Some people just can’t stand spam, while others eat canned meat on a daily. And if you’re like our Bruce Fisher, you’ve entered the jamming world of spam a little later in life only to find out it ‘ain’t half as bad.
I’m not one of those die-hard spammers but rather an occasional spammy, who packs a spam musubi to-go for those North Shore “road trips” or beach barbecue potlucks. I don’t honestly think it makes a difference (in terms of nutritional value), but I’ll usually push past the regular spam on a grocery store shelf to get the turkey kind instead. I think it’s more a mental thing; if I know it’s turkey, then it can’t be all that unhealthy for me, right?
Regardless of what kind of spammer you may (or may not) be, it’s absolutely vital to have this little guy in your kitchen:
It’s a spam musubi maker that may not look like much. But in no time, this nifty gadget can pump out dozens of those “Hawaiian power bars” (LOL) in just a few simple steps. You can pick one up for less than $5 at any Hawaii store and take it with you for more spam munchies to enjoy at home. (I’m just imagining the grossed-out look on the faces of people who absolutely despise spam. That makes me laugh! Haha! But I’m sure there are plenty of stuff from other places that I wouldn’t eat that others enjoy…like sauerkraut, yuck!)
Here’s a step-by-step on how to make your own spam musubis in your hotel room or even back home. Start off with this kit of:
- 1 can spam
- 2 cups cooked rice
- 1 pack of nori (seaweed)
- musubi maker
- soy sauce or furikake (optional)
(1) Place rice in maker. (2) Put spam on rice. (3) Squish together spam. (4) All you need to do is wrap the nori.
Directions
Cut nori in half. Put base of musubi maker on top of nori.
Place about a paddle full of rice into the maker’s base.
Fit cooked slice of spam on top of rice.
Add soy sauce on top of spam.
Use top part of musubi maker to push spam and rice together.
Remove maker and wrap nor strip around the block of rice and spam.
Enjoy your homemade musubi!
