How to make Spam Musubi (Spam Sushi)
It might seem bizarre, but this week celebrates 75 years since the sale of the first can of Spam ('spiced pork and ham'), in 1937. The canned meat rose in popularity during the 1940s as a convenient and economical source of protein, but nowadays it's often looked down on by those who consider it processed 'junk' food.
[Related feature: Does anyone still eat Spam?]
Spam is used to make fritters, soups and stews and, of course, Spam and eggs. But we thought we'd try something different to mark the occasion. In Hawaii, they eat an estimated 6 million cans of Spam each year, much of it going into their favourite lunchbox snack, Spam musubi. It's a block of sushi rice (seasoned with rice wine, rice vinegar or left plain) topped with a slice of Spam and wrapped with a strip of nori (seaweed). Sometimes the Spam is cooked in Teriyaki sauce or sandwiched between two layers of rice.
But why Hawaii? It's thought that US soldiers brought Spam to the island in the 1940s. Hawaiians soon started to use it in their Asian-influenced recipes, and a love affair with the tinned meat — still considered a delicacy by many — was born.
How to make Spam Musubi
Ingredients:
• 400ml cold water
• 250g sushi rice
• 2 tablespoons rice vinegar or mirin (optional)
• 1 sheet of Nori
• 340g can of Spam
Directions
1. Measure out the sushi rice and wash the grains under cold running water through a sieve. Tip the rice into a medium-sized lidded saucepan and pour over 400ml cold water. Leave to soak for 30 minutes.
2. Put on the lid and bring the rice to the boil. Lower the heat to a gentle simmer, and cook for 10 minutes. Take off the hob and leave to steam (keep the lid on!) for another 15-20 minutes — until the water has disappeared and the rice is cooked. Fold the rice vinegar (or mirin) into the rice and set aside to cool slightly.
3. Open the can of Spam with the ring pull and cut into 6 slices.
4. Heat a dry, non-stick frying pan and cook the Spam slices for 2-3 minutes on each side.
5. Turn the empty Spam can upside down and open the bottom of it with a tin opener (be careful not to cut yourself on the can). You can then use this as your mould for the rice.
6. Take 3 tablespoons of the cooked rice and push down into the can with a spoon. If you don't want to use the can, use wet hands to shape the rice or a musubi mould, if you have one. Pack the rice down firmly.
7. Slowly lift the can, while pushing the rice down with a spoon, to reveal your rectangular block of rice. Don't fiddle with it too much; sushi rice is sticky and will easily cling to your hands.
8. Drain the fried Spam pieces on kitchen paper and place one of the slices on top of the block of rice.
9. Cut the nori sheet width-ways, into 3cm-wide strips.
10. With the shiny side up, fold the nori over and underneath the spam musubi, pressing the ends together to seal. Use a little water to help it stick, if you need to.
11. The finished Spam musubi.
Verdict:
So how was it? Not bad, actually. You taste the salty, bacony Spam against soft, fluffy sushi rice. And then there's the chewy, savoury nori in there as well. But these are hefty portions — and the Spam is quite oily. Would I eat it again? In a small, bite-sized portion, maybe. In fact, a mini Spam musubi with a little slice of omelette on top… now there's a thought!
Do you eat Spam? Would you ever eat Spam musubi? What's your favourite Spam dish?
