Something in my pantry has been catching my eye lately...
...way in the back - old friend SPAM!
I had all the necessary accoutrement, so it's time to make some Musubi! I've made this a bunch of times, but this is my favorite method so far.
...ahh, can't you smell that lovely aroma?
Proper extraction technique
Don't slice 'em too thin - this isn't health food now.
Fry 'em up - no need for additional oil... I think the spam itself has that covered :wink:
Don't cook 'em too long either (or else they'll dry out)
...mmmm
Drain the oil...
Meanwhile, I cooked about 5 cups of sushi rice - I always let mine sit covered for about an hour to get proper moisture distribution.
Now it's time to make a glaze - here's the ingredients. (ignore the Hello Kitty furikake, I'll get to that later)
Simmer the glaze to reduce
I added a corn starch slurry for extra thickness
...oh yeah, I think the glaze is thick enough
I almost forgot... make sure to drink beer throughout this entire process
Put the delectable Spam in the glaze to sit and soak it up for a while.
Now grab the nori for the musubi wrapping
too big...
just right!! (I'm a genius)
Use your fancy-schmancy musubi maker, or the spam can itself to mold the rice
...looking good, looking good
...on goes le Spam en glaze
...oops I forgot the furikake - pull the spam off and sprinkle on your Hello Kitty furikake.
now isn't that just the cutest thing you've ever seen?!
...back to the musubi - hey look, we're done! I moistened the edge of the nori so it sticks when you roll it.
I individually wrap mine, both for freshness sake, and also cuz it softens the nori nicely.
I wanted to use up the last of my garlic chili paste, so I made a couple of musubis with this inside.
awww, yeah...
tell me that doesn't look good!
Musubi for days!! (at least a couple days that is)
Cheers!
Trad'r Bill
