does anyone know where i can find a restaurant that has musubi (spam in particular) anywhere near milwaukee,w

Question

or even near madison,wi

or maybe a website that can help me find this

would i have better luck finding this in chicago,il?

no i'm not from hawaii-i wish.
my husband lived there for a couple years when he was in the army and he loves them!

where in the world do i find nori then?
(thats seaweed right?)

Answer 1

A favorite Hawaiian way to eat Spam is in the form of a musubi (pronounced moo-soo-bee, with no accent). It is a fried slice of spam on rice pressed together to form a small block, then wrapped with a strip of seaweed. A special kitchen gadget, known as the Spam Musubi Maker, is responsible for the proliferation of this treat. It is a special plexiglas mold with the outline of a single Spam slice. The Spam musubi is eaten as a sandwich, and it is perhaps the Island's favorite "to go" or snack food. Spam musubi is literally everywhere in Hawaii, including local convenience stores, grocery stores, school cafeterias, and even at the zoo. Eating a Spam musubi seems to serve as a rite of passage for newcomers anxious to attain "local" status.

3 cups uncooked short- or medium-grain rice
4 cups water
5 sheets of sushi nori (seaweed in big squares)
1 (12-ounce) can Spam luncheon meat
1/4 cup soy sauce
1/4 cup sugar
1/4 cup rice wine (mirin)
Water

Wash rice, stirring with your hand, until water runs clear. Place rice in a saucepan with water; soak 30 minutes. Drain rice in colander and transfer to a heavy pot or rice cooker; add 4 cups water. If you don't have a rice cooker, place rice and water into a large heavy saucepan over medium-high heat; bring just to a boil, reduce heat to low and simmer, covered, for 15 minutes. Turn off heat and leave pan, covered, for 15 additional minutes.

Cut nori in half widthwise. Place cut nori in a resealable plastic bag to keep from exposing the nori to air (exposing the nori to air will make it tough and hard to eat).

Cut Spam into 8 rectangular slices approximately 1/4-inch thick. In a large ungreased frying pan over medium heat (Spam has plenty of grease to keep it from sticking), fry slices until brown and slightly crispy. remove from heat, drain on paper towels, and set aside.

In a small saucepan over high heat, add soy sauce, sugar, and rice wine; bring just to a boil, then remove from heat. Add fried Spam slices to soy sauce mixture, turning them to coat with the sauce; let spam slices sit in marinade until ready to use.

In a small bowl, add some water to use as a sealer for the ends of the nori wrapper; set aside.

Using a Spam Musubi press, place a piece of nori on a plate. Position press on top of the nori so the length of the press is in the middle of the nori (widthwise). The press and the width of the nori should fit exactly the length of a slice of Spam. (Note: If you don't have a musubi maker, you can use the empty Spam can by opening both sides, creating a musubi mold.)

Spread approximately 1/4 cup cooked rice across the bottom of the musubi maker, on top of the nori; press rice down with flat part of the press to compact the rice until it is 1/4-inch thick (add more rice if necessary). Place a slice of Spam on top of the rice (it should cover most of the length of the musubi maker). Cover with an additional 1/4 cup cooked rice; press until 1/4-inch thick. remove the musubi from the press by pushing the whole stack down (with the flat part of the press) while lifting off the press. Fold one end of nori over the musubi and press lightly onto the rice. Wet the remaining end slightly with water, then wrap over musubi and other piece of nori; press down on the other end. cut log into 4 pieces. Repeat with the other 7 Spam slices, making sure to rinse off musubi maker after each use to prevent if from getting too sticky.

Do not refrigerate musubi, as they will get dry and rubbery.

Makes 32 musubi.

Nori (Japanese: 海苔), known in Chinese as hǎitái (海苔) and in Korean as kim or gim (김), is the Japanese name for various edible seaweed species of the red alga Porphyra including most notably P. yezoensis and P. tenera. The term nori is also commonly used to refer to the food products created from these so-called "sea vegetables". Finished products are made by a shredding and rack-drying process that resembles papermaking. Japan, Korea, and China are the current major producers of nori, with total production valued at up to US $2 billion per year.

Production and processing of nori by current methods is a highly advanced form of agriculture. The biology of Porphyra, although complicated, is well understood and this knowledge is used to control virtually every step of the production process. Farming takes place in the sea where the Porphyra plants grow attached to nets suspended at the sea surface and where the farmers operate from boats. The plants grow rapidly, requiring about 45 days from "seeding" until the first harvest. Multiple harvests can be taken from a single seeding, typically at about 10 day intervals. Harvesting is accomplished using mechanical harvesters of a variety of configurations. Processing of raw product is mostly accomplished by highly automated machines that accurately duplicate traditional manual processing steps, but with much improved efficiency and consistency. The final product is a paper thin, dark, black, dried sheet of approximately 18 X 20 cm and 3 grams in weight. The nori sheet was invented in Asakusa, Edo (former Tokyo) in Edo period by the method of Japanese papers.

Nori is commonly used as a wrap for sushi (makizushi) and rice balls (onigiri). It is also a common garnish or flavoring in noodle preparations and soups. Nori is most typically toasted prior to consumption ("yaki-nori" in Japanese). A very common and popular secondary product is toasted and flavored nori ("ajitsuke-nori" in Japanese), in which a flavoring mixture (variable, but typically soy sauce, spices and sugar in the Japanese style or sesame oil and salt in the Korean style) is applied in combination with the toasting process. Nori is also eaten by making it into a soy sauce flavored paste noritsukudani (海苔佃煮; in Japanese).

A related product, prepared from the unrelated green algae Monostroma and Enteromorpha, is called aonori (青海苔; in Japanese, literally green nori), and is used like herbs on everyday meals like okonomiyaki and yakisoba.

Nori is sometimes called laver in English, and laver is eaten as laverbread in a savory oatmeal in Wales and Ireland. Laver usually applies to plants of the genus Porphyra and not to the finished edible sheets of nori. The English term is not well known, and in the U.S., the term nori is more common.

Answer 2

Why don't you make your own?
It's not hard to do, cook short grain rice, fry the Spam,
wrap Nori and eat.
You from Hawaii?

Answer 3

look on line

Answer 4

don't know