Spam Musubi
How to make Spam Musubi Recipe - Hula Girl Truck Recipe From Mikala Brennan at Washington, D.C.
Makes 10 Musubi
SUSHI VINEGAR:
1 cup (237ml) rice wine vinegar
½ cup (96g) sugar
1 tbsp (15g) kosher salt
MUSUBI:
4 cups (842g) Calrose rice (sushi rice is a good substitute)
4 cups (946ml) water
1 tbsp (15g) furikake (found in Asian markets)
5 (7” × 8” [18 × 20cm]) sheets roasted nori (seaweed)
¼ cup (59ml) soy sauce
1 tsp sugar
1 (12-oz [340g]) can Spam
Method:
To make the sushi vinegar, heat the rice wine vinegar in a small saucepan over medium-low heat. Add the sugar and salt and stir until dissolved. Let cool and set aside. You can refrigerate for up to 2 weeks in an airtight container.
To make the musubi, steam the rice in the water according to package directions. Place in a bowl and let cool completely. Add 2 tablespoons (30ml) of the sushi vinegar and the furikake to the rice and mix thoroughly with your hands.
Cut the nori in half widthwise. This will give you 10 sheets.
Mix together the soy sauce and sugar and set aside.
Cut the Spam into 10 rectangular slices approximately ¼ inch (6mm) thick. In a large ungreased frying pan over medium heat (Spam has plenty of grease to keep it from sticking), fry the slices for 2 minutes, until brown and slightly crispy on both sides. Add the soy sauce and sugar mixture and let the Spam slightly braise for 1 to 2 minutes in the liquid. Set aside.
Using a Spam musubi press, place a piece of nori on a cutting board. Position the press on top of the nori so the length of the press is in the middle of the nori (widthwise). The press and the width of the nori should fit exactly the length of a slice of Spam. If you don’t have a musubi press, you can open both sides of the empty Spam can, creating a musubi mold. On top of the nori, spread approximately ¼ cup (60g) of cooked rice across the bottom of the musubi press. Press the rice down with the flat part of the press to compact the rice. Place a slice of Spam on top of the rice (it should cover most of the length of the musubi press). Cover with an additional ¼ cup (60g) of rice. Remove the musubi from the press by pushing the whole stack down with the flat part of the press while lifting off the press. Fold one end of the nori over the musubi and press lightly onto the rice. Repeat with the other Spam slices.
Do not refrigerate musubi, as they will get dry and rubbery.
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