I’ll admit it, I really like Spam. So much so that this very blog came awfully close to being Spamantha & Addiecakes. There’s something gratifying, delicious, and a tad bit guilt-inducing about this salty, savory snack. And it’s even better when it’s wrapped in warm white rice and roasted seaweed, with just a smear of sweet teriyaki sauce.
I've never used an official recipe for Spam musubi, but MFM (aka Mark, who insisted on giving himself his own, unprintable foodie name which we've abbreviated to MFM here) and I recently made some for the high school dragon boat team he helps coach on race day. It’s the perfect portable hand-held snack, that can easily withstand a long day of racing. Not that they last that long!
Are you a Spam fan? Or have any other tips/ingredients for musubi making? Please post any comments/recipes below or email us at firstname.lastname@example.org.
makes approximately 40 pieces
total cooking & assembly time: 2 1/2 hrs
Spam slicer (optional)
* both available online or at a Japanese cookware store
10 c uncooked short grain rice
4 cans Spam
2 c homemade or store-bought teriyaki sauce
16 sheets nori
water for sealing the Spam musubi
INSTRUCTIONS• Cook rice.
• Heat teriyaki sauce in small pan over medium heat.
• Cut Spam into approximately 1/4 inch slices using a Spam slicer or knife.
• Fry on both sides until lightly browned.
• Remove from frying pan and dip into warmed teriyaki sauce. Spam should be covered in sauce on both sides.
• Let rice cool so you’re able to handle comfortably.
• Place nori smooth-side down on a work surface. Place mold on top of nori. Add about 1/2 cup of rice to bottom and tamp down the press so the first layer of rice is spread evenly.
• Add Spam on top of first layer, then top with more rice.
• Tamp down with press so everything is tight and compact.
• Remove press.
• Fold nori over musubi and seal with a little bit of water.
• Cut into pieces if desired.
** NOTES **
• I’ve tried adding the teriyaki sauce to the Spam-frying stage but found that the sugar in the sauce burns, causing a big black mess. So dipping it in the sauce after frying works a lot better.
• I’ve also seen people use an empty Spam can as a “musubi maker” but I’d suggest buying a plastic one, as the rice doesn’t stick.
• Use a double musubi press, so you don't have to cut the nori!
SAMIWICH'S DIFFICULTY RATING
SAMIWICH'S TASTE RATING