There are certain recipes you know you just have to try the very first time you hear of them. You know the ones, don’t you? It’s that certain something that sticks in your memory once you’ve seen or heard of it. It won’t leave you alone until you can recreate it or find somewhere that sells it so that you can see what all the hype was about. You do have those days, don’t you? Don’t You?
For me, Spam Musubi was one of those recipes. Ever since I saw it on some TV show I was watching, I’ve longed to try it for myself, but have put it off. Then I saw Anthony Bourdain sing it’s praises on an episode of No Reservations and I wanted it even more, but I resisted. It was my next-door neighbor’s Hawaiian best friend that finally talked me into tying it, and I’ve never been more glad that I set out to make something in my life.
Most American’s regard Spam with the same sort of distaste that is reserved for things such as offal, but the Hawaiians not only love the stuff, they’ve elevated it to a new level. Spam Musubi has all the subtle flavor combinations you would expect from an Asian dish, but uses the most humble ingredients. In one bite you’ve go sweet, sour, savory, salty and starchy, all in different intensities with each bite.
You gotta try this!
Spam Musubi Recipe
Serving Size: 1
Amount Per Serving: Calories: 78Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 3mgSodium: 192mgCarbohydrates: 14gFiber: 0gSugar: 1gProtein: 2g
What I would have done Differently had I thought of it at the time:
There are a hundred variations on this recipe, but the next one I’m going to try is Tofu misubi. We’ll see how that turns out…
Links to other recipes like this:
- Secrets to making Spam Musubi, from House of Annie
- Spam Musubi Variations, from Mea’ai