Sunday, January 9, 2011

Spam Musubi

My absolute favorite food in the whole wide world!

I apologize in advance for my lack of accurate measurements.
Spam cooking

Spam (as many cans as you want!)
Soy sauce
Hoisin sauce
Hot white rice
Nori (seaweed)
Musubi mold

When you take the spam out of the can, slice it lengthwise. In one can, you should be able to get 10-11 slices. Don't cut them too thin. Put 2-3 Tbsp. sugar in the empty spam can and then fill the can almost half way with soy sauce. Stir to dissolve the sugar as much as you can.
Cooked spam

Put as many pieces of spam into your frying pan as will fit without them overlapping each other. Spoon soy sauce and sugar on the spam, and drizzle with hoisin sauce. Cook for about 10 minutes over medium heat (it may be longer). The first round of spam will always take the longest. While the spam is cooking, turn the pieces over from time to time so both sides cook evenly. The sugar can cause the soy sauce to become thick and gooey, so I keep a cup of water nearby to add to the pan because you don't want the sauce too thick; just a few tablespoons at a time. Sometimes it's hard to tell when the spam is done because they need to be dark, but the soy sauce can make it look like they are dark enough. When you think they're done, keep them cooking a little longer. As the spam cooks, remove the done pieces to a plate and set aside. Add the uncooked spam to the pan, and coat with soy sauce, sugar, and hoisin.

Musubi mold
When the spam is all done, you will need a clean open space to assemble the musubi. Take your nori and fold it in half the long way. Hopefully it is fresh, and it should break apart in the middle. Break as many sheets as you need. Lay one sheet of nori on the counter with the shiny side down, ridged and dull side up. Place your mold at the bottom end of the nori, leaving a little flap at the end. Fill the mold with hot rice and press down with the lid. Keeping the mold in place, place one piece of musubi on top of the pressed rice. Press down again with the lid, this time lifting the mold up. Now lift the little flap up and begin to roll the musubi. Make sure the nori is taut. You don't want it loosely rolled. When you're making the first few musubis, the seaweed should stick to itself when you're done rolling because of the heat from the rice. As you keep going, the nori doesn't stick as well, so I have a cup of water that I dip my finger in and wet the top flap of the nori to seal it. I usually slice mine in half, but you don't have to. Serve warm.
Nori before you break it
Delicious musubi

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