If you’re looking for a quick and easy snack for your family or for a side dish for your next party, you should try out this popular spam musubi (sushi) recipe below.
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Spam musubi is a popular snack and lunch food made of a slice of grilled Spam sandwiched in between blocks of rice. It is wrapped together with nori (edible seaweed) in the tradition of Japanese omusubi (molding rice into a shape by hand, then inserting other ingredients into the rice).
Spam became a popular food in Hawaii after World War II. It was a main course for the troops during the war, and the large military presence in Hawaii led to Spam’s widespread local adoption.
The dish was actually created in the Japanese internment camps on the mainland of the United States during the war although it is often credited to Hawaii because of its prevalence.
We get around 9 slices of spam from one can of spam, so you could make 9 individual spam musubi rolls. Each spam musubi roll can be cut into 4-5 pieces depending on the width.
You’ll need the following tools:
Japanese Spam Musubi Mold – https://amzn.to/2UeR7WA
Hawaiian Spam Musubi Maker, Musubi Press, Sushi Mold, Gimbap Making Kit | Non-Stick | Non-Toxic(Small) – https://amzn.to/3alKSpG
Non Stick Spam Musubi Maker by gabo, Press Mold, Certifed Safety, None Toxic, BPA Free, FDA Approved (White) – https://amzn.to/2WKt6Zd
Hinomaru Collection Convenient Kitchen Spam Slicer – https://amzn.to/2JefCNu
Below are ingredients:
Links to purchase:
Yoshida’s Marinade & Cooking Sauce 86 Oz. 2 Pack (4 and 6 pack available) – https://amzn.to/33L9lCm
Yamamotoyama Roasted Seaweed for Sushi 0.88 Oz (10 Sheets) – https://amzn.to/2xrrCs4
Like I mentioned previously, I usually have left over rice from previous night’s dinner. But, if you don’t have any left over, then typically rice takes about 20-30 minutes to cook and prepare in a rice cooker. If you don’t have a rice cooker, then you can use a regular pot to cook it, here’s an article I found on how to cook rice on a stove, click here. And, I typically use Nishiki medium grain rice, visit link to purchase: https://amzn.to/2J5YB8a or click on picture below.
You may use a kitchen knife or the spam slicer I mentioned previously ( https://amzn.to/2JefCNu) to cut the spam. If you use the slicer, typically you’ll get 9 slices of spam.
Cook spam on stove over medium heat and using the basting brush to brush the spam with Yoshida’s marinade. Cook and baste both sides of the spam, then put aside.
Next, you’ll want to cut the roasted seaweed sheet with the kitchen scissors to match the width of the spam slices/spam musubi mold. Lay cut seaweed on cutting board. Place spam musubi mold on top of seaweed toward the bottom of the seaweed, see pictures below.
Using the rice paddle, scoop rice into the spam musubi mold to form a layer of rice. Then, insert the sliced cooked spam into the mold.
Scoop more rice into the spam musubi mold to form the top layer of rice. Then, using the press part of the mold, push down the rice.
Then, remove the press and body of the mold. Roll up the rice/spam with the roasted seaweed.
You can use your finger to place some water on the inside edge of the end of the roasted seaweed wrap to help the wrap stay closed.
Then cut and plate. Be sure you run water on the knife to reduce rice sticking and seaweed tearing.
We get around 9 slices of spam from one can of spam, so you could make 9 individual spam musubi rolls. Each spam musubi roll can be cut into 4-5 pieces depending on the width. I only put three pieces in the picture above because of the size of the plate. Hope you found this spam musubi (sushi) recipe helpful.
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