Reddit reviews Kitchen Helper K5SPS Spam Musubi Sushi Rice Press
We found 7 Reddit comments about Kitchen Helper K5SPS Spam Musubi Sushi Rice Press. Here are the top ones, ranked by their Reddit score.
Famous Spam Musubi Press and Great for spam musubiAlso can be used for hakozushiMade of easy to clean, thick acrylic & Easy to useGreat for making rice for a lunchboxUse to press sushi rice into a neat 2 inch by 2 inch by 4 inch shape
Get a rice press. Make rice (calrose) and fry spam slices. Cut a sheet of nori to the size you want. Fill press loosely with rice, to the top. Smash down, remove from press, top with fried spam slice. Wrap nori around, wetting the edge so it sticks to the other end.
Between rice and spam, you can also put a dab of teriyaki sauce, furikake, or even kimchi. No fucking pineapple though.
Various types of musubi.
I'm from Hawaii, and the traditional musubi is a layered thing with first a layer of rice, then a layer with fried spam, then another layer of rice, and you wrap that in seaweed.
It's very portable and a good lunch. If I'm lazy I'll just cook up some eggs with a bit of mirin in them and use that in place of the spam, or if I'm not lazy, I'll marinate some tofu in something overnight, cook that up and use that. You could also use quinoa or something, but I tried that once and wasn't able to get it to be sticky enough so the whole thing kind of collapsed.
Here is a cheap musubi press, and to make one you just make your rice and your protein center (in the shape/size of the press so it'll fit), lay down the seaweed with the press in the center of it, add a layer of rice, add a bit of soy sauce, press down, add your protein layer, with more rice on top, a bit more soy sauce, and press down again, then just push down on the press while lifting up the mold, and you have your brick, then you just wrap the seaweed around it (you can use a few grains of rice or whatever as a mild adhesive to keep it from coming apart).
I just made this for the kid last night! Other people have given you the recipe. A press makes shaping the musubi super easy. This is the style I use. https://www.amazon.com/Happy-Sales-HSK5SPSM-Musubi-Sushi/dp/B000FWOB5S/ref=pd_sim_79_9?_encoding=UTF8&psc=1&refRID=VZSBWTZCQPTE9CMT2M5P
If you do not squish the rice down with a press, the whole thing will crumble apart. Be sure to use the short grain Japanese style rice, not the long grain American style.
I'll provide this as an alternative to the teriyaki sauce recipe already posted. I'm afraid that I always just kind of ad things "to taste" without using a recipe, though.
For the marinade:
Start with soy sauce and sugar in a small pot set to low to dissolve the sugar. Start adding oyster sauce in small quantities to taste. Adding too much will overpower the mixture pretty easily, so taste after each bit added. Think of the oyster sauce as augmenting the mixture's flavor rather than taking it over as the main attraction. Add water to dilute if necessary to your tastes (I think I always end up adding a bit).
You'll probably need more sugar in the mixture than you think since the spam is already very salty. Let the sauce heat up a bit and then marinade the spam in it for about 20-30 minutes.
Fry in a nonstick pan. Even with non stick, the sugar tends to caramelize, so don't try to get it too crispy or you'll have a burnt mess on your hands. There are those who fall in the crispy camp for spam (I'm more in the soft-cooked spam camp), but soft is best for musubis. You're looking for just a light crisp on the outside.
As for the rice, just use any sushi rice recipe you like.
You can make the musubi without a press, but it's kind of a pain in the ass. If you don't want to wait for shipping, you can make a ghetto press by cutting a spam can in half. Don't ask me how though. Maybe a hack saw? I dont know.
Anyway, it's kind of nice to toast your seaweed in the oven a little before wrapping, even if it says the nori is already toasted. I prefer the nori to cover the whole musubi like in my ghetto press picture (as opposed to OP's partial nori covering).
Good luck. I like to make a lot at once. Refridgerating them can be a little problematic because the nori will become soggy but imo they are still good :P
Do you mean this? http://www.amazon.com/Spam-Musubi-Sushi-Press-K5SPS/dp/B000FWOB5S
The rice soaking is generally called for in a lot of sushi rice recipes, they claim it kind of jump starts the water absorption, but i don't really have any science to back that up.
Sushi rice is really sticky, a few grains of rice helps the seaweed edges stick to each other.
Musubi press!
You're not supposed to roll spam musubi either. You get one of these things and press the rice into a spam-slice-shaped block. Unlike sushi rolling, it's pretty foolproof.