SPAM MUSUBI SAUCE RECIPES

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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.

SPAM FRIED RICE RECIPE | REE DRUMMOND - FOOD NETWORK



Spam Fried Rice Recipe | Ree Drummond - Food Network image

Spam fried rice is a popular dish in Hawaii. This version is quick and easy and a great way to use up leftover rice and pantry staples.

Provided by Ree Drummond : Food Network

Total Time 30 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 19

2 tablespoons salted butter
2 tablespoons olive oil 
One 12-ounce can Spam, diced 
1 orange bell pepper, diced 
1 red bell pepper, diced 
4 scallions, sliced, whites and greens separated 
2 cloves garlic, minced 
1 tablespoon minced ginger 
3 cups leftover rice 
One 8-ounce can pineapple chunks, drained 
1 cup frozen peas, thawed 
1/4 cup low-sodium soy sauce 
2 tablespoons honey 
1 lime, juiced 
2 tablespoons sesame seeds 
1/2 cup mayonnaise
2 tablespoons BBQ sauce 
Dash sesame oil 
Asian chile sauce, to taste 

Steps:

  • Heat the butter and oil in a large skillet over medium heat. When the butter has melted and the oil is hot, add the Spam and bell peppers. Cook until the Spam becomes crispy, about 5 minutes.
  • Add the whites of the scallions, garlic, ginger and rice. Stir together and cook until the rice begins to crisp and brown, 3 to 4 minutes. Add the pineapple, peas, soy, honey and lime juice. Stir together and continue to cook until everything comes together, another minute. Add to a platter and sprinkle over the sesame seeds and reserved scallion greens.
  • For the spicy BBQ aioli: Quickly mix together the mayonnaise, BBQ sauce, sesame oil and Asian chile sauce. Drizzle over the fried rice before digging in.

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