Spam Musubi (Shellfish-Free)
A classic Hawaiian snack made safe for shellfish allergies using plant-based 'spam'.
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Ingredients
- 4 cups Cooked sushi rice
- 1 can Plant-based 'spam'
- 2 tablespoons Soy sauce (low sodium)
- 1 tablespoon Sugar
- 1 tablespoon Mirin
- 4 sheets Nori seaweed sheets
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a small saucepan, combine the 2 tablespoons of soy sauce, 1 tablespoon of sugar, and 1 tablespoon of mirin. Heat this mixture over medium heat, stirring occasionally, until the 1 tablespoon of sugar is completely dissolved. This should take about 2-3 minutes.
- 2While the sauce is heating, slice the 1 can of plant-based 'spam' into about 0.64 cm thick slices. You should get about 4 slices.
- 3Place the slices of plant-based 'spam' into the saucepan with the sauce. Cook over medium heat for 3-4 minutes per side, until the slices are lightly browned and slightly caramelized. Remove the pan from the heat.
- 4Lay one sheet of nori seaweed on a clean, flat surface with the shiny side down. If you have a musubi mold, place it on top of the nori. Fill the mold with 1 cup of the cooked sushi rice, pressing it down firmly to create a compact block.
- 5Carefully remove the musubi mold, leaving the block of 1 cup of cooked sushi rice on the nori. Place one slice of the cooked plant-based 'spam' on top of the rice block.
- 6Fold the nori sheet up and around the rice and 'spam' block. Press gently to seal the edge of the nori to the rice, creating a neat package. Repeat steps 4-6 with the remaining 3 cups of cooked sushi rice, 3 slices of plant-based 'spam', and 3 sheets of nori seaweed.
Substitutions
Regular Spam → (avoids Shellfish (possible cross-contamination in processing))
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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