I’m half-Korean. People don’t quite know where to place me. My skin is too dark to be white (You can’t spell Caucasian without Asian…), my green-ish eyes aren’t Asian, my Hungarian cooking scrambles their brains. Honestly, not being brought up Asian, and turned off by some stereotypes for Asian women, I identified with American Indians, because I used to fantasize about riding my horse all day in the sun over the open plains, or got a kick out of people who ask if I’m Hawaiian. Sure, I can go for that!
Today, I’m embracing my Hawaiian roots and in the effort of finding PB&J substitutes for the kids’ lunches, I’m attempting Spam Musubi!
Simple as it sounds, it terrified me some. Most of the terror came from shopping for the ingredients.
I brainlessly cooked 2 cups of rice in the cooker – push one button!
I sliced the spam experimenting with width of the meat in the finished product.
Heated some Sesame Oil in the cast iron skillet,
added some teriyaki and browned it.
The most complicated part is assembly, but thanks to my great friend, I have a sushi/musubi mold! Sometimes it’s all about the gear and then you feel like a pro musubi maker!
It’s all a matter of layering:
Rice – fill the maker near ½ full
Rice Seasoning – seaweed and sesame seeds (no fish flakes) – your preference how much you want to use. Doesn’t dominate flavor, it’s an accent flavor.
Rice Seasoning – next time, I’m going to try wasabi on this 2nd layer instead of double rice seasoning
Rice – fill in the blanks and press hard!
Wrapped up in a pretty seaweed wrapper. This brand was the perfect size for my musubi maker. Wet fingers with some water to “glue” the sheets together if the steam from the rice doesn’t seal it.
It was so easy and turned out so beautiful thanks to the press that I almost felt like I cheated!
Almost like I try to cheat and get a local discount when visiting Hawaii, but the locals can see right through me and know I’m not Hawaiian. Maybe next time I’ll come armed with my Spam musubi and they’ll reconsider.