poke is totally taking over the fast casual scene, and for good reason. it’s cheap for restaurants to put out and they don’t need a full kitchen to produce — just refrigeration. but there is so much more to hawaiian food than poke bowls. musubi, for example!
i wrote all about the growing hawaiian food trend in today’s herald-dispatch. check it out! and follow the jump for a how-to on this hawaiian staple. spoiler alert: you gotta buy some spam!
you’ll need:
1 12 oz. can Spam
2 c. white rice
2 c. water
6 tbsp. rice vinegar
4 tbsp. soy sauce
4 tbsp. oyster sauce
4 tbsp. white sugar
2 sheets toasted nori
- In small pan, bring water to boil. Add rice and stir. Lower from heat, cover. When rice is cooked, stir in rice vinegar and let cool.
- Whisk together soy sauce, oyster sauce and sugar until sugar dissolves. Slice Spam into 1/4 inch slabs and marinate in sauce for 10 minutes.
- Heat skillet on low and fry spam slices for about 3 minutes each side, until browned.
- Using a musubi press ($5.99 on Amazon), or by hand, shape rice into 1/2 inch thick rectangles. Top with fried Spam. Cut nori into slices and wrap around middle of musubi, as pictured, sealing nori together with a drop of water. Musubi can be enjoyed warm or cold.
i may or may not have made a million individually wrapped musubi and eaten it for breakfast every day this week. oops : )
let me know if you try this musubi recipe!
chef meets girl 