Southwestern Spam Musubi

Ingredients

In this Southwestern adaptation of Spam Musubi, we infuse the dish with the bold flavors of Southwestern American cuisine. We replace the traditional teriyaki glaze with a zesty chipotle mayo, adding a spicy kick to the dish. Additionally, we incorporate Southwestern spices into the sushi rice, giving it a unique Tex-Mex twist. These modifications elevate the flavors and transform the original Hawaiian dish into a fusion delight. We alse have the original recipe for Spam Musubi, so you can check it out.

• 2 cups (470ml) sushi rice 2 cups (470ml) sushi rice
• 4 cups (940ml) water 4 cups (940ml) water
• 1 can Spam, sliced into 8 pieces 1 can Spam, sliced into 8 pieces
• 4 sheets of nori 4 sheets of nori
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1/4 cup (60ml) mayonnaise 1/4 cup (60ml) mayonnaise
• 1 tablespoon chipotle sauce 1 tablespoon chipotle sauce
• 1 teaspoon lime juice 1 teaspoon lime juice
• 1/2 teaspoon chili powder 1/2 teaspoon chili powder
• 1/2 teaspoon cumin 1/2 teaspoon cumin
• 1/4 teaspoon garlic powder 1/4 teaspoon garlic powder
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 20g, 5g
• Carbohydrates (total, sugars): 48g, 2g
• Protein: 10g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the sushi rice under cold water until the water runs clear. Drain well.
2. 2.
   In a saucepan, combine the rinsed rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the rice is cooked and tender.
3. 3.
   In a small bowl, mix together the mayonnaise, chipotle sauce, lime juice, and a pinch of salt. Set aside.
4. 4.
   In a separate bowl, combine the chili powder, cumin, garlic powder, and a pinch of salt. Mix well.
5. 5.
   Heat vegetable oil in a skillet over medium heat. Add the Spam slices and sprinkle them with the spice mixture. Cook for 2-3 minutes on each side until golden brown.
6. 6.
   Place a sheet of nori on a clean surface. Wet your hands with water and take a handful of cooked sushi rice. Press the rice onto the nori, covering about half of the sheet.
7. 7.
   Lay a slice of cooked Spam on top of the rice. Drizzle the chipotle mayo over the Spam.
8. 8.
   Fold the nori over the Spam and rice, pressing gently to seal the edges.
9. 9.
   Repeat the process with the remaining ingredients.
10. 10.
    Slice each musubi into bite-sized pieces and serve.

Treat your ingredients with care...

• Sushi rice — Make sure to rinse the rice thoroughly to remove excess starch for a fluffier texture.
• Spam — Pan-frying the Spam adds a delicious crispy exterior. Adjust the cooking time to achieve your desired level of crispiness.
• Chipotle sauce — Adjust the amount of chipotle sauce according to your spice preference. Add more for extra heat or reduce for a milder flavor.

Tips & Tricks

• For added crunch, you can lightly toast the nori sheets before assembling the musubi.
• Customize the spice level by adding sliced jalapenos or hot sauce to the chipotle mayo.
• Experiment with different fillings such as avocado, pickled vegetables, or grilled shrimp to create your own unique variations.
• Use a sharp knife to slice the musubi for clean, neat cuts.
• Musubi can be enjoyed warm or at room temperature, making it a great portable snack for picnics or lunchboxes.

Serving advice

Serve the Southwestern Spam Musubi as an appetizer, snack, or part of a larger meal. Arrange the musubi on a platter and garnish with chopped cilantro or green onions for an extra pop of color. Serve with extra chipotle mayo on the side for dipping.

Presentation advice

Arrange the sliced musubi on a rectangular plate, alternating the direction of each piece to create an appealing visual pattern. Garnish with a sprinkle of chili powder and a lime wedge for an added touch of Southwestern flair.