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
Scale
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.
