Spam musubi is a favorite snack, but once in a while, you may want to try a different filling.
Barbara Kai Takase of Hilo makes a delicious version of a chorizo-takuan musubi that she learned from her Kauai relatives.
She heats long slices of firm chorizo sausage, adds takuan (pickled daikon) and wraps it in rice and nori for an addictive sushi roll. The savory and salty chorizo and the sweet and crunchy yellow pickle go perfectly with the mild taste of plain rice.
Make sure you buy firm chorizo, not the fall-apart version. And select long, whole takuan, as it is easier to cut into strips that mimic the shape of the chorizo. In a pinch, you can use takuan already cut into round disks, but you’ll need to combine the small pieces.
Takase doesn’t add salt or vinegar to her rice. She neatly rolls the sausage and takuan in the rice and nori and cuts it into delicate, bite-sized pieces.
My amateur attempt looks larger than hers, but it sure tasted great. Enjoy this fresh take.
CHORIZO-TAKUAN MUSUBI
By Barbara Kai Takase
- 3 chorizo sausages, each cut into 4 strips
- 6 sheets of sushi nori, cut in half
- 3 cups raw rice, cooked and cooled
- 1 (6-inch) piece takuan, cut lengthwise into 12 strips
Heat chorizo in a saucepan over medium-low until its oil is released, about 5 minutes. Place on a paper towel-lined plate.
Cover a bamboo sushi mat with plastic wrap. Place a half-sheet of nori on the plastic lengthwise and press a thin layer of rice on the nori, leaving a 1/2-inch space on the side away from you. Place a strip of chorizo and a strip of takuan on the opposite edge. Lift the bamboo mat and make a roll with the sausage and takuan in the center.
Wet the exposed nori with water and finish rolling. Cut ends of sushi roll so it looks neat. Repeat to use up ingredients. Makes about 12 rolls that can be cut into bite-sized pieces.
Approximate nutritional analysis, per roll: 270 calories, 6 g total fat, 2.5 g saturated fat, 15 mg cholesterol, 250 mg sodium, 44 g carbohydrate, 1 g fiber, no sugar, 7 g protein.
”Easy Kine” features simple dishes that start with commercially prepared ingredients. Lynette Lo Tom is excited to hear your tried-and-true suggestions. Contact her at 275-3004, email lynette@brightlightcookery.com or via Instagram at @brightlightcookery. Nutritional analysis by Joannie Dobbs, Ph.D., C.N.S.
