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The 10th Annual Hot Pepper Awards Winners Announced!

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Spam Musubi


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#1 Rajun Gardener

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Posted 07 October 2017 - 03:14 PM

A friend was telling me about it when he lived in Hawaii, it's available at all of the 7-11's so I had to try it.

 

I fancy myself a devotee of Spam. My palette is highly refined to where I can appreciate the flavor nuances that permeate this canned meat product with a half life. I feel bad for those lacking this unique gift bestowed upon so few such as myself.  :rofl:

 

I searched Youtube and BAM so off I went to the Asian store for ingredients but didn't know most people add and make a terriyaki sauce so I improvised and it came out good except I need to work on my molding skills.

 

I made a sauce with sesame seed oil, Hoisin and soy sauce then fried the Spam and added the sauce when it was done.

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#2 Edmick

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Posted 07 October 2017 - 03:27 PM

I've made it before but with salmon. Pretty tasty.



#3 jedisushi06

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Posted 07 October 2017 - 03:41 PM

Iv'e made it before at work when i was still making sushi.  I love it but my customers weren't really into spam sushi lol.  



#4 The Hot Pepper

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Posted 07 October 2017 - 03:46 PM

It looks good but to me could use a crunch. I bet that spam would be good tempura fried first.


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#5 Edmick

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Posted 07 October 2017 - 03:53 PM

It looks good but to me could use a crunch. I bet that spam would be good tempura fried first.

Or maybe with a couple shrimp tempura runnin through it



#6 The Hot Pepper

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Posted 07 October 2017 - 03:53 PM

My most recent fave is the fried oyster roll so good.


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#7 Edmick

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Posted 07 October 2017 - 03:59 PM

My most recent fave is the fried oyster roll so good.

Have you had the fried "lobster" roll? It's not real lobster but it's usually shelled crawfish tails fried and broiled with a sriracha mayo on top.



#8 The Hot Pepper

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Posted 07 October 2017 - 04:00 PM

Not yet.


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#9 Edmick

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Posted 07 October 2017 - 04:04 PM

I've only been to one place by me that has it but the rest of their stuff is mediocre at best so I don't go often.



#10 Rajun Gardener

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Posted 07 October 2017 - 04:55 PM

Well I think I know what to do with the rest of the Nori sheets now. So I can basically make a seafood platter plate for appetizers.



#11 ShowMeDaSauce

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Posted 07 October 2017 - 04:56 PM

Try a smaller slice of spam and add some canned tuna sauteed in sesame oil :D

 

Just replace the "crab" with the SPAM.

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Edited by ShowMeDaSauce, 07 October 2017 - 04:59 PM.


#12 The Hot Pepper

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Posted 07 October 2017 - 04:57 PM

:sick:


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#13 ShowMeDaSauce

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Posted 07 October 2017 - 05:11 PM

Well, he could leave out the SPAM and just make tuna gimbap.



#14 The Hot Pepper

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Posted 07 October 2017 - 05:17 PM

I can deal with the tuna sammie sushi but don't want it hot...


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#15 ShowMeDaSauce

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Posted 07 October 2017 - 11:45 PM

Ive never had it served hot. It was brought down to room temp before making the roll.

 

The little Korean market i go to makes them in the morning and sells them at the counter for a couple dollars a roll. No fake crab though but it does have little strips of egg.



#16 dragonsfire

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Posted 11 October 2017 - 10:44 AM

Haven't had spam since the 70's, parents bought it once I think, very salty  :snooty:



#17 The Hot Pepper

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Posted 11 October 2017 - 12:47 PM

Pretty sure I've never had it.


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#18 ShowMeDaSauce

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Posted 11 October 2017 - 05:35 PM

Its popular in Korea with older folks and ive heard its popular in Hawaii. Mom seldom bought SPAM. Grandpa on my mom's side loved it with fried eggs. Probably got a taste for it from eating K rations.



#19 The Hot Pepper

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Posted 11 October 2017 - 05:42 PM

Yup it's big in Hawaii from American GIs after WWII. Large military presence, canned meat was shipped in abundance for food. Locals seemed to love it. 


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#20 ShowMeDaSauce

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Posted 11 October 2017 - 05:48 PM

Same reason in Korea. They even made a kimchi stew (Budae Jjiggae) that used whatever they could get from the US military bases. Hot dogs, SPAM, canned mackerel, blood sausage, beans....pretty much any protein source.

 

Its even available at many of the Korean restaurants i visit.






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