We introduce the "omusubi / onigiri" (rice ball) that Japanese immigrating overseas brought with them from Japan. Now called MUSUBI, this food has become an indispensable part of the culture in places like Hawaii, where there is a large Japanese population.
In addition to SPAM, you will also find MUSUBI wrapped with pork cutlets, hot dogs and other salty sides. Here, we look at the basic process of making the SPAM MUSUBI. Once you know how to make this version, you will feel confident to try out other variations.
- 10.58 oz Cooked rice
- 2 slices SPAM (cut into 0.5 inch/1cm slices)
- 0.5 piece Nori seaweed (about 7.5×4 inches /10×8cm)
- 0.5 tsp Salt
- 1 Egg (optional)
Lightly season the cooked rice with salt and let it cool to a temperature that is not hot to the touch.
Cut SPAM into 0.5 inch/1cm thick slices and grill in a pan over medium heat until browned on both sides.
Divide the cooled rice into two equal portions and roll them together. Do not use too much force, but gently fold into a cylindrical shape.
Place a piece of nori (seaweed) cut into long thin strips on a piece of plastic wrap, followed by SPAM and rice.
If you want to add a fried egg omelette, place the omelette between the SPAM and the rice.
Roll everything up with nori (seaweed) like a belt.
If for later eating, wrap in plastic wrap to preserve the shape.
- The key is to salt the rice, just as you would when making onigiri. When making onigiri, do not grip the rice too tightly.
- In Japan, rice balls are made by wetting your hands and applying salt to them. However, for hygienic reasons, more and more people wrap their hands in plastic wrap or use gloves. If you are making them with bare hands, wet them lightly before making them to prevent them from sticking to your hands.
- The SPAM MUSUBI consists of seaweed, rice, and SPAM, but you can also add fried egg or other ingredients if you like.
- White rice and jasmine rice are less sticky and do not hold together well, so I recommend using Calrose Rice.