I posted the recipe about a year ago and recently I tried a different recipe which I read from Adventures in Bentomaking. I tried looking back to find the specific post but couldn't find it. Anyway I remembered the recipe for the sauce which said half cup sugar, half cup shoyu and half cup water. The best thing was, her recipe recommended 'boiling' the spam in the sauce instead of frying the spam. (saved all the splattering)
Picture below shows the 'boiled' spam.
This is the final outcome. The spam musubi was delicious. I liked it. After I opened the cling wrap, I drizzled some kewpie mayo on the sliced musubi before serving. I liked the added flavor.
For method and more pictures of my previous post, click here.
