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Spam Musubi Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 63 reviews
  • Author: Ivy
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings (8 musubi pieces)
  • Category: Snack
  • Method: Stovetop
  • Cuisine: Hawaiian

Description

Spam Musubi is a popular Hawaiian snack featuring savory grilled Spam slices layered over seasoned sushi rice, all wrapped in crispy nori seaweed. This recipe perfectly balances the salty, sweet, and umami flavors, making it a satisfying and portable treat that's quick to prepare for lunch, picnics, or anytime cravings.

Ingredients

Rice

  • 2 cups short-grain sushi rice

Spam Mixture

  • 1 can Spam
  • 3-4 tbsp low sodium soy sauce
  • 1 tbsp mirin
  • 1 tbsp sugar

Assembly

  • 8 sheets nori
  • 4-8 tbsp furikake seasoning

Instructions

  1. Cook the Rice: Rinse the sushi rice thoroughly until the water runs clear, then cook it according to the package instructions, preferably using a rice cooker for perfect texture.
  2. Prepare the Sauce: In a small bowl, combine soy sauce, mirin, and sugar. Stir well until the sugar dissolves and set the mixture aside.
  3. Slice the Spam: Open the can of Spam and slice it into 8 equal slices by cutting in half, then in half again on each side.
  4. Cook the Spam: Heat a large non-stick pan over medium heat. Arrange the Spam slices in a single layer and cook for 3 to 5 minutes until the bottoms are golden brown, then flip the slices over.
  5. Add the Sauce to Spam: Pour the soy sauce mixture over the Spam slices and continue cooking for another 3 to 5 minutes, allowing the flavors to infuse and the Spam to caramelize lightly.
  6. Prepare Assembly Station: Lay a sheet of plastic wrap on your work surface. Place one nori sheet with the smooth side down, oriented so the longer edges are left to right, slightly below the center.
  7. Fill the Musubi Mold: Position the musubi mold just beneath the center of the nori sheet. Gently add rice into the mold until it’s nearly full, being careful not to compact the rice too much for ideal texture.
  8. Add Furikake: Sprinkle a generous amount of furikake seasoning over the packed rice inside the mold.
  9. Layer Spam: Place two pieces of the cooked Spam side by side on top of the furikake-covered rice inside the mold.
  10. Press Musubi: Place the lid of the musubi mold on top and gently press down to compact the contents. Lift the mold off and remove the lid carefully.
  11. Wrap with Nori: Fold the nori sheet up and around the rice and Spam to wrap the musubi tightly. Optionally, lightly brush water on the edge of the nori to seal the wrap better.
  12. Shape and Repeat: Roll the wrapped musubi in the plastic wrap tightly for a few minutes to help it hold its shape. Repeat the process with remaining rice and Spam slices.
  13. Slice and Serve: Before serving, slice each musubi roll into 2 or 4 pieces as preferred and enjoy.

Notes

  • Using low sodium soy sauce helps control salt levels without compromising flavor.
  • Wrapping the musubi tightly in plastic wrap helps the nori stick and maintains the shape.
  • Furikake seasoning adds an extra layer of umami and texture but can be adjusted or omitted based on preference.
  • For best texture, avoid pressing the rice too hard in the mold during assembly.
  • Optional water brushing on nori edges can help with sealing if not using plastic wrap.

Find it online: https://ivysrecipes.com/spam-musubi-recipe/