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SERVER DETECTED SPAM MUSUBI

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!

ExSPAMple A: less messy, easier to eat in cut rolls
NOTE: I prefer thicker Spam – 8 slices/can.
The right one is 10 slices/can.

Simple as it sounds, it terrified me some. Most of the terror came from shopping for the ingredients.

Proof that I am way too Americanized and have passed that along to my kids.

To me, reading this stuff is about as easy as reading QR barcodes

Tough to decipher, simple to assemble.

I brainlessly cooked 2 cups of rice in the cooker – push one button!

One button – done!

I sliced the spam experimenting with width of the meat in the finished product.

Heated some Sesame Oil in the cast iron skillet,

Sesame Oil – LOVE IT to season anything.

added some teriyaki and browned it.

Spam became popular in WWII as a meat ration and became popular in Hawaii.

How brown you want it is up to you. Most of the color is from the cooking teriyaki sauce, not from burning.

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!

Acrylic box open on both ends with a press. May be called sushi or musubi maker. What’s your gadget fave?

It’s all a matter of layering:

Rice – fill the maker near ½ full

Press Hard – don’t want it to fall apart

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.

Try it on plain rice too!

Spam

Perfect fit! No additional cutting at all!

Rice Seasoning – next time, I’m going to try wasabi on this 2nd layer instead of double rice seasoning

WTF: Way to flavor!  It’s like glitter on food, seriously!

Rice – fill in the blanks and press hard!

Very Simple, Very Easy — Chef Tell

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.

This Nori (dried seaweed) was so easy to work with!

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.

ExSPAMpleB – Less rice and seaweed, harder to eat.
Green Lightsaber chopsticks ensured I’d get 2 thumbs up from my kids who were too busy with friends to rate me.

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