from What Do We Eat?
The book references Musubi: “Spam (a brand of canned pork) was part of many soldier meals during World War II. Today it remains popular in Hawaii, often used as a filling for musubi, a block of nori-wrapped rice that can be found in gas stations, corner stores and diners.” The perfect addition to your charcuterie boards and pre-bbq appetizers.
Ingredients
3 cups cooked sticky rice
1 can spam
3 sheets nori (seaweed sheet)
1/2 tsp furikake seasoning (optional)
3 eggs (optional)
Teriyaki Sauce
2 tbsp shoyu (soy sauce)
2 tbsp white cooking wine
2 tbsp sugar
1 cloved crushed garlic
Directions
Wash and cook rice in a rice cooker. Cut the nori into 3 inch wide sheets.
Open a can of spam and slice it one inch in length. Usually comes out to 9-10 slices.
Fry the spam on a pan over medium heat. 3-4 minutes on one side before flipping it. Add the teriyaki sauce to the pan and let it cook for 1-2 minutes then flip it over and cook for another minute.
Place nori down and scoop of cooked rice on top. Press down on the rice and add the cooked spam.
Wet the ends of the nori with water and wrap the rice and spam.
Serve hot or wrap it in plastic wrap to save in the fridge.
Makes 10 Musubi
Nada’s Tips & Tricks: Spam has gone out of style since we’ve been eating fresh and healthier food. We used to eat fried spam (along with it’s rival, fried bologna) as our dinner protein “back in the day.” Purchase sticky or sweet rice for best results. You can also buy rice already seasoned with furikake. Or make furikake with 2 tablespoons toasted sesame seeds, 1 tablespoon seaweed flakes, 1 teaspoon soy sauce powder, and a pinch of salt. What to do with leftover Spam? Cube the meat and fry them up to use on top of salads, eggs or anywhere you would use cooked bacon.
Contents and images used with permission by Canadian Cookbooks.