I get it.. Spam sometimes get a bad rep because well.. it's meat in a can. But for those that have never tried it, you don't know what you're missing! When done right (key note there), it's the perfect combination of salty, savory, crispy, and umami-filled goodness that pairs perfectly with some rice and seaweed. And that's what you'll learn in this video. I go over step-by-step on how to make traditional Spam musubi as well as my personal recipe on how I like to make them. There's also a bonus method on making them perfect for those little ones. So grab a can, make some rice, and let's get to it!
🍣 WHAT'S IN THIS VIDEO:
00:00 Intro
00:26 What is Spam Musubi?
01:25 Tools and Supplies
02:33 Ingredients
04:21 Cooking Spam
07:51 Assembling Spam Musubi
(This video description contains affiliate links, which means I may receive a small commission at no extra cost to you.)
📗 BOOK
How to Make Sushi at Home - A Fundamental Guide for Beginners and Beyond
Amazon: amzn.to/3gKFzbo
Barnes & Noble: www.barnesandnoble.com/w/how-...
Target: www.target.com/p/how-to-make-...
🔪KNIFE
-Misono 440 Molybdenum Gyuto - amzn.to/3QUTU55
🍙MUSUBI MOLD
-amzn.to/3F64Buv
🍚FURIKAKE
-Mishima Aji Nori Furikake - amzn.to/3rInRLG
🍣 WHAT I TALK ABOUT IN THIS CHANNEL: Sushi, how to make sushi at home, how to make sushi rice, Japanese food, Japanese cuisine, homemade sushi, sushi rolls, how to roll sushi, Japanese cooking, dashi, miso soup, sake, sushi supplies and equipment, sushi sauces, poke, how to cut fish for sushi, sushi sake pairings, teriyaki, tempura, Hawaiian food, and more!
🍣 GET THE ULTIMATE SUSHI MAKING CHECKLIST for FREE at UltimateSushiKit.com
🍣 CONTACT THE SUSHI MAN: Jun@TheSushiMan.com
🍣 ABOUT THE SUSHI MAN:
Jun Nakajima, CHEF AND FOUNDER
Raised in a restaurant household, Jun's love for food began at a very early age. His parents have owned and operated a Japanese restaurant for over 30 years where he practiced and honed his culinary skills.
Somewhat forced upon, he was taught the art of sushi making in his teenage years. He quickly fell in love not only with the art but the endless opportunities that came with it.
He has traveled around the globe to try different styles of sushi, most importantly to Japan.
After college, Jun had taken an opportunity to live in the motherland of sushi, working for something completely outside the culinary field. In those two years his appreciation of the culture, people, history and food deepened.
He became addicted to the food scene and found himself traveling from one end of the island to the other, eating and drinking some of the best foods and drinks he's ever had. This experience became the seed which eventually bloomed to become The Sushi Man.