Spam Musubi Recipe

Introduction

Spam Musubi is a popular Hawaiian snack that combines savory grilled Spam with tangy sushi rice, all wrapped in crispy nori seaweed. It’s simple to make, portable, and perfect for a quick bite or lunch on the go.

Ingredients

• 12 ounces Spam (low-sodium or lite)
• 2 tablespoons soy sauce
• 1 tablespoon granulated sugar
• 3 sheets Nori seaweed (cut into thirds)
• 3 cups short grain rice (or sushi rice)
• 1/4 cup Japanese rice vinegar
• 1 tablespoon granulated sugar
• 1 teaspoon salt
• Water (for cooking the rice)

Instructions

1. Step 1: Remove the Spam from the can by squeezing the sides and shaking it until the Spam comes out in one piece. Save the can for assembling the musubi later.
2. Step 2: Cut the Spam into 9 equal slices for the perfect thickness, or adjust to your preference.
3. Step 3: Lightly spray a large skillet with non-stick cooking spray and heat over medium-high heat. Add the Spam slices and fry for 3-4 minutes on each side until golden brown.
4. Step 4: Whisk together 2 tablespoons soy sauce and 1 tablespoon sugar in a small bowl. Brush the Spam slices with this mixture and cook until the sauce thickens and caramelizes into a sweet glaze.
5. Step 5: Rinse the rice under cold water until it runs clear, then cook it using your preferred method (stovetop, rice cooker, or Instant Pot) according to the manufacturer’s instructions.
6. Step 6: While the rice cooks, combine 1/4 cup rice vinegar, 1 tablespoon sugar, and 1 teaspoon salt in a small saucepan. Heat over medium-high heat, whisking, until the sugar dissolves.
7. Step 7: Transfer the cooked rice to a large bowl and fold in the vinegar mixture gently with a spatula. Cover with plastic wrap and let it cool to room temperature.
8. Step 8: Wash and dry the empty Spam can carefully. Line it with plastic wrap, leaving extra overhang.
9. Step 9: Spoon about 1/4 cup of sushi rice into the can, then place a slice of glazed Spam on top.
10. Step 10: Gather the excess plastic wrap and press down gently to shape the musubi. Lift it out by the wrap.
11. Step 11: Remove the plastic wrap and place the Spam side down on a piece of nori. Center it, then wrap the nori tightly around the musubi, sealing the edge with a finger dipped in water.
12. Step 12: Serve warm or chilled. Enjoy your Spam Musubi as a perfect snack on the go!

Tips & Variations

• Use low-sodium Spam for a less salty taste.
• Press the rice firmly but gently to help the musubi hold together without crushing the grains.
• Try adding a thin layer of scrambled egg or a slice of avocado for extra flavor and texture.

Storage

Store Spam Musubi wrapped tightly in plastic wrap in the refrigerator for up to 2 days. For the best texture, consume within 24 hours. To reheat, warm briefly in the microwave or enjoy chilled as a portable snack.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular rice instead of sushi rice?

Short grain or sushi rice works best due to its sticky texture that helps the musubi hold shape. Long grain rice is less sticky and may fall apart.

Is Spam Musubi gluten-free?

Spam is naturally gluten-free, but soy sauce often contains gluten. Use gluten-free soy sauce if you need a gluten-free version of this recipe.

Spam Musubi Recipe

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4.6 from 238 reviews

Spam Musubi is a popular Hawaiian snack featuring sweet and savory glazed Spam atop seasoned sushi rice, wrapped neatly in crisp nori seaweed. This recipe offers a perfect balance of flavors and textures, ideal for an on-the-go treat or a delightful appetizer.

• Author: Elias
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 9 musubi pieces 1x
• Category: Snack
• Method: Frying
• Cuisine: Hawaiian

Ingredients

Scale 1x2x3x

Spam

• 12 ounces Spam (low-sodium or lite)
• 2 tablespoons soy sauce
• 1 tablespoon granulated sugar
• Non-stick cooking spray (for frying)

Rice

• 3 cups short grain rice (or sushi rice)
• water (for cooking the rice, about 4 cups for 3 cups rice)
• 1/4 cup Japanese rice vinegar
• 1 tablespoon granulated sugar
• 1 teaspoon salt

Nori

• 3 sheets Nori seaweed, cut into thirds

Instructions

1. Prepare Spam: Remove the Spam from the can by squeezing and shaking it out in one piece. Keep the can for assembling musubi later.
2. Slice Spam: Cut the Spam into 9 equal slices for ideal thickness.
3. Fry Spam: Lightly spray a large skillet with non-stick spray and heat over medium-high. Fry Spam slices for 3-4 minutes per side until golden brown.
4. Glaze Spam: Whisk soy sauce and sugar together. Brush the mixture onto Spam slices in the skillet and cook until the sauce thickens and caramelizes, forming a sweet glaze.
5. Rinse Rice: Rinse the rice in cold water repeatedly until water runs clear to remove excess starch.
6. Cook Rice: Cook rice on stovetop, rice cooker, or Instant Pot according to the equipment instructions (typically 4 cups water for 3 cups rice in rice cooker).
7. Prepare Vinegar Mixture: Heat rice vinegar, sugar, and salt in a small saucepan over medium-high heat, whisking until sugar dissolves.
8. Season Rice: Transfer cooked rice to a large bowl, pour the vinegar mixture on top, and gently fold using a spatula to mix.
9. Cool Rice: Cover rice bowl with plastic wrap and let the rice cool to room temperature.
10. Assemble Musubi: Wash and dry Spam can. Line it with saran wrap, leaving overhang. Spoon about 1/4 cup sushi rice into can.
11. Add Spam: Place one slice of glazed Spam on top of the rice in the can.
12. Shape Musubi: Gather plastic wrap over Spam and rice, gently press to shape into the can mold, then lift musubi out by pulling plastic wrap.
13. Wrap with Nori: Remove plastic wrap from musubi, place Spam side down on a nori strip, center, then wrap nori tightly around musubi. Seal edges with a finger dipped in water.
14. Serve: Enjoy musubi warm or chilled as a perfect snack.

Notes

• Using low-sodium Spam decreases overall saltiness without sacrificing flavor.
• Be cautious when handling the Spam can to prevent cuts.
• Letting the rice cool to room temperature before assembling helps it stick better.
• You can adjust the thickness of Spam slices based on personal preference.
• Nori seals better when moistened with a bit of water on the finger.
• Spam musubi can be stored in the refrigerator and served cold or reheated quickly.

Keywords: Spam musubi, Hawaiian snack, sushi rice, nori wrap, fried Spam, Asian fusion snack, easy musubi recipe