Spam Musubi with furikake

Discussion in 'Nose to Tail' started by welshrarebit, Oct 16, 2014.

  1. welshrarebit

    welshrarebit Master of the Pit

    I didn't smoke these, wanted to get them done before my daughter got home from school.

    Get the rice going first, as soon as the rice is done you're gonna be rolling these babies...


    Cut the spam in half, then cut those in half and then cut those in half and you end up with eight equal slices of spam...


    Lay out your nori and put your musubi mold on top (the entry below will show how to do with a spam can), and put about a third way up hot rice and then sprinkle the furikake on top...


    Add fried spam and a little more furikake...


    Press slightly, not to firm and not to soft...


    Take the mold off and roll, make sure the end seams overlap if not it's too big!


    Cut in half and wrap in plastic.


    Grind 'em when their hot!!!

    Ono brah!!! :biggrin:
     
    Last edited: Oct 16, 2014
  2. welshrarebit

    welshrarebit Master of the Pit

    Clean the can first, then add about half an inch of rice and sprinkle furikake. This one's for me so I put wasabi furikake on it...


    This has the spam and more furikake already. This is the 12 oz. can so don't fill all the way up. The 8 oz. can is the perfect size for this...


    Cut the nori in half and flip the can onto it.


    Take the can off and wrap with nori and then plastic...

     
    Last edited: Oct 16, 2014
  3. moikel

    moikel Master of the Pit OTBS Member

    OK I can dig it. Spam & similar canned meat kept a lot of people alive in the South Pacific Islands & remote Australia. 

    Cant say I have fond memories of it myself[​IMG]  but I love how food intertwines with ,history,culture & heritage.

    Italians in my hood still eat stock fish & baccala even though the fish market is ten minutes away. Baccala costs more than fresh fish but its the nostalgia & tradition that goes with it.
     
  4. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    BBQ's Spam is right up there with BBQ'd Bologna IMHO.

    I am watchin and a likin it!

    Ok someone has to do it!    [​IMG]

     
  5. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Nice! So where's the desert? Malasadas??????

    POINTS!
     
  6. welshrarebit

    welshrarebit Master of the Pit

    We call baccala bacalau here. When I was a kid one of our local dishes, lau lau, had a piece of it inside and was SO good! It's too expensive now so it's very rare to find lau laus with it anymore...
     
  7. welshrarebit

    welshrarebit Master of the Pit

    Thanks for the point!

    No dessert tonite. We sometimes make okinawian sweet potato pie, or Haupia or Kona lime pie... 😉
     
  8. welshrarebit

    welshrarebit Master of the Pit

    Thumbs Up
     
  9. Mighty clever!!! Cheers! - Leah
     
  10. brooksy

    brooksy Master of the Pit

    Thanks for the tutorial! Can't wait to try this.
     
  11. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Never eat it unless I'm in Hawaii.  But I'll admit it. I LOVE IT! ...There. I said it.  I feel so much better. 

    b
     
    Last edited: Oct 17, 2014
  12. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Saimin, for breakfast, that's something I miss. There's a great little Cafe-deli in Waimea on the big island. I'd go there at 5 am when they opened and either get Saimin or the fried egg sandwich. Both so good.
     
    Last edited: Oct 17, 2014
  13. welshrarebit

    welshrarebit Master of the Pit

    It's a local favorite!


    I tried to show the important steps... Another trick I've learned is to wrap your tablespoon with plastic wrap and the rice won't stick to it. You can see it in the first pic with it wrapped.

    Edit: I forgot to add put the shiny side of the nori face down so when you roll it it will be on the outside.
     
    Last edited: Oct 17, 2014
  14. welshrarebit

    welshrarebit Master of the Pit

    I never eat it unless I'm in Hawaii too!!! Yup, went to LA for a week this summer to watch my youngest daughter play in a soccer tourney for a week and never had it once... :biggrin:

    While in LA I did find a 32 qt pot to complete my mini build!


    I hate to tell you this but if you're talking about the Kamuela Deli I think it's gone... I was up there today and tried to have lunch there and couldn't find it at where it was. If you're talking about the Hawaiian Style Café it's still there...
     
  15. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Nope not Hawaiian Style! It was Kamuela Deli. Bummer best breakfast, only Breakfast at 5am! Saimin, and the fried egg sandwee were the best. Was always packed with construction worked slurping Saimin!

    Hawaiian Style has crazy big breakfasts. The Loco Moco is three eggs, three patties, a platter of rice and a bucket of gravy.
     
  16. welshrarebit

    welshrarebit Master of the Pit

    I had to try a "smoked" version and because I had my kettle going for some fish, that'll be a separate thread, I put some spam in...


    Finishing the spam...


    Grilling some edamame...


    Constructing the musubi...


    About to be rolled...


    I wanted to use some edamame rice with nametake mushrooms and ochazuke wakame furikake for this. I did do two with regular rice and I'll see how the kids like them smoked. I ate one of the edamame rice one and it was great!!!
     

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