I started eating low/healthy carb recently. However, I was asked to make spam masubi this weekend. Is there a way to make it low/healthy carb for me? I was thinking of subbing it with quinoa or something…but not sure if that will work. Any ideas? Thanks so much!
I have made it with brown rice before. If is fine, but after a few trials, it is best if the brown rice is a bit over cooked. My rice cooker tends to have dryer brown rice which I like but it simply falls apart in a SPAM musubi. I would say that if you go this route, test some rice out and see if it is moist enough so that the brown rice binds together naturally.
Supplement your white rice with konyaku/konjak “rice.” A close friend brought a bunch of this over from Japan. At first, we were expecting grossness, but we didn’t even notice it mixed in with the rice. It will become noticeable as the ratio of konyaku rice increases.
I’ve been researching lower-carb / low-GI rices and the subject is way more complicated than generally reported:
The section on rice starts on page 16. The common claim that brown rice’s GI is 40 and white rice’s is 89 is supposedly based on this report, but it shows nothing of the sort.
@ipsedixit Now that I’ve had a chance to look this up…99 Ranch sells yam noodles in the refrigerated section of the store. From the sound of it, it’s almost the same concept, except in noodle form. Thanks for the tip…this could be quite promising!
The konyaku “rice” filler/substitute’s texture is unnoticeable for the most part. Uncooked, its shape and color is like white rice. Cooked, it also looks like white rice - moist and translucent. However, it doesn’t have any taste, so the surrounding real rice kernels fill in that duty of taste.
The purpose of this product is to reduce the intake of actual rice by the ratio you decide to go with, without sacrificing taste or texture.