Let’s talk about how to make spam musubi. This would be a great recipe to add as an appetizer or side-dish to a SimplySmartDinnerPlans meal plan!
This is one of my new favorites from our recent trip to Kauai. Had spam musubi and loco-moco at a local cafe with our friend’s the Shores. So good!
Now, I really like Spam, so I might be a little biased, but even if you think you don’t like Spam, don’t prejudge this dish. It has a very unique, mild flavor that is far greater than the sum of its parts.
The musubi we had there wasn’t fried first, nor did it have the furikake seasonings, both of which take this dish to the next level. Thanks to my buddy Dane Shores for the Spam care-package from the Islands…the Black Pepper Spam was, by far, my favorite for musubi…
Spam musubi molds are available cheap from Amazon.com (really, about a buck!), or you can do what I did this time (my order hasn’t arrived yet) and make a redneck musubi mold by cutting out the bottom of your Spam can. Be very careful, these cans are sharp when you cut them!
1 can of Black Pepper Spam
4 sheets of nori, cut in half
3 cups of cooked sushi rice (instructions below)
1 1/2 cup sushi rice, dry
2 tbs. rice wine vinegar
2 tablespoons furikake seasoning
1 1/2 cups water
1 Tbs sugar
1 tsp salt
1/4 C mirin
Rinse your rice and cook according to package directions. Halfway through, add mirin, vinegar, and furikake seasoning. Mix well, and finish cooking. Set aside to cool slightly.
Plus, you’ll be helping us teach nutrition, shopping, and hands-on cooking classes to at-risk kids.
Remove your Spam from the can and turn it on it’s side to slice into 8 equal pieces. Heat up a non-stick frying pan on medium-high heat and add your slices of Spam, cooking and turning until your desired level of crispiness.
Optionally, once the Spam is crispy, you can glaze it with a little teriyaki sauce.
Put the Spam on a plate to cool.
Place your half sheet of nori down on a cutting board, shiny side down and put your Spam can or musubi maker in the middle of the sheet. Scoop a generous amount of rice into the mold and pack it down. You want the rice to be compressed.
Add a slice of Spam and another layer of rice, making sure you are packing it down as you go.
Use a spoon (or your musubi handle), press down on the rice and use your other hand to pull the mold up and release the musubi.
Wrap the nori around the rice, sealing the edges with a bit of water.
Spam musubi are “make and eat” kind of snacks, so serve them immediately to enjoy the crunch of the nori.
Repeat until full.
Ignore the directions on the bag that the rice came from and rinse the rice only 3-5 times. The water does NOT have to run clear. Place rice to drain in a strainer.
Drain for one hour in the winter, 30 min in the summer. (Sounds strange, but is true). While rice is draining, combine vinegar,sugar, salt and mirin together in a bowl and mix well.
Put water and furikake seasoning in a medium pot, add rice.
Bring quickly to a boil and then reduce to a simmer. Cover the pot and DON’T touch it until the end, NO PEEKING. Cook for 15 minutes before removing the pot from the heat but keep the lid CLOSED.
Let rice rest for 10 min and then remove the cover.
Place in a glass dish to cool and lightly fan the rice while adding the vinegar mixture. Mix rice gently, careful not to break it.
Sushi rice is best used at body temperature.