Ingredients with Measurements:
- 1 can of Spam (12 oz)
- 3 cups of cooked sushi rice
- 1/4 cup of soy sauce
- 1/4 cup of mirin
- 1/4 cup of sugar
- 1 tablespoon of vegetable oil
- 5 sheets of nori seaweed
Special equipment needed:
- Musubi mold (or a rectangular-shaped cookie cutter)
- Non-stick pan
Step-by-step instructions:
1. In a small bowl, mix together the soy sauce, mirin, and sugar until the sugar dissolves. Set aside.
2. Cut the Spam into 10 slices, about 1/4 inch thick.
3. Heat the vegetable oil in a non-stick pan over medium heat. Add the Spam slices and cook for about 2-3 minutes on each side, until lightly browned.
4. Pour the soy sauce mixture over the Spam slices and let it simmer for about 1-2 minutes, until the sauce thickens and coats the Spam. Remove from heat and set aside.
5. Cut the nori sheets into halves.
6. Place the musubi mold (or cookie cutter) on a flat surface and fill it with about 1/2 cup of cooked sushi rice. Press down firmly to compact the rice.
7. Place a slice of Spam on top of the rice, then add another layer of rice on top of the Spam. Press down firmly again.
8. Remove the mold and wrap the nori sheet around the rice and Spam, sealing the edges with a bit of water.
9. Repeat steps 6-8 until all the rice and Spam slices are used up.
10. Serve the Spam musubi immediately or wrap in plastic wrap for later.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Medium heat
Serving size:
Makes 10 pieces
Nutritional information:
Calories: 220
Fat: 9g
Carbohydrates: 26g
Protein: 8g
Sodium: 760mg
Substitutions for ingredients:
- Instead of Spam, you can use grilled chicken, teriyaki beef, or tofu.
- Instead of sushi rice, you can use regular white rice or brown rice.
- Instead of nori sheets, you can use lettuce leaves or soy paper.
Variations:
- Add a slice of avocado or cucumber to the Spam musubi for extra flavor and texture.
- Use a different sauce for the Spam, such as teriyaki or sweet chili sauce.
- Make mini Spam musubi by using a smaller mold or cookie cutter.
Tips and tricks:
- Use a spoon or spatula to press down the rice firmly in the mold to prevent it from falling apart.
- Wet your hands with water before handling the rice to prevent it from sticking.
- You can also use a piece of plastic wrap to line the mold for easier removal.
Storage instructions:
Store the Spam musubi in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Microwave the Spam musubi for 30 seconds or until heated through.
Presentation ideas:
Arrange the Spam musubi on a platter and garnish with sesame seeds and chopped green onions.
Garnishes:
Sesame seeds, chopped green onions
Pairings:
Miso soup, edamame, cucumber salad
Suggested side dishes:
Miso soup, edamame, cucumber salad
Troubleshooting advice:
- If the rice falls apart when you remove the mold, it may not be compacted enough. Use a spoon or spatula to press down the rice more firmly.
- If the Spam is too salty, rinse it with water before cooking.
Food safety advice:
- Make sure to cook the Spam thoroughly to prevent any foodborne illnesses.
- Store the Spam musubi in the refrigerator and consume within 2 days.
Food history:
Spam musubi is a popular snack in Hawaii, where Spam is a beloved ingredient due to its long shelf life and affordability. It is believed to have originated from Japanese onigiri, which is a rice ball wrapped in nori.
Flavor profiles:
Salty, sweet, umami
Serving suggestions:
Serve the Spam musubi as a snack or appetizer, or as a lunchbox item.
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Region: Hawaiian