Spam Musubi

As always, my take on the original.

Click on image for larger view.  Sandwich style musubi.

Those of you who know me best understand my life-long love affair with Spam, and especially since my one and only trip to Hawaii the obsession I've had with this product.  Musubi is a variant on sushi, with crispy fried Spam in Teriyaki style sauce and sushi rice all bundled up in toasted nori.  It is best served with the Spam right out of the pan and the rice still warm; however it is the ultimate picnic food and travels well.

I have just taken delivery of my new press (purchased online from Amazon)

Click on image for larger view.  $9.95 on Amazon.

and had to experiment right away.  The rice patties can be formed by hand OR within the Spam can if you cut the bottom away with a can opener - and watch out for the edges (thank you Biggie for this tip).

THE RECIPE

SUSHI RICE

2 cups sushi or Calrose rice (short grain, sticky rice)
2 1/2 cups water
4 T seasoned rice vinegar
1/2 t granulated sugar

Rinse the rice in a fine mesh sieve until the water runs clear.  Add water and bring to boil; simmer over low heat for 20 minutes.  Remove from heat and let stand for 15 minutes.  Transfer to a glass bowl and add vinegar and sugar.  Stir thoroughly and fan with rice paddle.  Stir every few minutes until cooled.

FRIED SPAM

One can Spam, sliced into 8 pieces

2 T kecap manis (Indonesian sweet / spicy soy sauce)
2 T mirin (sweetened cooking sake)
1/2 t ground ginger
1/4 t ground white pepper

Heat a large skillet over medium high flame; spray quickly with pan release.

Mix seasonings in a small bowl and pour over the spam slices after 3 minutes cook time.

Turn the slices and cook another 3 minutes.

Turn to coat evenly with the sauce mixture.

Remove and reserve on a plate.

4 sheets roasted sushi nori, cut to fit the mold (works out to two pieces per sheet)

Furikake (rice seasoning), to taste


small bowl of water for prep

SANDWICH STYLE MUSUBI

Lay out a piece of nori on a flat surface; center the press perpendicular to the wrapper.

Wet your fingers and fill the mold halfway with sushi rice.  Moisten the bottom of the press lid and press onto the nori.  Sprinkle with a bit of furikake.

Add a slice of Spam; sprinkle with more furikake

Click on image for larger view; almost ready.

and fill the press with rice.  Wet the lid and press well.

 

Remove frame and slide lid off the rice;

bring up the nori ends, wet the trailing edge of the wrapper and press to seal.  Invert onto a serving platter.  Serve warm or cool, or wrap and refrigerate for tomorrow's lunch.

CLASSIC STYLE MUSUBI

Follow all previous steps up to the formation.  Fill the press 3/4 with rice, press with lid.  Sprinkle with furikake; add Spam, bring up nori ends, wet the trailing edge of the wrapper and press to seal.

Click on image for larger view -- traditional preparation.

Serve warm or cool, wrap and refrigerate for tomorrow's lunch.

Aloha!