Tag Archives: Sushi

Spam, Spam, Spam and Spam

I posted this article back in April of 2013.  Here we are, about the same time SEVEN years later in the middle of a SIP Mode, and I’ve been needing to come up with more meal ideas than usual 🙂

So, I’ve been using my blog as a resource for different dishes to make with what I have on hand.  I’ve always got at least one can of Spam® in my pantry!

 

Spam is a wonderful thing, I’m talking about the canned meat, not that junk in your email box. In Hawaii, we make something called Spam Musubi (moo-sue-bee), it’s something like sushi I guess you could say.

I knew that Spam became very popular there during World War II, as well as much of the Pacific. The USArmy found that it was the most effect way to get meat to the soldiers.

I did a Google search on Spam and was simply fascinated. I won’t do any lengthy copy&paste for you, I’ll just hyperlink the Wikipedia article for you to read. One fact I do want to point out to you though, in the United States, Hawaii residents consume the most Spam per capita. Do I still count?

Teriyaki Spam Musubi

5 ½ – 6 cups cooked medium grain white Rice

1 can Spam, sliced equally into 8 pieces

2 sheets of Musubi Nori

Sauce:

¼ cup Brown Sugar

½ cup Soy Sauce (I love low sodium Aloha Shoyu)

1 Garlic clove, smashed

Steam the rice and allow to cool down enough to handle, but still warm.

In a small bowl, combine the sauce ingredients until the sugar dissolves, set aside.

In a dry skillet, brown the Spam well; set aside. Wipe out the pan, add in the sauce and bring to a bubble; add back in the spam, turning occasionally, until sauce thickens.

Time to assemble!

Place a piece a plastic wrap over a board. Cut each sheet of Nori in 4 equal pieces, there should be perforations to follow on the sheets. Place a piece of Nori shiny side down on the plastic and the Musubi form over the middle of it.

Fill the form with rice; press down very firmly with the top piece of the form that has been moistened with water.  While still holding down the handle of the top, carefully remove the form and top piece.

Place a slice of Spam over the rice; wrap the Nori tightly over the Spam and rice, damping the last edge with water to ensure it sticks to itself.

Wrap tightly in the plastic wrap and set aside to cool for at least 10 minutes, this softens the Nori a bit and makes much more pleasant to eat.

Unwrap and enjoy a little piece of Hawaii, preferable at the beach!  Back home, these yummy treats are enjoyed anytime of day or night.  They can be found just about anywhere, even at gas stations.

ALOHA!

Hawaiian-Style Lunch For Two At Home In The Middle Of The Desert

Yup, that’s right.

My husband made a request the other day, he said that he was really ono (hungry for) for some Poke and Sushi.  Well, I was out and about and stopped into my favorite green grocer.  HEH! They’ve got a Sushi Counter, ya know the kind were they make it right in front of you to take home, complete with Wasabi, Pickled Ginger and a small packet of Shoyu (they had chopsticks and forks too 😉 ).

Also in the fresh fish case they had Ahi fillets, CHEAP…I love this place.

DING DING DING!!!  LUNCH!  YUM!

When I got home, I made up a batch of Shoyu Ahi Poke with a beautiful half pound Ahi steak and served that with the Unagi (Fresh Water Eel) Nigiri Sushi.

What a treat!

A Bit Of Home In Central Arizona

It has been a VERY stressful, well, seven months for my husband and I, what with listing our home, open houses, 3 offers to buy our home and finally selling it, MAN!  It’s rough, let me tell you.  So we both decided that we needed some comforts from home, Hawaii that is!

Cucumber Sushi

The first dish I made was Cucumber Sushi, super easy!

Limu Ahi Poke

Next up was some Limu Ahi Poke, MMM!  Now that just screams Hawaii, doesn’t it?

As I always do, I made WAY  too much food.  You know the drill, I gotta share it, so who better than our new landlords.  We’ll just say that Mister Landlord liked the sushi.

Seven Fishes Feast For Christmas Eve Dinner

My husband is American-Italian and there’s a traditional meal that doesn’t float his boat and it’s Christmas Eve dinner of “The Feast of The Seven Fishes”.  Too many of, well, really most of the dishes that his family made for their table he couldn’t eat, he has Shell Seafood allergies.  When he met me, I was his partner in that boat.  This year, I figured, why does it have to be that way?  Can’t I make what we like?  So I did some research on the Internet, and here’s what I found.  You can make pretty much any 7 seafood dishes and call it Seven Fishes!  YAY!  So here’s what I made.

Imitation Krab Cocktail

Imitation Krab Cocktail

This is easy: flake or chunk up some Imitation Krab in a bowl with some diced celery for the crunch factor.  In another small bowl, mix together Ketchup, Horseradish, Lemon or Lime juice and Worcestershire sauce, all to your taste.  Combine the sauce with the Krab and serve cold.

Shrimp Cocktail

Shrimp Cocktail (for me, I’m not allergic).

Buy some lovely precooked peeled Shrimp; add some of that Cocktail Sauce you just made for the Krab, into a small serving dish and arrange the Shrimp in a pleasing manner to you.

Smoked Trout and Radish Crostini

On some store bought toasts, stack some thinly sliced Radish and a small chunk of Smoked Trout.  If you’re NOT my husband, add a dollop of Sour Cream or Creme Fraiche.

Limu (Seaweed) Ahi Poke

Find the freshest Ahi (Tuna) that you can; cut it up into bite sized pieces and follow the package directions on Noh Poke Mix.  I used a quarter of the package to a half pound of cubed fish and some chopped Green Onions for a splash of color, oh and a sprinkle of Sesame Seeds for interest.  Mix gently.

Shoyu Ahi Poke

Shoyu Ahi Poke

It’s just what it sounds like.  Once again, add diced fresh Ahi (Tuna), Sweet White Onions and chopped Green Onions to a bowl and pour in as much Soy Sauce as you wish.  Toss and serve cold.

Lomi Lomi Salmon

Lomi Lomi Salmon

We’ve talk about this dish before here, “Lomi Lomi Salmon, It’s Time For Another Luau”, `member?  Well, the last time I made Salt Salmon, I made enough for 3 recipes, so I froze 2 of the hunks of fish for later.

TJ's Mini Pizzas w/Anchovies

Trader Joe’s frozen Mini Pizzas topped with Anchovies (ack, not my fave)

Perpare the Mini Pizzas as directed and top as you like with pieces of Anchovies.  DH went nuts for this one.  ACK!  As you can see on the platter, there are some pizzas without that stinky fish for me.

Kappa Maki Sushi

Lastly, just because this was turning into a Hawaiian-American-Italian feast, Cucumber Maki Sushi.  We’ve made this dish before too.  Take a deep breath, it’s really not as difficult as you may think.

Christmas Eve 2015 Dinner

Our Christmas Eve Table.

Mele Kalikimaka, Merry Christmas, buon Natale

Sitting At The Sushi Bar

Whenever my husband and I go back home to Hawaii, it is a MUST that we go to Genki Sushi, especially the one that is about a mile from where we use to live in Kaneohe.

Genki Sushi in Kaneohe, Hawaii

Genki Sushi is a chain restaurant that originates in Japan and is now on the mainland too.

You can pull a stool up to the counter in front of the conveyor belt that carries small color-coded plates of ONO~liciousness . If you prefer, there are booths for larger groups, that’s where we like to sit.

We usually start out with a small bowl of Miso soup, Edamame, Somen Salad, Teriyaki Chicken, and then Karaage Chicken.  MMM!

Shoyu and Wasabi

Okay, time for the main event, SUSHI!  On the belt you’ll see a special plate with the Wasabi or Japanese Horseradish.  Put a dab into your Shoyu dish and mix.  Now I know that in a proper Sushi house, one would never mix the Wasabi with the Shoyu (Soy Sauce), but we do, along with many other Americans.

It’s a bit like a buffet on wheels going past you, just grab what you want, but please don’t put it back, other than the Wasabi.  If you don’t see  your choice, you can ask the friendly waitstaff to have it made for you. I love their menu, it’s so cool.

So, we’ve got our cup of hot tea, a big glass of water, let’s eat!

YEAH BABY!

Time to pony up.  Each color-coded plate has a designated price, anywhere from $1.50 to $4.80, it just depends upon what’s on it.  I think our tab was about $40.00 including a tip this time around.  I can’t wait until we can get back to Hawaii and have some super eats!

ALOHA!

 

Real Quick Like, Okay?!

Busy, busy, busy today and not a lot of time on my hands. But I just had to share this with you; a friend of mine emailed this photo to me. At first I just chuckled to myself and then I started to think about it, Hey! Wouldn’t that be neat to try to make this?

sushi

The ‘Hello Kitty’ shape is Maki Sushi.  If you recall Maki Sushi For Dummies, Like Me ?  Same technique.  The Panda bears are another type of sushi, Musubi.  These guys don’t have any spam or hot dogs or any meat at all.  I have to share that with you another time.

Maki Sushi For Dummies, Like ME!!

When we travel, I like to bring back very different things as souvenirs.

On our recent trip to Hawaii, I brought back a mold for Maki Sushi and powdered Sushi Seasoning mix. I had seen these the last time that we were back home, but passed it by at the time.

This morning I was clearing out the refrigerator and I was going to put a half of a pot of cooked white rice into the freezer. We eat steamed Calrose or sticky rice

(I think it’s a medium grain) with many of our meals.

DING! Why not try out my new toy?

Maki Sushi for Dummies

I heated the rice back up in the microwave and sprinkled some of the powdered Sushi Seasoning over it and gave it a mix. By using the powder instead of Seasoned Rice Vinegar, this keeps the Sushi Rice from getting too wet.

I had an English Cucumber that I julienned into lengths that were about the same as the sheets of Nori that I always have in the pantry.

Okay, let’s assemble.

sushi mold

sushi mold

The instructions on the back of the package of the Sushi press are in Japanese characters; fortunately, illustrations too, thank goodness.

This couldn’t be any easier.

sushi mold

The mold is a plastic sphere cut in two. I found after my first attempt that it was best to run the mold under water to insure non-stickage.

I just filled one half of the mold with the room temp rice, placed the sliced of veg on top.

sushi mold

 

I then put it into a third piece that has higher sides and fill to the top with more rice, pressing it down with moist fingers; with the other half of that spherical mold, press firmly.

Maki Sushi for Dummies 002

Lay a Nori Sheet, shiny side down, onto a piece of plastic wrap on the counter; unmold the now round rice-log out onto the edge of the sheet closest to you and roll the log up, like a cigar. I wet my finger again to moisten the farthest edge of the Nori so that it would adhere to itself.

Maki Sushi for Dummies

Slice and serve.

It’s probably at this point that you’re asking yourself, “Yeah, so what? Why didn’t she just use a sushi mat?”

I have tried for YEARS to roll Maki Sushi with horrible results. I’m not sure if it’s that I have such little hands; my husband teases me that our 13 year Niece is bigger than me. But, whatever the reason, I’ve tried and have found my solution.

I feel in the process, I’ve created a Sushi Monster. My husband wolfed down the two rolls that I finished and asked where the rest were. Well, that’s all the cooked rice that I had on hand, to which his retort was… PLEASE MAKE MORE!!

Maki Sushi for Dummies