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Spam Masubi with Pineapple Salad

Home / Recipes / Spam Masubi with Pineapple Salad

February 11, 2022

Print Recipe
Spam Masubi with Pineapple Salad
Recipe for the week of February 14-18, 2022 **Please Note: Ingredients and recipes are subject to change due to product availability and teacher's discretion.**
Course Main Dish
Cuisine Fusion, HAWAIIAN
Prep Time 15 minutes
Cook Time 20 minutes
Servings
Yield 8 servings
Ingredients
For the Masubi
  • 2 tablespoons soy sauce
  • 2 tablespoons light brown sugar
  • ½ teaspoon mirin optional
  • 1-2 teaspoons vegetable oil
  • 1 12- oz. can Spam cut horizontally into 8 slices
  • 3 sheets roasted sushi nori cut into thirds crosswise
  • 2 teaspoons furikake
  • 5-6 cups short-grain white rice cooked
For the Salad Dressing
  • 2 tablespoons lime juice
  • ¼ cup olive oil
  • 2 tablespoons honey
  • ½ teaspoon red pepper flakes crushed
  • 1 teaspoon white vinegar
  • 1 teaspoon Salt
  • 1 teaspoon black pepper
For the Salad
  • 1 pineapple cut into chunks
  • 1 Cucumber seeded and cut into halfmoon shapes
  • 1 slice red onion thin
  • 1 red bell pepper diced
  • ¼ cup cilantro chopped
  • ¼ cup cilantro chopped
Course Main Dish
Cuisine Fusion, HAWAIIAN
Prep Time 15 minutes
Cook Time 20 minutes
Servings
Yield 8 servings
Ingredients
For the Masubi
  • 2 tablespoons soy sauce
  • 2 tablespoons light brown sugar
  • ½ teaspoon mirin optional
  • 1-2 teaspoons vegetable oil
  • 1 12- oz. can Spam cut horizontally into 8 slices
  • 3 sheets roasted sushi nori cut into thirds crosswise
  • 2 teaspoons furikake
  • 5-6 cups short-grain white rice cooked
For the Salad Dressing
  • 2 tablespoons lime juice
  • ¼ cup olive oil
  • 2 tablespoons honey
  • ½ teaspoon red pepper flakes crushed
  • 1 teaspoon white vinegar
  • 1 teaspoon Salt
  • 1 teaspoon black pepper
For the Salad
  • 1 pineapple cut into chunks
  • 1 Cucumber seeded and cut into halfmoon shapes
  • 1 slice red onion thin
  • 1 red bell pepper diced
  • ¼ cup cilantro chopped
  • ¼ cup cilantro chopped
Instructions
To Make the Spam
  1. In a small bowl, whisk the soy sauce, sugar and mirin (if using). Set aside.
  2. Lightly coat the bottom of a large skillet with oil and heat over medium. Fry the Spam slices until evenly browned and crispy, 2 to 3 minutes on each side. Turn off the heat. Working quickly to avoid burning, add the soy mixture and turn the Spam slices until evenly coated in glaze. Immediately transfer the Spam slices and glaze to a plate.
Molding the Masubi
  1. To mold the musubi, start by placing a strip of nori, rough side up, on a cutting board or clean work surface. Place a Spam musubi maker mold over it, in the middle, then place a slice of Spam into the mold. (If you don’t have a mold, you can line a clean Spam can with plastic wrap instead, and place a slice of Spam at the bottom.) Sprinkle ¼ teaspoon furikake over the Spam, then fill the mold or can with a generous mound of rice. Press the rice firmly with the musubi maker press or with your hands until it is 3/4- to 1-inch thick, adding more rice as needed.
  2. Use the press to hold the rice down with one hand and pull the mold upward to unmold the musubi with your other hand. (If you’re using the Spam can, gently lift the Spam and rice out of the can by gently Spam-rice stack, bringing both ends of the strip to the middle, folding one over the other, and flipping it over so the seam is down and the Spam is facing up. Repeat with remaining ingredients. Serve immediately or wrap with plastic wrap to take with you on the go.
To Make the Dressing
  1. Add lime juice, olive oil, honey, red pepper flakes, white vinegar, salt, and pepper to a small bowl and whisk to incoporate
To Assemble the Salad
  1. In a large mixing bowl, add pineapple, cucumber, red onion, bell pepper, and cilantro. Pour dressing over the salad and toss until every inch of the blend is covered with the vinaigrette. Refrigerate until ready to serve!


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Simmone

Simmone is one of our fantastic Chefs & she is part of our Product Team at Junior Chefs Stars. Born and raised in San Francisco, Chef Simmone’s fondest memories where growing up in the kitchen with her grandmother and mother cooking and baking using food to bring the family together. A tradition that she continues with her own son. When Chef Simmone is not cooking in the kitchen you can find her on the soccer field referring youth soccer and coaching baseball.
(ServSafe, First Aid & CPR Certified)

Dina

Dina joined Junior Chef Stars in 2017. She has worked in the finance industry over 10 years and now serves as our Program Director. She grew up learning how to cook from her mother. After becoming a mother herself she developed a passion for cooking, making wholesome meals for her family is priority. When Dina is not at the office you will find her driving her kids to soccer practice or a gymnastics recital. Her hobbies include cooking, running and volunteering around the community.
(First Aid & CPR Certified)

Mikey

Mikey was born in the Philippines, while raised in the Bay Area. From a very young age he developed his love for cooking from his mother and sister. He grew up cooking and eating traditional Filipino food. He has years of experience working in the food industry and worked at Boudin Bakery for 4 years prior to joining Junior Chef Stars. He loves to cook different types of traditional Filipino food and he loves creating brand new flavorful dishes. .
(ServSafe, First Aid & CPR Certified)

Mary

Mary, joined the Junior Chef Stars Team in 2017. She’s a certified baking fanatic and loves to bring in delicious treats to share with our team! Mary grew up in Utah and moved to the Bay Area as a teenager. She grew up loving to cook and bake with her mother Dorothy, another amazing baker (we can verify this). When Mary isn’t working she loves all things gardening and never turning down a belly rub from her adorable cat Rex, whom we all think looks like the cat from Puss in Boots.
(ServSafe, First Aid & CPR Certified)

Julia

Julia is one of the newest employees of the JCS team. Although she is relatively new to the culinary field, her love and knowledge for cooking has grown tremendously. When Julia is not working hard in the kitchen as one of Junior Chef Stars assistants, you can find her guarding the goal on the soccer field.
(ServSafe Certified) 

Linda

Linda is one of Junior Chef Stars amazing instructor assistants, she has been part of our team since 2017. Linda has always had a passion for working with kids and has three adult children of her own. Linda loves spending time with her two grandkids in her free time and loves to share her love of cooking & baking with them.
(ServSafe, First Aid & CPR certified)

Marley

Here’s the real runner of the show, our CEO, Chief of Chewing & Executive Shedder. Marley LOVES food, ALL kinds. He practically begs to take a bite of anything that gets in his rural area. But with his love for food comes his love for people, he is a social ninja who somehow gets everyone to love him upon first impression! Greeting them at the door being nothing but a ball of positive energy. In tough times, we look to Marley for solutions.
(Eating & Chewing Certified)

Joel

Joel serves as the Business Manager for Junior Chef Stars. He has an extensive knowledge of all things business. Joel graduated from California State University, Bakersfield with a Bachelors of Science in Business Management. Joel has worked in the banking and finance industry for over 11 years and has now found his place at Junior Chef Stars. He has grown up learning to cook all things from his Mother. Joel enjoys spending time with his family learning how to create exciting new dishes and sharing his heritage through the medium of cooking with all of the staff and students here at Junior Chef Stars.
(ServSafe, CPR & First Aid Certified)

Brian

Chef Brian is Junior Chef Stars Owner. He attended the California Culinary Academy of San Francisco in 2001 for its famed Le Cordon Bleu’s Hospitality Management program. Brian brings with him many years of sales, business management, marketing experience and of course his culinary expertise.
Brian gained a passion for cooking from being in the kitchen with his Father and Grandfather as a small child. His favorite cooking memory is baking chocolate chip cookies with his mom as a child. Brian currently lives in Pacifica with his partner and his dog. He enjoys sharing his knowledge and passion for cooking with others and spending as much free time as he has in the kitchen with his friends and family.
(ServSafe, CPR & First Aid Certified)