Description
Hawaiian Spam Musubi is a delicious and popular snack combining savory fried Spam with sticky seasoned sushi rice wrapped in crispy nori seaweed. This easy-to-make recipe offers a perfect balance of flavors and textures, ideal for a quick lunch or satisfying snack.
Ingredients
Scale
Rice
- 2 cups short-grain sushi rice
- 1/3 cup rice vinegar
- 1 tablespoon sugar
- Pinch of salt
Spam and Seasonings
- 1 can Spam (12 oz)
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon mirin
- 1 teaspoon sesame oil
Others
- 3 sheets sushi nori seaweed
Instructions
- Prepare the Rice: Rinse the sushi rice under cold water until the water runs clear to remove excess starch. Cook the rice according to package instructions, typically about 20 minutes, until tender and sticky.
- Season the Rice: In a bowl, combine the cooked rice with rice vinegar, sugar, and salt. Mix gently but thoroughly to evenly distribute the seasoning throughout the rice, then set aside to cool slightly.
- Fry the Spam: Slice the Spam into eight rectangular pieces. Heat a skillet over medium heat and fry the Spam slices until they turn golden brown, about 4-5 minutes per side. For extra flavor, lightly brush the Spam with a mixture of soy sauce, mirin, and sesame oil while frying.
- Assemble the Musubi: Lay a sheet of nori seaweed flat on a clean surface. Spread roughly 1/3 cup of the seasoned rice evenly over the nori sheet.
- Add the Spam and Roll: Place one slice of fried Spam on top of the rice. Carefully roll the nori around the Spam and rice tightly, using a little water on the edge of the nori to seal the roll securely.
- Let Set and Slice: Allow the musubi to rest seam-side down for about five minutes to help the roll hold together. Then, slice into bite-sized pieces and serve immediately or package for later enjoyment.
Notes
- Use short-grain sushi rice for best texture and stickiness.
- Season the frying Spam with soy sauce, mirin, and sesame oil to replicate authentic Hawaiian flavor.
- Letting the musubi rest helps it stay intact when slicing.
- If you prefer, you can press the musubi gently during assembly to compact the rice further.
- Use low-sodium soy sauce to control salt content.
- Musubi is best eaten fresh but can be stored wrapped tightly and refrigerated for up to one day.
