Hawaii has a great influence on the food trends in America, and musubi has become the newest snack food. It is great for people on the go and something we have been eating in our car since we were little
Hawaii has a great influence on the food trends in America, and musubi has become the newest snack food. It is great for people on the go and something we have been eating in our car since we were little kids.
Now, the rest of the world has discovered musubi as a great snack to eat while driving.
It is interesting that Earl’s Snack Shop in Paauilo created their Korean chicken and teriyaki chicken musubi so truck drivers could grab something to eat while driving.
Ton Kowach of Kauai invented the Ko Craft Mo Bettah and Bambucha musubi makers and now with his wife, Ashley Oshiro, put together “Hawaiian-Style Musubi Cookbook.”
In the book’s introduction, Oshiro explains, “O-nigiri and O-musubi originated from early Japanese food preparation. It dates back to the day of the samurai. They would carry these snacks on their travels because they were designed for convenience, portability, and preservation.”
Spam became a very popular ingredient in making musubi, which gained its popularity during World War II.
“The U.S. government provided this convenient food as rations for its soldiers. The soldiers, who sometimes affectionately called the original Spam Classic ‘ham that didn’t pass its physical’ and ‘meatloaf without basic training,’ would pass their surplus Spam product out to Hawai‘i’s locals as a gift.”
Joni-Hana of Kukui Grove Center on Kauai is credited with selling the first Spam musubi commercially, according the Garden Island newspaper. Barbara Funamura of Po‘ipu created a triangular musubi with chunks of Spam Classic in it, which could have been the beginnings of a Spam musubi.
The rice used for musubi is short grain, Japanese-style rice with a sticky texture. Calrose rice is a good selection, which is a white medium grain variety developed and predominately grown in California. Using a good rice cooker with a Teflon pot is preferred. Three cups of uncooked rice is enough to make Spam musubi from one can, with the “cup” referring to the plastic cup that comes with the rice cooker (which is actually 3/4 cup).
Wet the mold before using as it will be easier to remove the formed musubi. If possible, wrapping the mold in plastic wrap also makes the rice not stick.
Use unseasoned and toasted nori sheets, cut in half to make a standard-sized musubi (to fit one slice of Spam). One side of the nori is slightly longer than the other side. Cut the nori sheet along the long side. Place the shiny side down so it is on the outside after being pressed.
Here are some interesting and different musubi recipes from the cookbook:
Tuna salad musubi
Serves: 4
1 cup rice
2 cans tuna fish in water
3 tablespoons mayonnaise
2 teaspoons salt
1 teaspoon pepper
1/4 cup peas
2 sheets nori, cut in half
Prepare rice in a rice cooker according to the instructions.
Drain tuna completely. Mix tuna, mayonnaise, salt and pepper together. Combine tuna mixture with rice and peas. Press to flatten; remove from mold.
Wrap the prepared musubi block in a half sheet of nori. Seal the edge of the nori with a small amount of water. Serve warm or at room temperature.
Tips and variations:
• Add 2 tablespoons chopped green onions for flavor.
• Add 1 tablespoon grated carrots for color and flavor.
Mushroom and spinach musubi
Serves: 6
2 cups rice
1/2 cup mushroom pieces
1 cup frozen chopped spinach, defrosted
2 teaspoons finely chopped onion
1 teaspoon oil
1/2 teaspoon garlic salt
1/8 teaspoon pepper
2 teaspoons shoyu
3 sheets nori, cut in half
Prepare rise in a rice cooker according to the instructions.
Finely chop mushrooms, onions and spinach. Combine oil, mushrooms, spinach, onion, slat, pepper and shoyu to the pan and heat until soft.
Add rice to the spinach and mushrooms mixture. Mix well.
Assemble musubi by adding rice mixture to a musubi maker. Using a rice press, flatten to 1 to 1 1/4 inches. Remove from mold.
Wrap the prepared musubi block in a half sheet of nori. Seal the edge of the nori with a small amount of water.
Serve warm or at room temperature.
Tips and variations:
• Use green onions in place of brown onions for a flavor variation.
• Add small scrambled egg pieces to the mixture.
• Add a slice of American cheese to the middle of the rice block for flavor.
Miso salmon
musubi
Serves: 9
3 cups rice
1 1/2 pounds salmon filet
1 teaspoon grated ginger
1 1/2 cups instant miso soup
1/2 cup sugar
3 tablespoons mirin
1 tablespoon cornstarch
5 sheets nori, cut in half
Prepare rice in a cooker according to the instructions.
Rub salmon with grated ginger. Cut slices approximately to 1/4 to 3/8 by 1 7/8 inches.
Prepare marinade by combined miso (two instant packets with 1 1/3 cups water), sugar and mirin. Pour over salmon. Refrigerate at least four hours.
Remove salmon from marinade and place in a bake pan. Bake at 375 degrees for approximately 20 minutes or until cooked.
Add cornstarch to 1 cup of the marinade and bring to a boil, stirring constantly until thickened.
Assemble the musubi by adding a layer of rice to the bottom of a musubi maker and flatten with press. Add a slice of the salmon with a tablespoon of sauce, and another layer of rice. Press to flatten; remove from mold.
Wrap the prepared musubi block in a half sheet of nori.
Seal the edge of the nori with a small amount of water.
Tips and variations:
• It’s easier to slice the salmon with a knife when frozen and with kitchen scissors when fresh.
• Add green onions for a taste variation.
• In place of salmon you can use butterfish.
• • •
“Hawaiian-Style Musubi Cookbook” is available at Basically Books in Downtown Hilo.
Email Audrey Wilson at audreywilson808@gmail.com.
