Miso-glazed salmon musubi is great on its own, but adding the garlic butter rice = 🤯 I’m a huge fan of Spam musubi, and one of the things I love about it is how versatile it is. If you’ve never had garlic butter rice, it’s a super simple way to level up basic rice. That packs it full of flavor from the garlic, chicken broth, and butter. Combine that with the umami of the glazed salmon, and it’s one of the best bites I’ve had in awhile! Would you try them? Let me know in the comments what you think if you do! 🙌 INGREDIENTS 1.5 cups short grain white rice (raw) 2 tbsp salted butter 2.5 tsp garlic (minced) 2.5 cups chicken broth 3 stalks scallions (chopped) 2 salmon filets 1/4 cup white miso paste 2 tbsp soy sauce 1 tbsp brown sugar 1 tbsp rice vinegar 1 tsp sesame oil INSTRUCTIONS: 1️⃣ Preheat oven to 375 F. Slice each salmon filet down the middle so you have 4 long, thin pieces. 2️⃣ In a small mixing bowl, combine the miso paste, soy sauce, brown sugar, vinegar, and sesame oil until smooth. Put the salmon into a large mixing bowl, pour the sauce on top, and toss the salmon until fully coated. 3️⃣ Line a baking pan with tin foil, place the salmon on it, and bake for 12 minutes. 4️⃣ Mince the garlic. In a pan over medium heat, melt the butter and mix in the garlic. Cook until the garlic starts to turn golden brown. 5️⃣ Pour the rice in and mix together well. Then, pour the chicken broth in and cover with a lid until the broth starts to boil. Then, uncover it and let the rice cook until it absorbs all the liquid, stirring occasionally. Transfer to a bowl. 6️⃣ Chop the scallions and mix them into the rice. 7️⃣ Make the musubi in the large mold by adding some rice and compressing it. Then sprinkle on some furikake and shichimi togarashi. Place two pieces of salmon on top, end to end. I like to put the fatter ends on the outsides, and overlap the smaller ends in the middle. Then, wrap in a sheet of nori, cut it in half, and enjoy! LTKParties LTKFamily LTKHome