15 ago 2011

Hawaiian spam musubi

Hawaiian spam musubi
Spam musubi is appreciated for its taste and portability. A single musubi, usually wrapped in cellophane, can be purchased at small deli-type convenience stores (including 7-Eleven stores) all over the Hawaiian islands, ranging in price from $1 to $2. The 7-Eleven stores include a wide variety of flavors, including a regular Spam musubi and a deluxe Spam musubi (with furikake and a scrambled egg). Other variations include a musubi made with fried shrimp, chicken katsu, or pork cutlet instead of Spam.
Spam musubi acrylic rice molds are available at many kitchen stores in Hawaii. These molds are a few inches deep with a width and breadth that matches a slice of Spam.
By the way, United States President Barack Obama, who was born and raised in Hawaii, is a noted fan of spam musubi.
Recipes vary but typically slices of spam first are grilled, sometimes with a light teriyaki flavor. An acrylic mold is then placed over a sheet of nori and rice is pressed into the mold. The grilled spam is placed over the rice in the mold and the mold is removed. The nori is then wrapped over the top and around the musubi.

  • 2 cups uncooked short-grain white rice
  • 2 cups water
  • 6 tablespoons rice vinegar
  • 1/4 cup soy sauce
  • 1/4 cup oyster sauce
  • 1/2 cup white sugar
  • 1 (12 ounce) container fully cooked luncheon meat (e.g. Spam)
  • 5 sheets sushi nori (dry seaweed)
  • 2 tablespoons vegetable oil
How to prepare it:
Soak uncooked rice for 4 hours; drain and rinse.
In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes. Stir in rice vinegar, and set aside to cool.
In a separate bowl, stir together soy sauce, oyster sauce, and sugar until sugar is completely dissolved. Slice luncheon meat lengthwise into 10 slices, or to desired thickness, and marinate in sauce for 5 minutes.
In a large skillet, heat oil over medium high heat. Cook slices for 2 minutes per side, or until lightly browned. Cut nori sheets in half and lay on a flat work surface. Place a rice press in the center of the sheet, and press rice tightly inside. Top with a slice of luncheon meat, and remove press. Wrap nori around rice mold, sealing edges with a small amount of water. (Rice may also be formed by hand in the shape of the meat slices, 1 inch thick.) Musubi may be served warm or chilled.

© Text and image: whatscookingmaui.com, Wikipedia, allrecipes.com

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