Post-pub nosh neckfiller: Chopstick-collapsing Spam musubi

Hawaiian-Japanese canned pork fusion cuisine? You must be joking

In Spam, no one can hear you scream

With the rice cooling, you can proceed to the main event, requiring:

The ingredients required for the second part of the Spam musubi recipe

  • 1 sheet nori seaweed*
  • A smidge of furikake seasoning
  • 100ml soy sauce
  • 200g Spam
  • 30g sugar

The furikake is optional, but it adds a nice fishy hit. Brace yourselves for the step-by-step:

The first six steps in making Spam musubi

The final four steps in preparing Spam musubi

Note the cunning use of the empty Spam can to form the rice base. Agreeably, you can get a dedicated rice press for the job, which demonstrates how popular Spam musubi is out there in Hawaii.

If you find the end of your nori strip won't stay put, use a touch of water to stick it down.

Here are the aforementioned Martina and Katarina with the finished result, bearing authentic oriental eating accessories:

Katarina and Martina with the Spam musubi

Spam musubi on a plate

The chopsticks proved inadequate for the task of lifting Spam musubi, so without standing on ceremony, the pair tucked in by adopting a more hands-on manner:

Katarina and Martina tuck into Spam musubi

So what did they make of it? "Too sweet for me," declared Katarina, and indeed the caramelised Spam is certainly sugar-heavy. Regarding that, Sam Wallace noted:

Instead of the suggested soy sauce and sugar mix, I use tamari (or light soy sauce in a pinch) and orange juice for the liquid ingredient and light brown sugar for the sweetener. I have made ponzu sauce and used it instead of the tamari/orange mix, but it requires more prep and the commercially available versions are not as good as the mix. The combination of citrus and brown sugar is much nicer in my opinion than the original.

Despite the elevated glucose content of our Spam musabi, they didn't last long. Personally, I found the furikake was an essential ingredient. It works a treat on top of a plain rice ball, too. If you've never tried it, give it a whirl.

In the end, whether you'd enjoy Spam musubi depends on your view of Hormel's finest luncheon meat. Prepped in advance, though, they make a useful – if controversial – addition to the post-pub nosh canon. ®

Noshnote

*We feel it only right and proper to applaud the contribution of Brit boffin Kathleen Mary Drew-Baker to modern-day nori production.

Her research into the life-cycle of Porphyra laciniata was critical in the successful large-scale cultivation of the seaweed, and for that reason she's celebrated in Japan as "Mother of the Sea". Splendid.

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