Description
Spam Musubi is a popular Hawaiian snack that combines savory caramelized Spam with seasoned sushi rice, all wrapped in crisp roasted seaweed. This easy-to-make treat balances salty, sweet, and umami flavors, making it perfect for breakfast, lunch, or an on-the-go snack.
Ingredients
For the Sushi Rice
- 1 1/2 cups dry short grain sushi rice
- 2 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
For the Spam
- 1 can (12 oz) Spam
- 2 1/2 teaspoons soy sauce
- 2 tablespoons granulated sugar
- 1/4 cup water
Other
- 3 sheets roasted seaweed nori (cut into 2-inch wide strips)
- Plastic wrap (for shaping)
Instructions
- Prepare the rice: Wash the rice thoroughly until the water runs clear to remove excess starch. Combine the washed rice and 2 cups water in a rice cooker and start cooking. Meanwhile, mix rice vinegar, sugar, and salt in a small bowl until the sugar dissolves. Once the rice is cooked, drizzle this vinegar mixture over the hot rice and gently fold using a rice paddle to evenly season the rice without mashing the grains.
- Cook the Spam: Slice the Spam into 1/4 inch thick pieces. Heat a medium-sized skillet on medium-high heat and add the Spam slices. Cook for about 4 minutes total, flipping halfway through after 2 minutes, until the edges become browned and crispy.
- Caramelize the Spam: In a small bowl, combine soy sauce and water. Lower the skillet heat to medium-low. Sprinkle sugar evenly over the Spam slices, flip to coat both sides, cooking about 30 seconds. Pour in the soy sauce mixture and swirl the pan to coat all slices. Let it simmer gently for around 4 minutes, flipping every 2 minutes so the sauce thickens and caramelizes evenly on the Spam.
- Assemble the Musubi: Line an empty Spam can or mold with plastic wrap for easy removal. Place about 1/2 cup of seasoned rice into the mold and gently press down to form a compact shape. Remove the rice block. Place a strip of nori on a flat surface, put a slice of caramelized Spam at one end, then add the rice block on top of the Spam. Roll the nori tightly around the Spam and rice, wetting the edge to seal the roll. Place the musubi seam-side down to hold its shape. Repeat with remaining ingredients. Optionally, add a rolled egg omelette inside for a breakfast variation.
Notes
- Use short grain sushi rice for the best sticky texture that holds the musubi together.
- If you don’t have a Spam musubi mold, you can use an empty cleaned Spam can lined with plastic wrap.
- Adjust the sugar in the soy sauce glaze according to your preferred sweetness.
- For vegetarian or alternative versions, substitute Spam with fried tofu or tempeh.
- Musubi is best served fresh but can be wrapped tightly and refrigerated for up to 24 hours.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: Stovetop
- Cuisine: Hawaiian