It’s Memorial Day weekend and the weather is nicer and that means the start of picnic season! The Sunday Supper crew is sharing recipes perfect for any picnic. This week’s event is being hosted by Katy at Happy Baking Days. Thanks Katy!
The much-maligned Spam is actually a guilty pleasure of mine. I’ve posted a few recipes that include this pink processed pork product and I have even made a homemade version of it. If you’ve never tried it, but are willing to give it a chance, the texture is very much like a French terrine, but with much less ingredients. Six to be exact.
What is Spam musubi, you ask? Well, musubi is a relative of the Japanese onigiri which is a rice ball filled with pickles or salted meat. Once constructed, Spam musubi looks like a giant piece of sushi. Spam musubi is a popular Hawaiian snack that can be found everywhere on the islands, and I mean everywhere – food markets, street side food carts, convenient stores. I would even go as far as to say that it could be the official Aloha State snack. My first sighting was in 1996 when I was toiling away in an architecture firm in New York City. A coworker, having grown up in Hawaii, brought in a few Spam musubis for lunch one day. I immediately locked in on the white, pink, and black blocks and asked her what those luscious looking morsels were and where I could get them. Of course she had made them and I never saw them again.
Fast forward to 2007 and I visited a college friend in Honolulu. Once again, I saw these musubis and had to have them. I bought two and threw them in my backpack. Perfect for travel – compact, little worries for food spoilage, and easy clean up. The Spam, rice and nori are the perfect trifecta. I mean, seriously, how could you go wrong?
Well, here we are at 2013 and I haven’t had a Spam musubi since my trip to Hawaii. I have had visions of these beauties but have never thought to make them…until now. I am craving these again and, no, I am not pregnant. We are off to the beach this weekend and thought that these would be perfect for the road.
Notes: The furikake is a savory rice topping and is used in the musubi for the crunch factor. If you don’t have that on hand, you can sprinkle roasted sesame seeds OR you can just do without.
1 12-ounce can of Spam
4 Tablespoons soy sauce
2 Tablespoons brown sugar
2 Tablespoons mirin
Furikake OR roasted sesame seeds
3 sheets of nori (unseasoned roasted seaweed sheets)
3 cups cooked medium-grain rice
1 – Cut the Spam into 6 equal slices. Yes, these will be meaty musubis. Set aside.
2 – Cut the nori sheets in half. You want the width of the halves to be close to the length of the Spam.
3 – In a small bowl, mix together the soy sauce, brown sugar, and mirin.
4 – Heat a large nonstick skillet over medium high heat. Brown the first side of the Spam and flip. Add the soy sauce mixture to the skillet and cook until the sauce is reduced to a nice syrup. Make sure the Spam slabs are thoroughly coated. It doesn’t take long to reduce. Take off the heat and set the Spam aside.
5 – Scoop the cooked steamy hot rice into a mixing bowl and fluff it up with a rice paddle. Once the rice is cool enough to handle, you are ready to assemble!
6 – Have a small bowl of water nearby. Moisten your hands, take 1/4 cup of rice and quickly form into a rectangular patty similar to the shape of the Spam slab. The water will prevent the rice from sticking to your hands. Place the patty in the middle of the nori sheet. Sprinkle some furikake OR sesame seeds on the rice. Place one slab of Spam on top of the sprinkled rice. Add a few more shakes of furikake OR sesame seeds onto the Spam. Top off with a another shaped rice patty.
7 – Wrap one end of the nori as snugly around the stack. Overlap the other end of the nori around the stack.
Tip: Smear a few grains of cooked rice along the closing edge to serve as the “glue” for the roll. Done!
8 – To pack for travel – take about a 12-inch by 12-inch piece of plastic wrap and enclose each musubi snugly with the plastic wrap.
Salads and Slaws:
- Bacon Ranch Potato Salad from Juanita’s Cocina
- Caprese Spinach Salad from Small Wallet, Big Appetite
- Chicken Chopped Salad from Table for Seven
- Cold Pea Salad from Shockingly Delicious
- Creamy Potato Salad with Roasted Pears, Cilantro and Romano Cheese from Gourmet Drizzles
- German Potato Salad from The Girl in the Little Red Kitchen
- Hawaiian Cole Slaw from Curious Cuisiniere
- Italian Chopped Salad from Hezzi-D’s Books and Cooks
- Kale Pasta Salad from Hip Foodie Mom
- Mediterranean Pasta Salad from Peanut Butter and Peppers
- Mizeria (Polish Cucumber Salad) from From Fast Food to Fresh Food
- PA Dutch Pepper Cabbage from Cindy’s Recipes and Writings
- Pineapple Slaw from I Run For Wine
- Spaghetti Salad from Country Girl in the Village
- Tortellini Pasta Salad from Supper for a Steal
Sandwiches and Mains:
- Avocado Chicken Salad Sandwich from Momma’s Meals
- Caramelized Onion, Goat Cheese, and Tomato Sandwich from Magnolia Days
- Grilled Bratwurst and Onion Open-Face Sandwiches from The Urban Mrs
- Grilled Chicken Sandwiches with Green Goddess Sauce from Foxes Love Lemons
- Herbs-Garlic and Parmesan Croissants from Basic N Delicious
- Indian Spiced Chicken Drumsticks from Soni’s Food
- Japanese Picnic Bento Box from The Ninja Baker
- Mini Chicken Salad, Avocado and Cheese Subs from Big Bear’s Wife
- Moroccan Fried Chicken from MarocMama
- Pepper, Spinach and Goat’s Cheese Quiche from Happy Baking Days
- Picnic Basket Buttermilk Fried Chicken from Noshing with the Nolands
- Salmon in a Jar from Healthy. Delicious.
- Smoked Trout Deviled Eggs from The Wimpy Vegetarian
- Spam Musubi fromKimchi Mom
- Apricot Oat Nut Bars from Pies and Plots
- Chocolate Dipped Rice Krispie Treat Pops from In The Kitchen With KP
- Cocoa Cupcakes with Chocolate Buttercream from That Skinny Chick Can Bake
- Fruit Salad from The Not So Cheesy Kitchen
- Fruit Salad with Honey Port Drizzle from Family Foodie
- Loaded Butterscotch Bars from Vintage Kitchen
- Nathan’s Cookies from What Smells So Good?
- Peanut Butter Rice Crispy Treat Truffles from Chocolate Moosey
- Shandy Popsicles With Raspberries from Ruffles & Truffles
- Texas Sheet Cake with Pecan Frosting from Food Lust People Love
- Triple Chocolate Punch Bowl Cake from Neighborfood
- Fresh Limeade with Chia Seeds from girlichef
- Pineapple Sangria from Growing Up Gabel
- Strawberry Basil Lemonade from The Messy Baker Blog
- Strawberry Lemonade from Gotta Get Baked
- Top 10 Wines for Picnic #SundaySupper from ENOFYLZ Wine blog
- Watermelon Agua Fresca from Daily Dish Recipes
Check back on Sunday for all the recipes! You can join in the chat on Twitter too: we’ll tweet throughout the day and share all of our picnic recipes. Our weekly chat starts at 7:00 pm EST. To join in, just follow the #SundaySupper hashtag, and remember to include it in your tweets. You can also check out our #SundaySupper Pinterest board for more delicious recipes and photos.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement
I’m excited about the Food & Wine Conference sponsored by Sunday Supper! It’s being held July 19th – 21st in beautiful, sunny Orlando, FL. It’s a must for food bloggers. Check it out by clicking here → Food & Wine Conference