This Monday, our Bizarre Food adventure takes us to Hawaii, with something that even made Andrew Zimmern shudder. Spam. I’m not a Spam-fan in general. I’ve had it once before this…in desperation while camping. So I was pretty surprised that the seaweed and Spam have some magical chemistry. I ate one warm and one later cool and I prefer cool. My hubby and his friend that got roped into being a taster both agreed it was pretty good.
Ingredients Edit and Save
- 2 cups uncooked short-grain white rice (I recommend sushi rice if you’ve got it, it’s easier to mold)
- 2 cups water
- 6 tablespoons rice vinegar
- 1/4 cup soy sauce
- 1/4 cup oyster sauce (I used fish 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
- PREP 25 mins
- COOK 30 mins
- READY IN 5 hrs 25 mins
- 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.