This brings me to the other side of eating nose to tail. The kind a lot of people grew up doing, totally inadvertantly. There are always those kids in the school yard who are just desperate to ruin hotdog day for everyone. Whose older siblings have no doubt told them about the gross bits (noses, bums and feet) that get ground up and put into hotdogs - yeah that one, the one you're chewing on right now.
And it's true. In fact many of the bits I've cooked here could otherwise be ground up and slipped into your hotdog (I hate to think of all the world's offal and odd bits being ground up into unrecognizable mush, but I love a good hotdog). While hearing about it on the school yard may make some of us turn vegetarian for a few hours or so, using all parts of the animal is just good business practice - always has been. That's not to say we should start blindly grinding up every cut of pig that's not a chop. What kind of world would we live in without a gloriously stuffed trotter, or perfectly roasted cheek? A dismal one is the answer. But let's face it, there's always room in the pantry for some highly seasoned, very salty preserved pork. Whether it's guanciale, leberkäse, sausages, pâté, bacon, hotdogs or SPAM.
SPAM musubi is a quintessential Hawaiian dish. I think of it as a sort of onigiri, meets maki, meets sandwich. Very basically SPAM musubi is fried SPAM and sushi rice wrapped in nori. The version I've made also has a sprinkle of togarashi (a chili, sesame seed, nori condiment).
Make sure your sushi rice is ready to go. Use whatever recipe you're comfortable with. When your rice is ready, slice the SPAM into 10 slices and fry them.
Reduce this mixture while flipping the SPAM - it's going to get very sticky looking. Which is a good thing.