Spam and Egg Kimbap

My kids LOVE this stuff! You can can call these spam and egg kimbap, or simply, a deconstructed spam and egg musubi. These are super easy to put together and make great school lunches, not to mention, they aren't messy when your kids start to eat them! It's a win-win!

Feel free to switch up the fillings with whatever you'd like. It also tastes great with some raw tuna and avocado slices, too! Just make sure to have some soy sauce on hand for dipping. YOU'RE WELCOME! :)

INGREDIENTS:
(the following makes 4-5 whole kimbaps or 40-50 sliced pieces of kimbap)

one can of 25% less sodium spam

2 extra large eggs

TO MARINADE THE SPAM:

1/4 cup of hot water

2 Tablespoons of packed brown sugar

1/2 teaspoon of garlic powder

1/4 teaspoon of onion powder

1/4 teaspoon of black pepper

1 Tablespoon of Maggie seasoning or soy sauce

2 teaspoons of Mirin

2 teaspoons of sesame oil

FOR THE RICE FILLING:

4 cups of cooked rice

2 Tablespoons of sushi vinegar

1 Tablespoon of furikake rice seasoning

3 teaspoons of olive oil

pinch of salt

pinch of pepper

YOU WILL ALSO NEED:

5 pieces of Nori (roasted seaweed)

olive oil

bamboo sushi mat (optional)

sesame seeds (for garnish)

small bowl of water

INSTRUCTIONS:

1. Remove spam from can and slice into 6, 1/4 inch thick slices. (You will only need half a can of spam for this recipe, but I always keep the other half to use the following day.)
2. Make your marinade for your spam. Into a shallow dish, add in your cut spam and then pour your marinade on top. Marinade at room temp for 30 minutes.
3. Into a small bowl, whisk together your extra large eggs. Season with salt and pepper.
4. Into a hot pan on medium heat, add in some olive oil. Pour in your eggs. Swirl the pan around to evenly distribute the eggs. Once the bottom is cooked, use a flat spatula to carefully turn over the eggs. Cook for additional minute, or until cooked through. Transfer cooked eggs onto a cutting board and slice into thin strips. Set aside.
5. Fry your spam: Into a hot pan on medium high heat, add in half of your spam. (Use all of the spam if cooking for a large group.) Fry until golden brown. Flip spam over and add in some of your marinade--you want just enough liquid in there to create some gooey sauce. Cook until liquid has evaporated and spam is cooked to your liking. Remove from heat, and slice up spam into strips. (Place any uncooked spam (in marinade) into the fridge for later use.
6. Into a large mixing bowl, add in 4 cups of cooked rice and season with sushi vinegar, furikake, olive oil, and salt and pepper. Mix well and set aside.

HOW TO ASSEMBLE SPAM AND EGG KIMBAP:

Lay a sheet of seaweed (shiny side down) on your bamboo sushi mat. Top with two scoops of seasoned rice (3/4 cup to 1 cup of rice), making sure to leave at least a 1/2 inch border on the top and bottom of your seaweed sheet. Dip your fingers into the bowl of water to press down on the rice, making sure it is even and flat. Add in two slices of egg, followed by two slices of spam. Roll your seaweed over the spam and egg, keeping it nice and tight. Roll the bamboo sushi mat over your finished kimbap, and hold it tightly for several seconds. Using a pastry brush, lightly coat the kimbap with olive oil or sesame oil. Slice the ends off (and then eat them!). Slice equally into 8-10 pieces. Garnish with more furikake or sesame seeds. Serve immediately or eat in one day!

Spam Musubi

I made a vow, not too long ago, claiming that I will never touch, cook, or eat spam, for as long as I shall live…

that was until 2 months ago, when I walked into a little bakery in Kihei, Hawaii, and tried their spam musubi and since then, my life has taken an unexpected turn; could it be that I've made a mistake? Is spam really this delicious?

What is life?

This recipe will make you love spam.

THE END.

INGREDIENTS:
(Makes 8)

1 can of 25% less sodium Spam (plain/no flavoring)

4-6 pieces of roasted Nori/Seaweed

Furikake (Japanese rice seasoning)

Cooked jasmine rice (you may use sushi rice if you prefer)

FOR THE MARINADE:

1/4 cup of hot water

2 Tbsp of packed brown sugar

1/2 tsp of garlic powder

1/4 tsp of onion powder

1/4 tsp of black pepper

1 Tablespoon of Maggie seasoning or soy sauce

2 tsp of mirin (Japanese rice wine)

2 tsp of sesame oil

jalapeno slices (optional)


YOU WILL ALSO NEED:

some foil

Spam musubi maker (I purchased mine from Daiso)

OR you can also use the Spam container. Clean out the container really well, place a medium-sized piece of saran wrap inside (it should be large enough to cover your finished product), and then begin to assemble the recipe as stated below.

INSTRUCTIONS:

Preheat your oven to 250 degrees F.

Stack your seaweed on top of each other, place on baking sheet, and roast for about 15 minutes. This part is crucial; it makes the seaweed more brittle, sticks to the rice better, and also makes cutting and eating it easier. You may also toast your seaweed on the stove, on medium low heat, in a dry skillet as well (this method works best if you are not planning to make a lot). Lightly toast the first side for a few minutes, and then flip over to lightly toast the other side. Set aside.
Cut your spam into 8, 1/4 inch thick slices and place into a shallow baking dish. Make your marinade and pour mixture over your spam. Marinade at room temp for 30 minutes, or 10 minutes if you don't have time. With your skillet on medium high heat, fry your spam until browned. Do not add in the juices from your marinade, just yet! Flip your spam over, and then pour in 3/4 of your marinade into the skillet. Continue to cook on medium high heat, until most of the liquid has evaporated. Place cooked spam in baking dish and cover with foil until ready to use.

HOW TO ASSEMBLE:
Take your toasted seaweed and place on top of your foil. Place your musubi holder right on top. Add in two scoops of rice, flatten with rice scooper, sprinkle on 2-3 pinches of furikake, press down firmly with presser, and then add in two pieces of spam. Next, add 2 pieces of jalapeno slices (if using), cover with more rice, more furikake, press down with presser, again, remove holder, and begin to roll your seaweed up and over, making sure you get a really tight grip. Roll up your spam musubi in your foil, press down firmly on all sides, remove from foil, and place on cutting board. Using a serrated knife sprayed with cooking spray (wiped clean with paper towel to remove excess), cut in half. Garnish with jalapeno slices on top. Wrap up your spam musubi in saran wrap if you do not plan on eating immediately. May keep at room temp for up to two days.