Rice Ball Spam Musubi
If you’ve ever been to Hawaii, you must have tried the spam musubi — rice topped by a slice of spam, wrapped with a strip of nori or dried seaweed. They’ve become extremely popular especially among visitors to the islands that almost all local supermarkets and ABC stores (convenience stores found on every half a block, especially in Waikiki) carry them in their refrigerated section.
This recipe is an uptake of the spam musubi, and something that’s been playing in my mind since I made rice balls a few weeks ago.
1 cup uncooked rice
2 fresh eggs
1/3 cup grated Parmesan cheese
1 1/2 cups bread crumbs
1 1/2 cups Olive oil
1 tbsp dried parsley leaves
Salt and pepper to taste
Three, 1/2 inch slices of canned spam, cut into small square pieces
Mint leaves for garnishing
2 tbsps soy sauce for dipping (optional)
Six, 1-inch strips of Nori
In a medium bowl, whisk together the eggs, parsley and cheese and add salt and pepper to taste. Cover and set aside in the refrigerator. Cook the rice in an automatic rice cooker (If no rice cooker is available, boil the rice in a quart of water, stirring constantly. Reduce heat and continue to cook until all the water is absorbed and rice is tender). Remove cooked rice from heat and slowly pour in the egg mixture, stirring constantly to prevent the egg from being scrambled. Let stand and allow to cool for 45 minutes. Pour bread crumbs into a large platter. With dampened hands, pick up a handful of the rice mixture and lay on a plate. Place 2-3 sliced pieces of the spam in the center. Mead mixture into 2-inch balls then coat them evenly with the bread crumbs. In a large wok or deep skillet, heat Olive oil in medium-high heat. Deep fry rice balls until golden brown. Place cooked rice balls on a plate lined with paper towel to absorb excess oil. Wrap each rice ball with nori. Serve on a plate. Sprinkle with additional Parmesan cheese and garnish with fresh mint leaves. If desired, use some soy sauce as a dip.