Spam Musubi Recipe

Introduction

Spam musubi is a beloved Hawaiian snack that combines savory grilled Spam with seasoned sushi rice, all wrapped in crispy nori seaweed. Easy to make and perfect for on-the-go, this treat offers a delightful balance of flavors and textures in every bite.

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. Prepare the Spam: Remove the Spam from the can by squeezing the sides and shaking it out in one piece. Save the can for assembling the musubi later. Cut the Spam into 9 equal slices for the perfect thickness.
2. Cook the Spam: Lightly spray a large skillet with non-stick cooking spray and heat over medium-high. Fry the Spam slices for 3 to 4 minutes on each side until golden brown.
3. Glaze the Spam: Whisk together 2 tablespoons soy sauce and 1 tablespoon sugar. Brush this mixture onto the Spam slices using a pastry brush. Continue cooking until the glaze thickens and caramelizes.
4. Cook the Rice: Rinse 3 cups of rice under cold water until the water runs clear. Cook according to your method (stovetop, rice cooker, or Instant Pot) using appropriate water quantities.
5. Season the Rice: While the rice cooks, heat 1/4 cup rice vinegar, 1 tablespoon sugar, and 1 teaspoon salt in a small saucepan over medium-high heat, stirring until sugar dissolves. Transfer cooked rice to a bowl, pour the vinegar mixture over it, and fold gently with a spatula. Cover and let cool to room temperature.
6. Assemble the Musubi: Carefully wash and dry the Spam can. Line it with plastic wrap, leaving extra hanging over the sides. Spoon about 1/4 cup of sushi rice into the can, then place a slice of glazed Spam on top. Use the plastic wrap to press and shape the musubi, then lift it out by the wrap.
7. Wrap with Nori: Remove the plastic wrap and place the Spam side down on a piece of nori. Center it and wrap the nori tightly around, sealing the edge with a finger dipped in water.
8. Serve: Enjoy your Spam musubi warm or chilled, perfect as a snack on the go.

Tips & Variations

• For a smoky flavor, add a dash of liquid smoke to the soy sauce glaze before brushing on the Spam.
• Use low-sodium soy sauce to control salt levels and balance the sweetness.
• Try adding a thin layer of scrambled egg or avocado inside the musubi for extra richness.

Storage

Store Spam musubi wrapped in plastic wrap in an airtight container in the refrigerator for up to 2 days. To enjoy warm musubi, reheat briefly in the microwave. For best texture, unwrap the nori before reheating and rewrap after.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of white sushi rice?

Yes, you can substitute brown rice, but the texture and stickiness will be different. Brown rice is less sticky, so musubi may not hold together as tightly.

Is it necessary to use the Spam can for shaping?

While the Spam can makes shaping musubi easy and uniform, you can use any small rectangular mold or shape by hand with plastic wrap if you don’t want to use the can.

Spam Musubi Recipe

Print Recipe

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Spam Musubi is a popular Hawaiian snack that features a slice of sweet and savory glazed spam atop a compact block of seasoned sushi rice, all wrapped in a sheet of nori. This easy-to-make treat combines the umami flavors of spam with the tangy sushi rice, creating a delicious handheld meal or snack perfect for any time of day.

• Author: Isabella
• 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 Mixture

• 12 ounces Spam (low-sodium or lite preferred)
• 2 tablespoons soy sauce
• 1 tablespoon granulated sugar

Rice Mixture

• 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)

Other

• 3 sheets Nori seaweed (cut into thirds)
• Non-stick cooking spray
• Saran wrap (for assembly)

Instructions

1. Prepare the Spam: Remove the spam from the can carefully by squeezing the sides and shaking it until it comes out in one piece. Save the empty can for assembling the musubi later.
2. Slice the Spam: Cut the spam into 9 equal slices to ensure the perfect thickness for musubi, or cut to your preferred thickness.
3. Cook the Spam: Lightly spray a large skillet with non-stick cooking spray and heat over medium-high. Add the spam slices and fry for 3-4 minutes on each side until golden brown.
4. Glaze the Spam: In a small bowl, whisk together soy sauce and granulated sugar. Brush the spam slices with this mixture using a pastry brush and continue cooking until the sauce thickens and caramelizes, creating a sweet glaze on the spam.
5. Rinse the Rice: Rinse the rice with cold water until the water runs clear to remove excess starch.
6. Cook the Rice: Cook the rice by your preferred method—stovetop, rice cooker, or Instant Pot—following manufacturer instructions. For reference, a rice cooker uses 4 cups of water for 3 cups of rice.
7. Prepare Vinegar Seasoning: While rice cooks, combine rice vinegar, sugar, and salt in a small saucepan. Heat over medium-high, whisking until sugar dissolves.
8. Season the Rice: Transfer cooked rice to a large bowl and gently fold in the vinegar mixture using a spatula. Cover with plastic wrap and allow it to cool to room temperature.
9. Assemble the Musubi: Wash and dry the spam can, then line it with a generous layer of saran wrap, leaving extra wrap overhang. Spoon approximately 1/4 cup of sushi rice into the bottom of the can, then place a slice of glazed spam on top.
10. Shape the Musubi: Use the excess plastic wrap to press down and mold the rice and spam firmly into the shape of the can. Lift the wrapped musubi out by pulling the saran wrap upwards.
11. Wrap in Nori: Remove the plastic wrap from the musubi and place it spam side down onto a nori sheet, centering it. Wrap the nori tightly around the musubi and seal the edge by moistening your finger with water and pressing to secure.
12. Serve: Enjoy the musubi warm or chilled. It’s an ideal grab-and-go snack or light meal.

Notes

• Use low-sodium or lite spam for a healthier version with less salt.
• Adjust sugar in the glaze to taste for sweeter or less sweet results.
• Ensure rice is cooled before assembling to prevent soggy nori and easier handling.
• Spam musubi can be wrapped individually in plastic wrap and refrigerated for up to 2 days.
• Microwave musubi briefly before eating if you prefer it warm.

Keywords: Spam musubi, Hawaiian snack, spam, sushi rice, nori wrap, easy snack, fried spam, rice snack