I'm about to head out on a road trip down to SoCal, and no road trip is complete without snacks! My boyfriend was raised on Maui, so Spam Masubi has a special place in his heart. Before I tried it, I always thought Spam was nasty. But, don't knock it til you try it! And embrace it like the Hawaiians do! Spam Masubi satisfies that salty/sweet craving and travels well. Check out my other road trip essentials here.
- Masubi Form
- Sushi Rice--2 cups uncooked
- Spam (original or reduced sodium)--1 can
- Teriyaki Sauce
- Nori Wrap--about 3 sheets for each can
- Olive Oil for cooking the Spam
- Plastic Wrap--not Press-n-Seal, good ol' fashioned plastic wrap
Place 2 cups sushi rice and 2 cups water in a rice cooker. Cook the rice. You could do this on the stove, but a rice cooker insures the rice comes out perfect. I add a tablespoon or two extra to make sure the rice is extra sticky.
Remove Spam from the can and slice into 6 equally thick pieces longways. You want to make sure they're equally thick so they cook evenly and make pretty masubis.
Heat a skillet on medium. Add a bit of olive oil, and carefully lay the Spam in the hot pan. It should sizzle. Fry the Spam until they are golden brown on each side, and delicious looking, usually about 2 minutes per side. Remove pan from heat and add your Teriyaki sauce. You want to coat the Spam slices, and you want the sauce to caramelize a bit. Our cast iron skillet stays plenty hot to do this, but you might need to put your skillet back on the stove. Be careful not to burn it! Teriyaki usually has sugar in it, which can easily burn. When your sauce has carmelized, Place Spam on a plate and drizzle with any remaining Teriyaki from your pan. Set aside.
Lay out plastic wrap, Nori, and masubi form. When rice is done cooking, let it steam for 5 minutes. You want it to set, but you want it to be really, really hot still.
Lay one sheet of Nori on a work surface (a clean counter or cutting board works great). Place masubi form on Nori wrap about a 1/2 inch from the top. Leaving space at the top will make sealing your masubi easier. Scoop rice into masubi form, spread evenly and then press. Repeat until you have an even layer of rice as thick or a little thicker than your slices of Spam. Press firmly. Add a slice of Spam on top of the pressed rice. Our masubi form fits two Spam slices side-by-side. Add additional rice on top, and press firmly. This layer should be the same thickness as the bottom layer.
Carefully, while pressing down, slide the outer form off, then carefully lift the press. Fold up the 1/2 inch of Nori you left out at the top, and carefully begin rolling the Nori around the masubi. Be sure it fits tightly. You need to work quickly so that the rice is still really hot when the Nori touches it. Wrap your finished Spam Masubi tightly in plastic wrap, seal well, and set aside. Let Spam Masubi steam for a while (30 minutes-1 hour) and then slice into bite (or couple bite) size pieces. Keep the plastic wrap on, and just slice through it. Place all your little masubis in a plastic bag, and you're ready to go!
Spam Masubi keeps for hours, if not days, at room temperature, so no need to refrigerate.