Corned Beef Musubi

IMG_7825You’ve heard of SPAM musubi before.  If you’ve been to Hawaii, you know that this is quite popular in the islands and is sold at grocery stores and in the fresh food section of every ABC Store.

When I was growing up in the Philippines, canned SPAM was served on special occasions (because the only place to get them was from U.S. military base commissaries or nearby “black markets.”  It was a favorite fare for breakfast, lightly fried and served with garlic fried rice, eggs and fresh tomatoes.

Canned corned beef was served in a similar manner.

So if you can have SPAM musubi, why not corned beef musubi?

6 pcs. dried seaweed (Nori)

2 cups, cooked (steamed) rice

1 can corned beef

3 cloves garlic, peeled and crushed

1 small onion, chopped

1 small tomato, chopped

1 tbsp Olive oil

Salt and pepper to taste

1 tsp sesame seeds

1 tsp black poppy seeds

 

Side of pickled ginger

DIRECTIONS

Cook rice according to package instructions. Fluff the rice with a fork. Set aside to let cool. In a pan or wok, heat Olive oil over medium-high heat. Add garlic and saute until golden brown.  Add tomatoes and onions and cook for about two minutes.  Add corned beef and stir fry until even warmed and almost browned.  Remove from heat to let cool. Cut Nori  sheets in half, lengthwise.  Place one Nori sheet on a clean flat surface, shiny side facing down. Place sushi mold in the center of the Nori sheet (the mold should fit between the two edges, width-wise, of the Nori). Place a heap of rice into the mold and press.  Add a couple spoonfuls of the corned beef and top with another heap of rice. Press and release the sushi onto the Nori sheet.  Fold both sides of the Nori to wrap the sushi. To serve, slice the sushi into 1 inch-thick squares, and sprinkle poppy seeds and sesame seeds.  Garnish with pickled ginger.

 

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