Vegan Spam Musubi

Spam, Hormel’s frankenmeat product, gained popularity during World War II thanks to its convenience and affordability. The processed meat is a favorite among Hawaiians, where residents have the highest consumption per capita in the U.S. The dish most commonly associated with the canned meat is a staple in the Hawaiian diet called Spam Musubi: a sort of sushi with a slice of Spam on rice, wrapped with nori seaweed. We’ve made a vegan-friendly version for you to enjoy!


Vegan Spam Musubi

Recipe by Paula Farmahini

Makes 16oz of spam

Ingredients

Spam

½ cup cornmeal
1 ⅛ cup soy flour
¼ teaspoon smoked paprika
⅛ teaspoon sugar
⅛ cup nutritional yeast
1 teaspoon sea salt
¼ teaspoon garlic powder
1 teaspoon liquid smoke
⅛ cup sunflower seed butter
½ cup water
½ cup tomato juice
⅙ cup chopped onion
¼ cup coconut aminos

Musubi Marinade

4 tablespoons coconut aminos
2 tablespoons brown sugar
2 tablespoons aji-mirin

Sushi Rice

Aji-mirin
Sugar
Rice vinegar

Sushi Vinegar

¼ cup rice vinegar
1 tablespoon sugar
½ tablespoon aji-mirin
½ tablespoon salt

Kitchen Equipment

Food processor
Double Boiler/Steamer
Aluminum foil

Instructions

In a medium bowl, add all dry ingredients, mix and reserve. In the food processor, add the onions, liquid smoke, water, aminos, tomato juice, and sunflower seed butter and pulse until smooth, for about 30 seconds. Add the wet ingredients to the dry ingredients and mix well with a spatula until you reach a smooth consistency. Prepare 10 inches of aluminum foil per link. Add half of the spam mixture in the center of the foil, leaving about two inches on each side. Fold the foil in half, leaving the mixture in the middle, then roll it tight, like a burrito. Roll each side making sure the mixture is consistent and won’t leak. Place the links in the steamer for 30 minutes or until firm.

While the spam is steaming, prepare your marinade. Mix the coconut aminos, brown sugar, and aji-mirin in a medium bowl and whisk together for about a minute.

Prepare the sushi rice and vinegar while the spam is cooking. Rinse the sushi rice about four times or until the water runs clear. Using a rice cooker, add in rinsed rice and water to let cook. In a small saucepan, add rice vinegar, sugar, aji-mirin, and salt and cook on medium heat until sugar and salt dissolve. Add in sushi vinegar into the rice cooker while cooking. When rice is done, let cool.

When the spam is cooked through, let it cool for 15 minutes before slicing. Once cooled down, slice the spam into half inch slices and dip briefly in the marinade. Fry the marinated spam slices for about a minute on each side or until brown.

Form the sushi rice into a mound that will fit beneath the spam slices. Wrap a half inch band of seaweed around your spam and rice stack until the edges meet. Seal the edges with a small amount of water.

Enjoy!