Rich & Creamy Seoul Milk Gouda Cheese Musubi
Rich & Creamy Seoul Milk Gouda Cheese Musubi
Easily Make Delicious Cheese Musubi with Seoul Milk Gouda Cheese
Just one slice of Seoul Milk Gouda cheese is all you need! Elevate your homemade musubi with its extra rich and nutty flavor. This recipe offers a simple yet incredibly satisfying meal or snack.
Makes 2 Musubi- 1 bowl cooked rice
- Pinch of salt
- Pinch of sesame oil
- Sesame seeds, to taste
- 2 slices Spam
- 3 eggs
- 1 slice Seoul Milk Gouda Cheese
- 1 sheet dried seaweed (nori)
Cooking Instructions
Step 1
First, let’s season the rice, which is the base of our musubi. In a bowl of warm cooked rice, add a pinch of salt for basic seasoning. Then, stir in a touch of sesame oil for aroma and a sprinkle of sesame seeds for texture and nutty flavor. Gently mix with a rice paddle to avoid mashing the grains, preparing the seasoned rice.
Step 2
Next, we’ll prepare a lovely egg omelet. Whisk 3 eggs thoroughly and pour them into a lightly oiled, non-stick pan to create a thin omelet. Cook until golden brown. Once cooled, cut the omelet into strips that match the size of your Spam slices.
Step 3
Now, let’s prepare the Spam, which adds a savory depth to the musubi. Slice 2 slices of Spam into approximately 1cm thick pieces. Heat a frying pan and grill both sides of the Spam until nicely browned and slightly crispy. If there’s excess oil, you can blot it gently with a paper towel.
Step 4
It’s time to shape our musubi! Line a Spam can or a musubi mold with plastic wrap. Place half of the seasoned rice into the mold, pressing it down firmly to create an even layer. This forms the base of our musubi.
Step 5
On top of the rice layer, carefully place the sliced egg omelet, ensuring it fits snugly within the mold, just like the Spam. Layering these ingredients makes the musubi visually appealing and delicious.
Step 6
Now for the star ingredient: the Seoul Milk Gouda Cheese! Cut 1 slice of Gouda cheese in half and place it on top of the egg layer. The halved cheese should fit perfectly within the mold. The rich, nutty, and slightly sharp flavor of Gouda cheese will truly elevate your musubi.
Step 7
Cover the cheese with the remaining half of the seasoned rice. Press down firmly again to compact the rice and ensure the musubi holds its shape. A firm press is key to a musubi that stays together when sliced.
Step 8
Using the plastic wrap, gather the edges and twist to enclose the musubi completely. Gently shape it with your hands while wrapped to create a compact, neat log. The plastic wrap makes this shaping process easy and mess-free.
Step 9
Finally, let’s wrap it in seaweed. Take a sheet of dried seaweed (nori) and wrap it around the plastic-wrapped musubi log. Press gently to secure the seaweed. If needed, you can use a grain of rice or a tiny dab of water to help seal the edge of the nori. Once wrapped, slice the musubi into 2-3 cm thick pieces, and your delicious Cheese Musubi is ready!
Step 10
The gently melted Gouda cheese makes this musubi incredibly creamy and savory, even more so than a traditional version! Its simple preparation and exceptional taste make it perfect for lunches, bento boxes, or even a quick, gourmet snack. Enjoy your homemade delight!
