After we posted our Bottomless Lakes trip video, someone commented they would like to see more “lifestyle” content focusing on how we use the inside of our Little Guy Max. Great idea!
In addition to the recipe below, Russ and I made this video as a “how to” make SPAM musubis from in the kitchen of the Little Guy Max. That’s right, I said SPAM
Russ grew up in Hawaii and I believe our marriage has lasted over 26 years at least in part, because I learned how to make musubis! Definitely something out of my comfort zone, this girl from Connecticut almost lost him the first time he saw me put butter and salt on rice instead of soy sauce.
This recipe is one I have put together from my memories watching Russ’s Auntie make them when we lived on Oahu. I don’t know if I got it exactly like hers, but I did get the seal of approval from her when she came to our house for a visit years ago – whew!!
Thank you Auntie Margaret! (3rd from left, back row). This photo was taken on our family trip back to Hawaii-December 2016.
During our time living in Wisconsin, musubis also became a favorite for our son, Brett and his friends as they were growing up. They would all have the same initial hesitant reaction when we would first offer it to them, but after they had one, they were hooked.
Brett recently graduated from Beloit College (proud Mom moment!!) and has moved to Seattle. Brett, this video/post is for you!
The only real variation I make when making these in our RV versus a traditional kitchen is not using a rice cooker (which can be bulky and take up a lot of space) and instead, cooking the rice on the stovetop instead.
- 1 can SPAM (12 oz)
- 1 1/2 C Calrose rice (uncooked)
- 1/2 C light brown sugar
- 1/2 C soy sauce (preferably Aloha Shoyu or Kikkoman)
- 1 tsp ground ginger
- 1 tsp garlic powder
- 3 sheets of Nori
YIELD: 6 musubis (enough for 2-3 people)
EQUIPMENT: (list & links to actual products used)
- Musubi press
- Bamboo sushi rolling mat
- frying pan
- large silicone spoon
- silicone slotted spatula
- silicone whisk
- measuring cup
- serrated paring knife
- pot with lid (for rice) – I used a camping kettle with lid that we have had forever which I can not find online. This link is for something similar. However, any sauce pot with a lid will work.
- pot strainer – I like this one because when space is limited, this takes up very little space!
- WASH YOUR RICE: pour 1 1/2 C of rice into pot and fill with water until rice is covered. Stir rice. Drain water. Do several times until water is relatively clear.
- SOAK RICE: Take your pot that contains the washed/drained rice and add 2 cups of water. Set aside to soak for 15 minutes.
- PREPARE “SAUCE”: In frying pan, whisk together 1/2 C light brown sugar, 1/2 tsp of garlic powder, 1 tsp of ground ginger, 1/2 C soy sauce and 1 C of water. Heat and set to low simmer.
- ADD SPAM: Cut SPAM lengthwise into approximately 6 thick slices. Place SPAM into frying pan with other ingredients. SPAM is ready when the sauce is reduced to a light syrup consistency.
- COOK RICE: Set the pot that has the water and rice in it on the stove, bring to a simmer and cover. Cook for 15-20 minutes, until all water is absorbed. If during cooking, water starts to boil over, just reduce the temperature a bit. When rice is finished, set aside (keep a cover on until ready to use).
- ASSEMBLE MUSUBI:
- Place a sheet of nori on top of the bamboo rolling mat.
- Put the outer part of the musubi press on top of the nori, placing it in the lower half of the sheet, leaving at least a half an inch extending out from the bottom.
- Place two slices of the SPAM side by side inside the musubi press.
- Add rice on top of the SPAM until the rice is just at the top of the musubi press.
- Take the handle part of the musubi press, place it on top of the rice and firmly press down.
- While holding down the handle of the musubi press, slide up the outer shell.
- Take a knife and slide it between the musubi handle and rice. Set handle and knife aside.
- From bottom to top, slowly wrap the nori around the SPAM/rice brick, using the bamboo mat.
- You can either wet your fingers with some water and wet the ends to “seal” the nori wrapper OR simply rest musubi on the seam for a few minutes.
- Repeat steps 1-9 until all SPAM and rice have been used.
- Cut each musubi “brick” in half, serve and enjoy!
One of the great benefits of having an RV is the ability to take your “home” wherever you go and especially for us, the ability to make our favorite comfort foods whenever we want. Cooking in an RV is not much different than in a traditional kitchen. I have found the real secret is to clean up as you go and you’ll find that even in the smallest spaces, you will have more than enough room to do everything you need to do.
Check in every week for new Camper Cooking with Kerry recipes.
NEXT WEEK: California Rolls (one of our daughter’s favorites!)