Tuesday, April 16, 2013

Spam Musubi

Until a few years ago, anytime I saw a can of Spam I would get a little grossed out. It was "meat" that didn't have to be refrigerated? I just didn't get it.

Enter Spam musubi. It is essentially a delicious sushi roll made with cooked, teriyaki glazed Spam.

My first experience with Spam musubi happened in college at the sushi/Hawaiian restaurant Raw. More recently, I have been enjoying Spam musubi both at Ohana in downtown Seattle and in my own home. It is really easy to make and tastes wonderful once you get over the fact that it is meat in a can.



 Cook Spam slices in teriyaki sauce until all sides are caramelized.


Nori, seaweed wraps you can buy at any grocery store, gets topped with brown rice and the finished Spam. Then roll it up.


Slice each roll into eight or so medallions and serve with more teriyaki sauce for dipping.


Spam Musubi
makes 5 rolls

1 can regular Spam
5 sheets dried seaweed (nori)
1 2/3 c brown rice, prepared
1/4-1/3 c teriyaki sauce, plus more for serving
- - -
1. Remove Spam from can and slice into 1/2" strips
2. Pour 1/4 c teriyaki sauce into a skillet and warm on medium-high heat
3. Once sauce begins to bubble, add Spam slices and stir, making sure to coat all sides in the sauce
4. Cook, turning as needed until all sides of Spam slices are caramelized; transfer cooked Spam to a plate
5. On a clean cutting board, place one sheet of nori
6. Spoon 1/3 c cooked rice into the center of the sheet and spread out with your fingers leaving about 1/2" of nori exposed at both the top and bottom of the sheet
7. Place 2-3 Spam slices onto the rice on the closest side of the sheet to you (lay them parallel to the bottom of the nori sheet)
8. Wet your fingertips slightly and begin to roll: roll the bottom, exposed side of the nori over the cooked Spam; continue to roll slowly, with even pressure; place roll seam-side down on another cutting board
9. Repeat with remaining Spam and rice
10. Using a sharp, serrated knife, cut rolls into 1" medallions; serve with more teriyaki sauce for dipping

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