Musubi Spam Sushi

This is my pumped up Musubi spam sushi. I start mine with a base of homemade teriyaki sauce, and then spice things up (literately) with avocado, eggs, sriracha mayo, green onions, and black sesame.


Thoughts:
Musubi is incredibly popular in Hawaii, you can easily find it anywhere on the island. It’s like their equivalent to riceballs in Japan, there is so much in demand you can even find them in convenient stores.

The originator of the dish is credited to Barbara Funamara. It is believed that the idea came to her when she was looking for an ingredient to put in her onigiri (Japanese riceball). At that time the canned meat Spam was gaining popularity from the troops who stayed after WW2. During the war, Spam was the go to for meat for it’s easy portability and it not needing any refrigeration. So after the fighting, they kept eating the meat and later it was adopted into the local Hawaiian cuisine.

Spam is like a delicacy in Hawaii, it is used in various kinds of foods there. In fact Hawaii consumes more span than any other population in the world! They are so associated with the canned meat that in 2003, Spam created a limited edition Hawaii can. Which is pretty insane.

If you’re wondering how the different spam tastes like, check out my video and near the end you can find me eating each one and giving me opinion on them. I hope you give this a try, and please comment down below or in the YouTube video if you have any suggestions or just want to say hi.

Cheers!


IMG_0842 Edited.jpg

Serves: 2 – 3

Ingredients:
1 can of spam
3 slices of ginger
1/2 cup sugar
1/4 cup soy sauce
Nori seaweed
2 cup Japanese rice
2 cup of water

Optional:
1 avocado
1 egg + 1 tsp water + 1 tsp corn starch
green onions
1 tsp black sesame
1 tbsp mayo + 2 tsp sriracha

Directions:
Start by cooking the Japanese rice. You can find the full directions at my negitoro recipe.

While the rice is cooking we can set up the rest of the ingredients. First start with the marinade. In a bowl whisk the soy sauce and sugar together until the sugar is completely dissolved. Add the ginger slices, give it a stir and let it sit for 10 minutes.

Mean while lets cut the spam. You want them about 1/4 inch or more thick. You’ll get about 8 – 12 slices depending on the thickness. After the marinade is done, place the sliced meat on the a flat dish and pour the sauce over it. You want to marinade it for a full 10 minutes.

Lets move onto the other fillings while we’re waiting for the meat. For the eggs all you have to do is mix the corn starch with the water, then mix an egg into it. Cook it into a sheet on a non-stick pan over low heat. For the avocado, all you have to do is take out the flesh and give it a good mash. I feel that the sriracha is pretty self explanatory. Mix the hot sauce with the mayo and you’re done.

By now the meat should be ready, so on a non-stick pan slowly pan fry each slice over medium low heat. Cook each side until it has a nice golden brown crust. Set aside to cool.

Cut the nori sheets into 1.5-2 inch strips and set aside. Grab the rice and prepare to make some musubi.

Usually they’ll recommend you buy a mold to make them uniform, but I found that if you take the spam can and cut out each side with a can opener you can use that instead. All you need is a muddler or something long and flat the press the rice.

Place two spoonful of rice into the can, press it down until the rice is firm. If you compare the size of the meat to the rice you’ll notice that the meat has shrunk, all you need to do is use the can to trim the rice and you’re set.

Add whatever filling you want and wrap with the seaweed. Ta-da!

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