I've been making spam musubi like this for years, except that I omit the oyster sauce, add a little ginger, bake the marinated spam at 350 deg F for 8-10 minutes, and sprinkle toasted black and ... it was good because it tasted like spam. Marinating spam in the mixture of soy sauce and oyster sauce just makes spam saltier. growing up in hawaii, i ate spam musubi all the time. i've always made it with a sugar and soy sauce marinade but when i saw this recipe with oyster sauce, i thought i'd give it a try. Being an "Island Boy," I like to find recipes for 'local' food. It reminds me of home and is usually considered comfort food to me. I've been making musubi for years but have never made it with ... After going to Hawaii for the first time a few years ago, my fiance and I fell in love with spam musubi. I'm so glad that I found this recipe. BUT, I really don't like oyster sauce (I did a test... This is a great recipe. But it doesn't have to be that hard. My family just uses calrose rice (fresh or day old), Spam, and nori.

The only thing we do to the spam is fry it in brown sugar and s... I'm from Hawaii and I love making/eating spam musubi. Recipe looks good, I would suggest buying a musubi maker from any Japanese market, it will make the end product a lot easier to make. On our 7th trip to the Hawaiian Islands, we finally tried Spam Musubi! I have to say I only used this recipe as a guideline. I made a few changes. I marinaded the spam in teriya... Hubby and I had SPAM musubi everyday when we were in Hawaii. I couldn't figure out what's the "secret sauce" that made it so good. When I tried out this recipe, I was surprised that the "secret ... The marinade was delicious. I didn't know it was the oyster sauce that was missing when I tried making this at home before. It's my favorite breakfast food. I used low sodium soy sauce and low s...This recipe appears in: Hawaiian Plate Lunch Presentation 101 Photo of the Day: Spampersand Kathy YL Chan Talks About Spam Musubi on WNYC

Making Ktipiti from Greek Groceries at the International Grocery Economy's Spam Sector Picks Up Steam Amid Downturn Photo of the Day: Shave Ice at Ward Farmers' Market Sugar Rush: Oro Bakery & Bar This Week's Tasty 10 Editor's note: Robyn Lee here at Serious Eats HQ came in a couple weeks ago with that Hawaiian mainstay, Spam musubi. We were all intrigued, wondering where she got it. "My friend Kathy made it; We asked, Do you think she'd be up for teaching us all how to make them? jiro dreams of sushi sauceAnd so, hot on the heels of Tuesday's musubi intel, Kathy checks in with an awesome how-to. gry sushi pack pl Of all the foods people associate with Hawaii, Spam musubi seems to be most popular, with echoes of lau lau, lomi lomi salmon, and kalua pig trailing just behind. jiro dreams of sushi chapters

I've heard the terms Spam sushi and Spam sandwiches, but, no, get it right: It's Spam musubi. Back home in Hawaii, musubis are found at every convenience shop on the islands, 7-11 included (and, I must say, their musubis are pretty darn good!). Musubis are sold in school cafeterias and right alongside butter mochi at local bake sales. Someone's mom is bound to make at least two dozen. Either dinner that night, or straight out of the fridge for breakfast. 3 cups uncooked sushi riceninja sushi menu west bloomfield Furikake or li hing muisushi online ormond beach Tip: Before you begin, have all your ingredients at the ready so the Spam is at its hottest and crispest once it hits the rice.where to buy sushi grade fish in manila

The Spam musubi is a ridiculously simple creation, composed of four ingredients, yet its extremely high rating on the scale of tastiness cannot be denied. Spam, rice, nori, and furikake. Basic staples of every Hawaiian kitchen. There are no exact measurements involved--you work according to taste and personal preference. However, as a starting guideline, three cups of uncooked sushi rice for every can of Spam is average. If you don't have a rice cooker, it's a great investment; jiro dreams of sushi nominationsno proper Hawaiian parent would send her child off to the mainland for work or college without a rice cooker in tow. A little while ago Robyn came over, and we embarked on a musubi adventure—both to quell my cravings and satisfy Robyn's curiosity. Rice finished and warm in the cooker, we cracked open the Spam, gave a sturdy tap to the bottom of the can, and watched with glee as the pale pink solid of happiness plopped onto the cutting board, glazed in savoury gelatinous goo.

Slice the Spam into eight even pieces—or ten if you prefer, but I like my musubi on the meaty side, heavy on the Spam. Next, mix some soy sauce and sugar in a bowl. How much of each? It's all up to you. Some like it more sweet, others like it salty. Start with equal amounts, and adjust to taste.Now comes the awesome part. Place a sauté pan on a burner, turn up the heat, lay the slices of Spam down, and fry away. After 1 to 2 minutes, pour the soy sauce–sugar mix over the Spam—the mix will effortlessly soak into the crisping Spam pores, making it more salty (as if that were even possible) and a tad sweet as the sugar caramelizes. Keep frying it until you reach your desired level of crispness. Once done, transfer the Spam to a plate. Now, work quickly and have everything else laid out for assembly, otherwise the Spam will no longer be hot and crisp by the time the musubis are assembled. Cut the nori strips in half lengthwise, and lay the musubi-maker -- everyone has one, right?

;) -- on the middle of the nori (as seen above). Use the rice paddle to scoop a generous mound of rice into the mold. Use the musubi-maker handle to press down on the rice. The last thing you want is floppy, unpressed rice--that just makes it difficult to eat. Shake a thin layer of furikake over the rice (right); lay a slice of Spam on top, and then shake on another layer of furikake. Some like to use li hing mui in place of furikake, which gives it a completely different taste, venturing into the realms of tangy-sweet, but I prefer the added crunch and hints of sesame from the furikake. Add one more layer of rice, and one final press. Press with all your might! You want this packed tight. The musubi is intended to be a portable treat. You should be able to stuff it in your backpack for lunch on the beach, take it on a hike in Manoa Valley, or a bike ride around the island. Once you've given it a firm press, hold the handle down with one hand, and use the other to pull the mold upward, thus unleashing the musubi.