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Wednesday, May 12, 2010

Spam Musubi



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 samiandaddie@gmail.com.


SPAM MUSUBI

makes approximately 40 pieces

total cooking & assembly time: 2 1/2 hrs


TOOLS

Spam double musubi mold/press

Spam slicer (optional)

* both available online or at a Japanese cookware store


INGREDIENTS

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.


ASSEMBLY

• 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

4 comments:

lisadlau said...

Hi Sami,

After I put down the first layer of rice, I like to sprinkle furikake on it. Furikake is a Japanese dry rice reasoning. I use the simple one that just has chopped seaweed, sesame seeds, salt, sugar, and MSG. I avoid the ones with fish flakes.

Miya said...

Hi Sam! I read this yesterday and got a sudden, overwhelming craving for a musubi. I had to run to the deli down the street and buy one!

Sami and Addie said...

Thanks for the comments, Lisa & Miya!
@LC had a great suggestion about adding brown sugar (instead of teriyaki) sauce at the Spam-frying stage too!

And @LilChew - we LOVED your Spam presentation - thanks so much for sharing it with us! And congrats on getting your Photography Merit Badge - great job!!!

I. Yah said...

I never use premade teriyaki sauce. I pan grill them, and use a mix of soy sauce, brown sugar and water to dilute it a bit. A friend from the islands says her family puts a bit of nori paste on the rice too.

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