Camper Cooking with Kerry: California Rolls

Last week, I showed you how to make SPAM musubis and since I had a bit of nori left over, I decided to make our daughter’s favorite – California Rolls!

Russ and I met while we were in the Air Force many, many years ago. So we were incredibly proud when our daughter, Kiana, decided to join the Air Force as well. She represents the fourth generation of our family to serve in the USAF and recently got married to a wonderful young man who is also in the Air Force. 19399661_1159832684121428_6766478793540998871_n

Kiana would always ask me to make this recipe and now, whenever I make this, it is hard to not think of her as I do so. Now that we have our Little Guy Max, we definitely plan on getting out to visit her more often!

 

Before I get into the recipe, I want to share a little hack for giving me more workspace in the kitchen. Pull the dinette table over towards the sink and it provides a nice L-shaped counter area to really spread out while cooking.

INGREDIENTS:

  • 1  1/2 C of Calrose (or any sushi rice)
  • 1 cucumber
  • 1 carrot
  • 1/2 lb crab meat (imitation crab meat is fine)
  • 1  1/2 tsp garlic powder
  • 1/8 C rice vinegar
  • 3/4 C mayonnaise
  • salt & pepper to taste

YIELD:  15-18 pieces (you can actually make more if you double the rice

EQUIPMENT:

INSTRUCTIONS:

  1. PREPARE CRABMEAT FILLING: Chop up the crabmeat, add in the mayo and garlic powder (you can also add in salt and pepper to taste). Mix well and put in the refrigerator to chill. IMG_6110
  2. PREPARE RICE: Put uncooked rice into a container and rinse/strain several times until water runs clear enough for you to see the rice through the water. Place cleaned rice into pot and add 2 cups of water and let sit for 15 minutes.
  3. COOK RICE: Bring rice to a low boil, put the cover on the pot and reduce to a simmer for 10-15 minutes. When rice is done cooking, remove from stovetop and mix in the rice vinegar.Rice when finished
  4. WHILE RICE IS COOKING:
    1. Peel the cucumber, scoop out the seeds and cut into long, thin strips.IMG_6095
    2. Peel the carrot and cut into long thin strips. img_6097.jpg3. Cut avocado in half, score lines and scoop out. Continue to cut pieces into strips. IMG_6099
  5. ASSEMBLE THE ROLLS
    1. Place a sheet of nori onto the bamboo mat
    2. Using a rubber spatula, spread rice evenly over the entire surfaceIMG_6119
    3. Spread some mayo over the top of the rice, which will help smooth and even out the rice layer further. IMG_6122
    4. Scoop out some of the crab meat mixture and place in a horizontal line on the lower half of rice.IMG_6124
    5. Place a strip of cucumber just above the crab mixture and a strip of carrot below (sandwiching the crab mixture between them). Place avocado pieces on top of the crab mixture.IMG_6114
    6. Roll from the bottom to the top, exerting equal pressure. Set aside, seam side down. If needed, dip a finger in water and run along the seam. IMG_6115
    7. The ends are typically messy and uneven so I will cut off the outer ends (I usually have someone lingering close by to gobble them up!).  Continue to slice into pieces to your desired thickness. california rolls finished

 

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Camper Cooking with Kerry: SPAM Musubis

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.

family hawaiiThis 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. 

brett hawaiiDuring 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.

INGREDIENTS:

  • 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)

INSTRUCTIONS:

  1. 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.
  2. SOAK RICE: Take your pot that contains the washed/drained rice and add 2 cups of water. Set aside to soak for 15 minutes.
  3. 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.Sauce
  4. 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.
  5. 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).Rice when finished
  6. ASSEMBLE MUSUBI:
    1. Place a sheet of nori on top of the bamboo rolling mat.
    2. 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.Nori on mat
    3. Place two slices of the SPAM side by side inside the musubi press.Spam in mold
    4. Add rice on top of the SPAM until the rice is just at the top of the musubi press.
    5. Take the handle part of the musubi press, place it on top of the rice and firmly press down.Press down rice
    6. While holding down the handle of the musubi press, slide up the outer shell.
    7. Take a knife and slide it between the musubi handle and rice. Set handle and knife aside.
    8. From bottom to top, slowly wrap the nori around the SPAM/rice brick, using the bamboo mat.
    9. 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.
    10. Repeat steps 1-9 until all SPAM and rice have been used.
    11. Cut each musubi “brick” in half, serve and enjoy!cut musubis

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.

-Kerry

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