Scorching Spam Brûlée Musubi is an innovative take on the classic Hawaiian Spam Musubi, with a sweet and savory brûlée topping that adds crunch and char. This recipe puts a spin on tradition while honoring the cultural roots of this island favorite. This recipe keeps the traditional pressed rice and slice of pan-fried Spam, but kicks it up a notch with the brûlée topping. The burnt sugar adds sweetness and complexity while the blowtorch finish delivers a touch of theatrics. Read on to learn why you should add this Hawaiian-inspired dish to your repertoire.
Spam Musubi holds a special place in Hawaiian cuisine that developed during World War 2 when spam became abundant on the islands. The pressed rice and spam creation took inspiration from the Japanese sushi culture present in Hawaii. Over time, it has become a local specialty found everywhere from convenience stores to school cafeterias. Hawaiians have embraced Spam Musubi as a quintessential local comfort food.
To make these showstopping Spam musubi, you will need:
Spam varieties:
The best Spam for Musubi is the classic or low-sodium Spam variety. The more natural spam flavors allow the brown sugar brûlée to shine. Some other good options include:
Rice: Use short or medium grain Japanese rice like Kokuho Rose or Calrose rice. The plumper grains and stickier texture help the Musubi hold together.
Brûlée topping:
The brown sugar is key for achieving the crackly brûlée topping.
Follow these steps to assemble amazing Scorching Spam Brûlée Musubi:
These musubi make a fun party snack or game day bite. Present them on a platter with:
Garnishes:
Drinks:
Get creative with variations! Change up the protein, try different sweet or spicy brûlée toppings like miso butterscotch or sriracha brown sugar, or form the musubi into fun shapes using molds.
Can vegetarians enjoy this dish?
Substitute pan-fried tofu, halloumi, or mushrooms instead of the Spam.
How does this recipe compare to classic Spam Musubi?
The rice base and Spam slice stay traditional, while the brûlée adds sweetness and crunch. Overall it’s an amped up riff that honors the original.
What other brûlée toppings would be good?
Get creative with spicy miso butterscotch,matcha white chocolate, or lemon cream cheese brûlée variations.
What are other great Hawaiian recipes?
Try loco moco, haupia, chicken katsu, poke bowls, or Hawaiian mac salad for more island flavor. Replicate that beachside vibe.
Scorching Spam Brûlée Musubi puts a playful spin on a classic Hawaiian snack using burnt sugar crust to balance the savory Spam. This recipe allows you to celebrate tradition while showing off your culinary flair. Impress guests or enjoy as a weeknight treat. However you make it, this dish is all about savoring the sweet, salty, crunchy brûlée goodness in each bite! What are you waiting for? Fire up the blowtorch and let’s make some musubi magic.
· Sushi Rice: You can use leftover sushi rice or cook fresh sushi rice according to package instructions.
· Brûlée Option: If you don't have a kitchen torch, you can achieve a similar caramelized effect by placing the assembled musubi under a broiler for a few minutes, watching closely to avoid burning the nori.
· Sweetness: Adjust the amount of sugar in the sauce and for brûlée topping to your preference.
· Leftovers: Store leftover musubi in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave before serving.
Serves: 4 persons
Amount Per Serving: | ||
---|---|---|
Calories | 600 | |
% Daily Value* | ||
Total Fat 25 | 38.5% | |
Saturated Fat 15 | 75% | |
Trans Fat 0 | ||
Cholesterol 80mg | 26.7% | |
Sodium 1000mg | 41.7% | |
Total Carbohydrate 60 | 20% | |
Dietary Fiber 3 | 12% | |
Sugars 30 | ||
Protein 25 |
Vitamin A 0 | Vitamin C 0 | |
Calcium 0 | Iron 0 |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Cheen Huaye
Executive Chef Marco Velasquez brings his unique, elevated Mexican cuisine to Cheen Huaye. A native of Mexico’s Yucatan Peninsula, Marco honed his skills in some of South Florida’s finest restaurants before opening his own restaurant.
At Cheen Huaye, you’ll experience authentic Yucatecan dishes made from fresh ingredients, to order. Our food has been praised by publications like the Miami New Times and continues to receive rave reviews from diners all over. So if you’re looking for a different take on Mexican food – one that’s still familiar yet exciting – come visit us at Cheen Huaye!
This post was last modified on 23/06/2024 14:46
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