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Spam Musubi with furikake

post #1 of 16
Thread Starter 
I didn't smoke these, wanted to get them done before my daughter got home from school.

Get the rice going first, as soon as the rice is done you're gonna be rolling these babies...



Cut the spam in half, then cut those in half and then cut those in half and you end up with eight equal slices of spam...



Lay out your nori and put your musubi mold on top (the entry below will show how to do with a spam can), and put about a third way up hot rice and then sprinkle the furikake on top...



Add fried spam and a little more furikake...



Press slightly, not to firm and not to soft...



Take the mold off and roll, make sure the end seams overlap if not it's too big!



Cut in half and wrap in plastic.



Grind 'em when their hot!!!

Ono brah!!! biggrin.gif
Edited by Welshrarebit - 10/16/14 at 6:55pm
post #2 of 16
Thread Starter 
Clean the can first, then add about half an inch of rice and sprinkle furikake. This one's for me so I put wasabi furikake on it...



This has the spam and more furikake already. This is the 12 oz. can so don't fill all the way up. The 8 oz. can is the perfect size for this...



Cut the nori in half and flip the can onto it.



Take the can off and wrap with nori and then plastic...


Edited by Welshrarebit - 10/16/14 at 7:00pm
post #3 of 16

OK I can dig it. Spam & similar canned meat kept a lot of people alive in the South Pacific Islands & remote Australia. 

Cant say I have fond memories of it myself:biggrin: but I love how food intertwines with ,history,culture & heritage.

Italians in my hood still eat stock fish & baccala even though the fish market is ten minutes away. Baccala costs more than fresh fish but its the nostalgia & tradition that goes with it.

post #4 of 16

BBQ's Spam is right up there with BBQ'd Bologna IMHO.

 

I am watchin and a likin it!

 

 

Ok someone has to do it!    spam1.gif

 

https://www.youtube.com/watch?v=OZiVsGR8u2w

post #5 of 16
Nice! So where's the desert? Malasadas??????

POINTS!
post #6 of 16
Thread Starter 
Quote:
Originally Posted by Moikel View Post

OK I can dig it. Spam & similar canned meat kept a lot of people alive in the South Pacific Islands & remote Australia. 
Cant say I have fond memories of it myself:biggrin:  but I love how food intertwines with ,history,culture & heritage.
Italians in my hood still eat stock fish & baccala even though the fish market is ten minutes away. Baccala costs more than fresh fish but its the nostalgia & tradition that goes with it.

We call baccala bacalau here. When I was a kid one of our local dishes, lau lau, had a piece of it inside and was SO good! It's too expensive now so it's very rare to find lau laus with it anymore...
post #7 of 16
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post

Nice! So where's the desert? Malasadas??????

POINTS!

Thanks for the point!

No dessert tonite. We sometimes make okinawian sweet potato pie, or Haupia or Kona lime pie... 😉
post #8 of 16
Thread Starter 
Quote:
Originally Posted by Foamheart View Post

BBQ's Spam is right up there with BBQ'd Bologna IMHO.

I am watchin and a likin it!


Ok someone has to do it!    spam1.gif


https://www.youtube.com/watch?v=OZiVsGR8u2w

icon14.gif
post #9 of 16

Mighty clever!!! Cheers! - Leah

post #10 of 16
Thanks for the tutorial! Can't wait to try this.
post #11 of 16

Never eat it unless I'm in Hawaii.  But I'll admit it. I LOVE IT! ...There. I said it.  I feel so much better. 

b

post #12 of 16
Saimin, for breakfast, that's something I miss. There's a great little Cafe-deli in Waimea on the big island. I'd go there at 5 am when they opened and either get Saimin or the fried egg sandwich. Both so good.
post #13 of 16
Thread Starter 
Quote:
Originally Posted by Leah Elisheva View Post

Mighty clever!!! Cheers! - Leah

It's a local favorite!

Quote:
Originally Posted by Brooksy View Post

Thanks for the tutorial! Can't wait to try this.

I tried to show the important steps... Another trick I've learned is to wrap your tablespoon with plastic wrap and the rice won't stick to it. You can see it in the first pic with it wrapped.

Edit: I forgot to add put the shiny side of the nori face down so when you roll it it will be on the outside.
post #14 of 16
Thread Starter 
Quote:
Originally Posted by BDSkelly View Post

Never eat it unless I'm in Hawaii.  But I'll admit it. I LOVE IT! ...There. I said it.  I feel so much better. 
b

I never eat it unless I'm in Hawaii too!!! Yup, went to LA for a week this summer to watch my youngest daughter play in a soccer tourney for a week and never had it once... biggrin.gif

While in LA I did find a 32 qt pot to complete my mini build!

Quote:
Originally Posted by dirtsailor2003 View Post

Saimin, for breakfast, that's something I miss. There's a great little Cafe-deli in Waimea on the big island. I'd go there at 5 am when they opened and either get Saimin or the fried egg sandwich. Both so good.

I hate to tell you this but if you're talking about the Kamuela Deli I think it's gone... I was up there today and tried to have lunch there and couldn't find it at where it was. If you're talking about the Hawaiian Style Café it's still there...
post #15 of 16
Quote:
Originally Posted by Welshrarebit View Post

I never eat it unless I'm in Hawaii too!!! Yup, went to LA for a week this summer to watch my youngest daughter play in a soccer tourney for a week and never had it once... biggrin.gif

While in LA I did find a 32 qt pot to complete my mini build!
I hate to tell you this but if you're talking about the Kamuela Deli I think it's gone... I was up there today and tried to have lunch there and couldn't find it at where it was. If you're talking about the Hawaiian Style Café it's still there...

Nope not Hawaiian Style! It was Kamuela Deli. Bummer best breakfast, only Breakfast at 5am! Saimin, and the fried egg sandwee were the best. Was always packed with construction worked slurping Saimin!

Hawaiian Style has crazy big breakfasts. The Loco Moco is three eggs, three patties, a platter of rice and a bucket of gravy.
post #16 of 16
Thread Starter 
I had to try a "smoked" version and because I had my kettle going for some fish, that'll be a separate thread, I put some spam in...



Finishing the spam...



Grilling some edamame...



Constructing the musubi...



About to be rolled...



I wanted to use some edamame rice with nametake mushrooms and ochazuke wakame furikake for this. I did do two with regular rice and I'll see how the kids like them smoked. I ate one of the edamame rice one and it was great!!!
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