. Use extra sauce for dipping..
Thai Peanut Sauce
- In medium saucepan over medium heat, combine ingredients. Cook, stirring, 5 to 6 minutes or until heated and smooth.
