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This is not the first time i've made this recipe.
Just made some tonite for my lunch tomorrow and for 5 other people at work who wants it as well. With Kathy's musubi recipe, i added kimchee to mines...MMmmmMMMmMmm Ono-licious!

Here's something i like to add: sometimes when i'm just to lazy to make a meal, i like to prepare my spam like this:
-Slice spam
-lightly coat each single spam with white sugar
-heat pan (medium high) with a tspn of olive oil
-while waiting for oil to heat, set a side a plate with rice (pat down the rice as to make it even on your plate)
-fry spam until sugar carmalize to a dark brown or until your kitchen is filled with smoke (j/k)
-place spam over your rice (while your spam cools, the edge will crisp.
-kimchee on the side and START GRINDING! Hope you like it!!

*Making me hungry now*

We made this recipe exactly like this and added thinly sliced avocado along with some egg omlet cut to size and added some crushed chile........they were a hit.

Had them in Maui along with Po'ke.........no recipe here for it though.. Can you post a Po'ke recipe along with pictures.........

Living in Hawai'i for eight years is imbedded in my DNA....Spam Musubi ....truly a Hawaiian favorite snack or meal if you have two! The method and recipe here is good - but I've only had spam musubi made with the spam fried in teriyaki sauce - then placed on top of the block of rice - and a strip of nori about 2-inches wide wrapped around the center of the spam.

Going back to Honolulu for my yearly infusion of Aloha....I may be a native-born New Yorker, but my heart and soul is Hawaiian!

In between visits each year, I make Malasadas at home and buy spam musubi at a small sushi place around the corner from where I live....when I saw "spam musubi" on their menu I nearly fainted! Visit my website at www.cookwithaloha.com

Whaaaa? I've never had it with furikake added, seems unnecessary?Soy Sauce and Sugar.. is a kind of teriyaki sauce... hey have you tried making teriyaki with brown sugar instead of white?? I LOVE IT. But hey, Using a press is soooooo cheating. Come on kids, do it by hand like the pros. (could you imagine a sushi chef trying to show off using a press??)

Bigany... you're gonna die earlier than most just from stressing out about what you eat. You don't eat Spam Musubi everyday, you just eat it once in a while. Haven't you ever heard the 80/20 rule? eat healthy stuff 80% of the time, you can at 20% CRAP and still be as healthy. You'll be much happier too!!

Can you really re-crispify nori in a pan???

Funny... i totally made Spam Musubi Fried Rice by accident! I wanted to see if anyone else has done that

Mmmm...kimchi! I like my kimchi and noodles with a fried egg. There's something about the softness of the yolk contrasting with heat of the peppers that comforts me right down to my soul.

This looks delicious. I found a few recipes online (thank goodness for frozen puff pastry!) and I will attempt to make them this weekend.

I have to say, SeriousEats.com, you are contributing to my fat-butt problem.

These are wickedly good! I had something similar at the Asian bakery the other day and had to limit myself to just 3!

The bakery at 99 Ranch in the SF bay area are run by Sogo bakery. They do the Portuguese tarts (but not the HK style). The one at the Milpitas 99 Ranch didn't look very good today. The crust looked undercook.

When I was in Macau last month, it seem every bakery had these tarts, but few had the HK style tarts. In HK, the HK style tarts dominate, a few might have the Portuguese tarts. Apparently KFC in HK makes a good Portugese egg tart, but not being a fan of them (I prefer HK style), I didn't seek them out.

In Cantonese they are "po taat" (Portuguese tart). The difference from regular "daan taat" (egg tart) is that in addition to being caramelized on top, they have some coconut flavor to them. It's the HK/Macau version of the Portuguese pastel de nata. http://en.wikipedia.org/wiki/Pastel_de_nata

Portguese Egg tarts came to Hong Kong via Macau (former Portguese colony). In Cantonese I think they are prounounced Po Dai Kat, loosely translated to Portguese Egg Tarts.

Hong Kong style egg/custard tarts (the kinds usually found at dim sum) are not carmelized on top. They are different from English custard tarts.