Hawaii is as famous for spam musubi as Waikiki is well known for beaches. It is sold everywhere, in restaurants, fast food shops, grocery stores, lunch wagons and at craft fairs. It is easy to make and people make it at home, serve it at parties, picnics and pot lucks. The ultimate spam musubi is an elegant and unusual recipe, adding ingredients not usually found in regular musubis.
1 can spam, cut into 8-10 pieces
4-5 c cooked calrose rice
1 pkg yaki sushi nori roasted seaweed
4 eggs, beaten, fried and cut into 2 x 4 inch pieces to fit the musubi maker
1/2 t soy sauce (added to beaten eggs)
jar of furikake(seasoning)
1/2 c water
1/4 c soy sauce
3 T sugar
1 T mirin
1 t cornstarch
2 T water
Musubi Maker(Mold): https://amzn.to/2Fn3Em1
In medium sized pot, mix sauce ingredients. Add spam pieces and cook over medium heat for 15 minutes, turning every few minutes to coat spam. Set spam aside. Into the remaining liquid, add thickening ingredients, stir and cook a few minutes till slightly thickened, coating a spoon. Line working surface with plastic wrap for easy cleanup. Soak musubi maker pieces in water so rice doesn't stick to mold. Cut nori pieces in half. Place one piece in center of plastic wrap, rough side up, smooth side down. Place musubi maker in center of nori. Spoon about 1/3 c rice into mold spreading evenly with back of spoon. Press down rice with tamper of mold. Remove and place cooked spam over the rice, then egg over, spread with sauce, sprinkle furikake over. Add more rice and tamp down. Bring both sides of nori up and overlap to cover rice. Press down all sides of nori to help rice cling to seaweed. Dip cut edges of musubi in furikake and it's ready to eat.
If you have any suggestions you want me to make please let me know in the comments. Mahalo and thanks for watching!!
There are many different kinds of sushi and these are just 3 variations that can easily be made at home.
Korean Sushi Ingredients:
2-3 cups cooked and cooled Calrose rice, seasoned with sushi vinegar (1 c vinegar, 1 c sugar, 1 T salt, no cooking or refrigeration necessary. Pour and mix to taste).
1 bunch spinach (blanched, drained and seasoned with sesame oil and salt to taste
8" piece of gobo (burdock root) peeled and julienned, boiled 15 minutes with 1 c water,
2 T soy sauce and 1 T sugar.
1 small carrot, peeled and julienned, cooked in 1 c water, 2 T soy sauce and 1 T sugar
2 eggs, seasoned with 1 t soy sauce, fried into an omelet and julienned
1/4 lb ground beef, fried with 1/4 c soy sauce, 1/4 c sugar, 1 t minced garlic 1 t sesame oil
nori (seaweed) full sheets
Arrange spinach, gobo, carrots, eggs and ground beef on platter. Cover working area with plastic wrap for easy cleanup. To make sushi, lay sushi mat down and place nori wrong side up with long side facing you. Spread about 1 cup seasoned rice on nori leaving a 2" border free on the top. In center of the long side of the nori, place some of the egg, spinach, gobo, ground beef and carrots from end to end. Carefully lift up mat and roll tightly till the plain nori seals itself. Using a sharp knife, cut sushi into 8 pieces.
Cone Sushi Ingredients:
2-3 cups cooked Calrose rice seasoned with sushi vinegar
1 small carrot, finely diced
3 dried shiitake mushrooms soaked for 1 hour or until soft. Cut away stems and discard. Finely chop mushrooms
Precooked and seasoned aburage cones Furikake (optional)
To small pot, add carrots and mushrooms with 1 cup water, 2 T soy sauce and 2 T sugar. Cook for 15- 20 minutes or until tender. Drain and add to seasoned rice. Mix well. Using small spoon, lightly pack rice into each cone and place rice side down on platter. If desired, dip rice into some furikake.
Mini Sushi ingredients:
2-3 c unseasoned, cooked Calrose rice
Roasted seaweed in packages (2 1/2" x 3 1/2")
fish eggs, canned seasoned eel, canned seasoned scallops, canned seasoned
oysters, clams, imitation crab, shrimp, chopped up ahi with mayonnaise and sriracha (1 to 1 ratio).
Best made individually just before eating as seaweed will soften quickly. Don't put too much rice as this is a one bite sushi. Put about 1-2 T rice in center of seaweed and add whatever toppings desired.
Joong is a favorite food eaten any time of the day. People buy it in Chinatown for lunch, snack or to give someone when visiting friends. It is very filling because of the mochi rice and is not usually part of a regular meal. The lotus leaf is laid flat with the half cooked rice in the center. Char siu, lup cheong (Chinese sweet sausage) and sometimes salted duck egg yolk are sandwiched in between the rice. The leaves are folded into a bundle, tied and placed in the steamer to cook for 2 hours. No juices escape so the joong is very moist and juicy.
2 lbs mochi rice (also known as sweet rice, sticky rice or glutinous rice). Cover rice with 1 1/2 inches of water. Bring to boil, stir, lower heat and cook till water evaporates.
1 lb lup cheong, covered with water, cooked 10 minutes, drained and sliced into 1/4 inch pieces.
1 lb char siu, cut into bite sized pieces:
(How To Make Char Siu) https://youtu.be/HiGPvUa-9v0
12 or more salted duck egg yolks (optional)
1 pkg dried lotus leaves (if unavailable, or use foil or parchment paper)
non stick spray
1 t oil
1/4 c minced garlic
1 cup chopped onions
1/2 c chopped green onions
1/4 c oyster sauce
2 t sesame oil
2 T cornstarch
1/2 c water
1/2 c chicken broth
Soak 3- 4 lotus leaves (about 1 hour) till soft and pliable. Wash off impurities, cut off hard stem and cut into 4 triangular pieces. In the meantime, make the filling. Heat skillet, add oil, saute garlic and onions until fragrant. Add char siu, lup cheong, and chicken broth and cook about 3 minutes. Stir water and cornstarch together. Bring meat to boil, add cornstarch mixture and cook till slightly thickened. Add chicken broth and green onions.
Spray leaves with non stick spray. Put about 1/2 cup rice in center and slightly flatten. Top with 1/3 c filling, a duck egg yolk and more rice. Fold pointed part of leaf to center, then fold left and right sides to center. Place in steamer seam side down. Repeat till all joongs are done. Steam for 2 hours. Peel leaf open and put rice on serving dish. Discard leaves.
California sushi is usually rolled into a log and cut into 8 pieces. This individual cone type is made from a half sheet of nori (seaweed) and is easy to hold and eat. It makes a nice presentation when arranged pinwheel style and can be stacked in several rows like a pyramid. The fillings can be changed according to your liking.
Nori sheets, cut in half
Cooked Calrose rice, 3-5 cups, depending on how many you make Mayonnaise,1 cup or more
Takuwan (yellow pickled daikon or Oriental turnip)
Cucumber (Persian, Japan, Armenian or Hot House), cut into French Fry size pieces
Clover or radish sprouts
1/2-1 lb imitation crab pieces
1-2 avocados, sliced lengthwise into strips
How to make the Takuwan: https://youtu.be/QCRM9YxHw7E
Cover working surface with plastic wrap for easy cleanup. Lay nori crosswise, wrong side up, on plastic wrap. Put about 2-3 T rice lengthwise in center of nori. Spread some mayonnaise on rice, add cucumber, crab, takuwan, avocado and sprouts. Put right index finger at bottom center of nori and lift the bottom left of nori to top center of nori forming a cone. Keep rolling, concentrating on keeping the bottom point of nori tight and let the top relax to form a nice cone. Place on platter, seam side down. Moisture will self seal cone. Note: Suggested varieties of cucumber are better than the regular American ones which have a waxed, thicker skin, has high water content and is less crispy. Peeling is unnecessary for the other types.
No Mai Fahn is an old time favorite that is a meal in itself because it has vegetables, meat, shrimp and lots of rice. It is very satisfying and fills you up for a long time. It is appealing to the eye because of the colorful additions.
1 T oil
1 t garlic, minced
4 dried mushrooms, soaked till soft, stems discarded and chopped
1/2 c bamboo shoots, cut in bite sized pieces
1/2 c dried shrimp, soaked till softened
1 c char siu, diced
4 lup cheong (Chinese sweet sausage), boiled 10 minutes, then sliced
3 c mochi rice, cooked
1 t white pepper
2 t soy sauce
1/2 c green onions. chopped
Heat large pot. Add oil, swish around and saute onions, then garlic. Add and stir bamboo shoots, dried shrimp, char siu and lup cheong. Add rice, mixing well and breaking up clumps . Season with pepper and soy sauce. Add green onions last.
Gandule is Puerto Rico's national dish. Gandule is also known as pigeon peas and can be fresh, canned or dried. Main ingredients include: pork or chicken, achiote (annato or lipstick pod) oil, pimentos, onions, cilantro and olives.
1/4 achiote oil
1/2 lb boneless chicken, diced
2 c rice, raw
8 oz tomato sauce
3 T tomato paste
1/2 c cilantro, chopped
1/2 c bell pepper, chopped
1/2 c onion, chopped
13 oz can gandule beans with liquid
1/2 c pimentos, chopped
1/2 c olives, sliced
2 t oregano
1 t salt
1 t pepper
3 c chicken broth or more
Heat pan, add oil. Saute chicken, then onions. Add peppers, olives, sauce, paste and spices. Add rice and stock. Stir well and bring to boil. Cover and simmer on low about 30 minutes. Stir often as it tends to burn on bottom. May need to add more stock if too dry.
To make achiote oil, put 2 c oil in a small pot and add 3 T achiote seeds. Use medium-low head and stir for 5-10 minutes till the oil turns a bright red color. Strain and cool. Use extra for making pastele stew, paella, meat, soup, stew, or fish.
This recipe can also be made vegetarian by omitting the meat and using another sauce for oyster sauce.
1/4 c oil, divided
4-5 cups cold, cooked rice
4 eggs, beaten
1 1/2 c cooked meat(rotisserie chicken, roast pork, lup cheong Chinese sausage, beef, etc.)
1 c onion, chopped
1 c carrots, small diced
1 c frozen peas
1 c green onions
1 T soy
1 T oyster sauce
1/2 t pepper
Heat wok or large frying pan. Add 2 T oil, swish around, then add cold rice. Stir and break up rice separating grains as much as possible. Heat well. Remove to a large container. Add 1 T oil, add eggs and swish around to make large omelet but don't overcook. Set aside. Add 1 T oil to pan, saute onions, then carrots till cooked (about 5-7 minutes). Add peas, then rice. Add eggs and break up into random pieces. Add green onions, soy sauce , oyster sauce and pepper. Mix well. Taste to see if more seasoning is needed.
Note:Other vegetables can be used such as: celery, string beans, Chinese peas, mushrooms or bamboo shoots. Shrimp would be a good addition too.
Joong is becoming a lost art as not many people know how to make it. They remember their parents and relatives putting it together and eating them on special occasions. You can buy them in Chinatown but they're expensive and have few of the ingredients listed below. My mother only put a piece of fat and a small piece of pork with the duck egg yolk. But I like bold flavors and decided to add lup cheong and homemade char siu. These freeze well too.
5 lbs mochi rice (sweet or glutinous rice)
2 lbs lup cheong
2 lbs char siu
1 lb dried black eye peas
1 T coarse salt
12 or more salted duck egg yolks (optional)
1 pkg dried bamboo leaves or fresh tea leaves kitchen string
In a large bowl, add rice and cover with 3 inches of water. Let sit overnight on counter. Drain in colander and put back in bowl. Put beans in a medium sized pot and cover with 2 inches of water. Soak overnight. Drain, rinse and drain again. Cover with 2 inches of water. Bring to a boil and cook about 15 minutes till half cooked. Remove white scum as it forms. Drain and rinse in colander. Add beans and salt to rice. Soak about 1/2 of the bamboo leaves for an hour. Rinse to remove debris and drain. Set aside. Cut lup cheong sausages apart and put in a pot, cover with water, bring to boil and cook for 15 minutes. Drain and cut into 1/4 inch circles. Set aside. Cut char siu into bite sized pieces. Fold leaves over and tie with string.
Crisscross 2 leaves and form a cone. Insert additional leaves on the sides to enlarge cone and close gaps. Put 1/3c to 1/2 c rice mixture into cone. Add some char siu and lup cheong and place a salted duck egg yolk in the center. Cover with more rice. Fold leaves over. Place all joongs in a large pot, cover with water, bring to a boil and cook for 2 hours. At 1 1/2 hours, turn the top joongs to make sure they cook in the water. Remove and discard water. Joong freezes well. This amount will make between 20 to 30 pieces. Remove string and leaves to eat. Cut and dip in soy sauce to eat.