Corned Beef Musubi & Pickled Cabbage
A Corned Beef Musubi & Pickled Cabbage recipe courtesy of Grace Hwang Lynch of hapamama.com
Read the full article in the San Jose Examiner
Corned Beef Musubi
- 1 c. short grain or sushi rice
- 1/3 c. rice vinegar
- 1 Tbs. sugar
- 1 12 oz. can corned beef (such as Hereford or Hormel)
- 2 sheets sushi nori
- 1/2 head of white cabbage
- 1 carrot
- 1 Tbs. salt
- 2 slices fresh ginger, diced
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Corned Beef Musubi
Steam rice in rice cooker until done, using slightly less water than for normal servingHeat rice vinegar on the stovetop or for 30 seconds in the microwave, then dissolve sugar in it.Sprinkle the vinegar mixture over the cooked rice, stirring with a rice paddle to incorporate.Remove corned beef from the can and slice into six slices about 1/4-1/3 inch thickFry corned beef slices until brown on both sides.Using kitchen shears, cut each sheet of nori into thirds.To assemble, lay one strip of nori on a plate. Place one slice of corned beef across the center of the strip.Scoop about 1/2 c. sushi rice into the palm of your hand and set this on top of the corned beef.Dipping your fingers into a bowl of warm water, mold the rice to fit the shape of the meat.Wrap one end of the nori over the rice, pressing to hold it tight.Fold the other end of the nori over, wetting the end with a little water to seal the musubi.
Cut the cabbage into medium sized pieces, then tear into small pieces.Peel carrot and slice into thin rounds.Put cabbage, carrot and ginger into a mixing bowl and sprinkle with saltToss thoroughly, then place a heavy plate that is sized to set into the bowl on top of the mixture, and press down on the plate.Let sit at room temperature for a few hours or overnight.Before serving, squeeze out excess water.
P.S. For more mystery meat fusion food, check out my recipe for Hot Dog Kimbap.