Spam Musubi

Spam Musubi Recipe - Originating from Hawaii

Region / culture: Hawaii | Servings: 10

Introduction

Spam Musubi is a popular Hawaiian snack that combines the flavors of salty Spam and sweet sushi rice, all wrapped in a sheet of nori seaweed. This simple yet delicious dish is a favorite among locals and visitors alike.

History

Spam Musubi has its roots in Hawaii, where Spam has been a staple food since World War II. The dish is a fusion of Japanese and Hawaiian flavors, with the Spam representing the American influence on Hawaiian cuisine.

Ingredients

2 cups uncooked short-grain white rice
2 cups water
6 tbsp rice vinegar
0.25 cup soy sauce
0.25 cup oyster sauce
0.5 cup white sugar
1 (12 oz (340 g)) container fully cooked luncheon meat (e.g. Spam)
5 sheets sushi nori (dry seaweed)
2 tbsp vegetable oil

How to prepare

Soak uncooked rice for 4 hours; drain and rinse.
In a saucepan, bring 2 cups of 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 them 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 the press.
Wrap nori around the 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.

Variations

Add a slice of avocado or a drizzle of teriyaki sauce for extra flavor.
Use brown rice or cauliflower rice for a healthier alternative.

Cooking Tips & Tricks

Make sure to press the rice firmly into the mold to ensure that the musubi holds its shape.

- Marinating the Spam in the soy sauce, oyster sauce, and sugar mixture adds extra flavor to the dish.

- If you don't have a rice press, you can use your hands to shape the rice and Spam into musubi.

Serving Suggestions

Serve Spam Musubi as a snack or appetizer, or as part of a Hawaiian-themed meal.

Cooking Techniques

Pressing the rice firmly into the mold is key to shaping the musubi.

- Marinating the Spam adds extra flavor to the dish.

Ingredient Substitutions

Use turkey Spam or tofu as a vegetarian alternative.

- Substitute tamari for soy sauce for a gluten-free option.

Make Ahead Tips

Spam Musubi can be made ahead of time and stored in the refrigerator for up to 2 days.

Presentation Ideas

Arrange Spam Musubi on a platter and garnish with sesame seeds or sliced green onions for a beautiful presentation.

Pairing Recommendations

Serve Spam Musubi with a side of pineapple or a tropical fruit salad for a complete meal.

Storage and Reheating Instructions

Store leftover Spam Musubi in an airtight container in the refrigerator. To reheat, wrap in a damp paper towel and microwave for 30 seconds.

Nutrition Information

Calories per serving

Each serving of Spam Musubi contains approximately 250 calories.

Carbohydrates

Each serving of Spam Musubi contains approximately 30 grams of carbohydrates.

Fats

Each serving of Spam Musubi contains approximately 10 grams of fat.

Proteins

Each serving of Spam Musubi contains approximately 8 grams of protein.

Vitamins and minerals

Spam Musubi is a good source of iron and vitamin B12.

Alergens

Spam Musubi contains soy and wheat allergens.

Summary

Spam Musubi is a flavorful dish that is relatively high in carbohydrates and fats, but also provides a good amount of protein and essential vitamins and minerals.

Summary

Spam Musubi is a delicious and easy-to-make dish that combines the flavors of Spam, sushi rice, and nori seaweed. Whether you're in Hawaii or at home, this dish is sure to be a hit with your family and friends.

How did I get this recipe?

I can still remember the exact moment I stumbled upon this recipe for Spam Musubi. It was a warm summer day, and I was visiting my good friend Mabel in Hawaii. Mabel had always been an excellent cook, and I loved spending time in her kitchen, watching her work her magic with ingredients.

On this particular day, Mabel had decided to make Spam Musubi for lunch. I had never heard of it before, but she assured me that it was a popular local dish that everyone loved. I watched intently as she cooked the spam in a sweet and savory sauce, then layered it on top of a block of rice and wrapped it all in a strip of seaweed. The end result was a delicious and portable snack that was perfect for a quick meal on the go.

I was instantly hooked and begged Mabel to teach me how to make it. She laughed and handed me a piece, telling me to enjoy it first. As I savored the flavors of the Spam Musubi, I knew that I had to learn how to make it myself.

Mabel agreed to teach me her recipe, and we spent the rest of the afternoon in her kitchen, cooking up a storm. She showed me how to season the rice just right, how to fry the spam until it was crispy and caramelized, and how to wrap it all up into a neat little package with the seaweed. It was a labor of love, but the end result was well worth it.

I returned home with the recipe for Spam Musubi tucked safely in my pocket, eager to recreate the dish for my family. They were skeptical at first, unsure about the combination of flavors and textures. But one bite was all it took to win them over. They devoured the Spam Musubi with gusto, begging for more.

From that day on, Spam Musubi became a staple in our household. I would make it for lunch, for picnics, for road trips – anytime we needed a quick and delicious meal. The recipe became etched in my memory, a reminder of that wonderful day in Mabel's kitchen.

As the years went by, I continued to perfect the recipe, adding my own touches and variations. Sometimes I would swap out the spam for grilled chicken or tofu, or add a drizzle of spicy mayo for an extra kick. But no matter how I changed it up, the basic essence of the dish remained the same – a comforting and satisfying meal that brought joy to all who ate it.

I passed the recipe down to my own children, who now make Spam Musubi for their own families. It has become a beloved tradition, a reminder of my time in Hawaii and the friendship I shared with Mabel. Whenever we gather around the table to enjoy this dish, I can't help but smile, grateful for the culinary adventures that have enriched my life.

So if you ever find yourself in need of a quick and delicious meal, look no further than Spam Musubi. It may seem simple, but its flavors are complex and satisfying. Just like the memories of that fateful day in Mabel's kitchen, it will linger in your heart and taste buds long after the last bite is gone.