Saturday, February 11, 2012
I've never been much of a fan of the salty meat product, but even this treat has its charms.
adapted from several people's input
makes 8 musubi
1 can Spam, original flavor
1 Tbsp soy sauce
2 Tbsp brown sugar
4 cups short grained sushi rice, cooked
4 sheets of nori, sliced in half lengthwise
small bowl of water
Open the can of spam and set the luncheon meat on its side on a cutting board. Slice lengthwise into 8 equal pieces. Clean out the can. Using a sharp knife, can opener or kitchen shears, remove the other side of the can. File down any sharp edges. Save for use as the musubi mold. Alternatively, you can purchase mold specifically for this spam musubi.
In a small bowl whisk together soy sauce and brown sugar. Pour over spam and let set for about five minutes. Heat a large skillet over medium-high heat. Layer the spam in the skillet ans sautee for 2-3 mintues per side, or until the spam begins to caramelize. Remove from pan and set aside.
To assemble the musubi, lay one sheet of nori on a clean work surface. Place one slice of spam in the center of the nori. set the mold over the spam.
With damp fingers press about 1/2 cup of sushi rice into the mold. Pack the rice down as firmly as possible. Remove the mold. Fold both sides of the nori over the rice, sealing edges with a little water. Place on a plate seam side down.
Serve warm or warp in cling wrap and refrigerate.
Salty, sweet, and a little odd. People either love it with a passion or avoid it like the plague..though of those who dare try it, most seem to be ambivalent. Most of our guests at least sampled the Hawaiian snack. While it was bu no means anyone's favorite dish of the night, a new respect for the pink gelatinous lunch meat emerged. This version was a fair tribute to the musubi we had on the islands.