Spam Musubi Food

SPAM MUSUBI

Steps:

• Open SPAM can and remove SPAM, set aside. Open both ends of can and wash thoroughly.
• Cut SPAM into 10 slices and fry until crispy. Let drain.
• In another pan, combine Soy Sauce, Mirin, and Sugar. Bring to boil over medium-high heat and then reduce to low.
• Add the SPAM slices to the pan and make sure they are coated in the sauce. Simmer on low until sauce thickens and then remove SPAM.
• Lay the sheet of Nori on a clean surface. Place the clean SPAM can on the lower third of the Nori. Fill the mold (the SPAM can) with rice and press flat until the rice is 3/4" high.
• Sprinkle rice with Furikaki and the top with a piece of the SPAM.
• Remove the mold and place it in a bowl of water to keep it clean.
• Fold the Nori over the SPAM and Sushi Rice and roll until it is completely wrapped. Moisten the end of the Nori to seal.
• Repeat this for the rest of the SPAM slices.

SPAM MUSUBI

Steps:

• Seasoning is furikake or li hing mui. I have a stick of umami at home that you grate over food. Don't know what's in it.
• Cut spam in 8-10 slices. Start frying.
• Mix equal amounts of soy sauce and sugar. Pour over Spam as it is frying to make extra crispy. Fry to desired crispness.
• Use a musubi mold to construct musubi or improvise.
• On sheet of Nori, layer one scoop of rice, sprinkle of seasoning, slice of Spam, sprinkle of seasoning, scoop of rice and pack tightly into a nice rectangle the size of the Spam. Wrap Nori around and seal with some rice.

SPAM MUSUBI

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.

SPAM MUSUBI

Steps:

• Cut Spam into 10 slices. Fry until slightly crispy. Remove and drain on plate lined with paper towels. In another pan, combine soy sauce, mirin and sugar. Bring to a boil over medium-high heat, then reduce to low. Add Spam slices, coating them in the mixture. When mixture has thickened, remove Spam from pan.
• Lay a sheet of nori lengthwise on a clean surface. Moisten lower half of musubi maker (see Note), and place on lower third of nori. Fill musubi maker with rice and press flat until the rice is 3/4-inch high. Sprinkle rice with furikake. Top with slice of Spam. Remove musubi maker and keep in a bowl of warm water to keep it clean and moist.
• Starting at the end towards you, fold nori over Spam and rice stack, and keep rolling until completely wrapped in the nori. Slightly dampen the end of the nori to seal it. Repeat with the other nine Spam slices, making sure to rinse off musubi maker after each use to prevent it from getting too sticky.

SPAM MUSUBI RECIPE BY TASTY

Steps:

• Rinse the rice in cool water until the water runs clear to remove excess starch.
• In a small pot, combine the rice and water. Cover and bring to a boil. Reduce the heat to medium-low and simmer for 10 minutes. Remove the pot from the heat and let the rice rest, covered, for another 15 minutes.
• In a microwave-safe bowl, combine the sugar, salt, and vinegar. Microwave for 1 minute, or until the sugar is completely dissolved.
• Transfer the rice to a medium bowl and pour the vinegar mixture over the rice. Stir with a spatula to combine. Set aside.
• Heat the canola oil in a large nonstick skillet over medium-high heat. Add the Spam slices and cook for 2-3 minutes per side, until golden brown and crispy.
• In a small bowl, whisk together the water, soy sauce, and sugar.
• Reduce the heat to low and pour the soy sauce mixture into the skillet. Let the sauce get bubbly and thick. Coat the Spam slices evenly in the glaze, turning as needed. Remove the pan from the heat.
• Clean the Spam can and line with plastic wrap. Add a packed ⅓ cup of rice into the bottom of the can, pressing down firmly. Add a piece of cooked Spam on top and press down firmly again. Use the plastic wrap to lift the rice and Spam from the can and repeat with the remaining ingredients.
• Lay a strip of nori, shiny side down, on a clean surface. Place the Spam and rice stack at the center on top and wrap the nori around, using a little water on your finger to seal the nori. Repeat with the remaining ingredients.
• Enjoy!

SPAM MUSUBI

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.

DECONSTRUCTED SPAM® MUSUBI

Steps:

• Mix sugar, soy sauce, and oyster sauce together in a resealable gallon-size bag. Add luncheon meat, seal bag, and turn to coat, gently squeezing to coat luncheon meat. Marinate for at least 1 hour.
• Bring water to a boil; add rice. Return water to a boil, reduce heat to low, and simmer until liquid is absorbed and rice is tender, about 15 minutes.
• Heat a skillet over medium-high heat; add luncheon meat and marinade. Cook, stirring frequently, until luncheon meat is browned and marinade is absorbed, about 5 minutes.
• Stir rice vinegar into rice until combined.
• Stir rice and seaweed together in a bowl; add luncheon meat and mix well.

FANCY SPAM MUSUBI

Steps:

• Take the Spam out of the can and slice it into 8 slices. Wash the container and set aside for later use.
• In a skillet, heat the soy sauce, rice wine and sugar until the mixture bubbles. Turn the heat to low and pan fry the slices of Spam, turning often. Remove and let cool.
• Spread the hot rice about an inch thick. Sprinkle generously with the furikake until most of the surface is covered. Quickly stir the rice so that the furikake is distributed throughout. The warmer the rice, the easier this step is.
• Line the inside of the Spam can with plastic wrap. Using a small spoon, scoop the rice into the container, packing down firmly after each scoop. Let it chill in the refrigerator for 10 minutes.
• Pull the rice out of the container by the plastic wrap, and slice it into 8 slices. This is easier to do if you dip the knife in water.
• Top each slice of rice with a slice of Spam.
• Cut the nori into 1/2 inch strips. Wrap around, making the ends meet at the bottom. Use a little bit of water to make the ends stick together.
• Enjoy!
• Note: to make these as appetizers, just cut each slice widthwise into four small pieces, and they are bite sized! Very cute!