SPAM MUSUBI
Spam Musubi is a popular snack in Hawaii. It is a type of sushi that has marinated cooked spam in sushi. I got this recipe from a local Hawaiian friend when I was living there.
Provided by Rashad Maiden
Categories Appetizers and Snacks Meat and Poultry Pork
Time 5h25m
Yield 10
Number Of Ingredients 9
Steps:
- Soak uncooked rice for 4 hours; drain and rinse.
- In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes. Stir in rice vinegar, and set aside to cool.
- In a separate bowl, stir together soy sauce, oyster sauce, and sugar until sugar is completely dissolved. Slice luncheon meat lengthwise into 10 slices, or to desired thickness, and marinate in sauce for 5 minutes.
- In a large skillet, heat oil over medium high heat. Cook slices for 2 minutes per side, or until lightly browned. Cut nori sheets in half and lay on a flat work surface. Place a rice press in the center of the sheet, and press rice tightly inside. Top with a slice of luncheon meat, and remove press. Wrap nori around rice mold, sealing edges with a small amount of water. (Rice may also be formed by hand in the shape of the meat slices, 1 inch thick.) Musubi may be served warm or chilled.
Nutrition Facts : Calories 275.6 calories, Carbohydrate 34.7 g, Cholesterol 23.5 mg, Fat 12 g, Fiber 0.9 g, Protein 6.8 g, SaturatedFat 3.8 g, Sodium 866.2 mg, Sugar 10.1 g
SPAM MUSUBI
Spam, the love-it-or-hate-it canned ham, was introduced in 1937 and gained popularity during World War II, when more than 150 million pounds were shipped to American troops overseas. Soldiers introduced it to locals, who used the product to create spin-offs of regional dishes like Japanese onigiri and Korean budae jjigae. According to Hormel Foods Corporation, residents of Hawaii eat more Spam than those of any other state. A popular way to eat it there is in the tradition of Japanese omusubi: Stack a pan-fried slice of Spam and a rice patty and wrap a piece of roasted nori around it. This version of the dish is adapted from "Aloha Kitchen: Recipes From Hawai'i," a cookbook of classic Hawaiian dishes by Alana Kysar.
Provided by Kiera Wright-Ruiz
Categories dinner, easy, for one, for two, lunch, quick, weekday, grains and rice, meat, main course, side dish
Time 20m
Yield 8 servings
Number Of Ingredients 8
Steps:
- In a small bowl, whisk the soy sauce, sugar and mirin (if using). Set aside.
- Lightly coat the bottom of a large skillet with oil and heat over medium. Fry the Spam slices until evenly browned and crispy, 2 to 3 minutes on each side. Turn off the heat. Working quickly to avoid burning, add the soy mixture and turn the Spam slices until evenly coated in glaze. Immediately transfer the Spam slices and glaze to a plate.
- To mold the musubi, start by placing a strip of nori, rough side up, on a cutting board or clean work surface. Place a Spam musubi maker mold over it, in the middle, then place a slice of Spam into the mold. (If you don't have a mold, you can line a clean Spam can with plastic wrap instead, and place a slice of Spam at the bottom.) Sprinkle 1/4 teaspoon furikake over the Spam, then fill the mold or can with a generous mound of rice. Press the rice firmly with the musubi maker press or with your hands until it is 3/4- to 1-inch thick, adding more rice as needed.
- Use the press to hold the rice down with one hand and pull the mold upward to unmold the musubi with your other hand. (If you're using the Spam can, gently lift the Spam and rice out of the can by gently pulling on both sides of the plastic wrap.) Wrap the nori around the Spam-rice stack, bringing both ends of the strip to the middle, folding one over the other, and flipping it over so the seam is down and the Spam is facing up. Repeat with remaining ingredients. Serve immediately or wrap with plastic wrap to take with you on the go.
FANCY SPAM MUSUBI
Make and share this Fancy Spam Musubi recipe from Food.com.
Provided by Julala
Categories Lunch/Snacks
Time 15m
Yield 8-32 serving(s)
Number Of Ingredients 7
Steps:
- Take the Spam out of the can and slice it into 8 slices. Wash the container and set aside for later use.
- In a skillet, heat the soy sauce, rice wine and sugar until the mixture bubbles. Turn the heat to low and pan fry the slices of Spam, turning often. Remove and let cool.
- Spread the hot rice about an inch thick. Sprinkle generously with the furikake until most of the surface is covered. Quickly stir the rice so that the furikake is distributed throughout. The warmer the rice, the easier this step is.
- Line the inside of the Spam can with plastic wrap. Using a small spoon, scoop the rice into the container, packing down firmly after each scoop. Let it chill in the refrigerator for 10 minutes.
- Pull the rice out of the container by the plastic wrap, and slice it into 8 slices. This is easier to do if you dip the knife in water.
- Top each slice of rice with a slice of Spam.
- Cut the nori into 1/2 inch strips. Wrap around, making the ends meet at the bottom. Use a little bit of water to make the ends stick together.
- Enjoy!
- Note: to make these as appetizers, just cut each slice widthwise into four small pieces, and they are bite sized! Very cute!
Nutrition Facts : Calories 230, Fat 11.6, SaturatedFat 4.2, Cholesterol 29.4, Sodium 1077.9, Carbohydrate 21.7, Fiber 0.2, Sugar 6.4, Protein 7.7
DECONSTRUCTED SPAM® MUSUBI
I was craving Spam® musubi. Without a musubi maker/rice press, I improvised with this deconstructed version. I was told this dish is required at all our future potlucks.
Provided by gammaray (=
Categories Side Dish Rice Side Dish Recipes
Time 1h40m
Yield 10
Number Of Ingredients 8
Steps:
- Mix sugar, soy sauce, and oyster sauce together in a resealable gallon-size bag. Add luncheon meat, seal bag, and turn to coat, gently squeezing to coat luncheon meat. Marinate for at least 1 hour.
- Bring water to a boil; add rice. Return water to a boil, reduce heat to low, and simmer until liquid is absorbed and rice is tender, about 15 minutes.
- Heat a skillet over medium-high heat; add luncheon meat and marinade. Cook, stirring frequently, until luncheon meat is browned and marinade is absorbed, about 5 minutes.
- Stir rice vinegar into rice until combined.
- Stir rice and seaweed together in a bowl; add luncheon meat and mix well.
Nutrition Facts : Calories 378.4 calories, Carbohydrate 43.2 g, Cholesterol 51.6 mg, Fat 17.1 g, Fiber 0.5 g, Protein 11.8 g, SaturatedFat 6.1 g, Sodium 886.8 mg, Sugar 10.9 g
SPAM MUSUBI RECIPE BY TASTY
This popular Hawaiian snack is perfect for any occasion. It's sweet, it's salty, it's sticky, and it's super easy to make.
Provided by Matt Ciampa
Categories Snacks
Time 30m
Yield 1 serving
Number Of Ingredients 11
Steps:
- Rinse the rice in cool water until the water runs clear to remove excess starch.
- In a small pot, combine the rice and water. Cover and bring to a boil. Reduce the heat to medium-low and simmer for 10 minutes. Remove the pot from the heat and let the rice rest, covered, for another 15 minutes.
- In a microwave-safe bowl, combine the sugar, salt, and vinegar. Microwave for 1 minute, or until the sugar is completely dissolved.
- Transfer the rice to a medium bowl and pour the vinegar mixture over the rice. Stir with a spatula to combine. Set aside.
- Heat the canola oil in a large nonstick skillet over medium-high heat. Add the Spam slices and cook for 2-3 minutes per side, until golden brown and crispy.
- In a small bowl, whisk together the water, soy sauce, and sugar.
- Reduce the heat to low and pour the soy sauce mixture into the skillet. Let the sauce get bubbly and thick. Coat the Spam slices evenly in the glaze, turning as needed. Remove the pan from the heat.
- Clean the Spam can and line with plastic wrap. Add a packed ⅓ cup of rice into the bottom of the can, pressing down firmly. Add a piece of cooked Spam on top and press down firmly again. Use the plastic wrap to lift the rice and Spam from the can and repeat with the remaining ingredients.
- Lay a strip of nori, shiny side down, on a clean surface. Place the Spam and rice stack at the center on top and wrap the nori around, using a little water on your finger to seal the nori. Repeat with the remaining ingredients.
- Enjoy!
Nutrition Facts : Calories 717 calories, Carbohydrate 129 grams, Fat 14 grams, Fiber 3 grams, Protein 9 grams, Sugar 18 grams
NICKEY'S SPAM MUSUBI
Spam musubi is another of our island favorites. I love it because it's so simple and there is no end to the variations possible. If you don't have a musubi press, they can be made by hand in the shape of the spam slices (rice portion should be about 1 inch thick). Just make sure when you shape it that you compress it enough to hold it's shape (there's almost nothing more depressing than a musubi that falls apart while you're trying to eat it!) I hope my instructions don't put you off ...it's pretty long; I didn't expect it to be so hard to explain something so simple! It's pretty much rice and spam wrapped in seaweed. If you don't like seaweed, you might want to try wrapping it in scrambled egg cooked thin and flat like a crepe.
Provided by marisk
Categories Lunch/Snacks
Time 45m
Yield 10 musubi
Number Of Ingredients 7
Steps:
- Cook rice as you normally would. When the rice cooker ?finishes? cooking, fluff the rice with a rice paddle. Replace cover and allow to cool for about 20 minutes.
- Put some water in a small bowl to use as a sealer for the nori wrapper. Set aside.
- Cut nori in half; lengthwise or widthwise -- whichever will wrap it around the musubi. You can also make them in narrow strips (like in the picture); a lot of nori come perforated now for easy separation. Place in a resealable plastic bag. Set aside.
- Cut Spam into 8 slices. Each should be about 2" x 3-1/2" x 1/4" (size/shape of the top end, cut 1/4" thick.).
- In a large non-stick pan over medium heat, fry slices until lightly browned and slightly crispy. Place on a plate lined with paper towels. Set aside. (You shouldn't need oil.).
- Combine the soy sauce, mirin and sugar in a saucepan; bring to a slow boil over medium-high heat. Reduce heat to low; add the spam, turning to coat. Simmer until mixture has thickened, about 5 minutes; remove pan from heat. Let Spam slices sit in marinade until ready to use.
- Instructions below are for 1 musubi. Repeat with the other 7 Spam slices, making sure to rinse off musubi maker after each use to prevent if from getting too sticky -- keeping in a bowl of warm water will help to keep it clean and moist.
- MUSUBI 1. Place a piece of nori on a clean surface. Moisten (but not dripping wet) lower half of musubi maker and position on top of the nori so the length of the press is in the middle of the nori (widthwise). The press and the width of the nori should fit exactly the length of a slice of Spam. Fill the musubi maker with 1/2 cup of the rice, press rice until 3/4-inch high. Top with 1 slice of Spam. Remove the musubi from the press by pushing the whole stack down (with the flat part of the press) while lifting off the press. Fold nori end closest to you over the Spam and rice stack; roll until completely wrapped in the nori. Slightly dampen the end of the nori to seal it. Repeat with remaining Spam slices.
- MUSUBI 2. Spread approximately 1/4 cup cooked rice across the bottom of the musubi maker, on top of the nori. Press rice down to compact the rice until it is 1/4-inch thick. Place a slice of Spam on top of the rice. Cover with an additional 1/4 cup cooked rice; press until 1/4-inch thick. Remove the musubi from the press by pushing the whole stack down (with the flat part of the press) while lifting off the press. Fold nori end closest to you over Spam and rice stack; roll until completely wrapped in the nori. Slightly dampen the end of the nori to seal it. Repeat with remaining Spam slices.
- OTHER IDEAS: 1. Sprinkle rice with furikake, mixed in with the rice or sprinkled on before placing Spam on rice. 2. Add a thin layer of scrambled egg (place under the Spam. 3. Add furukake and the scrambled egg. 3. Slice each musubi in half diagonally after making; 4. Musubi #1 without the sauce; 5. You can also use hotdog (sliced to flatten, not completely through), leftover chicken, etc. There is no wrong way to make a musubi. All that matters is that you enjoy it!
- SOME NOTES I PICKED UP OVER THE INTERNET:.
- NOTE1: Only use medium-grain 'sticky' rice such as Calrose Diamond G brand.
- NOTE2: 1 rice cooker cup = 180 ml (1 regular cup = 240 ml) 3 rice cooker cups of uncooked rice should give you the 5 cups of rice you will need for this.
- NOTE3. the NORI sheets (thin roasted seaweed). As a general rule of thumb ? good Nori is very dark green, almost black in color.
- NOTE4. Spam musubi are best eaten while still warm but if you have to refrigerate your musubi, wrap each in plastic wrap or press n' seal and refrigerate. Just pop it into the microwave for about 10 seconds or so to soften the rice.
Nutrition Facts : Calories 476.9, Fat 9.7, SaturatedFat 3.4, Cholesterol 23.5, Sodium 679, Carbohydrate 82.4, Fiber 2.6, Sugar 5.1, Protein 11.1
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