Von Rottenkatt is my name, food is my game.
Last weekend, while Kelly and I planned another trip to Kona, this time to go shopping at Costco, I made Spam musubi for lunch while in da van or if we need fo take one piss-break. I sprinkled nori komi furikake on the rice before I laid the slice of fried salty-goodness on top to give it a delightful sweet-savory crunch. It gotta have da crunch, else “pilau.” The time came fo eat, and every bite took us back to our incredible road trip on the mainland from Phoenix to Disneyland in Anaheim. It made us look forward to the next time we could hang out on the Buzz Lightyear ride even more.
Making Spam Musubi
Special Tool Required: Spam musubi mold or an empty can of Spam with both ends cut open
4 to 6 cups cooked short-grain rice, preferably Nishiki
1 can Spam, sliced into eight 1/4-inch thick slices
8 sheets nori, preferably the size used for temaki sushi
Fry Spam slices over medium heat until golden brown, one to two minutes each side. Lay the fried slices on paper towels until the musubis are ready to be assembled.
Fill the Spam musubi mold to the brim with freshly steamed rice. Press down the rice and sprinkle the top with nori komi furikake. Carefully remove the musubi mold and then lay a slice of fried Spam on the bed of rice. Trim the nori sheets into roughly 2-inch by 7-inch rectangles. Wrap the musubi with nori. If the rice is warm enough, the nori sticks beautifully to the rice. Otherwise, moisten the ends of the nori with water to seal.
Cooking Notes for Spam
1. A cup uncooked rice is roughly equivalent to two to three cups cooked rice.
2. Buy nori sheets that are used in making temaki or cone sushi. These have the right length, roughly 7-inches. Trim the width to around 2 to 2-1/2 inches.
3. Spam musubi molds are available in most Japanese grocery stores like the Shirokiya in Ala Moana Shopping Center, or just head down to your local Longs Drugs pharmacy store and ask where they keep the rice cookers. My dad used an empty can of Spam with both ends cut open can also be used in place of a musubi mold. Just be careful since the edges may be sharp. My dad used the can-method not because he was innovative or lazy, we were just poor growing up. “Sad times…looking back at those hanabudda days.” Don’t forget to use a fork to press down the cooked rice.
4. Homemade nori komi furikake can be made by mixing toasted sesame seeds, salt, sugar and nori cut into tiny pieces.
Sometime I tink dats too much work for one bruddah to make ono grinds. It’s bettah to make use of the nimble, hardworking hands of little Filipino ladies to make quick onolicious Japanese food. Aloha!