Spam Masubi (Sushi)

From: http://whatscookingamerica.net/History/Spam.htm http://marinationmobile.com/menu See Also: http://www.wikihow.com/Make-a-Spam-Musubi

Yield: 15 servings ( Serving Size: 1 )
Community Recipe from

Recipe Time

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Ingredients

  • 1.5 cup(s) Sushi Rice Uncooked
  • 2 cup(s) water
  • 2.5 piece(s) Nori Roasted Seaweed 5 sheets
  • 1/2 can(s) spam 12oz can
  • 1/8 cup(s) soy sauce
  • 1/8 cup(s) sugar
  • 1/8 cup(s) Mirin Rice Wine

Preparation

  1. Special Needs

  2. Mold (that holds the "figure" together) [Spam container may also be used, just cut off the top and bottom]

  3. See: http://www.wikihow.com/Make-a-Spam-Musubi


  4. * Only use Japanese medium-grain sushi rice in sushi making. It is a medium-grained rice and gets sticky when it is cooked. Long-grained American rice will not work because it is drier and doesn't stick together.

  5. ** Roasted-Seaweed (Nori) - Sheets of thin seaweed which is pressed and dried. As a general rule of thumb – good Nori is very dark green, almost black in color.

  6. Tips:

  7. To store these snacks, wrap them individually in plastic wrap and refrigerate them. Microwave when you're ready to eat; it's better hot.

  8. Wet the mold and flat piece each and every time you use it. This makes your job a lot easier and the rice does not stick to it.

  9. Using one can of spam and about 2 1/2 to 3 cups of rice can equal to about 10-12 musubis (more or less, depending on how much rice you use per musubi).

  10. Try adding cream cheese on your spam for an added flavor.



  11. Preparation:

  12. Wash rice, stirring with your hand, until water runs clear. Place rice in a saucepan with water; soak 30 minutes. Drain rice in colander and transfer to a heavy pot or rice cooker; add 4 cups water. If you don't have a rice cooker, place rice and water into a large heavy saucepan over medium-high heat; bring just to a boil, reduce heat to low and simmer, covered, for 15 minutes. Turn off heat and leave pan, covered, for 15 additional minutes.

  13. Cut nori in half widthwise. Place cut nori in a resealable plastic bag to keep from exposing the nori to air (exposing the nori to air will make it tough and hard to eat).

  14. Cut Spam into 8 rectangular slices approximately 1/4-inch thick. In a large ungreased frying pan over medium heat (Spam has plenty of grease to keep it from sticking), fry slices until brown and slightly crispy. remove from heat, drain on paper towels, and set aside.

  15. In a small saucepan over high heat, add soy sauce, sugar, and rice wine; bring just to a boil, then remove from heat. Add fried Spam slices to soy sauce mixture, turning them to coat with the sauce; let spam slices sit in marinade until ready to use.

  16. In a small bowl, add some water to use as a sealer for the ends of the nori wrapper; set aside.

  17. Spam Musubi PressUsing a Spam Musubi Press, place a piece of nori on a plate. Position press on top of the nori so the length of the press is in the middle of the nori (widthwise). The press and the width of the nori should fit exactly the length of a slice of Spam. (Note: If you don't have a musubi maker, you can use the empty Spam can by opening both sides, creating a musubi mold.)

  18. Spread approximately 1/4 cup cooked rice across the bottom of the musubi maker, on top of the nori.
  19. Press rice down with flat part of the press to compact the rice until it is 1/4-inch thick (add more rice if necessary).
  20. Place a slice of Spam on top of the rice (it should cover most of the length of the musubi maker).
  21. Cover with an additional 1/4 cup cooked rice; press until 1/4-inch thick.
  22. Remove the musubi from the press by pushing the whole stack down (with the flat part of the press) while lifting off the press.
  23. Fold one end of nori over the musubi and press lightly onto the rice. Wet the remaining end slightly with water, then wrap over musubi and other piece of nori; press down on the other end. cut log into 4 pieces.

  24. Repeat with the other 7 Spam slices, making sure to rinse off musubi maker after each use to prevent if from getting too sticky.

  25. Do not refrigerate musubi, as they will get dry and rubbery.

  26. Makes 32 musubi rolls.
October 2012

This recipe is a personal recipe added by dvinson and has not been tested or endorsed by MyRecipes.

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