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.**
Servings Prep Time
Yield8 servings 15minutes
Cook Time
20 minutes
Servings Prep Time
Yield8 servings 15minutes
Cook Time
20 minutes
For the Masubi
  • 2tablespoons soy sauce
  • 2tablespoons light brown sugar
  • ½teaspoon mirinoptional
  • 1-2teaspoons vegetable oil
  • 112- oz. can Spamcut horizontally into 8 slices
  • 3 sheets roasted sushi noricut into thirds crosswise
  • 2teaspoons furikake
  • 5-6cups short-grain white ricecooked
For the Salad Dressing
  • 2tablespoons lime juice
  • ¼cup olive oil
  • 2tablespoons honey
  • ½teaspoon red pepper flakescrushed
  • 1teaspoon white vinegar
  • 1teaspoon Salt
  • 1teaspoon black pepper
For the Salad
  • 1 pineapplecut into chunks
  • 1 Cucumberseeded and cut into halfmoon shapes
  • 1slice red onionthin
  • 1 red bell pepperdiced
  • ¼cup cilantrochopped
  • ¼cup cilantrochopped
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!