Mauna Loa Sea Salt Macadamia Nut Spam Musubi
Directions
This crowd-pleasing recipe by Chef Ricardo of Chef & The Baker combines savory Spam, fragrant rice, and toasted Mauna Loa Sea Salt Macadamia Nuts into a bite-sized treat bursting with flavor. Layered with crispy nori and finished with a delicate vinegar seasoning, it’s pressed into perfect squares, making it an impressive (and addictive) finger food you’ll want to share again and again.
- Cook Time: 30
- In a stainless steel mixing bowl, wash the rice under running cold water until the water comes out clean.
- Add to a rice maker and add enough water to cover the rice by one inch. Add one piece of kombu. Close the lid and set it to cook mode.
- While the rice cooks, fry the small dice Spam until golden brown. Set aside.
- Toast the nori sheets in the oven or a toaster oven until they become crispy. Crush with your hands until small pieces. Set aside.
- Crush and chop the Mauna Loa Sea Salt Macadamia Nuts, and toast them in an oven or pan until golden brown. Set aside.
- In a separate bowl, place the vinegar, sugar, and salt and mix until everything is dissolved.
- When the rice is ready and fully cooked, transfer it to a mixing bowl (or hangiri bowl) and season with the vinegar mixture, mixing with a wooden spoon in a cutting motion so the rice aerates as it cools.
- Once all liquid is absorbed, add the Spam and the nori sheet crumbs to the rice and mix until everything is incorporated.
- Spray a half sheet pan with baking spray, place parchment paper to cover the entire bottom, then spray again with baking spray.
- Add half of the Mauna Loa Sea Salt Macadamia Nuts to cover the bottom.
- Spread the rice mixture on top of the macadamia nuts.
- Distribute evenly, then top with the remaining Mauna Loa Sea Salt Macadamia Nuts.
- Cover with plastic wrap, place another sheet pan on top, and add weight to press down the mixture for at least an hour.
- Cut into squares or your desired shape and serve at room temperature or warm. Dip in sauce if desired.
Ingredients
Sushi Rice
- 2 cups sushi rice (calrose)
- 2 cups rice vinegar
- 2 tsp salt
- 4 tablespoons sugar
- 2 inch piece kombu
Filling
- 2 nori (seaweed) sheets
- ½ can of Spam, cubed, small dices
Crusted