Stepping outside the comfort zone is fun. Or should be fun. I still can’t dial in my cobbler, nor my garlic toum – but gotta keep trying new. Today is no different. Smoked spam isn’t new here either – The Smoked Spam-wich and Spam Bokkeumbap (Fried Rice). But I always heard this Spam Musubi thing was popular. Let’s give it a whirl.
The Prep Table
Was told teriyaki spam was the way to go. Contrary to popular belief, Spam DOES have an expiration date and it was time to rid of my Lite variety. We’re going to smoke these up and have a try at making some tamago. (Spoiler alert: Needs work).
Head over to my other Spam related posts for that walkthrough, but I do it the same way. 225F for 2 hours, just like bacon. Let it get to that “doneness” you like, grabs that color and go from there. Once the Spam is ready, let’s try this tamago/egg thing out.
The Process
It was fascinating watching the YouTube videos on the tamago creation. Special pan, special process – I love the simplicity, the technique and just how well it turns out. That is not what you see above. I tried my best attempting the techniques in a round pan – but I’m absolutely looking forward to doing this again.
So the tamago was going to be a disaster for sizing, but everything else we can do alright.. right? Easier said than done. I should’ve mentioned, the sushi store bought rice was cooked per-instruction and it was ready to go. Now we’re cutting the strips of nori – seaweed – to be nice and uniform. If you didn’t already know sushi was just as much art as it as it food – you will when you try to make it.
I’ll be damned if there weren’t musubi molds available on youtube. Yeah, I didn’t do that, but I do have tin snips. I bottomed out the can so I could shape the rice, rice seasoning topper, threw the spam slice and egg on top, and hoped for the best. You can see here that the egg shape needs a whole lotta work – try one, but not the last try.
The Result
Try one on the spam musubi was good enough where improvement is inevitable. It tasted delicious, where I wanted to make it again ASAP. However, leftovers were abysmal – the seaweed was junked and I ended up just doing rice/spam for a few. I hope you stick around and see how my egg/omelette/tamago game improves, because this will absolutely be made again. It was delicious regardless of presentation – and knowing better is around the corner keeps me going.
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