I Sugges this Recipes

Even those with the most delicate palettes will devour this  epic Hawaiian Spam Musubi...

Yields: (4 Sushi Rolls = 16 total pieces)
Prep: 5 Mins. |
Cook 8 to 10 Mins.

Posted by Sandra

INGREDIENTS

***Hawaiian Spam Musubi
1 (7 oz. can = half size) of Spam
3 cups uncooked sushi rice (click here for recipe at:  Sandras Easy Sushi Rice)
1 tablespoons sugar
1 tablespoons rice vinegar
2 regular-sized nori sheets, cut in half lengthwise
*musubi-maker (see tip below)
--scissors and sharp knife

***Dipping Sauce
1/4 cup mayonnaise
1 teaspoon lemon juice
1 teaspoon furikake (see tip below)



Mix soy sauce, sugar, and rice vinegar in small bowl, including a plate to place the cooked spam on, and set both of these aside by stove.

Begin assembling in this method...

Heat a large nonstick skillet to medium heat. Place the slices of spam in the skillet, and fry undisturbed, while only turning once, until they are crispy golden brown. Pour the soy sauce mixture over the spam in the skillet and quickly saute, just until the sauce evaporates and caramelizes, and then transfer the spam slices to a plate.

Nearly finished assembling...

To assemble, lay a damp paper towel folded in half down on work surface, and lay a halved nori sheet over it, and then place the musubi-maker with the inside moistened with water (without the lid) crosswise over the middle of the nori sheet. Use a small spoon to place cold sushi rice into the mold (that has been moistened inside, filling about 1/2 full with sushi rice. Use the musubi-maker handle (with the bottom moistened) to firmly press down on the rice. Sprinkle rice with a thin layer of furikake; lay a slice of spam atop, and then sprinkle another thin layer of furikake, and another layer of pressed rice until it is level with the top of the mold; pressing firmly with the moistened musubi-maker handle one final time – then hold the handle down with one hand, and use the other to pull the mold upward; hence un-molding the Span Musubi. Quickly, but tightly wrap the nori around the rice; pressing gently to adhere it. Repeat 3 more times. With a sharp knife, cut each roll crosswise into 4 equal squares – and plate, serving them with dipping sauce. – Enjoy!