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.
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
Provided by Food Network
Categories appetizer
Time 55m
Yield Makes 10 musubi
Number Of Ingredients 7
Steps:
- Cut Spam into 10 slices. Fry until slightly crispy. Remove and drain on plate lined with paper towels. In another pan, combine soy sauce, mirin and sugar. Bring to a boil over medium-high heat, then reduce to low. Add Spam slices, coating them in the mixture. When mixture has thickened, remove Spam from pan.
- Lay a sheet of nori lengthwise on a clean surface. Moisten lower half of musubi maker (see Note), and place on lower third of nori. Fill musubi maker with rice and press flat until the rice is 3/4-inch high. Sprinkle rice with furikake. Top with slice of Spam. Remove musubi maker and keep in a bowl of warm water to keep it clean and moist.
- Starting at the end towards you, fold nori over Spam and rice stack, and keep rolling until completely wrapped in the nori. Slightly dampen the end of the nori to seal it. Repeat with the other nine Spam slices, making sure to rinse off musubi maker after each use to prevent it from getting too sticky.
HAWAIIAN SHOYU MUSUBI
Presenting an all-time favorite Hawaiian snack: shoyu musubi. Yep, it involves slices of Spam -- seared to crispy perfection, caramelized until it's salty-sweet and wrapped up in sushi rice and nori. Although it's often served like Japanese nigiri (with a big slice of Spam blanketing rice), this recipe makes cute little sushi roll-style bites instead.
Provided by Food Network Kitchen
Time 40m
Yield 24 pieces
Number Of Ingredients 7
Steps:
- Cut the Spam into 6 slices and pat the slices dry with paper towels. Wash and dry the Spam can, then line the inside with a sheet of plastic wrap.
- Whisk together the soy sauce and brown sugar in a small bowl.
- Heat the oil in a large skillet over medium-high heat. Add the Spam slices and cook, flipping once, until evenly brown and crispy, about 3 minutes per side. Reduce the heat to medium. Add the soy sauce mixture to the skillet, making sure to scrape in all of the sugar, and quickly flip the Spam slices to coat them. Turn off the heat, leaving the Spam in the skillet to continue absorbing the sauce as it cools.
- Add 3 tablespoons of rice to the Spam can, dipping the tablespoon measure in cold water as needed to prevent the rice from sticking. Use the back of the tablespoon to pack the rice into a level, compact layer. Top the rice with a generous pinch of furikake and a slice of Spam. Add 3 more tablespoons of rice and pack the rice into an even layer. Grasp the plastic wrap to lift the rice-Spam stack out of the can.
- Place a sheet of nori on a clean work surface rough-side up. Transfer the rice-Spam stack to the center of the nori--so its length is perpendicular to the length of the nori. Tightly fold one end of the nori up over the rice-Spam stack. Dab water across the second end of the nori, tightly fold it up over the first end and press to seal the seam. Flip the musubi over so the seam side faces down. Repeat with the remaining rice, furikake, Spam slices and nori, replacing the plastic wrap with a new sheet every time.
- Dampen a sharp knife with cold water and carefully slice each roll crosswise into 4 pieces.
SEARED SPAM MUSUBI
Make and share this Seared Spam Musubi recipe from Food.com.
Provided by Spam MaN Acosta
Categories Lunch/Snacks
Time 45m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Prepare the rice Cut the spam into 8 slices Fry till brown Turn to low heat Put in sauce mixture with spam Let it sit for a while take out spam and put in Spam can place rice on the spam in the can press down, flip over Pop out onto seaweed ROLL and ENJOY The goodness of spam!
Nutrition Facts : Calories 389.1, Fat 12, SaturatedFat 4.3, Cholesterol 29.8, Sodium 589.9, Carbohydrate 58, Fiber 1.9, Protein 10.3
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
TERIYAKI SPAM MUSUBI
A staple local food in Hawaii. It is good for a grab and go meal and great for picnics since it is the ultimate finger food.
Provided by Amy in Hawaii
Categories Lunch/Snacks
Time 1h
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Wash rice in a colander to remove talc and any stones. Place in a rice cooker with 3 cups water and cook, Wait 15 minutes after rice has cooked before opening lid.
- If you do not have a rice cooker. Put washed rice into a medium sized saucepan with a lid. Add water. Turn heat on medium high; when the rice starts to boil reduce heat to so that rice is just simmering. Allow rice to cook until all of the water has boiled off (about 15-20 minutes).
- You may have to position the lid to allow the steam to escape. Taste the rice if it is still hard add a tablespoon more water and cook until the rice tastes done. If the rice is done, but is very wet, remove the lid and let the water evaporate. Remove from heat when done. The grains of rice should stick to each other, without being soggy.
- While rice is cooking, cut spam into ten slices.
- Combine soy sauce and sugar.
- Heat 12 inch skillet; add soy mixture and saute spam slices over medium heat for about 3 minutes on each side or until most of the soy mixture has evaporated.
- Remove from skillet and cool.
- Cut each nori (seaweed laver) in half. The laver can be folded in half and torn along the seam.
- Rub vegetable oil on inside of the musubi maker and the press. (or oil the inside of the spam can) This will make it easier to unmold.
- Place one half sheet of laver on a flat surface and place the musubi maker (or spam can) on the laver.
- Fill the spam musubi maker evenly with about 1 inch of hot rice. (If you do not have one, you can use the spam can. Cut off the other end of the can. tape the sharp edges. Cut a piece of a stiff plastic mat to just fit inside the spam can.)
- Place one slice of cooked spam on top of the rice.
- With the spam press (plastic), press down evenly on the spam slice.
- Slide the musubi maker (spam can) up while pushing the press down to unmold the musubi.
- Wrap one end of the laver over the spam and repeat with the other side. Gently move to a flat surface to cool.
- Spam musubi can be frozen, thawed and reheated in a microwave.
- You could also add kim chee, pickle, or a slice of egg omelet under the spam.
- Cooked chicken breast (flattened), hot dog, sausage, or fish fillet can be substituted for the spam.
- The spam can be "sandwiched" between two layers of rice instead of being on top. The rice tends to slide off, but will be held in place by the laver.
Nutrition Facts : Calories 337.9, Fat 9.5, SaturatedFat 3.4, Cholesterol 23.5, Sodium 864.2, Carbohydrate 52.7, Fiber 1.7, Sugar 3.9, Protein 9.1
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