Spam Musubi
This recipe provides a step-by-step guide to creating authentic Spam Musubi. It involves slicing and pan-frying Spam until crispy, then glazing it in a sweet and savory soy-mirin sauce. These flavorful Spam slices are layered with perfectly cooked sushi rice and sprinkled with furikake, all pressed into shape using a musubi maker and wrapped in crisp nori seaweed for a classic Hawaiian snack or meal.
Equipment
- 1 Frying Pan or Skillet
- 1 Small Saucepan For the glaze
- 1 Musubi Maker Essential for shaping
- 1 Sharp Knife and Cutting Board
- 1 Spatula or Tongs For handling Spam
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 optimal Spam texture, ensure it's fried to a golden crisp before glazing; this provides a delightful contrast to the sticky rice. The glaze should be reduced until it coats the Spam well, achieving a balance of sweet and savory notes. Mastering the musubi maker by keeping it consistently moist is critical for preventing rice from sticking and ensuring clean, uniform blocks. Use high-quality sushi rice and cook it to perfection – slightly firm but pliable – as it forms the foundation of the musubi. Lightly toasting the nori sheets over a flame for a few seconds before assembly can enhance their aroma and crispness, elevating the overall experience. Precision in wrapping is key to a visually appealing and stable musubi.