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Spam Musubi Recipe

Spam Musubi

iamwinfred
Spam Musubi turns a can of Spam and a pot of rice into one of Hawaii's most beloved handheld snacks. Slices of Spam are pan fried until the edges caramelize, glazed in a sweet soy sauce mixture, then pressed onto sticky rice and wrapped in a strip of nori. It sounds fancy, but it comes together with just a handful of ingredients you can find at almost any grocery store.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course, Snack
Cuisine American, Japanese
Servings 8 musubi
Calories 190 kcal

Equipment

  • Musubi mold or a cleaned empty Spam can with both ends removed
  • Nonstick skillet
  • Rice cooker or a pot for stovetop rice
  • Sharp knife
  • Small saucepan
  • Plastic wrap

Ingredients
  

  • 3 cups cooked short grain sushi rice slightly cooled and unseasoned; about 600g
  • 1 can Spam 12 ounces, cut into 8 slices
  • 3 tablespoons soy sauce 45ml
  • 2 tablespoons brown sugar 25g, packed
  • 1 tablespoon oyster sauce 15ml
  • 1 tablespoon neutral oil such as vegetable or canola oil; 15ml
  • 4 sheets roasted nori seaweed cut in half lengthwise
  • 2 tablespoons furikake rice seasoning optional but recommended

Instructions
 

  • Rinse 3 cups of short grain rice under cold water until the water runs mostly clear, then drain well. Cook the rice in a rice cooker or on the stovetop according to the package directions, using slightly less water than you would for fluffy rice, since musubi rice should be sticky.
  • Once cooked, let the rice sit covered for 10 minutes, then fluff gently with a rice paddle or fork. Set the rice aside, keeping it covered with a damp towel so it stays warm and moist while you prepare the rest of the ingredients.
  • In a small saucepan, whisk together 3 tablespoons of soy sauce, 2 tablespoons of brown sugar, and 1 tablespoon of oyster sauce. Place the saucepan over medium low heat and stir occasionally until the sugar has fully dissolved, about 2 minutes.
  • Remove the glaze from the heat once it is smooth and slightly thickened, then set it aside near your stovetop.
  • Remove the Spam from the can and slice it into 8 even pieces, about a quarter inch thick. Heat 1 tablespoon of neutral oil in a nonstick skillet over medium heat.
  • Add the Spam slices in a single layer, being careful not to crowd the pan, and fry for 2 to 3 minutes per side until golden brown. Transfer the fried Spam to a plate lined with paper towel to remove excess oil.
  • Return the fried Spam slices to the skillet over low heat. Pour the prepared glaze over the Spam and gently toss or flip each slice to coat evenly.
  • Let the Spam simmer in the glaze for 1 to 2 minutes, until the sauce thickens and clings to the meat, then turn off the heat.
  • Lay a half sheet of nori shiny side down on a clean cutting board or plate. Place the musubi mold in the center of the nori and fill it about halfway with warm rice, pressing down firmly and evenly with damp fingers or the mold press.
  • Sprinkle a pinch of furikake rice seasoning over the pressed rice if using. Lay one glazed slice of Spam on top of the rice, then remove the mold by lifting it straight up.
  • Fold the long ends of the nori strip up and over the top of the Spam and rice, overlapping them slightly. Dab a little water on the overlapping edge of the nori to help it stick to itself and seal the musubi closed.
  • Wrap each finished musubi tightly in plastic wrap to hold its shape and keep the nori from getting soggy before serving. Repeat with the remaining rice, Spam, and nori until all 8 musubi are assembled.

Notes

  • Use rice that is warm but not steaming hot, since rice that is too hot will melt the plastic wrap and make the nori soggy.
  • Press the rice firmly and evenly in the mold so the musubi holds its shape when sliced or bitten into.
  • Do not skip drying the Spam slices before frying, since excess moisture prevents good caramelization.
  • Keep the glaze on low heat once the Spam is added, as it can burn quickly once the sugar starts to thicken.
  • Wrap the nori around the musubi just before eating or storing whenever possible, since nori softens fast once it touches rice.
  • Store assembled musubi individually wrapped in plastic wrap in the refrigerator for up to 2 days.
  • For best texture, keep the nori unwrapped and store it separately, adding it just before eating.
  • Reheat rice and Spam together in the microwave for 30 to 45 seconds until warmed through.
  • Avoid freezing assembled musubi, as the rice texture becomes gummy once thawed.
  • Add a thin layer of scrambled egg between the rice and Spam for a heartier version.
  • Swap regular Spam for the reduced sodium or turkey variety for a lighter option.
  • Add a slice of American cheese for a melty, kid friendly twist.
  • Brush the glazed Spam with a little sriracha for a spicy kick.
  • Use brown rice instead of white rice for extra fiber, though the texture will be slightly less sticky.

Nutrition

Serving: 1MusubiCalories: 190kcalCarbohydrates: 24gProtein: 6gFat: 9gSaturated Fat: 3gSodium: 540mgSugar: 4g
Keyword easy rice recipes, hawaiian snack, musubi recipe, spam musubi, spam recipes
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