Name: Hawaiian Spam Musubi
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 musubi
Ingredients: 1 1/2 cup dry short grain sushi rice; 2 cups water; 2 tablespoon rice vinegar; 1 tablespoon granulated sugar; 1/2 teaspoon salt; 1 can 12 oz Spam; 2 1/2 teaspoon soy sauce; 2 tablespoon granulated sugar; 1/4 cup water; 3 sheets roasted seaweed nori (cut into 2 inch wide strips)

Hawaiian Spam Musubi is more than just a snack; it’s a culinary icon, a beloved taste of the islands that has captured hearts and stomachs worldwide. If you’ve ever found yourself craving something uniquely satisfying, something that perfectly blends savory, sweet, and a hint of the tropics, then you’ve likely encountered the magic of Spam Musubi. It’s a dish born out of necessity and resourcefulness, a testament to how simple ingredients can create something truly extraordinary. What makes this humble creation so irresistible? It’s the harmonious marriage of salty, umami-rich Spam, perfectly grilled or pan-fried, nestled atop fluffy white rice, all bound together by a sheet of crisp nori seaweed. This iconic combination is incredibly portable, making it the ultimate on-the-go meal or a delightful addition to any picnic or party spread. Get ready to discover how easy and rewarding it is to recreate this quintessential Hawaiian treat in your own kitchen.

Hawaiian Spam Musubi

The Hawaiian Spam Musubi is a beloved snack and meal across the islands, a delicious testament to how simple ingredients can create something truly iconic. It’s a savory, sweet, and satisfying bite that’s incredibly easy to make at home. Perfect for a quick lunch, a beach picnic, or just a tasty treat, this recipe will guide you through creating your own perfect Spam Musubi. The key is in the balance of flavors – the salty, rich Spam, the slightly sweet and vinegary rice, and the umami-rich nori. Get ready to impress yourself and anyone lucky enough to share these with you!

Ingredients:

1 1/2 cup dry short grain sushi rice

2 cups water

2 tablespoon rice vinegar

1 tablespoon granulated sugar

1/2 teaspoon salt

1 can 12 oz Spam

2 1/2 teaspoon soy sauce

2 tablespoon granulated sugar

1/4 cup water

3 sheets roasted seaweed nori (cut into 2 inch wide strips)

Preparing the Sushi Rice

The foundation of a great Spam Musubi is perfectly cooked sushi rice. It should be sticky enough to hold its shape but not mushy.

Start by rinsing your sushi rice thoroughly. Place the dry rice in a fine-mesh sieve and rinse under cold running water, gently swirling the rice with your hand. Continue rinsing until the water runs clear. This step is crucial for removing excess starch, which prevents the rice from becoming gummy.

Combine the rinsed rice and 2 cups of water in a medium saucepan. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot tightly, and simmer for about 15-20 minutes, or until all the water is absorbed. Resist the urge to lift the lid during this time, as it can release steam and affect the cooking process.

While the rice is cooking, prepare the sushi vinegar. In a small bowl, whisk together 2 tablespoons of rice vinegar, 1 tablespoon of granulated sugar, and 1/2 teaspoon of salt until the sugar and salt are completely dissolved.

Once the rice is cooked, remove the saucepan from the heat and let it sit, covered, for another 10 minutes. This steaming period allows the rice grains to fully absorb moisture and become tender.

Transfer the cooked rice to a large, shallow bowl or a wooden hangiri (if you have one). Gently break up any clumps of rice with a rice paddle or wooden spoon. Drizzle the prepared sushi vinegar mixture evenly over the hot rice. Using a fanning motion with a fan or a piece of cardboard while gently “cutting” and folding the rice with your paddle helps to cool it down quickly and evenly distribute the vinegar, giving it that characteristic sheen and flavor. Let the rice cool to room temperature.

Cooking the Spam

The star of the show! Properly cooked Spam is key to that irresistible flavor.

While the rice is cooling, prepare the Spam. Open the can of Spam and remove it. Slice the Spam into about 8-10 uniform slices, approximately 1/4 inch thick. You’re aiming for slices that are roughly the same width as your nori strips, so they fit nicely.

In a small skillet or frying pan, add the Spam slices in a single layer. Cook over medium heat until golden brown and slightly crispy on both sides. This usually takes about 3-5 minutes per side. The browning process is where a lot of that delicious flavor develops, creating a lovely caramelization.

While the Spam is frying, prepare the glaze. In a small bowl, whisk together 2 1/2 teaspoons of soy sauce, 2 tablespoons of granulated sugar, and 1/4 cup of water.

Once the Spam is nicely browned, drain off any excess grease from the pan. Pour the prepared glaze mixture over the Spam slices. Continue to cook over medium heat, turning the Spam slices frequently, until the glaze thickens and coats the Spam in a sticky, savory-sweet glaze. This should only take a minute or two. Be careful not to let the sugar burn. Remove the glazed Spam from the pan and set aside.

Assembling the Musubi

This is where all the components come together for that iconic look and taste.

Prepare your workstation. You’ll need your cooled sushi rice, your glazed Spam slices, your cut nori strips, and ideally, a musubi mold (or you can use the empty Spam can as a makeshift mold). If using the Spam can, wash it out thoroughly after removing the Spam.

Take one sheet of nori and place it shiny-side down on a clean, dry surface. If you’re using a musubi mold, place it on top of the nori. If using the Spam can, you can slide the nori into the can, leaving enough overhang to wrap around the outside.

Fill the musubi mold (or Spam can) with a layer of sushi rice, pressing it down firmly and evenly. Aim for a layer of rice about 1/2 inch thick. This ensures the musubi holds its shape well.

Place a slice of glazed Spam on top of the rice.

Now, carefully fold the nori around the rice and Spam. If using a mold, lift the mold and use it to help shape the nori. If using the Spam can, carefully slide the contents out, and then wrap the nori around the exterior. You can moisten the edge of the nori with a little water to help it seal.

Repeat this process with the remaining rice, Spam, and nori until you have assembled all your Spam Musubi. You should have about 8-10 musubi, depending on how many slices you cut your Spam into.

Enjoy your delicious homemade Hawaiian Spam Musubi! They are best served fresh, but can also be enjoyed at room temperature.

Conclusion:

And there you have it – the irresistible allure of Hawaiian Spam Musubi! This recipe is a true winner because it’s incredibly straightforward, surprisingly satisfying, and packs a delightful punch of sweet and savory flavors. It’s the perfect handheld snack, a portable lunch, or even a fun appetizer that’s sure to impress. The simplicity of the ingredients – just Spam, rice, nori, and a touch of glaze – belies the depth of flavor you achieve. It’s a taste of the islands that’s accessible to everyone, no matter your culinary skill level. Don’t be afraid to experiment! Try adding a sprinkle of furikake for extra seasoning, a thin slice of avocado for creaminess, or even a dab of sriracha for a spicy kick. The possibilities are endless, and the joy of creating and sharing this iconic Hawaiian treat is immense. So go ahead, grab some Spam, and give this delicious Hawaiian Spam Musubi recipe a try – you won’t regret it!

Frequently Asked Questions:

Why is Spam so popular in Hawaiian Spam Musubi?

Spam became a staple in Hawaii due to its affordability, shelf-life, and the necessity of using canned goods during World War II. It’s now deeply ingrained in the local food culture and provides a satisfying, savory element to the musubi.

Can I use brown rice instead of white rice?

Absolutely! While traditional Spam musubi uses short-grain white rice for its stickiness, brown rice is a perfectly acceptable and healthier alternative. You might find it a little less sticky, so ensure your rice is well-cooked and slightly cooled before shaping.

What other toppings can I add besides the glaze?

There are many delicious additions! A popular choice is furikake, a Japanese seasoning blend for rice, which adds umami and a touch of spice. You can also try a thin slice of cooked egg, a sprinkle of toasted sesame seeds, or even a drizzle of Kewpie mayonnaise for extra richness.

Hawaiian Spam Musubi

A popular Hawaiian snack, this musubi features a savory grilled Spam slice seasoned with a sweet and salty glaze, nestled between sushi rice and wrapped with nori.

Prep Time
15 Minutes

Cook Time
15 Minutes

Total Time
30 Minutes

Servings
6 musubi

Ingredients

1 1/2 cup dry short grain sushi rice
2 cups water
2 tablespoon rice vinegar
1 tablespoon granulated sugar
1/2 teaspoon salt
1 can 12 oz Spam
2 1/2 teaspoon soy sauce
2 tablespoon granulated sugar
1/4 cup water
3 sheets roasted seaweed nori (cut into 2 inch wide strips)

Instructions

Step 1
Rinse sushi rice under cold water until water runs clear. Combine rice and 2 cups water in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Let stand, covered, for 10 minutes.
Step 2
While rice cooks, prepare the sushi vinegar. In a small bowl, whisk together rice vinegar, 1 tablespoon sugar, and 1/2 teaspoon salt until sugar and salt dissolve. Gently fold this mixture into the cooked rice.
Step 3
Slice Spam into 6 equal pieces. In a small pan, combine soy sauce, 2 tablespoons sugar, and 1/4 cup water. Bring to a simmer and cook for 2-3 minutes, until slightly thickened. Add Spam slices and cook for 2-3 minutes per side, coating them in the glaze.
Step 4
Cut each nori sheet into 2-inch wide strips horizontally.
Step 5
Place a musubi mold (or an empty Spam can with both ends removed) on a piece of plastic wrap. Add a layer of rice, press firmly. Place a glazed Spam slice on top of the rice. Add another layer of rice and press again.
Step 6
Carefully unmold the musubi. Wrap a strip of nori around the musubi, securing it with a few grains of rice or a small dab of water.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.

Hawaiian Spam Musubi Recipe – Easy & Delicious

Hawaiian Spam Musubi