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My First Attempt At Spam Musubi, And It Won’t Be My Last
Posted on 5/6/23 at 11:23 am
Posted on 5/6/23 at 11:23 am
I made a pot of rice with rice vinegar and salt. I then made a simple glaze with toasted sesame oil and soy sauce.
After the rice was cooked, I spread it out and allowed it to cool.
I then sliced bacon flavored spam and fried it. When I got a good color on both sides, I glazed it with the oil/soy mixture. I then took them out and allowed them to cool a little while I prepped the nori.
I bought a Musubi making kit and used it to make the rice Pattie’s and once they were made, I sprinkled furikake on them with a little more of the soy/oil mixture dropped on it. I then applied the spam and wrapped them in the nori.
This will be a part of my families regular dinner rotation. It was a flavor bomb and I can’t wait to try it with other flavors of spam and rice!
5
Posted on 5/6/23 at 11:28 am to Jibbajabba
That’s very interesting. Will ponder.
ETA: I’ve never heard of this before in my life but apparently is very popular.
ETA: I’ve never heard of this before in my life but apparently is very popular.
This post was edited on 5/6/23 at 11:31 am
Posted on 5/6/23 at 11:28 am to Jibbajabba
Looks awesome
Posted on 5/6/23 at 11:43 am to Jibbajabba
Need to find some of these rice seasonings, they’re really good. With the Nori one you could make this recipe a bowl if you were out of wraps.
This post was edited on 5/6/23 at 11:47 am
Posted on 5/6/23 at 11:46 am to Gaston
That is the one I used!
I had to order it on Amazon because we don’t have any Japanese markers around Cenla lol.
I had to order it on Amazon because we don’t have any Japanese markers around Cenla lol.
This post was edited on 5/6/23 at 11:47 am
Posted on 5/6/23 at 11:48 am to Jibbajabba
The real question is, how do I keep the nori from becoming rubbery? Is there a trick to it or is it inevitable?
Posted on 5/6/23 at 11:50 am to Jibbajabba
I have no idea. There’s a silica pouch in those seasonings to keep it fresh.
Togarashi is damn good sprinkled in as well.
Togarashi is damn good sprinkled in as well.
This post was edited on 5/6/23 at 11:51 am
Posted on 5/6/23 at 1:34 pm to Jibbajabba
quote:One of my favorite kitchen secret ingredients. Just a dash on rice is a game changer.
furikake
Posted on 5/6/23 at 6:10 pm to Jibbajabba
quote:
how do I keep the nori from becoming rubbery?
Work fast, moisture and time are the enemy.
Posted on 5/6/23 at 10:06 pm to Havoc
quote:
That’s very interesting. Will ponder. ETA: I’ve never heard of this before in my life but apparently is very popular.
If you’re in or about Baton Rouge, The Cove Hawaiian Grill sells it. Bit of a salt bomb, but it’s pretty damned good.
Posted on 5/6/23 at 10:08 pm to Degas
quote:
One of my favorite kitchen secret ingredients. Just a dash on rice is a game changer.
I still have a snapshot in my head of
when I was in Kyoto and seeing a furikaki vendor at the market with dozens of different blends. I genuinely don’t know why it hasn’t caught on more in the US.
This post was edited on 5/6/23 at 10:29 pm
Posted on 5/6/23 at 10:42 pm to Joshjrn
How/when do you use it? I’m pretty savvy with making sushi rice.
Posted on 5/6/23 at 11:11 pm to Havoc
I mean, use it how you want to 
Obviously it goes very well with many rice based Asian dishes, whether it's sticky rice or sushi rice, or as a topping on a stir fry or bulgogi
Obviously it goes very well with many rice based Asian dishes, whether it's sticky rice or sushi rice, or as a topping on a stir fry or bulgogi
Posted on 5/6/23 at 11:13 pm to Havoc
quote:
How/when do you use it? I’m pretty savvy with making sushi rice.
My primary use is to sprinkle it on white rice when I serve it next to a protein without a sauce, like grilled salmon, etc. But it’s fairly versatile, especially depending on the blend.
Posted on 5/6/23 at 11:36 pm to Jibbajabba
Nice I would definitely give that a try. beautiful presentation. Cheers
Posted on 5/7/23 at 12:36 am to Degas
I like the one from Trader Joe’s
Posted on 5/7/23 at 6:45 am to Gaston
As soon as I saw the thread title, I came to recommend these. 
Posted on 5/7/23 at 3:38 pm to bluebarracuda
quote:
I mean, use it how you want to Obviously it goes very well with many rice based Asian dishes, whether it's sticky rice or sushi rice, or as a topping on a stir fry or bulgogi
Meant like when you should add it to the rice. I’d guess it’s after cooking when folding in the rice vinegar/mirin mix but it could also be when cooking along with the kombu.
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