Tuesday, May 10, 2016

Rilakkuma Sushi made with Homemade Chicken Healthy Spam

I enjoy learning a lot from Instagram these days as I'm a faithful follower of many Bento experts like Little Miss Bento, Bento Monsters and Bento days. These ladies are so creative, talented and amazing!!! Salute. Salute.

Gearing with my Bento-ing L plate, I'm hoping to create cute food to impress my son and maybe also my husband? LOL! Well, these Rillakuma Sushi is one of the cute food ideas that I have learned from the bento experts. Instead of making my sushi with spam, I'm making my sushi with my not-so-spam homemade spam. I called it the healthy spam because it is made with no artificial additive, less salt and 100% lean chicken mince! Sorry... I know that some bloggers have tried to replicate spam by using the rather fatty pork shoulders and ham but I would rather not.


We love love love these sushi and hope that you will like my version of healthy Rilakkuma sushi too.

My Rilakkuma Sushi made with Homemade Chicken Healthy Spam

To make these sushi, you need to make the "spam" at least one day before the sushi making day because the "spam" need sufficient chilling, preferably overnight to firm its structure. So on the day before...

These are the ingredients that I used to make the chicken spam.
Why chicken mince? Well, everybody except vegetarians and vegan eat chicken. It is more environmental friendly to eat than pork, lamb and beef :)
The seasonings that I have added in the spam.
Combine all
... into this gluey mixture.
Fill the ramekins with the chicken mince mixture.
Cover the mince with a small piece of baking paper clinging on its surface.
Steam with medium gentle heat for at least 35 mins or until cooked.
It is important to have the mince thoroughly cooked as the partially cooked minced can fall apart easily.
Do not slice the spam after steaming.
Chill it in the fridge until firm, preferably overnight.
You can make the spam 2-3 days ahead if you wish as these can be stored well in the fridge up to 3 days.

On the day that you are making the sushi, you need to cook the sushi rice and ...

Pan fry slices of the spam.
Then do these to shape the sushi into Rilakkuma.
The final touch... You can make either 1) the front of Rilakkuma by placing nori and cheese shapes on the spam to make the sushi looking like Rilakkuma or 2) the back of Rilakkuma by placing a small round spam on its bum to make the little spam looking like its fluffy tail. So cute!!!
Here I'm serving these Rilakkuma sushi with one Kiiroitori cheese sushi plus cherry tomatoes and cucumbers.

You might ask... What happened to the odd shaped spam that were cut out from the slices and doesn't look like Rilakkuma? My son and husband didn't want to eat any of those ugly looking spam and so me the "waste-bin mum" had no choice but to eat them all!!! *sign*

Oh well, call me a loser mum or wife. It was fun making these sushi anyway... Never mind!


Update on 31 May 2016: Here's something that is worth mentioning... A couple of weeks later, I asked my son and husband to buy about 500g lean chicken mince for me and they said...

"Mum, I hope you are not going to cook Rilakkuma sushi again."

I was like Huh? "I thought you like it.

"Yes but the meat patties is too dry for me..."

"So you prefer something more juicy and fatty???"

"Yup!" And my eyes rolled instantly... LOL!

For those who are after the real spam taste and texture, I like to mention that these healthy spam are just wannabe as they can never be as juicy like the real spam! So please take note. 

Recipe: This is how I made these Rilakkuma sushi.

Makes six Rilakkuma sushi by using standard Rilakkuma or any bear cutter which is about 6 cm in its length and you will need to make two ramekins of spam

To make two 10 cm healthy chicken spam:
200g lean chicken mince
1 large egg (70g each with shell)
1 tsp cornflour
1 tsp all purpose flour
1 tbsp dark soy sauce
1 tsp sugar
1/4 tsp salt or more to taste
1/2 tsp five spice powder
1 tsp sesame oil
1/4 tsp white pepper
cooking oil spray or 1-2 tbsp any cooking oil to grease the ramekins

To assemble and decorate the sushi:
1-2 tbsp cooking oil to shallow fry the spam
1 cup (~200g) cooked sushi rice*
cheese slices to decorate
nori to wrap and decorate

* You need 100g uncooked rice to cook 300g cooked rice. See here if you need instructions to cook glossy Japanese sushi rice.

On the day before making the sushi, cook the chicken spam:

In a medium bowl, combine all spam ingredients and mix vigorously until the mixture looks gluey.

Use cooking spray or cooking oil to grease two 10 cm ramekins. Divide the chicken mince mixture into two and spoon each portion into each ramekin. Tap the ramekin gently while filling to remove any air bubbles.

Use baking papers that are cut into 12 cm rounds to cover the mince with the baking paper clinging on the mince surface.

Place ramekins into preheated steamer and steam with medium gentle heat for at least 35 mins or until thoroughly cooked. It is important to have the mince thoroughly cooked as the partially cooked minced can fall apart easily.

Once thoroughly cooked, remove the ramekins from steaming and allow the spam to rest and cool completely to room temperature. Use a knife to go around the edge of the ramekins to remove the spam out from the ramekins. Do not slice the spam at this stage.

Place spam into a container with cover or cling wrap and chill them in the fridge until firm, preferably overnight. You can make the spam 2-3 days ahead if you wish as these can be stored well in the fridge up to 3 days.

On the day that you are making the sushi:
Slice each spam into 3 rounds with about equal thickness and you will have 6 spam patties.

Heat a flat frying pan with 1-2 tbsp cooking oil and pan fry the spam slices until both sides are golden brown and fragrant. Set aside to cool slightly.

To assemble:
Take a small handful of rice (about 1/6 cup) and place it onto a cling wrap or a mould to shape the rice into a small longish-looking rice ball and do the same for the remaining rice.

Use a Rilakkuma or bear cutter to each spam slice into the shape of Rilakkuma and place each Rilakkuma spam on each rice ball. Use a thin strip of nori to wrap the spam onto the rice ball and decorate the Rilakkuma with either 1) a small piece of round spam to make it look like Rilakkuma tail to make Rilakkuma back facing upwards or 2) nori eyes, nose and mouth and cheese pieces to make Rilakkuma front facing upwards.

Serve and enjoy.

Happy Cooking
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7 comments:

  1. I must learn how to make your spam patties, more healthy than canned luncheon meat.. Ingredients look simple, do-able.. Will bookmark this :)

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  2. Oh Zoe, I love your version of Spam sooooooo much better than that other stuff. And the way you prepared it too, very cool:)

    Of course your Sushi looks adorable even if you did have to eat the "scraps," lol...

    Thanks so much for sharing, Zoe...

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  3. Zoe, I am admiring this cute meal and the cookie cutter too! You are brilliant. I know how it feels being a human waste-bin ..haha! On a brighter note, no food was wasted. So you did good.

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  4. Your bento look too cute to be eaten πŸ‘

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  5. Very cute presentation. Have a great day!

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  6. Great looking bento! Super recipe, too. Fun stuff -- thanks.

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  7. Hi Zoe,
    So cutie Rilakkuma sushi. Love the healthy chicken spam recipe too :)

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