1. says:

    August 14, 2013 at 4:29 am

    This looks wonderful. I’m going to order a musubi mold from Amazon first thing next month. You should consider becoming an Amazon affiliate. I am sure many people will be turned onto this recipe and lack musubi molds. If you are putting the effort into a site as beautiful as this one, there is no shame on making a few dollars off Amazon. Look forward to following your site in the coming days. Nice work!

  2. Courtney Y says:

    April 7, 2014 at 9:32 pm

    I love this recipe! I have tried many, many versions and this is by far my favorite. I find teriyaki sauce to be much too overwhelming and I do not care for a lot of soy sauce either because it gets overly salty. The sugar and water with just a splash of shoyu is a perfect balance. Thank you!

  3. says:

    June 9, 2014 at 8:02 pm

    omg omg. i hope i can find those musubi molds this week (in vancouver)… i’m going to hit the japanese dollar store! i love how you did the blind taste test!!! i can’t wait to make these!! xo

  4. Sherry says:

    November 24, 2015 at 1:30 pm

    I’ve never put the nori on the board first because I dip the mold into a bowl of water when I make each rice shape so the rice doesn’t stick to the rice mold. I use 1/2 cup of cooked rice for each mold (so you will have to dip the measuring cup into the bowl of water every time also). I then press down on the rice and leave it on the cutting board and take off the mold and other piece. Then place the spam on top of all the molded rice then put the seaweed over it (shiny side up) and fold it under. (Note: I cut each nori sheet in half since I love seaweed)! 5 cups of uncooked rice (in a rice cooker) will make 16 spam musubi. You can also add furikake (it’s in a jar with crumbled seaweed and sesame seeds, etc.)to the rice (to taste) before you mold it.

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