If you have never tried Hawaiian Spam Musubi With Sushi Nori Recipe, you are in for a delightful treat that perfectly combines the savory richness of seared Spam with the delicate, slightly tangy sushi rice, all wrapped in crisp nori. This beloved Hawaiian snack is much more than just rice and canned meat; it’s a harmonious bite bursting with sweet, salty, and umami flavors that make it an instant favorite whether for a quick lunch, picnic, or snack on the go.
Ingredients You’ll Need
The beauty of this Hawaiian Spam Musubi With Sushi Nori Recipe lies in its simplicity. Each ingredient plays a crucial role in bringing out the perfect balance of flavors and textures.
- Spam (1 can, 12 oz): The star ingredient; choose original or low-sodium based on your preference for that perfectly salty, meaty flavor.
- Soy sauce (2 tablespoons): Adds a deep umami kick and helps caramelize the Spam to give it a beautiful glaze.
- Granulated sugar (2 tablespoons): Balances the saltiness of the soy sauce, creating a sweet-savory glaze.
- Mirin (2 tablespoons, optional): Adds a subtle sweetness and depth of flavor to the sauce.
- Cooked sushi rice (3 cups, warm): The fluffy rice serves as the perfect neutral base, absorbing the seasoning beautifully.
- Rice vinegar (2 tablespoons): Brings acidity and brightness to the rice, crucial for that classic sushi rice flavor.
- Sugar (1 tablespoon) and salt (1/2 teaspoon): To season the rice just right without overpowering the Spam.
- Sushi nori sheets (4–5 sheets, cut in half): The crisp seaweed wrapper that holds everything together with a slightly briny flavor.
- Plastic wrap or musubi mold (optional): Helpful tools to shape your musubi neatly and effortlessly.
How to Make Hawaiian Spam Musubi With Sushi Nori Recipe
Step 1: Prepare the Spam
Start by slicing your Spam can into 8 equal pieces; this ensures each musubi has the perfect proportion of meat to rice. Then create the glaze by mixing soy sauce, sugar, and mirin in a small bowl. Heat a skillet over medium heat and sear each Spam slice until lightly browned on both sides, about 2 to 3 minutes per side. Pour in the glaze mixture and let the slices simmer until the sauce thickens and caramelizes, coating the Spam beautifully. Remove from heat and let them cool slightly to allow the flavors to settle.
Step 2: Season the Sushi Rice
While the Spam is cooking, prepare the sushi rice seasoning by mixing rice vinegar, sugar, and salt in a small bowl. Gently fold this mixture into the warm cooked sushi rice, being careful not to mash the grains. This step is essential because it infuses the rice with a delicate balance of sweet and tangy notes that complement the Spam perfectly. Allow the rice to cool just enough to handle.
Step 3: Assemble the Musubi
Lay a half sheet of nori shiny side down on a clean surface. If you have a musubi mold, place it centered on the nori to help shape the musubi neatly. Spoon about 1/3 cup of the seasoned rice into the mold and press down firmly to create a compact base. Top the rice with a slice of the glazed Spam, press again to secure everything. Carefully remove the mold, then wrap the nori strip tightly around the rice and Spam, sealing the edge with a dab of water. No musubi mold? No problem — shape the rice by hand using plastic wrap for easy handling and wrap it tightly with the nori. Repeat for the remaining pieces. These neat little packages are satisfying to make and even better to eat.
How to Serve Hawaiian Spam Musubi With Sushi Nori Recipe
Garnishes
Hawaiian spam musubi is simple but welcomes a few garnishes to elevate the experience. Sprinkle toasted sesame seeds on top for a nutty crunch or brush a bit of extra soy glaze for added shine and richness. Thinly sliced green onions or a smear of Japanese mayonnaise can add a pleasant freshness and creaminess that complements the salty meat.
Side Dishes
Musubi pairs wonderfully with light and refreshing sides. A crisp cucumber salad or pickled daikon radish balance the musubi’s savory heaviness with their acidity and crunch. For a heartier meal, a bowl of miso soup or seaweed salad rounds out the flavors, making it a satisfying and balanced Hawaiian-inspired lunch.
Creative Ways to Present
Don’t be afraid to get creative with presentation! Arrange musubi on a wooden platter lined with banana leaves for an authentic island feel. For parties, cut musubi into bite-size pieces and serve with toothpicks. You can also layer scrambled eggs or thin slices of avocado inside the musubi to add new textures and flavors—something that blends tradition with a bit of modern flair.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, wrap each musubi tightly in plastic wrap and store in an airtight container in the refrigerator. They will keep well for up to 2 days without losing flavor or texture.
Freezing
While freezing musubi is possible, it may affect the rice’s texture. If you choose to freeze, wrap each musubi individually and place them in a freezer bag for up to 1 month. Thaw in the refrigerator overnight before reheating.
Reheating
To enjoy your musubi warm again, unwrap and place it in a microwave-safe dish with a damp paper towel to keep the rice moist. Heat for 30 to 45 seconds or until heated through. Alternatively, pan-fry the musubi briefly on each side for a crispy exterior and warm, melty center.
FAQs
Can I use other types of meat instead of Spam?
Absolutely! While Spam is traditional and iconic in this dish, you can experiment with ham, cooked bacon, or even grilled chicken slices to create your own version of musubi.
Do I have to use a musubi mold?
No, a mold is optional and just helps with shaping for uniform pieces. You can easily form the musubi by hand using plastic wrap to keep it neat and compact.
Is mirin necessary in the glaze?
Mirin adds a subtle sweetness and depth, but if you don’t have it on hand, you can skip it or substitute with a little extra sugar or a splash of sake.
Can I make this recipe vegetarian?
Traditional Hawaiian Spam Musubi With Sushi Nori Recipe uses meat, but for friends of plant-based diets, you might try marinated and grilled tofu or tempeh slices glazed with the same sauce for a tasty vegetarian twist.
How long can musubi sit at room temperature?
It’s best to eat musubi within a couple of hours if left out, especially in warm weather. For safety and freshness, store leftovers in the fridge until ready to serve.
Final Thoughts
I can’t recommend the Hawaiian Spam Musubi With Sushi Nori Recipe enough if you want an easy yet irresistibly flavorful snack that travels well and satisfies every craving for savory, sweet, and chewy all at once. Give it a try and watch how quickly it becomes a cherished favorite in your recipe rotation!
Print
Hawaiian Spam Musubi With Sushi Nori Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 musubi
- Category: Main Course, Snack
- Method: Stovetop
- Cuisine: Hawaiian, Japanese-Inspired
- Diet: Nut-Free
Description
Hawaiian Spam Musubi is a delicious and easy-to-make snack or main course featuring caramelized slices of Spam atop seasoned sushi rice, all wrapped in crispy nori seaweed. This Japanese-inspired treat blends savory, sweet, and tangy flavors with the perfect texture balance, making it a beloved comfort food in Hawaii and beyond.
Ingredients
For the Spam
- 1 (12 oz) can Spam (original or low-sodium)
- 2 tablespoons soy sauce
- 2 tablespoons granulated sugar
- 2 tablespoons mirin (optional)
For the Rice
- 3 cups cooked sushi rice (warm)
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
For Assembly
- 4–5 full sheets sushi nori (cut in half)
- Plastic wrap or musubi mold (optional)
Instructions
- Prepare the Sauce and Spam: In a small bowl, combine soy sauce, granulated sugar, and mirin if using, stirring until sugar dissolves. Slice the Spam into 8 equal pieces. Heat a skillet over medium heat and sear the Spam slices on both sides for about 2–3 minutes until lightly browned.
- Glaze the Spam: Pour the prepared sauce mixture into the skillet with the Spam slices and simmer. Flip the slices occasionally while the sauce thickens and caramelizes to glaze the Spam well. Remove from heat and let cool slightly.
- Season the Rice: In a small bowl, stir together rice vinegar, sugar, and salt until dissolved. Mix this seasoning gently into the warm cooked sushi rice, combining thoroughly. Allow the rice to cool slightly to a manageable temperature.
- Assemble the Musubi: Place a strip of nori shiny side down on a clean surface. If using a musubi mold, center it on the nori strip. Spoon about 1/3 cup of seasoned rice into the mold, pressing firmly. Place one slice of glazed Spam on top and press down again to compact the musubi. Remove the mold gently. Wrap the nori tightly around the rice and Spam, sealing the edge with a small amount of water.
- Shape by Hand (Alternative): If not using a mold, use plastic wrap to shape the musubi by hand, pressing the rice and Spam together tightly and wrapping with nori strips.
- Serve: Repeat assembly with remaining ingredients. Serve the musubi warm or at room temperature for best taste.
Notes
- Wrap musubi tightly in plastic wrap if packing for later to maintain freshness.
- For added texture, pan-fry the assembled musubi briefly on each side to make the nori crispy.
- Add a layer of scrambled egg or pickled daikon under the Spam slice to vary flavors and textures.
