MUSUBI RICE PRESS RECIPES

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SPAM MUSUBI RECIPE | ALLRECIPES



Spam Musubi Recipe | Allrecipes image

Spam Musubi is a popular snack in Hawaii. It is a type of sushi that has marinated cooked spam in sushi. I got this recipe from a local Hawaiian friend when I was living there.

Provided by Rashad Maiden

Categories     Appetizers and Snacks    Meat and Poultry    Pork

Total Time 5 hours 25 minutes

Prep Time 25 minutes

Cook Time 30 minutes

Yield 10 pieces

Number Of Ingredients 9

2 cups uncooked short-grain white rice
2 cups water
6 tablespoons rice vinegar
¼ cup soy sauce
¼ cup oyster sauce
½ cup white sugar
1 (12 ounce) container fully cooked luncheon meat (e.g. Spam)
5 sheets sushi nori (dry seaweed)
2 tablespoons vegetable oil

Steps:

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

Nutrition Facts : Calories 275.6 calories, CarbohydrateContent 34.7 g, CholesterolContent 23.5 mg, FatContent 12 g, FiberContent 0.9 g, ProteinContent 6.8 g, SaturatedFatContent 3.8 g, SodiumContent 866.2 mg, SugarContent 10.1 g

SPAM MUSUBI RECIPE - NYT COOKING



Spam Musubi Recipe - NYT Cooking image

Spam, the love-it-or-hate-it canned ham, was introduced in 1937 and gained popularity during World War II, when more than 150 million pounds were shipped to American troops overseas. Soldiers introduced it to locals, who used the product to create spin-offs of regional dishes like Japanese onigiri and Korean budae jjigae. According to Hormel Foods Corporation, residents of Hawaii eat more Spam than those of any other state. A popular way to eat it there is in the tradition of Japanese omusubi: Stack a pan-fried slice of Spam and a rice patty and wrap a piece of roasted nori around it. This version of the dish is adapted from “Aloha Kitchen: Recipes From Hawai‘i,” a cookbook of classic Hawaiian dishes by Alana Kysar.

Provided by Kiera Wright-Ruiz

Total Time 20 minutes

Yield 8 servings

Number Of Ingredients 8

2 tablespoons soy sauce
2 tablespoons light brown sugar
1/2 teaspooon mirin (optional)
1 to 2 teaspoons neutral oil, like canola or vegetable
1 (12-ounce) can Spam, cut horizontally into 8 slices
3 sheets roasted sushi nori, cut into thirds crosswise
2 teaspoons furikake
5 to 6 cups cooked short-grain white rice

Steps:

  • In a small bowl, whisk the soy sauce, sugar and mirin (if using). Set aside.
  • Lightly coat the bottom of a large skillet with oil and heat over medium. Fry the Spam slices until evenly browned and crispy, 2 to 3 minutes on each side. Turn off the heat. Working quickly to avoid burning, add the soy mixture and turn the Spam slices until evenly coated in glaze. Immediately transfer the Spam slices and glaze to a plate.
  • To mold the musubi, start by placing a strip of nori, rough side up, on a cutting board or clean work surface. Place a Spam musubi maker mold over it, in the middle, then place a slice of Spam into the mold. (If you don’t have a mold, you can line a clean Spam can with plastic wrap instead, and place a slice of Spam at the bottom.) Sprinkle 1/4 teaspoon furikake over the Spam, then fill the mold or can with a generous mound of rice. Press the rice firmly with the musubi maker press or with your hands until it is 3/4- to 1-inch thick, adding more rice as needed.
  • Use the press to hold the rice down with one hand and pull the mold upward to unmold the musubi with your other hand. (If you’re using the Spam can, gently lift the Spam and rice out of the can by gently pulling on both sides of the plastic wrap.) Wrap the nori around the Spam-rice stack, bringing both ends of the strip to the middle, folding one over the other, and flipping it over so the seam is down and the Spam is facing up. Repeat with remaining ingredients. Serve immediately or wrap with plastic wrap to take with you on the go.

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