spam musubi

One of my favorite ways to eat spam is in spam musubi; a Hawaiian dish which is basically a block of gorgeously fried spam pressed on or in between rice and then wrapped with a strip of seaweed. No, I do not know what spam is – and I do not want to know because this treat is wayyy too delicious to give up! Feel free to add additional ingredients to customize your musubi. As you can see in the picture below, I’ve added some eggs into the mix, along with a sprinkling of Bubu Arare (Rice Crackers) for crunch and a line of Kewpie Mayonnaise because I can, because I wanted to, but mainly because it just takes the musubi to a whole another level!



  • sushi rice
  • spam
  • seaweed
  • scrambled egg (optional)
  • bubu arare (optional)
  • kewpie mayo (optional)


  1. First you make a batch of sushi rice following this sushi rice recipe.
  2. While the rice is cooking up, remove the block of spam from the container (this might require a ton of banging) and then cut them into 1/4 inch slabs. Fry these slices of spam in a flat stovetop pan until they are seared and crispy on both sides.
  3. When both the spam and the rice are ready, scoop enough rice to cover half of the seaweed (or all of it!) and place the spam on top of the rice. Layer on any additional optional toppings you desire.
  4. To finish, roll the spam in a similar fashion as you would following these sushi rolling tips and seal with rice. Easy and yummy!







Good Morning, Vietnam [2017]

Guess who’s back, back again? After a day of recovery from a long 21 hour flight, I am ready to be back on the grind. I’ve already contacted ICC’s Career Services team about a posting that I’m super interested in, but I know that I will need to continue researching for other options as well. Any suggestions or leads that any of you have will be super appreciated! Please just comment below or private message me 🙂

Anyhow, the past week spent in Vietnam was wonderful. With the dollar being so strong in the country right now, I highly recommend making the trip if you have the opportunity to! Given our budget, for most of our meals, Phil and I aimed to eat as the locals do. And since we were fortunate enough to have our housing taken care of by a close friend, between the two of us, we spent about $450 total during the week – that’s about $30 per person per day! Please continue reading below for our day to day trip itinerary and food suggestions.

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sushi rolling tips

When I was younger and making sushi for the first time, I covered the entire face of the seaweed with rice… which is (as anyone who rolls sushi knows) WAY too much rice! Well don’t make that mistake! Here are some tips that I’ve learned over the years that I want to share with all of you:


  • Sushi rice is sticky, as you will learn after making a batch of it following this sushi rice recipe! Which is why you will want to keep a bowl of warm water nearby for you to continuously moisten your hands as you go. This prevents the rice from sticking to your fingers and anything else you touch!
  • I always cover my bamboo mat with plastic wrap before I start for easier cleanup at the end.
  • Prep all of the ingredients by cutting them lengthwise to ensure ease of rolling.
  • You don’t need that much rice! You only need as much rice as it takes to cover the bottom 1/3 of the seaweed with a thin layer of rice, and then another small scoop to spread a 1/2 inch trail along the top side to act as the “seal” for the roll.
  • Layer your ingredients lengthwise on top of the bottom 1/3 section of rice. Don’t over-stuff your sushi either or you will end up with a falling apart burrito!
  • Apply even pressure and roll away from you. When you get to the top, the roll should easily seal and be held together by the top 1/2 inch of sushi rice.
  • Sharpen your knife beforehand and cut the roll into bite sized pieces in a gentle sawing motion.

Hope these tips help! If there is something additional or different that you do that you find helpful when rolling sushi, please share in the comments below!

sushi rice

You cannot have sushi without sushi rice… otherwise, it would just be raw fish, aka. sashimi. Which is good, don’t get me wrong – it’s just that it wouldn’t be sushi! This recipe here is guaranteed to give you delicious sushi rice that is the perfect balance of sweet and sour, with a pinch of saltiness to it every time (unless you really go off the recipe XD).


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