Spam musubi topped with furikake (250 calories each), hami melon topped with li hing powder (150 calories total), iced barley tea (0 calories)
Spam musubi topped with furikake (250 calories each), hami melon topped with li hing powder (150 calories total), iced barley tea (0 calories)
by Abentura
1 Comment
Abentura
Disclaimer: I try to eat 1800 calories per day, but the subreddit for that only has a few hundred subscribers, so I post here. Given that the difference between the two is 100 calories per meal, my hope is that the things I eat can still give people useful ideas.
Spam musubi recipe:
This recipe is based on my experience having spam musubi in Hawaii and some information from the /r/Hawaii subreddit.
1 cup (dry) sushi rice
1 can 25% reduced sodium spam cut into 9 equal slices parallel to the lid (cut with a spam slicer or knife; 8 evenly spaced cuts.
Oyster sauce
Soy sauce
Sugar
Nori sheets cut into thirds roughly 6 cm width (stored in an airtight container with a desiccant packet)
Microwave safe cling wrap
Spam musubi rice mold (can use spam can if needed; check YouTube for instructions)
Pastry brush
Rice cooker
Small pan
Canola oil
Cook the rice on ‘sushi rice’ setting in a rice cooker after washing it. 1 cup rice to 1.25 cup water
Put a couple tablespoons each of oyster sauce and soy sauce, roughly a teaspoon of sugar, and a small splash of water in a bowl. Microwave for 30 seconds and stir. The added water should have boiled off in the microwave (the volume of sauce in the container should return to what it was before the water was added). If not, microwave more
Heat a couple teaspoons of canola oil in a small pan on medium heat
Cook the spam slices, flipping every minute or two, until browned on each side. They will go from browned to burned quickly.
Pat cooked slices dry with a paper towel
For each musubi:
Cut a portion of cling wrap
Apply the sauce to the top of the spam piece with the pastry brush, covering it completely
Put the spam piece in the center of the cling wrap, sauce side up
Center the rice mold on top of the spam piece
Put roughly 80 grams of rice in the rice mold and press to form (making an upside-down, nori-less musubi). Minimize how long the rice cooker is open when doing this to prevent the rice from drying out.
After adding the rice and compressing it, remove the mold, then immediately wrap the cling wrap around the rice / spam and twist the ends, getting the air out, until the musubi is tightly bound and slightly compressed. It should be airtight.
Store in the fridge with the twisted ends of the cling wrap held in place underneath the musubi
To eat (starting with cold musubi from the fridge):
Microwave the musubi, still in the cling wrap, for 45 seconds. If you’re nervous about the heated plastic contacting the food, use a wrung-out damp paper towel instead (thoroughly wrap the musubi in the damp paper towel). It might take a bit more time to get hot if heated in a paper towel compared to heating in the plastic wrap. The musubi should be hot enough that it’s kind of uncomfortable to handle.
Remove the cling wrap (or paper towel) and immediately wrap the musubi with a cut piece of nori. The two ends of the nori should overlap on the bottom of the musubi.
Let sit for a minute or two until it cools down to eating temperature. During this time, the nori will be heated and slightly hydrated, leaving it soft but not slimy or chewy (it’s not supposed to be crunchy)
250 calories each
Makes 5 portions (with four slices of spam leftover)
1 Comment
Disclaimer: I try to eat 1800 calories per day, but the subreddit for that only has a few hundred subscribers, so I post here. Given that the difference between the two is 100 calories per meal, my hope is that the things I eat can still give people useful ideas.
Spam musubi recipe:
This recipe is based on my experience having spam musubi in Hawaii and some information from the /r/Hawaii subreddit.
1 cup (dry) sushi rice
1 can 25% reduced sodium spam cut into 9 equal slices parallel to the lid (cut with a spam slicer or knife; 8 evenly spaced cuts.
Oyster sauce
Soy sauce
Sugar
Nori sheets cut into thirds roughly 6 cm width (stored in an airtight container with a desiccant packet)
Microwave safe cling wrap
Spam musubi rice mold (can use spam can if needed; check YouTube for instructions)
Pastry brush
Rice cooker
Small pan
Canola oil
Cook the rice on ‘sushi rice’ setting in a rice cooker after washing it. 1 cup rice to 1.25 cup water
Put a couple tablespoons each of oyster sauce and soy sauce, roughly a teaspoon of sugar, and a small splash of water in a bowl. Microwave for 30 seconds and stir. The added water should have boiled off in the microwave (the volume of sauce in the container should return to what it was before the water was added). If not, microwave more
Heat a couple teaspoons of canola oil in a small pan on medium heat
Cook the spam slices, flipping every minute or two, until browned on each side. They will go from browned to burned quickly.
Pat cooked slices dry with a paper towel
For each musubi:
Cut a portion of cling wrap
Apply the sauce to the top of the spam piece with the pastry brush, covering it completely
Put the spam piece in the center of the cling wrap, sauce side up
Center the rice mold on top of the spam piece
Put roughly 80 grams of rice in the rice mold and press to form (making an upside-down, nori-less musubi). Minimize how long the rice cooker is open when doing this to prevent the rice from drying out.
After adding the rice and compressing it, remove the mold, then immediately wrap the cling wrap around the rice / spam and twist the ends, getting the air out, until the musubi is tightly bound and slightly compressed. It should be airtight.
Store in the fridge with the twisted ends of the cling wrap held in place underneath the musubi
To eat (starting with cold musubi from the fridge):
Microwave the musubi, still in the cling wrap, for 45 seconds. If you’re nervous about the heated plastic contacting the food, use a wrung-out damp paper towel instead (thoroughly wrap the musubi in the damp paper towel). It might take a bit more time to get hot if heated in a paper towel compared to heating in the plastic wrap. The musubi should be hot enough that it’s kind of uncomfortable to handle.
Remove the cling wrap (or paper towel) and immediately wrap the musubi with a cut piece of nori. The two ends of the nori should overlap on the bottom of the musubi.
Let sit for a minute or two until it cools down to eating temperature. During this time, the nori will be heated and slightly hydrated, leaving it soft but not slimy or chewy (it’s not supposed to be crunchy)
250 calories each
Makes 5 portions (with four slices of spam leftover)