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Spam Musubi Recipe

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★★★★★

4.9 from 138 reviews

Spam Musubi is a popular Hawaiian snack featuring a slice of fried, sweet soy-glazed Spam atop vinegared sushi rice, all wrapped in a crisp sheet of nori seaweed. This easy-to-make, portable treat combines savory, sweet, and umami flavors, making it perfect for a quick snack or lunch on the go.

Ingredients

Scale

Spam

  • 12 ounces Spam (low-sodium or lite)
  • 2 tablespoons soy sauce
  • 1 tablespoon granulated sugar
  • Non-stick cooking spray (for frying)

Sushi Rice

  • 3 cups short grain rice or sushi rice
  • 1/4 cup Japanese rice vinegar
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • Water (for cooking rice)

Assembly

  • 3 sheets Nori seaweed, cut into thirds
  • Saran wrap (plastic wrap)

Instructions

  1. Prepare the Spam: Remove the Spam from the can by squeezing the sides to release it in one piece. Save the can for shaping the musubi later. Cut the Spam into 9 equal slices for ideal thickness.
  2. Cook the Spam: Lightly spray a large skillet with non-stick cooking spray and heat over medium-high. Fry the Spam slices for 3-4 minutes on each side until golden brown.
  3. Glaze the Spam: Whisk together 2 tablespoons soy sauce and 1 tablespoon sugar. Brush this mixture onto the frying Spam slices and continue cooking until the glaze thickens and caramelizes, coating the Spam with a delicious sweet glaze.
  4. Rinse the Rice: Rinse 3 cups of short grain rice under cold water until the water runs clear to remove excess starch.
  5. Cook the Rice: Cook the rice on the stovetop, rice cooker, or Instant Pot according to device instructions. For stovetop or rice cooker, use approximately 4 cups of water for 3 cups of rice.
  6. Prepare Rice Vinegar Mixture: While rice cooks, combine 1/4 cup Japanese rice vinegar, 1 tablespoon sugar, and 1 teaspoon salt in a small saucepan. Heat over medium-high while whisking until sugar and salt dissolve.
  7. Mix Rice and Vinegar: Transfer cooked rice to a large bowl. Pour the warm vinegar mixture over the rice and gently fold it in with a spatula.
  8. Cool the Rice: Cover the bowl with plastic wrap and let the rice cool to room temperature on the counter.
  9. Prepare the Musubi Mold: Wash and dry the empty Spam can carefully. Line it inside with plastic wrap, leaving some excess hanging over the edges.
  10. Assemble Musubi: Spoon about 1/4 cup of the seasoned sushi rice into the bottom of the lined can. Place one slice of glazed Spam on top.
  11. Shape the Musubi: Gather the excess plastic wrap and press gently to compact the rice and Spam into the can’s shape. Lift the musubi out by pulling up the plastic wrap.
  12. Wrap with Nori: Remove the plastic wrap from the musubi. Place the Spam side down onto a strip of nori centered in the middle. Wrap the nori tightly around the musubi, sealing the edge with a finger dipped in water.
  13. Serve: Serve the Spam Musubi warm or chilled. It makes an excellent on-the-go snack or quick lunch.

Notes

  • Use low-sodium or lite Spam to reduce salt content.
  • If you don’t have a Spam can for shaping, you can mold the musubi using your hands or a musubi mold.
  • Allow the rice to cool to just above room temperature before assembling for best texture and handling.
  • Fresh nori will be crisp, but wrapped musubi is best eaten the same day to avoid sogginess.
  • You can adjust sugar in the glaze and rice seasoning to your taste preference.

Keywords: Spam musubi, Hawaiian snack, sushi rice, nori wrap, easy snack, glazed Spam

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