SANDRA'S HAWAIIAN SPAM MUSUBI

Even those with the most delicate palettes
will devour this
epic Hawaiian Spam Musubi...

Yields: (4 Sushi Rolls = 16 total pieces)
Prep: 5 Mins. |
Cook 8 to 10 Mins.

Posted by Sandra

INGREDIENTS

***Hawaiian Spam Musubi
1 (7 oz. can = half size) of Spam
3 cups uncooked sushi rice (click here for recipe at: Sandra's Easy Sushi Rice)

1 tablespoons low-sodium soy sauce

1 tablespoons sugar
1 tablespoons rice vinegar
2 regular-sized nori sheets, cut in half lengthwise

*1 bottle of furikake (usually found on the Asian isle in the market, or at an asian store)

*musubi-maker (see tip below)

--scissors and sharp knife

***Dipping Sauce
1/4 cup mayonnaise
1 teaspoon lemon juice
1 teaspoon furikake (see tip below)

METHOD

Prepare sushi rice about 1.5 hours before you will need it, as it needs time to cool down completely and absorb the sushi sauce before you roll it into your Spam Musubi. Also, make the Dipping Sauce by mixing the ingredients in a small bowl, and place in refrigerator for flavors to meld.

Assembly-line process...

Meanwhile, start an assembly line on work surface to form Spam Musubi by slicing the Spam into 4 even pieces, and set aside. Using scissors, cut 2 nori sheets lengthwise in half, and stack them, and then set aside. Open your furikake seasoning, and set aside. Place room. temp. water in a small bowl, and set aside.

Mix soy sauce, sugar, and rice vinegar in small bowl, including a plate to place the cooked spam on, and set both of these aside by stove.

Begin assembling in this method...

Heat a large nonstick skillet to medium heat. Place the slices of spam in the skillet, and fry undisturbed, while only turning once, until they are crispy golden brown. Pour the soy sauce mixture over the spam in the skillet and quickly saute, just until the sauce evaporates and caramelizes, and then transfer the spam slices to a plate.

Nearly finished assembling...

To assemble, lay a damp paper towel folded in half down on work surface, and lay a halved nori sheet over it, and then place the musubi-maker with the inside moistened with water (without the lid) crosswise over the middle of the nori sheet. Use a small spoon to place cold sushi rice into the mold (that has been moistened inside, filling about 1/2 full with sushi rice. Use the musubi-maker handle (with the bottom moistened) to firmly press down on the rice. Sprinkle rice with a thin layer of furikake; lay a slice of spam atop, and then sprinkle another thin layer of furikake, and another layer of pressed rice until it is level with the top of the mold; pressing firmly with the moistened musubi-maker handle one final time – then hold the handle down with one hand, and use the other to pull the mold upward; hence un-molding the Span Musubi. Quickly, but tightly wrap the nori around the rice; pressing gently to adhere it. Repeat 3 more times. With a sharp knife, cut each roll crosswise into 4 equal squares – and plate, serving them with dipping sauce. – Enjoy!

Finished assembling,
and ready to slice
(as shown in main top photo above)...

~~~~~~~~~~~~~~~~~~

Tips: To store leftovers, tightly wrap each Spam Musubi roll individually in plastic wrap and store in refrigerator, and then to re-heat just place in microwave for a few seconds. Some also prefer to fry the outside of the nori rolls before serving them in slices.

I purchased the Musubi Maker and Furikake seasoning at:

http://www.amazon.com/Spam-Musubi-Sushi-Press-K5SPS/dp/B000FWOB5S/ref=pd_sim_k_1) – although most use the spam can for molding the Spam Musubi.