Spam Musubi
Spam Musubi is a beloved Hawaiian snack featuring pan-fried slices of Spam glazed in a savory-sweet soy sauce mixture, nestled atop a block of seasoned sushi rice, and wrapped with a strip of nori seaweed. It's a delightful blend of textures and umami flavors, perfect as a portable snack or appetizer, combining classic comfort with a unique island twist.
Equipment
- 1 Frying Pan
- 1 Small Saucepan
- 1 Musubi Maker (or a cleaned Spam can as an alternative)
- 1 Sharp Knife
- 1 Cutting Board
Ingredients
Main
- 5 cups cooked sushi rice room temperature
- 5 sheets nori cut in half lengthwise
- 1 12 oz. can Spam
- 6 tbsp soy sauce
- 4 tbsp mirin
- 4 tbsp sugar
- Furikake to taste
Instructions
- Cut Spam into 10 slices. Fry until slightly crispy. Remove and drain on plate lined with paper towels. In another pan, combine soy sauce, mirin and sugar. Bring to a boil over medium-high heat, then reduce to low. Add Spam slices, coating them in the mixture. When mixture has thickened, remove Spam from pan.
- Lay a sheet of nori lengthwise on a clean surface. Moisten lower half of musubi maker (see Note), and place on lower third of nori. Fill musubi maker with rice and press flat until the rice is 3/4-inch high. Sprinkle rice with furikake. Top with slice of Spam. Remove musubi maker and keep in a bowl of warm water to keep it clean and moist.
- Starting at the end towards you, fold nori over Spam and rice stack, and keep rolling until completely wrapped in the nori. Slightly dampen the end of the nori to seal it. Repeat with the other nine Spam slices, making sure to rinse off musubi maker after each use to prevent it from getting too sticky.
Notes
For perfectly formed musubi, ensure your sushi rice is seasoned correctly and at room temperature – too hot, and it will be difficult to handle; too cold, and it will be stiff. When frying Spam, aim for a beautiful golden-brown crispness on the edges, which provides a pleasing textural contrast. The sauce should be reduced until it's just thick enough to cling to the Spam, not a glaze so thick it becomes candy-like. Keep your musubi maker lightly moistened and clean between each use to prevent rice from sticking, ensuring a smooth release and consistent shape. Consider adding a thin slice of tamagoyaki (Japanese omelet) or a sliver of avocado for extra flavor and richness.