Spam Musubi… the ultimate comfort food.

Spam is such an underrated meat.  It really deserves more attention than how much credit it’s given.  It’s such a versatile meat, just like it’s salty counterpart, bacon.  If I could, I would eat it all day long.  I love Spam.  And I’m not afraid to admit it either.  I love the combination of white rice and Spam.  Yum.  But my most favorite way to consume Spam is when it’s pan-fried in a teriyaki glaze, pressed against white rice, and wrapped tightly with nori.  Double yum.

When we were in Hawaii, we spent an entire day driving and exploring the Big Island.  And by exploring, I mean eating our way through the Big Island.  Forget the beaches, give me the food!  I was determined to find the best Spam Musubi on the drive.  After a few disappointments, we stumbled across a little store that had the BEST fruit smoothies and Spam Musubi.  Unfortunately, I couldn’t tell you where it was because I didn’t even think to write down the name.  I was too busy gorging myself on the Spam Musubi and chasing it down with a fruit smoothie.

Spam Musubi

1/2 cup reduced-sodium soy sauce
4 tablespoons sugar
2 1/2 tablespoons mirin
1 can lite Spam, sliced into 8 equal pieces
2 cups white rice, cooked
3 sheets of nori, cut into thirds lengthwise
Furikake
Spam musubi mold

In a small glass bowl, combine the sugar, mirin, and soy sauce. Microwave the marinade for about 45 seconds. Whisk to dissolve sugar completely.

In a shallow square baking dish, lay the slices of the Spam at the bottom and cover completely with the marinade. Set aside to marinate for about 1 hour.

Heat a nonstick pan over medium-high heat, and lay the slices of Spam to pan fry. After about two to three minutes or until the bottom has caramelized, flip onto the other side to finish cooking. Repeat until all slices of Spam have been cooked. Transfer cooked Spam onto a plate.

While you are cooking the Spam, in a small saucepan, cook to thicken the marinade as a dipping sauce. Once it has thickened, pour into a small bowl. Set aside until ready to serve.

On a clean cutting board, lay down one strip of the nori sheet. Lay the musubi mold on the middle of the nori sheet. Scoop a generous amount of the white rice into the mold. Press down hard on the rice with the handle of the mold. Remove the handle carefully, and gently lift the mold from the rice. Sprinkle with furikake, and lay a slice of the Spam on top. Wrap the nori tightly around the rice, and seal the edge with a little water.

Serve with dipping sauce and devour immediately.

Makes 8 Spam musubis.

Hawaiian Pineapple Coleslaw

My friend/boss had her wedding at the Hilton Waikoloa located on the Big Island of Hawaii. The backdrop of her wedding was the view of blue waves crashing against the rocks, and the sun setting. The scenery was beautiful, breathtaking, and oh so romantic. The wedding was simple and sweet. It couldn’t have been anymore perfect.

The dinner. Oh em gee. It was one of the best wedding meals ever was in Hawaii. It was just absolutely phenomenal. It was so fresh and so flavorful. And trust me, we know good wedding food from so-so wedding food. We consider ourselves wedding food experts. Why so confident, you wonder? We attended six weddings last year, and we have four weddings this year. That’s a whole lot of weddings and wedding meals.

The first course was a salad, followed by some of the yummiest clam chowder ever. Then came the main entree… a clam/shrimp bake presented in these gigantic steamer baskets. Holy smokes, it was AMAZING. But one of the most memorable parts of that dinner was the Hawaiian pineapple coleslaw served with the main course. I’m not usually a big fan of coleslaw because of the copious amounts of mayonnaise that is involved. But that coleslaw was incredible. It was crunchy, sweet, tangy, and not so mayo-y. It provided a refreshing contrast to the seafood, corn, and potatoes. I wish we could have boxed some of the leftovers to nosh on back at our hotel because it would have made for the perfect midnight snack! We swore that we’d come home and attempt to make the Hawaiian pineapple coleslaw, but just didn’t. Well, our barbecue cook-out served as the perfect purpose to bring it back. And ya know, it was good as we remembered it to be.

Hawaiian Pineapple Coleslaw

6 cups of shredded green cabbage or 1 head of cabbage, shredded
1 1/4 cup of fresh pineapple, chopped into small dice
1/3 cup plain, non-fat Greek yogurt
2/3 cup of reduced-fat mayonnaise
1 1/2 tablespoons agave syrup
3 tablespoons apple cider vinegar
Salt and pepper, to taste

Mix cabbage and pineapple in a large mixing bowl.

In a small bowl, combine the yogurt, mayonnaise, and agave syrup.

Add dressing to the cabbage and pineapple slaw. Mix thoroughly to combine. Adjust seasoning with salt and pepper, to taste. Cover, and refrigerate for one hour before serving.

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