The one factor higher than recipe? When one thing’s really easy to make that you do not even want one. Welcome to It is That Easy, a column the place our staffers speak you thru the method of constructing the dishes and drinks that they will make with their eyes closed.
The yearning for Spam musubi at all times hits on the tail finish of winter. (And, okay, loads of different instances of the 12 months too.) Nevertheless it’s that particular cut-off date—when the magic of snow has worn off and my fridge is stuffed with cabbage and turnips and I simply can’t cope with one other hearty vegetable braise for dinner—when the sensation turns into simple. It’s then that I dive into my pantry, previous the packets of instantaneous ramen and Costco luggage of dried fruit, till I discover it, standing stalwart in opposition to the again wall, the ingredient that’s at all times in season and at all times pleasant: SPAM.
Say what you’ll of Spam, however you can’t deny that it tastes fairly good. And it reaches peak deliciousness when it’s fried in its personal thriller meat fats, slicked with soy sauce, layered with scorching white rice and furikake (Japan’s savory sprinkles), and wrapped in earthy, crackly nori (Japanese dried seaweed). This, my buddies, is Spam musubi, an all-occasion, all-season Hawaiian snack. And that is what I’m consuming tonight.
Spam musubi is all over the place in Hawaii, the place my dad grew up and far of my prolonged household nonetheless lives. It’s on common rotation at any household gathering, from New Yr’s fetes to soccer video games. My mother, who shouldn’t be from Hawaii, finally added Spam musubi to her personal repertoire, making it for my elementary faculty class events and any gathering within the Inamine family. Once I moved to New York, she made certain I had a Spam musubi mould—not totally essential for making musubi however useful for tuning them out sooner, extra even, and extra compact; individuals in Hawaii don’t joke round—so I might dwell that Spam musubi life-style even hundreds of miles away from the homeland. Now it’s grow to be the antidote to my winter cooking blues, an absolute unit of carbs and energy that’s unabashedly salty and fatty and joy-filled. And right here’s the way it can grow to be yours too.
Begin by cooking about 2 cups of short-grain white rice on the range or in a rice cooker. Any short-grain rice will do, however Japanese sushi rice is the transfer if in case you have some readily available. Whereas that’s occurring, open up 1 can of Spam (I am going for low-sodium Spam, however there are SO many sorts it’s best to select what you want). Shimmy the Spam out of the container—however don’t toss the packaging simply but. Lay the meat on its aspect and slice longways into 6 to eight planks (every bit ought to have spherical edges). The variety of slices relies upon totally on how thick you need your Spam to be (I choose mine thinner).