"On his recent trip to Hawaii, Barack Obama grabbed a couple of Spam Musubi at a snack bar on the golf course, sending journalists from all over the world rushing madly to Wikipedia to learn just what the heck he was eating."
I've been thinking about Musubi lately, probably because one of my friends was asking me about it recently. I remember first hearing about Musubi on the travel channel and was intrigued. I grew up eating spam fried with eggs and rice, always liked it. Later in life I became a fan of sushi. The thought of spam and sushi together sounded interesting to me, not disgusting as it can seem to others, some people I know... Hawaii is a place of blending of flavors from many cultures, spam and nori is a good example. After seeing the bit about it on the travel channel we started to look for musubi on our trips to the islands. It can be found everywhere, at most of the grocery markets, farmer's market's, even quickie stores like 7-elevens. We found and we liked. During our last trip to the islands we found musubi at the Hilo Farmer's Market and it was some serious yumminess. The vendor there had several varieties, we chose the old spam standby and also a terriaki chicken musubi (but it wasn't as good as the spam one).
Anyway, I'm on a mission to make some musubi here at home in MT. (To hell with Tom's diet and Nikki's pseudo vegetarianism!) I've looked up a few recipes I've listed below. It's a no-brainer for sure, but I was looking for tips and technique as well. I had read some where about a musubi mold, yet in looking online and talking with folks I see many just either use the empty spam can or make a free form hand roll. I will give this a go and then post some feedback and pics. Looking forward to it.
Recipe #1 from All Recipes
Ingredients
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
Directions
1.Soak uncooked rice for 4 hours; drain and rinse.
2.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.
3.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.
4.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.
Recipe #2 Found online
Submitted by: Baron Fujimoto
[This was written in response to a thread in alt.culture.hawaii years ago when folks were asking about how to make spam musubi and I was thinking, "chee, not exactly rocket science..."]
Try:
cook rice (da sticky kine),
make 'em into one spam shaped block about 1"-2" high,
t'row one slice fried spam on top, and wrap da buggah wit' nori.
Da only hints I can 'tink of is,
try wet yo' hands and put little bit salt on top when you stay making da musubi shape wit' da hot rice,
and toas' da nori little bit first.
Hints from uddah peepo':
Use da spam can and use fo mold for da rice.
Den da slice of spam goin' fit perfect on top.
If you can fin' furikake out dea, mix it in da rice firs
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