September 14, 2019
Spam gets a mixed reaction depending on who you talk to, but anyone who has had the joy of a fresh spam musubi made in Hawaii carries the memory in their heart, and it’s surprisingly easy to recreate at home. According to the SPAM website, Spam became popular in Hawaii during World War II, as it was easy to transport to the island due to the long shelf life and lack of refridgeration. The other ingredients, nori, furikake, and sushi rice, can be easily procured in the Asian section of any grocery store.
I don’t know who needs to hear this but you definitely should buy the Furikake with Doraemon on the outside. Just sayin.
- 2 cups sushi rice, cooked
- 1 can Spam
- 4 sheets seaweed sheets (nori), folded lengthwise into halves
- 2 Tbsp soy sauce
- 1 Tbsp sugar
- 1 Tbsp mirin
- While the sushi rice is cooking, break the sheets of nori into halves by folding them lengthwise.
- Brush a small amount of sesame oil on the cast iron pan on the lowest heat setting and lightly toast each sheet of nori for about 5 seconds on each side.
- Combine the sugar, mirin, and soy sauce. Mix well and adjust to taste.
- Turn the heat up to medium and arrange the Spam slices in the pan. After 1 minute, brush the tops of each slice of Spam with a generous amount of sauce, and flip. Brush the toasted side of the Spam with more sauce and flip again after 2 minutes.
- After 2 minutes is up, transfer the lightly crisped pieces of spam to a plate.
- Arrange your work station carefully so you can work quickly while the Spam is still hot. I like to lay down a sheet of parchment paper, but any clean work surface will do. Center your musubi maker on one sheet of nori, and have the rice, furikake, and spam slices close by.
- Begin by adding a small scoop of rice into the mold. Use the handle of the musubi-press to press down hard on the rice.
- Shake a thin layer of furikake over the rice.
- Add a slice of Spam on top, and cover with another layer of furikake.
- Add another layer of rice and press again with the musubi press.
- Keeping the press handle held down, lift the outer press upward to release the musubi.
- Wrap the edges of the nori around the rice.
This recipe was adapted from:
Written by Will Chiong who lives and works in New York building useful things.