When I am trying to hang on to the last weeks of summer, my thoughts always turn to one of my favorite places in the world: The Hawaiian Islands. I’m known to frequent O’ahu, and what would a trip to this tropical paradise be without a visit to my Hawaiian Disney home, Aulani? My thoughts of beautiful warm weather and care-free time with the family often wander back to this place, and while the sun is starting to set on the final days of summer at the USA Disney Parks (okay, okay, ‘summer vacation,’ more specifically; I know Orlando likes to keep it hot a little longer than in other places!) I find myself reaching for those Aulani recipes to keep the Aloha vibes flowing at home. Remember when we made that Pineapple Coconut Cobbler last year? Delicious, I know. I make that one all the time at my house. Getting back to today’s mission, we’ve got a new savory Aulani recipe to try out at home, thanks to our friends over at Disney Parks Blog. Let’s take a look:
MICKEY MOUSE-SHAPED MUSUBI
Ulu Cafe – Aulani, A Disney Resort & Spa Serves 4
INGREDIENTS
- 2 cups steamed sushi rice, at room temperature
- 4 ounces SPAM
- 1/2 cup sugar
- 1/2 cup shoyu soy sauce
- 1 sheet nori, cut into 3/4-inch wide strips
- 4 teaspoons furikake seasoning
DIRECTIONS
- Fill a 3 1/2 inch Mickey Mouse-shaped cookie cutter with 1/2 cup cooked sushi rice. Carefully unmold rice onto a plate. Repeat with remaining rice. Set aside.
- Slice SPAM into 1/4-inch pieces. Heat sauté pan over medium heat for 5 minutes, until hot. Cook SPAM for 3 minutes on each side, until browned. Remove from pan. Add sugar and shoyu soy sauce in pan and reduce heat to medium-low. Cook for 3-5 minutes, until slightly thickened.
- Return SPAM to shoyu-sugar sauce and cook for 4 minutes, turning after 2 minutes. Remove from pan and drain on paper towels.
- Place SPAM horizontally across Mickey Mouse-shaped rice. Wrap with nori strip. Garnish ears with furikake.
Always use caution when handling sharp objects and hot contents.
Please supervise children who are helping or nearby.
This recipe has been converted from a larger quantity in the restaurant kitchens.
The flavor profile may vary from the restaurant’s version.
Zoë Wood is a travel writer from Sydney, Australia. Since her first visit to Disneyland at the age of 6, she has spent her years frequently visiting Disney Parks and traveling around the world.
Join Zoë as she lets you in on all the tips, tricks, anecdotes, and embarrassments that arise from her family adventures.
