SPAM Musubi #IslandEats

Hearing 'SPAM' might make you think of high-sodium military rations or something you don't want to see in your email in-box. But in Hawaii, it’s a popular ingredient that people use in comfort food. SPAM and veggie stir fry, SPAM omelette, SPAM skewers, SPAM fried rice, or SPAM sandwiches. You name it.

Our first stop after landing on Oahu was the Musubi & Bento IYASUME. It ended up being the only place we ate in Waikiki for the entire week...though we did stop there more than once for portable deliciousness that fit into our backpacks!

And I have made them twice already since we have been home.

Ingredients makes 8 pieces

1 teaspoon oil
1 can SPAM or other luncheon meat , sliced into 8 pieces
1/4 cup water
2 teaspoons soy sauce
2 Tablespoons organic granulated sugar
4 cups cooked sushi or seasoned rice (one of my recipes here)
3 sheets roasted seaweed nori, cut into strips the width of the SPAM slices

Procedure

Heat a skillet over medium heat. Pour in the oil and swirl to coat the bottom of the pan.

Add the SPAM or luncheon meat slices and cook until browned and crisped on both sides, approximately 2 to 3 minutes per side. Remove the SPAM to a plate and sprinkle the tops with sugar.

Pour water and soy sauce into the skillet and add the Spam pieces, sugar-side down. Let the SPAM simmer until the liquid is almost completely absorbed, approximately 3 to 4 minutes. Then flip over and let the sugar-soy mixture caramelize on the SPAM. Transfer SPAM to a plate to cool.

Assembly

Place a nori strip on a clean workspace and position one slice of SPAM perpendicular to the strip on the bottom of the strip. Moisten your hands and scoop 1/2 cup of seasoned rice into your hands. Press the rice firmly into a rectangular shape about the size of the SPAM slice. Place the rice on top of the SPAM, then roll to let the nori sheet wrap around the package. Seal the end with a bit of water and place the musubi seam-side-down while you repeat until all of the SPAM slices are done.

Enjoy the SPAM musubi immediately at room temperature.

Comments

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