Spam Musubi Eggs Benedict

Ingredients (serves 4):

Sushi Rice:

3 cups - short or medium grain white rice

2 cups - water or pork bone broth

Sushi Rice Seasoning:

4 Tbsp. rice vinegar

1 Tbsp. Mirin

3 Tbsp. sugar

1 tsp. salt

Other Ingredients:

2 Nori Sheets

2 eggs

1 container of Spam

1 Tbsp. Dijon mustard

Juice of 1/2 lemon

1/4 cup Teriyaki sauce

Furikake seasoning to taste

Instructions:
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Rice:
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1: In a wire strainer, add your white rice and give it quick rinse, then drain the water and add it to your rice cooker.
2: Add your water or bone broth to the rice cooker and turn it on. (If your rice cooker has multiple options, select the "Sushi Rice” option)
3: While rice is cooking, combine the rice vinegar, mirin, sugar, and salt in a separate bowl.
4: Grease the inside of a large (3” diameter) ring mold with a small butter or any other cooking oil/fat you prefer.
5: Once rice is done cooking, drizzle the seasoning over the rice and gently mix to combine.
6: Lay the ring mold flat on a surface, and fill the mold with the finished rice, patting down the layers as you go to ensure a snug fit.

Spam & Pan:
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7: Remove the Spam from the container and cut 4 slices roughly a quarter of an inch thick.
8. Stack the spam together and cut a little slit in each side of the spam to prevent curling in the pan.
9. Heat a large pan over medium heat with a small amount of butter or oil.
10. Once the pan is up to temperature, add your rice ring mold to the center of the pan and the Spam pieces around it to crisp up.
11. Once the rice and spam is warm and crispy on the bottom flip them all over and continue cooking on the other side until golden and crisp.

Hollandaise:
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12. Place the stick of butter in a separate microwave safe bowl and microwave on low until melted.
13. Once melted place the bowl into the fridge to cool down slighty. We want the butter melted, but not hot.
14. Once cooled, add lemon juice, mustard, and 1 egg to the bowl then use an immersion blender to slowly emulsify the sauce.

Poached Egg:
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15. In a medium saucepot add 2 quarts of water and bring to a low simmer over medium-high heat.
16. Crack the second egg into a small cup.
17. Once water is simmering, swirl the water clockwise until it forms a gentle whirlpool then quickly but gently lower the egg cup into the center of the whirlpool.
18. Cook 1.5-2.5 minutes until the egg whites are solidified but the yolk remains runny.
19. Immediately remove from the heat and place into a cold water bath to stop the cooking.

Assembly:
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20. Use the same ring mold from the prior steps to cut out 2 circles from your nori sheets.
21. On a plate place the cooked rice patty down, then the cut nori sheets ontop of the rice, then the spam, then the poached egg.
22. Drizzle your hollandaise and teriyaki sauce overtop, then add furikake seasoning to taste.

Bon appetite!