Updated: 03/13/2019 3:56 PM | Print Story |  Email

Spamalot Chef Challenge: Spam Musubi

The musical, Monty Python's Spamalot is will be at the Ordway, April 2nd – 7th.  It’s based off the 1975 British movie, Monty Python and the Holy Grail.  We are celebrating with a Spamalot Chef Challenge!  Chef and recipe developer, Mary Jane Miller, prepares a recipe popular amoungst Hawaiians.

Spamalot Chef Challenge: Spam Musubi

3 cups uncooked sushi rice
3 cups water
1 small (12 oz.) can spam
1/4 cup soy sauce
1/4 rice wine vinegar
2 Tbsp. sugar
2 Tbsp.wasabi
Furikake or toasted sesame seeds
5 sheets nori seaweed, cut in half lengthwise

Combine rice and water in a large pot.  Bring to a boil over high heat, reduce heat and simmer covered for 20 minutes or until water is absorbed.  Let stand 10 minutes.

Slice spam the long way into 10 slices.  In a small bowl, stir together the soy sauce, vinegar, and sugar until sugar dissolves.   In a large skillet arrange the spam in a single layer and cook over medium high heat until well browned on each side, about 2 minutes per side.  Drizzle soy sauce mixture over the slices and turn to coat.  Continue to turn the slices while sauce reduces and gets syrupy. 

Lay a strip of nori on work surface with the shiny side down.  Place musubi maker on top of nori.  Using wet hands press 1/3 cup of rice into mold.  Use your finger to swipe a little wasabi onto the rice.  Sprinkle with furikake.  Place spam on top then top with another 1/3 cup of rice.  Sprinkle with additional furikake.  Press down firmly with the mold lid.  Push out molded musubi, wrap nori around musubi like a belt.  Use a couple of grains of rice to stick the ends of the nori together.  Serve immediately.

OR
Line a clean spam can with a piece of plastic wrap.  Using wet hands press 1/3 cup of rice into can.  Use your finger to swipe a little wasabi onto the rice.  Sprinkle with furikake.  Place spam on top then top with another 1/3 cup of rice.  Sprinkle with additional furikake.  Fold the plastic wrap over the top of the rice.  Press firmly with your fingers.  Pull out musubi with the plastic wrap.  Unwrap and place on nori.  Wrap nori around musubi like a belt.  Use a couple of grains of rice to stick the ends of the nori together.  Serve immediately.