Delicious and fresh traditional Hawaiian recipe

Hawaiian cuisine may not be your first thought when at the grocery store, but this delicious and traditional sushi-type dish from Hula Girl Bar and Grill might just become your new favorite! Aloha! 
Hula Girl Spam Musubi
Makes 10 musubi
4 cups Calrose Rice* (sushi rice is a good substitute)
4 cups water
1 can SPAM™
¼ cup soy sauce
1 tea sugar
1 TBL Furikake (found in Asian Markets)
Wash rice, stirring with your hand, until water runs clear. Place rice in a saucepan with water. Drain rice in colander and transfer to a heavy pot or rice cooker; add 4 cups water. If you don't have a rice cooker, place rice and water into a large heavy saucepan over medium-high heat; bring just to a boil, reduce heat to low and simmer, covered, for 15 minutes. 
Turn off heat and leave pan, covered, for 15 additional minutes. Place the rice in a bowl and let cool down completely. Add in 2 TBL rice and mix thoroughly – this is a good time to get your hands into the mix!
Cut nori in half widthwise – this will give you 10 sheets. Mix together the soy sauce and sugar and hold.
Cut Spam into 10 rectangular slices approximately 1/4-inch thick. In a large ungreased frying pan over medium heat (Spam has plenty of grease to keep it from sticking), fry slices until brown and slightly crispy. With the pan still hot, add in the soy sauce & sugar mixture and let the Spam slightly braise in the liquid. Hold until ready to use. Using a Spam Musubi press, place a piece of nori onto a cutting board. Position press on top of the nori so the length of the press is in the middle of the nori (widthwise). The press and the width of the nori should fit exactly the length of a slice of Spam.
(Note: If you don't have a musubi maker, you can use the empty Spam can by opening both sides, creating a musubi mold.)
1. Spread approximately 1/4 cup cooked rice across the bottom of the musubi
maker, on top of the nori.
2. Press rice down with flat part of the press to compact the rice
3. Place a slice of Spam on top of the rice (it should cover most of the length of
the musubi maker).
4. Cover with an additional ¼ cup of rice.
5. Remove the musubi from the press by pushing the whole stack down (with
the flat part of the press) while lifting off the press.
6. Fold one end of nori over the musubi and press lightly onto the rice.
Repeat with the other Spam slices.
Do not refrigerate musubi, as they will get dry and rubbery.
*Sushi Vinegar
1 cup rice wine vinegar
½ cup sugar
1 TBL Kosher salt
In a small sauce pan, heat up the rice wine vinegar. Add in the sugar and salt –
stir until dissolved. Let cool down and hold for use.
You can refrigerate for up to 2 weeks in an airtight container. 
Want more recipes like this? Watch Great Day Washington every morning at 9 on WUSA9.


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