Infusing in Isolation: Recipes, Rations and Cannabis
It’s that time of year again. Just kidding, it’s a time like we’ve never known before and the entire world has changed drastically. But also it’s the 4/20 season and it’s springtime. Even if you’re quarantined in a bunker and living off of rations, you still need to get high, so why not make infused and elevated edibles in style. We’ve included some popular wartime and depression era favorites with a modern fusion cannabis spin. Stay safe, stay stoned, and wash your hands – especially before you cook and before you eat. peSop!
Canna Infused Spam Musubi
2 cups uncooked short-grain white rice
2 cups water
6 tablespoons rice vinegar
¼ cup soy sauce
¼ cup oyster sauce
½ cup white sugar
1 (12 ounce) container Spam (or other fully cooked
luncheon meat like Treat)
5 sheets sushi nori (dry seaweed)
2 tablespoons cannabis infused olive oil
Soak uncooked rice for 4 hours; drain and rinse. In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes. Stir in rice vinegar, and set aside to cool. In a separate bowl, stir together soy sauce, oyster sauce, and sugar until sugar is completely dissolved. Slice luncheon meat lengthwise into 10 slices, or to desired thickness, and marinate in sauce for 5 minutes. In a large skillet, heat cannabis infused olive oil over medium high heat. Cook slices for 2 minutes per side, or until lightly browned. Cut nori sheets in half and lay on a flat work surface. Place a rice press in the center of the sheet, and press rice tightly inside. Top with a slice of luncheon meat, and remove press. Wrap nori around rice mold, sealing edges with a small amount of water. (If you don’t have the rice mold/sushi maker, the rice can also be formed manually by hand in the shape of the meat slices, 1 inch thick.) Musubi may be served warm or chilled.