How to Make Spam Musubi like a Local--Cassandra

 

What do you think of when you read the words “spam sushi”? Does is have a layer of rice and spam wrapped together by a piece of seaweed? If so, that exact image is known as the delicious snack of spam musubi. For those who have been deprived of this delectable treat, spam musubi is a Hawaiian favorite which dates back to the creation of internment camps after the bombing of Pearl Harbor. People in the camps fashioned a slice of spam upon a piece of rice and thus spam musubi was born. Personally, spam musubi traces back to my childhood. My mother, who lived in Hawaii for a majority of her life, would prepare spam musubi for my sister and I to enjoy when we arrived home after a long school day. Through careful observation and personal practice, I have mastered the art of musubi making which I will now share.

Ingredients:

• 1 can of Spam

• makes around 7 pieces depending on size of slice
• 3 cups of freshly cooked rice
• the stickier the rice, the easier the seaweed sticks on
• A pack of nori seaweed
• aka sushi nori; can be found at most markets although it is usually cheaper at Asian markets
• Furikake rice seasoning
• optional; can also be found at Asian markets

Tools:

• Musubi mold

• if you don't have access to a musubi mold, empty spam can and carefully cut off bottom of the can with a can opener and trim off any sharp edges

• Spoon if no access to musubi mold
• Bowl of water
• Can be any temperature
• This will be used to hold musubi mold to prevent the rice from sticking to it

Steps:

1. Prepare all items: musubi mold in bowl of water, all items in an easily accessible area, make sure rice is cooked, make sure spam is fried (optional)
2. Cut long slices of spam in the direction which keeps the shape of the spam to desired thickness. Also, cut the pieces of seaweed in half.
3. Place a piece of the cut seaweed down. Next, wet the insides of the musubi mold then place it on top of the seaweed.
4. Fill the musubi mold with around 3 centimeters of rice. Make sure all of the seaweed is covered. Once the rice is placed, press down wet musubi mold and squish the rice down so it is no longer puffy. If you are using the makeshift musubi mold, use wet spoon to press the rice down. Remove the item used to compress rice from the musubi mold.
5. Sprinkle a desired amount of Furikake on the layer of compressed rice. (Too much may make it too salty and too little may leave it bland. I personally cover all visible rice with the seasoning.)
6. Place one piece of spam on new layer of Furikake and repeat step 4.
7. Once everything is pressed down and assembled, remove musubi mold and wrap the underlying piece of seaweed around the rice.
8. Repeat steps 1-7 and enjoy!

Tip:

• If you want to wrap it to enjoy later, use plastic wrap and refrigerate if it is not being consumed within an hour or so.
• Instead of spam, try another ingredient! Fish and baked chicken musubi are also very delicious although I would not recommend adding Furikake with the chicken.

Although it may seem like a lot of work, making spam musubi is really simple! It does take some time but the finish results are worth it. Continuous musubi making will improve your skills and fill your tummy with delicious food. I really hope everyone gets a chance to enjoy one of the GREATEST Hawaiian snacks!