Spam Musubi (Hawaiian Snack)
50 min
|
easy
|
lactose-free,
low-fat
Recipe by Eunice
Introduction
Hawaii’s Japanese-influenced lunchbox classic, Spam musubi, is a sweet-salty power move: seared, soy-lacquered Spam stacked on seasoned sushi rice and wrapped tight in crisp nori, basically sushi that eats like a handheld sandwich.
Batch it for beach days, road trips, or game night; it’s portable, budget-friendly, and so umami you will swear you only meant to eat one.
Ingredients (8 servings)
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Ingredients for the Sushi Rice:
- 2 cups sushi rice sushi rice 14.29 oz
- 2¼ cups water (for cooking) water
- ¼ cup rice vinegar rice vinegar 2 fl oz
- 1½ Tbsp granulated sugar granulated sugar
- ¾ tsp salt salt
Ingredients for the Spam & Sauce:
- 1 can (12 oz) classic SPAM, sliced into 8 even pieces classic SPAM 1 can (12 oz)
- 2 Tbsp soy sauce soy sauce 1 fl oz
- 1 Tbsp granulated sugar granulated sugar
- 1 Tbsp Mirin rice wine (optional, for depth) Mirin rice wine 0.5 fl oz
Ingredients for Assembly:
- 3 sheets sushi Nori roasted seaweed, cut into strips sushi Nori roasted seaweed 0.3 oz
- vegetable oil (for pan) vegetable oil
- sesame seeds (Optional garnish) sesame seeds 0.17 oz
Ingredient Notes *
- Mirin rice wine: Mirin is a sweet Japanese rice wine used for cooking. It adds a mild sweetness, umami depth, and glossy finish to sauces and glazes.
How to Make Spam Musubi (Hawaiian Snack)
-
Rinse and cook the rice
Place 2 cups sushi rice in a bowl and rinse under cold water, swishing and draining until the water runs mostly clear.
Drain well, then cook with 2 1/4 cups water in a rice cooker or on the stovetop, simmering covered on low until tender, then rest 10 minutes off heat.
-
Season the sushi rice
Warm 1/4 cup rice vinegar with 1 1/2 tablespoons sugar and 3/4 teaspoon salt just to dissolve, then cool until barely warm.
Transfer hot rice to a wide bowl and gently fold in the vinegar mixture with a rice paddle using quick cutting motions, then fan to cool until just warm.
-
Marinate the Spam
Stir together 2 tablespoons soy sauce, 1 tablespoon sugar, and 1 tablespoon mirin in a shallow dish.
Add 8 even slices of Spam and turn to coat, then marinate 10 minutes, flipping once.
-
Sear and glaze the Spam
Heat a skillet over medium-high with a thin film of oil until it shimmers, because color is flavor and we want those edges crisp.
Pat Spam slices dry and sear 1 to 2 minutes per side until browned, then pour in the marinade and simmer, flipping, until syrupy and glossy, about 1 to 2 minutes.
-
Prep nori and mold
Cut 3 nori sheets lengthwise into thirds to make 9 strips, and keep them covered with a towel so they stay crisp.
Open both ends of the Spam can with a smooth-edge opener, push the block out, then line the empty can with plastic wrap to use as a mold or use a musubi mold if you have one.
-
Form the rice blocks
Set a nori strip shiny side down on your board and place the mold over the center or form rice by hand if you are confident and quick.
Pack about 1/2 cup warm rice into the mold and press firmly and evenly to create a tight brick, then lift the mold straight up.
-
Top, wrap, and seal
Lay one glazed Spam slice on the rice, then wrap the nori snugly around, finishing seam side down.
Dab the end of the nori with a little water to seal, and rest 1 to 2 minutes so it sticks like a champ.
-
Finish and serve
Sprinkle sesame seeds or furikake on top if you like a little crunch and umami confetti.
Serve warm for a soft, cozy wrap or let them sit covered a few minutes if you prefer that classic slightly chewy nori vibe.
Substitutions
- Mirin -> Apple juice + rice vinegar
- Use 1 tablespoon apple juice plus 1/4 teaspoon rice vinegar to mimic mirin’s gentle sweetness and brightness while still giving the glaze that pretty shine.
- Sesame seeds -> Furikake
- Swap in furikake for a savory pop of seaweed, sesame, and sometimes bonito, which brings layered umami and crunch that plays perfectly with the sweet-salty Spam.
- Spam -> Seared firm tofu
- Use 1/2-inch slices of pressed firm tofu, marinate as written, and sear to a golden crust for a lighter, vegetarian musubi that still delivers a satisfying bite and soaks up the glaze beautifully.
Tips
- Rice temperature is everything
- Build musubi with rice that is warm, not hot and not cold, so it presses cleanly without turning mushy or crumbling.
- Cut, don’t mash the rice
- Use a rice paddle with quick slicing and folding motions to season, which preserves the grains and that signature glossy look.
- Make the glaze cling
- Reduce the marinade in the pan until it lightly coats the back of a spoon, then baste the Spam so it sets into a lacquer that will not wet the nori.
- Nori orientation matters
- Place nori shiny side down to wrap so the pretty side ends up outside and the rough side grips the rice better for a tight seal.
- Spam can mold, safely
- Use a smooth-edge opener for both ends, line the can with plastic wrap, and press with the can’s base or a small ramekin for even pressure without jagged edges.
- Crisp or classic chew
- For crisp nori, wrap right before eating, and for that beloved bento-shop chew, wrap while warm and let sit 5 to 10 minutes sealed.
- Grill for smoky drama
- Sear Spam on a hot grill and brush with glaze for charred edges and a whisper of smoke that makes the sweet-salty balance pop.
Nutrition Facts *
| Energy | 107 | kcal |
|---|---|---|
| Protein | 3 | g |
| Total Fat | 2 | g |
| Carbohydrates | 19 | g |
| Dietary Fiber | 0 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My rice is too wet or too dry, what went wrong?
- If wet, you likely used too much water or did not rest the rice after cooking, and if dry, the water ratio or heat may have been too low, so follow the 2 cups rice to 2 1/4 cups water ratio and always rest 10 minutes before seasoning.
- The nori turns soggy fast, how do I keep it better?
- Wrap just before serving for snap, or if packing, wrap while warm and fully cover in plastic so the steam softens the nori evenly rather than in patches.
- My musubi keeps falling apart, how do I fix it?
- Press the rice firmly and evenly so it forms a compact brick, do not over-wet the nori, and make sure the seasoning has cooled into the rice before molding so it is not slick.
- The Spam tastes too salty, how can I balance it?
- Quickly rinse the slices in hot water before marinating, use low-sodium soy sauce, and add a little extra sugar to the glaze so the sweet rounds the salt.
- Can I make musubi without a mold?
- Yes, shape tight rectangles by hand with damp fingers or use the cleaned Spam can lined with plastic wrap, pressing rice in and pushing it out to get sharp edges.
- How long can musubi sit out safely?
- Keep at room temperature up to 4 hours, then refrigerate and rewarm briefly in the microwave wrapped in a paper towel to soften the rice before eating.
Serving Suggestions
Hot tip from my New York kitchen: brush a thin stripe of chili-garlic mayo under the Spam or tuck in a strip of quick-pickled cucumber for a cool, crunchy contrast.
For a full snack spread, pair with iced green tea or a crisp lager and a side of kimchi or pickled daikon, or go breakfast style with a thin omelet layer under the Spam for a salty-sweet eggy twist.
More pairings:
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