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Spam musubi is a beloved Hawaiian treat, perfect for a quick snack or lunch on the go. It features a slice of perfectly seared spam atop fluffy rice, all wrapped in crispy seaweed! The addition of a savory soy sauce glaze elevates each bite to new heights of flavor.
I often find myself yearning for Hawaiian cuisine due to its vibrant flavors and tender meats! If you’re looking for more delightful dishes, be sure to try my Hawaiian-style garlic shrimp, slow cooker kalua pork, or poke bowl recipes!
Spam Musubi Recipe
If you’ve never experienced musubi before, you might be skeptical about the combination of spam, rice, and seaweed. However, it’s one of those unique flavors that truly deserves a chance! Whenever I order Hawaiian takeout, I can’t resist adding this tasty treat to my meal. The spam is incredibly savory and grilled to perfection with an irresistible soy sauce glaze. The soft white rice paired with the slight crunch from the seaweed creates an amazing texture!
Musubi is inspired by Japanese onigiri; if you’ve enjoyed that dish before, you’ll find similar flavors here! Once you make spam musubi at home, you’ll want it regularly. They taste fantastic fresh but can also be easily wrapped in plastic wrap and stored in the fridge for later enjoyment.
Ingredients Required
Creating Hawaiian Spam musubi is quick and straightforward—requiring just a handful of simple ingredients! Check out the recipe card below for precise measurements.
- Spam: This iconic canned meat takes center stage with its salty flavor and ideal texture for grilling or pan-frying—an essential component in Hawaiian cooking.
- Soy Sauce: Adds depth with its rich umami flavor; just a few tablespoons will enhance your musubi significantly.
- Granulated Sugar: A touch of sweetness balances out the saltiness from both spam and soy sauce.
- Nori Seaweed: This dried edible seaweed comes in thin sheets; its slightly salty taste complements both spam and rice while providing satisfying crunchiness!
- Short Grain Rice: Also known as sushi rice; this sticky variety holds together well when shaped into musubi.
- Japanese Rice Vinegar: Infuses subtle sweetness along with tanginess into your rice.
- Salt: A pinch enhances overall flavor while bringing out other ingredients’ tastes within your filling.
- Water: Essential for cooking your rice properly—follow instructions carefully to achieve perfect results every time!
How to Prepare Spam Musubi
While it may seem like there are many steps involved here initially—the process becomes second nature once you’ve mastered making musubi! I’ve divided this recipe into three main sections: preparing the spam slices first followed by cooking up some delicious sushi rice before assembling everything together!
- Prepare Spam: Squeeze sides of can until it releases as one piece (save can!).
- Slice: Cut into 9 equal pieces (adjust thickness based on preference).
- Skillet Prep: Lightly coat skillet using non-stick spray then add sliced spam over medium-high heat.
- Pan Frying: Cook each side 3–4 minutes until golden brown perfection achieved!
- Glaze Creation: Whisk together soy sauce & sugar then brush mixture onto cooked slices while continuing heat until thickened/caramelized creating sweet glaze coating them beautifully!
Sushi Rice Preparation
1) Rinse short grain/sushi type under cold water until clear liquid runs off completely 2) Cook according manufacturer’s instructions via stovetop/rice cooker/Instant Pot (my model requires four cups water per three cups dry) 3) Combine vinegar/sugar/salt mixture heating gently whisking till dissolved 4) Transfer cooked grains into large bowl pouring vinegar blend over top folding gently using spatula 5) Cover bowl allowing cooling period at room temperature till ready assembly phase begins
Assembly Steps:
1) Clean & dry previously used empty Spam container lining inside saran wrap leaving excess hanging outside edges
2) Spoon approximately ¼ cup prepared sushi-rice bottom layer within lined container
3) Place single slice fried-spam atop layer ensuring even distribution throughout mold shape created by wrapping material around edges tightly pressing down firmly shaping final product accordingly
4 ) Carefully lift gathered plastic wrap upwards releasing formed-molded creation onto nori sheet centering appropriately
5 ) Wrap nori snugly around entire structure sealing ends using dampened fingertip ensuring secure closure
6 ) Serve warm/chilled depending preference—ideal portable snack option anytime anywhere!
Tips & Tricks
Making Musabi couldn’t be easier—but here are some suggestions that’ll help elevate yours even further:
- Use Botan Calrose variety if possible!
- Adjust thickness ratios between meat/rice according personal liking/preferences!
- Gradually incorporate vinegar mix so moisture levels remain balanced without compromising stickiness required maintain shape integrity during handling processes post-cooking stages completed successfully!
- Experimentation encouraged trying different proteins such as teriyaki chicken/beef variations too—they’re equally delightful options worth exploring further down culinary journey ahead!!
Storing Leftover Musabi
Congratulations on crafting these delectable morsels now wondering how best preserve leftovers? No worries—it’s simple enough keep enjoying treats days after initial preparation efforts made earlier today!! First allow cooling completely prior storage since no one enjoys soggy snacks left behind afterwards…Once cooled thoroughly wrap individually tight plastic film preventing moisture infiltration ruining freshness quality retained longer term basis thereafter…
In Refrigerator : Lasts up-to-three days provided sealed securely against air exposure maintaining optimal conditions throughout duration remaining intact still edible state upon consumption later date chosen accordingly…
In Freezer : Want save longer-term? Wrap tightly again placing inside freezer-safe bag storing safely preserving freshness extending lifespan two months maximum duration achievable without sacrificing quality whatsoever either way enjoyed whenever desired most convenient times arise unexpectedly during busy schedules ahead planned meals coming soon thereafter too!!
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Ingredients:
For Spam Musubi:
- 12 ounces low-sodium/lite Spam
- 2 tablespoons soy sauce
- 1 tablespoon granulated sugar
- 3 sheets Nori seaweed cut thirds
For Sushi Rice:
- 3 cups short-grain/sushi-type white-rice
- ¼ cup Japanese-style vinegared dressing solution mixed evenly combined beforehand prior usage phases commencing shortly thereafter…
Enjoy making these scrumptious bites filled full-flavor goodness guaranteed satisfy cravings every time served hot/cold alike regardless occasion celebrated amongst family friends alike sharing moments cherished forevermore through culinary delights discovered anew daily basis moving forward always seeking next adventure awaits us all ahead!!