Spammed Sushi Musubi Recipes

SPAM MUSUBI

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.

SPAMMED SUSHI (MUSUBI)

Steps:

• Slice the spam into about 10 slices.
• Dissolve the sugar in the soysauce and oyster sauce mixture (you can heat it to make it dissolve faster).
• Marinate the spam slices in the mixture for about 5 minutes.
• Heat a tiny bit of oil in a frying pan over medium high heat, cook the spam for about 2 minutes on each side, until lightly browned.
• Ideas:
• 1. Sandwich the spam between 2 "patties" of sushi rice, then wrap a ribbon of nori around the center.

DECONSTRUCTED SPAM® MUSUBI

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.

SPAM MUSUBI RECIPE BY TASTY

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!

SPAM MUSUBI

Steps:

• Cook rice as directed in electric rice cooker. Lightly salt cooked rice.
• Slice luncheon meat into 9 slices. Place into lightly oiled frying pan or non stick pan, and brown on both sides. Remove from pan.
• To make sauce, reduce the temperature to low. Add shoyu, vinegar, sugar and ginger to frying pan. Stir until blended. Mix cornstarch with water, then add to frying pan. Stir and cook until thickened.
• Turn off heat and add the luncheon meat slices to the frying pan, turning to coat the slices with sauce.
• Assembly:.
• For the musubii rolls, you can use a cookie sheet as a prep surface for easy cleanup. First lay out a half sheet of the nori and center a rectangular rice press. The edges of the press should reach the width of the nori.
• Fill Rice press half way with the rice, then press lightly. Add a luncheon meat slice. then sprinkle with rice seasoning (furikake) if desired. Fill mold the rest of the way with rice. Press down firmly. Carefully remove rice press.
• Bring up one side of the nori and fold around the rice. Seal the sheets with a little water, by dipping your finger in the 1/4 cup of water and then rub the edge of the nori sheet. Fold up the other half of the sheet and press firmly to the wet edge to bond the sides together.
• Repeat with remaining rice, placing the finished musubi seam side down on a plate.
• Notes:.
• A little oil on the rice press will keep the rice from sticking.
• You can slice each roll in half for smaller size party food.
• In Hawaii, musubi is sold in many convenience stores. Besides Spam, other varieties sold include barbecue, teriyaki or cutlet style chicken.

SPAM MUSUBI

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.