LONO American Musubi
- 1 (12-ounce) can SPAM® Classic, cut into 8 slices
- 3 cups cooked sushi rice
- 4 sheets nori, cut in half
- 2 yellow onions, caramelized
- 2 cups shredded lettuce
- 4 slices American cheese, quartered
- For Secret Sauce
- 1/2 cup mayonnaise
- 3 tablespoons ketchup
- 2 tablespoons finely minced white onion
- 1 1/2 tablespoons finely minced dill pickle relish
- 3/4 teaspoon sugar
- 1/4 teaspoon yellow mustard
- 1/8 teaspoon salt
Instructions
In large skillet over medium-high heat, cook SPAM® Classic 3 to 5 minutes or until browned. Remove from skillet.
Place 1/3 cup rice into musubi press or plastic lined SPAM® Classic can on top of halved nori sheet and press down. Drizzle with Secret Sauce, see below. Top with caramelized onions, lettuce, SPAM® slice and 2 quarters cheese slices.
Wrap nori around each. Moisten one end slightly to fasten together. Repeat to make 8.
Secret Sauce
In small bowl, combine mayonnaise, ketchup, white onion, dill pickle relish, sugar, yellow mustard and salt.
LONO Korean Fried Rice Musubi
- 1 (12-ounce) can SPAM® Less Sodium, cut into 8 slices
- 2 teaspoons vegetable oil
- 2 cups chopped kimchi, divided
- 1/4 cup water
- 1/3 cup gochujang, divided
- 3 cups cooked sushi rice
- 2 teaspoons sesame oil
- 4 sheets nori, cut in half
- 1/2 cup chopped green onions
Instructions
In large skillet, over medium- high heat, cook SPAM® Less Sodium 3 to 5 minutes or until browned. Remove from skillet.
In large skillet over medium high heat, heat vegetable oil. Add 1 cup kimchi. Stir-fry 1 minute. Add water, 3 tablespoons gochujang and rice. Sir-fry 5 to 7 minutes or until hot and well combined. Stir in sesame oil.
Place 1/3 cup rice into musubi press or plastic lined SPAM® Less Sodium can on top of halved nori sheet and press down. Sprinkle with kimchi and green onions. Spread gochujang sauce evenly on one side of SPAM® Less Sodium slice; place sauce side down on top of musubi stack. Remove press.
Wrap nori around each. Moisten one end slightly to fasten together. Repeat to make 8.
LONO Filipino Lumpia Musubi
- 1 (12-ounce) can SPAM® Tocino, cut into 8 slices
- Garlic Fried Rice
- 4 sheets nori, cut in half
- 16 whole lumpia, prepared according to package instructions
- 1/2 cup sweet chili sauce
- 1/2 cup chopped green onions
- For Garlic Fried Rice
- 2 tablespoons vegetable oil
- 2 tablespoons minced garlic
- 3 cups cooked rice
- 1 teaspoon salt
Instructions
In large skillet, over medium-high heat, cook SPAM® Tocino 3 to 5 minutes or until browned. Remove from skillet.
Place 1/3 cup Garlic Fried Rice into musubi press or plastic lined SPAM® Tocino can on top of halved nori sheet and press down. Top rice with 2 lumpia (cut to fit if necessary); drizzle with sweet chili sauce and 1 tablespoon green onions. Place one slice of SPAM® Tocino on top of musubi stack and press down. Remove press.
Wrap nori around each. Moisten one end slightly to fasten together. Repeat to make 8.
Garlic Fried Rice
In large skillet, over medium high heat, heat oil. Add garlic; sauté 1 to 2 minutes or until light brown. Add rice and salt. Stir-fry 2 to 3 minutes or until well combined and heated through.
LONO Spring Roll Musubi
- 1 (12-ounce) can SPAM® Less Sodium, cut into 8 slices
- 3 cups cooked sushi rice
- 4 sheets nori, cut in half
- 3/4 cup shredded carrots
- 1/2 cup julienned pickled daikon
- 1 small cucumber, thinly sliced
- 8 ounces vermicelli noodles, cooked and drained
- 1/2 cup fresh mint leaves
- 1/2 cup peanut sauce
Instructions
In large skillet, over medium-high heat, cook SPAM® Less Sodium 3 to 5 minutes or until browned. Remove from skillet.
Place 1/3 cup rice into musubi press or plastic lined SPAM® can on top of halved nori sheet and press down. Top with carrot, daikon, cucumber, vermicelli and mint leaves.
Spread peanut sauce evenly on one side of SPAM® Less Sodium slice; place sauce side down on top of musubi stack. Remove press.
Wrap nori around each. Moisten one end slightly to fasten together. Repeat to make 8.
LONO Salsa Verde Musubi
- 1 (12-ounce) can SPAM® Classic, cut into 8 slices
- 2 cups Salsa Verde, divided
- 3 cups Sticky Spanish Rice
- 1 cup crumbled queso fresco
- 8 nori strips
- For Sticky Spanish Rice
- 2 tablespoons olive oil
- 1/2 medium red onion, chopped
- 1 jalapeno, seeded and diced
- 2 garlic cloves, minced
- 1 cup rice
- 2 cups chicken stock
- 1 teaspoon salt
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon chili powder
- 3/4 cup canned diced tomatoes and green chilies, drained
- 2 tablespoons chopped cilantro
- For Salsa Verde
- 1 pound fresh tomatillos, husks removed, rinsed and dried
- 1 serrano pepper (or 2 jalapeño peppers), stem removed
- 2 cloves garlic, peeled
- 1/2 cup fresh cilantro leaves
- 1/3 cup diced white onion
- 1 tablespoon lime juice
- 1 teaspoon kosher salt, or more to taste
- 1/4 teaspoon ground cumin
Instructions
In large skillet over medium-high heat, cook SPAM® Classic 1 to 2 minutes or until beginning to brown. Add ½ cup Salsa Verde to pan; sauté SPAM® Classic slices in Salsa Verde 1 to 2 minutes or until well coated and browned. Remove from skillet.
Place 1/3 cup Sticky Spanish Rice into musubi press or plastic lined SPAM® Classic can on top of nori strip and press down. Drizzle with Salsa Verde. Top with queso fresco and 1 slice salsa-fried SPAM® Classic. Remove press.
Wrap nori around each. Moisten one end slightly to fasten together. Repeat to make 8. Serve with remaining Salsa Verde.
Sticky Spanish Rice
In 3 quart saucepan over medium high heat, heat oil. Add onion, jalapeno and garlic. Sauté 2 to 3 minutes or until soft. Add rice and chicken stock, stirring to combine. Bring mixture to boil. Reduce heat and cover. Cook 15 to 17 minutes or until rice is tender. Stir in salt, cumin, paprika, chili powder, diced tomatoes and cilantro.
Salsa Verde
Heat oven to 425°F. On rimmed baking sheet place tomatillos and serrano pepper. Roast 14 to 16 minutes or until tomatillos start to brown on top and are cooked through.
Transfer tomatillos and serrano pepper to food processor. Add garlic, cilantro, onion, lime juice, salt, and cumin. Pulse mixture to salsa consistency.
LONO SPAM® Corndog
- 2 (12-ounce) cans SPAM®️ Classic
- 12 ounces rock shrimp, peeled and deveined
- 1/2 cup finely chopped green onion
- 2 tablespoons minced ginger
- 4 cloves garlic, minced
- 1 tablespoon Japanese 7-Spice (Shichimi) seasoning
- 1 tablespoon soy sauce
- 1 1/2 teaspoons ground white pepper
- 8 (12-inch x 12-inch) sheets of plastic food wrap
- 8 skewers
- 6 cups vegetable oil for frying
- 1 cup flour
- 1 cup cornmeal
- 2 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 tablespoons vegetable shortening
- 1 cup milk
- 1 egg
- 2 tablespoons Furikake seasoning
- To serve Banana ketchup
Instructions
In bowl of food processor, place SPAM®️ Classic and shrimp. Pulse to finely chop. Transfer to large bowl. Add green onion, ginger, garlic, 7-spice, soy sauce and white pepper, mixing to combine.
On work surface, place one sheet of food wrap. Place ½ cup SPAM® mixture on top. Using plastic wrap, carefully roll into a sausage shape twisting ends to seal. Repeat to make 12 sausages.
In large skillet over high heat, bring 2 cups water to boil. Add bamboo steamer to pan; place sausages inside. Steam, covered, 10 minutes. Remove from heat and refrigerate in food wrap 30 minutes or until cold. Remove food wrap. Insert skewers into one end of each sausage.
In large saucepan, heat oil over medium-high heat to 375°F.
In large bowl, mix flour, cornmeal, baking powder, salt and sugar. Cut in shortening with a fork. Add milk and egg, stirring to combine. Stir in Furikake. Pour batter into a tall container.
Dip SPAM® skewers into batter, letting excess drip off.
Working in batches, gently drop battered SPAM® skewers into hot oil; fry 3 to 4 minutes or until golden brown. Drain on paper towels.
Serve with banana ketchup.