Best 2 Hawaiian Spam Musubi Recipes
**Explore the Delights of Hawaiian Spam Musubi: A Culinary Journey of Flavors**
Indulge in the tantalizing world of Hawaiian Spam Musubi, a delectable dish that seamlessly blends the unique flavors of Spam, rice, and nori seaweed. Originating in Hawaii, this iconic dish has captivated taste buds worldwide with its harmonious combination of salty, savory, and slightly sweet elements. Discover the secrets behind this beloved dish, from the selection of premium ingredients to the meticulous preparation techniques.
This article presents a comprehensive guide to crafting authentic Hawaiian Spam Musubi, featuring four distinct recipes that cater to diverse preferences. Embark on a culinary adventure as we delve into the intricacies of each recipe, exploring the nuances of ingredients, step-by-step instructions, and helpful tips to ensure success. Whether you prefer the classic Spam Musubi, the vegetarian-inspired Tofu Musubi, the protein-packed Chicken Katsu Musubi, or the tantalizing Shrimp Tempura Musubi, this article has something for every palate.
SPAM MUSUBI
Spam Musubi is a popular snack in Hawaii. It is a type of sushi that has marinated cooked spam in sushi. I got this recipe from a local Hawaiian friend when I was living there.
Provided by Rashad Maiden
Categories Appetizers and Snacks Meat and Poultry Pork
Time 5h25m
Yield 10
Number Of Ingredients 9
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.
Nutrition Facts : Calories 275.6 calories, Carbohydrate 34.7 g, Cholesterol 23.5 mg, Fat 12 g, Fiber 0.9 g, Protein 6.8 g, SaturatedFat 3.8 g, Sodium 866.2 mg, Sugar 10.1 g
HAWAIIAN SHOYU MUSUBI
Presenting an all-time favorite Hawaiian snack: shoyu musubi. Yep, it involves slices of Spam -- seared to crispy perfection, caramelized until it's salty-sweet and wrapped up in sushi rice and nori. Although it's often served like Japanese nigiri (with a big slice of Spam blanketing rice), this recipe makes cute little sushi roll-style bites instead.
Provided by Food Network Kitchen
Time 40m
Yield 24 pieces
Number Of Ingredients 7
Steps:
- Cut the Spam into 6 slices and pat the slices dry with paper towels. Wash and dry the Spam can, then line the inside with a sheet of plastic wrap.
- Whisk together the soy sauce and brown sugar in a small bowl.
- Heat the oil in a large skillet over medium-high heat. Add the Spam slices and cook, flipping once, until evenly brown and crispy, about 3 minutes per side. Reduce the heat to medium. Add the soy sauce mixture to the skillet, making sure to scrape in all of the sugar, and quickly flip the Spam slices to coat them. Turn off the heat, leaving the Spam in the skillet to continue absorbing the sauce as it cools.
- Add 3 tablespoons of rice to the Spam can, dipping the tablespoon measure in cold water as needed to prevent the rice from sticking. Use the back of the tablespoon to pack the rice into a level, compact layer. Top the rice with a generous pinch of furikake and a slice of Spam. Add 3 more tablespoons of rice and pack the rice into an even layer. Grasp the plastic wrap to lift the rice-Spam stack out of the can.
- Place a sheet of nori on a clean work surface rough-side up. Transfer the rice-Spam stack to the center of the nori--so its length is perpendicular to the length of the nori. Tightly fold one end of the nori up over the rice-Spam stack. Dab water across the second end of the nori, tightly fold it up over the first end and press to seal the seam. Flip the musubi over so the seam side faces down. Repeat with the remaining rice, furikake, Spam slices and nori, replacing the plastic wrap with a new sheet every time.
- Dampen a sharp knife with cold water and carefully slice each roll crosswise into 4 pieces.
Tips:
- Choose the right spam: Opt for canned spam with less salt, or rinse the spam before cooking to reduce the saltiness.
- Cook the spam thoroughly: Spam should be cooked until it reaches an internal temperature of 140°F (60°C) to ensure food safety.
- Use high-quality rice: Medium or short-grain rice is recommended for this recipe, as it will provide the right texture and flavor.
- Season the rice properly: Don't forget to add salt, sugar, and rice vinegar to the rice for a balanced flavor profile.
- Use a sharp knife: A sharp knife is essential for cutting clean and even pieces of spam and nori.
- Be careful when assembling the musubi: Gently press the rice and spam together to avoid breaking the nori.
- Serve immediately or store: Hawaiian spam musubi is best enjoyed fresh, but it can be stored in the refrigerator for up to 3 days or frozen for up to a month.
Conclusion:
Hawaiian spam musubi is a delicious and easy-to-make dish that combines the flavors of spam, rice, and nori. With its unique combination of textures and flavors, it's a popular appetizer, snack, or main course. Whether you're a local or just visiting the islands, be sure to try this iconic dish. You can find spam musubi at many local restaurants and grocery stores, or you can make it yourself at home using this recipe.
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