Description
Spam Musubi is a popular Hawaiian snack that combines seasoned sushi rice, caramelized Spam, and roasted seaweed in a convenient bite-sized form. This recipe captures the perfect balance of savory, sweet, and salty flavors with tender rice complemented by crispy, soy-glazed Spam wrapped in nori sheets.
Ingredients
Scale
For the Sushi Rice
- 1 1/2 cups dry short grain sushi rice
- 2 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
For the Spam
- 1 can (12 oz) Spam
- 2 1/2 teaspoons soy sauce
- 2 tablespoons granulated sugar
- 1/4 cup water
For Assembly
- 3 sheets roasted seaweed nori, cut into 2-inch wide strips
- Plastic wrap (for shaping)
Instructions
- Prepare the rice: Wash the sushi rice thoroughly under cold water until it runs clear to remove excess starch. Combine the rice with 2 cups of water in a rice cooker and cook until done. Meanwhile, mix rice vinegar, sugar, and salt until fully dissolved. Once rice is cooked, drizzle the vinegar mixture over the hot rice and gently fold using a rice paddle, taking care not to mash the grains.
- Cook the Spam: Slice Spam into 1/4 inch thick pieces. Heat a medium skillet over medium-high heat and add the Spam slices. Cook for about 4 minutes total, turning halfway through so both sides become brown and slightly crispy.
- Caramelize the Spam: In a small bowl, mix soy sauce and water. Reduce skillet heat to medium-low. Sprinkle sugar evenly over Spam slices, flip them to coat both sides with sugar, cooking for 30 seconds. Pour in the soy sauce mixture and swirl the pan to coat all slices evenly. Simmer gently for about 4 minutes, flipping every 2 minutes until the sauce thickens and caramelizes nicely on the Spam.
- Assemble the Musubi: Line an empty Spam can or a rectangular mold with plastic wrap for easy removal. Place about 1/2 cup of seasoned rice into the mold and gently press down to form a compact block. Remove the rice block from the mold. Lay a strip of nori flat, place a slice of caramelized Spam at one end, then top with the rice block. Roll the nori around the Spam and rice tightly, wetting the edge of the nori to seal the roll. Place seam side down to maintain shape. Repeat this process with the remaining ingredients. Optionally, include a rolled egg omelette inside each musubi for a breakfast variation.
Notes
- Use short grain sushi rice for the best sticky texture that holds well when shaped.
- Washing the rice until water runs clear is key to avoiding gummy rice.
- Caramelizing the Spam with sugar and soy sauce adds a delicious glaze and balances the saltiness.
- The plastic wrap-lined mold helps create perfectly shaped musubi without sticking.
- Try adding a thin rolled omelette or pickled vegetables inside the musubi for added flavor.
- Musubi can be eaten warm or at room temperature and make great portable snacks.
