Spam is about as ready-to-eat as it gets — you don’t even have to cook it.
The single serving pack makes it even easier to cram into your eager maw, and no hassling with that annoying tiny sardine-can ring, which OK, I’ll admit, is kind of a bitch.
On the back of the package is an “idea-o-wheel” for people who need serving ideas.
Creative uses offered for Spam include putting it between 2 slices of white bread, in a hamburger bun, or chopping it up and adding it to scrambled eggs.
HAWAIIAN SPAM MUSUBI!!
<a href="http://2.bp.blogspot.com/_z58EcZ69-mo/THcLiUMMgPI/AAAAAAAABNs/cTsqFaTcio4/s1600/spam+musubi+9.jpg"
Prep: 5 Mins. | Cook 8 to 10 Mins.
Posted: by Sandra at http://sandrarecipeblogsite.blogspot.com/
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 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)
DIRECTIONS
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.
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.
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.
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!
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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.