Spam Musubi
A beloved Hawaiian snack, this Spam Musubi features a savory slice of grilled Spam glazed with a sweet and salty sauce, layered over seasoned sushi rice, and wrapped in a crisp sheet of nori.
🧂 Ingredients
- 1 can (12 oz) Spam(Regular or reduced-sodium variety.)
- 3 cups Sushi rice(Cooked according to package directions and seasoned with rice vinegar, sugar, and salt if desired.)
- 4 Nori sheets(Full sheets, cut in half lengthwise to create 8 strips.)
- 2 tbsp Soy sauce(For the glaze.)
- 2 tbsp Granulated sugar(For the glaze.)
- 2 tbsp Water(Optional, to thin the glaze if needed.)
👨🍳 Instructions
- 1
Prepare the sushi rice: Cook 3 cups of uncooked sushi rice according to package directions. While the rice is still warm, gently fold in your preferred seasoning (e.g., a mixture of 2 tbsp rice vinegar, 1 tsp sugar, and 1/2 tsp salt) to make it flavorful. Let it cool slightly until it's easy to handle.
⏱️ 20 minutes (includes cooking time) - 2
Prepare the Spam: Open the can of Spam and drain any liquid. Slice the Spam into 8 equal pieces, about 1/4 to 1/3 inch thick. You can use the can itself as a guide for thickness if desired.
⏱️ 5 minutes - 3
Make the glaze: In a small bowl, whisk together the soy sauce and sugar until the sugar is dissolved. If the mixture is too thick, you can add a tablespoon or two of water to reach a syrupy consistency.
⏱️ 2 minutes - 4
Cook the Spam: Heat a non-stick skillet over medium-high heat (approximately 190°C / 375°F). Add the Spam slices in a single layer. Cook for about 2-3 minutes per side, until lightly browned and slightly crispy. Pour the prepared glaze over the Spam slices in the pan during the last minute of cooking, turning to coat them evenly. The glaze should bubble and thicken, caramelizing slightly onto the Spam.
⏱️ 5 minutes - 5
Assemble the Musubi: If using a musubi mold, place a strip of nori shiny-side down on your work surface, with the longer side facing you. Place the mold on top of the nori. Press a layer of seasoned sushi rice (about 1/2 inch thick) into the mold. Place a glazed Spam slice on top of the rice. Fold the nori strip up and around the rice and Spam, overlapping the ends slightly. If the ends don't stick, you can moisten the edge of the nori with a little water. If not using a mold, you can shape the rice into a rectangle by hand or by using the Spam can as a guide, then place the Spam on top and wrap with nori.
⏱️ 10 minutes - 6
Serve: Enjoy your Spam Musubi immediately, or wrap them tightly in plastic wrap for later. They are best served at room temperature.
⏱️ 1 minute
💡 Pro Tips
- ✓For easier handling and shaping, slightly dampen your hands with water when working with the sushi rice.
- ✓A musubi press or mold is highly recommended for consistent shapes and ease of assembly.
- ✓Ensure the nori is fresh and crisp; it will soften slightly as it absorbs moisture from the rice and Spam.
- ✓Don't overcrowd the pan when frying the Spam to ensure even browning.
- ✓The glaze is key to the authentic flavor; adjust the sugar and soy sauce ratio to your preference.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a thin omelet or fried egg slice between the rice and Spam.
- Use a teriyaki sauce instead of the soy sauce and sugar glaze for a different flavor profile.
- Sprinkle toasted sesame seeds over the rice before adding the Spam.
- Incorporate furikake (Japanese rice seasoning) into the sushi rice for added flavor and texture.