This version of spam musubi (Koreans call this "jumok bap") uses .... kimchi!
2 cups of cooked white rice (sticks better than the brown rice)
½ small red and green pepper
ripe baechu kimchi, ½ poki (head) or about ¾ cup cut small pieces
2-3 tbsp olive oil (any vegetable oil)
1 can low sodium spam, 12 oz
dash salt and pepper (optional, since kimchi already has salt and spam has salt)
1 sheet of dried seaweed (gim )
Cut spam into about 1/4 " or thiner slices and brown on a frying pan until it gets lightly brown, both sides. Set aside.
Cut red and green pepper into small pieces. Set aside.
Take out the stuffing (the non cabbage part) from kimchi, and cut into small pieces; leave out the leaves, squeeze out excess juice. If it's already cut kimchi, you still probably need to cut into smaller pieces.
Heat a frying pan, and add enough olive oil and put cut kimchi and stir fry for 2-3 min. Add cut peppers and stir fry for 2-3 min or until the peppers get tender.
Add cooked rice to the frying pan, and stir fry for 1-2 min until all the ingredients are mixed well. Taste and add dash salt and pepper if it needs; may not need much since spam has salt and so does kimchi. Cool it off slightly.
Cut seaweed sheet into ½” to ¾” x strips. On a cutting board, place a sheet of spam and pile mixed rice on top and put another slice of spam, then tie with a seaweed strip. It works well when you make rice into elongated ball with both hands and then stack them up on top of the spam. Otherwise, if you have a plastic musubi mold, you can use that, too.