How To Make Spam Musubi Recipe (Easy & Delicious Guide)

Spam Musubi, a beloved snack from Hawaii, ingeniously marries the flavors of the East and the West, wrapping the salty savor of Spam in a blanket of sweet and tangy rice, all hugged tightly with a strip of seaweed. While it might seem like a simple dish, the art of making the perfect Spam Musubi lies in the subtle nuances— from the seasoning of the rice to the sear on the Spam. This iconic dish not only offers a taste of Hawaiian culture but also serves as a versatile and portable meal option, proving its worth at gatherings, as a quick snack, or even as a hearty lunch.

In this article, we’ll dive into not just how to make Spam Mususbi but also explore its rich history and the various tweaks you can apply to personalize it to your taste. Whether you’re a seasoned chef or a curious novice, prepare to elevate your culinary repertoire as we journey through the delicious simplicity of crafting the perfect Spam Musubi. Ready to transform a few basic ingredients into a snack packed with flavor? Let’s get started.

What is Spam Musubi?

Spam Musubi is a popular snack or meal originating in Hawaii consisting of a slice of grilled Spam on top of a block of rice, wrapped together with nori seaweed. It resembles sushi, but uses Spam instead of raw fish. Spam Musubi is a fusion of American, Asian, and Polynesian culinary influences that came together in Hawaii.

Spam Musubi originated in Hawaii during World War II when supplies of rice were plentiful but fresh meat was scarce. Local residents got creative and started using canned Spam, a spiced pork shoulder meat product made by Hormel Foods Corporation. Spam Musubi quickly became a favorite snack and meal in Hawaii that continues today.

Here are some reasons Spam Musubi is so beloved in the Aloha State:

• It’s fast, portable, and filling – perfect for Hawaii’s on-the-go lifestyle.
• The savory Spam and sweet rice combination is uniquely Hawaiian.
• It’s a nostalgic taste of Hawaii’s culture and history.
• You can put your own creative spin on the basic recipe.

Ingredients You’ll Need

To make around 8 Spam Musubi:

• 1 can (12 oz) of Spam Classic – the variety with a touch of sugar
• 2 cups Japanese-style sushi rice
• 1⁄4 cup rice vinegar
• 2 tbsp sugar
• 1 tsp salt
• 4-6 sheets toasted nori seaweed

Spam Classic is the best variety to use for musubi. It has a subtle sweetness that pairs nicely with rice. Other flavors like Spam Hickory Smoke are too overpowering.

For the rice, look for Japanese short- or medium-grain white rice. It’s stickier than long grain rice which helps the musubi hold together.

You can customize your Spam Musubi with other ingredients like:

• Scrambled egg
• Teriyaki sauce
• Soy sauce
• Furikake seasoning
• Sesame seeds
• Shredded cabbage
• Fried onions

Now that you know what you need, let’s start cooking.

How To Make Spam Musubi

Preparing the Rice

Perfectly cooked, seasoned sushi rice is key for good Spam Musubi. Here are some tips:

• Wash the rice until the water runs clear to remove excess starch. This prevents stickiness.
• Use a rice cooker for convenient, consistent results every time. If cooking on the stovetop, use a heavy pot with a tight fitting lid.
• Add rice vinegar, sugar, and salt after cooking while rice is still hot. Gently fold together. This is what gives sushi rice its subtle sweetness and sticky texture.
• Don’t overmix or you’ll break the grains. The rice should be glossy and loosely clumped.
• Let rice cool uncovered until ready to use. This prevents sogginess.

Getting the right texture of both sticky yet separated grains takes practice. Don’t get discouraged!

Cooking the Spam

Preparing the Spam filling is easy. Here’s how:

• Remove Spam from can and rinse under water to reduce sodium.
• Pat dry with paper towels.
• Cut into slices about 1⁄4 – 1⁄2 inch thick. This makes them easier to pan-fry.
• Heat 1 tsp oil in skillet over medium heat.
• Cook Spam 2-3 minutes per side until lightly browned.
• Cut slices in half widthwise. These smaller rectangles fit better on the rice blocks.
• Cook another 1-2 minutes if needed until heated through.

Be careful not to overcook or the Spam will become tough. It should be lightly caramelized on the outside but still tender inside.

Assembling the Musubi

Now comes the fun part – putting it all together!

• Place a sheet of plastic wrap on your work surface. This helps keep things neat.
• Scoop about 1⁄2 cup cooked rice and place in the center.
• Press gently into a rectangular block using your fingers or the back of a spoon.
• Place a piece of Spam on top of the rice.
• Wrap the rice block tightly with plastic wrap pressing the Spam down into the rice. This helps it stick together.
• Unwrap and top with a strip of nori – shiny side down so it will stick.
• Wrap snugly around the outside pressing gently to seal.
• Decorate the top with furikake or sesame seeds if desired.

Make sure your hands are damp when handling rice so it won’t stick to you. Work quickly while assembling so the rice stays sticky.

Serving and Enjoying

Part of the appeal of Spam Musubi is that it’s handheld. Serve as is with fingers ready!

Some tasty things to eat alongside include:

• Macaroni salad
• Cucumber sunomono salad
• Miso soup
• Fresh pineapple

Leftover assembled Spam Musubi will keep in the fridge for 2 days. Rice and Spam components can be stored separately for longer.

Now you’re ready to enjoy this Hawaiian specialty! Here are a few final tips:

• Experiment with different fillings like egg or teriyaki chicken.
• Pack in lunches for on-the-go eating just like the locals.
• Make mini portions for quick snacks or appetizers.
• Add your own creative twists with ingredients you have on hand.

The simplicity and versatility of Spam Musubi makes it a perfect quick meal, potluck contribution or fun food for gatherings with friends. Sink your teeth into Hawaii’s favorite snack!

FAQs ABout Spam Musubi

What is spam musubi sauce made of?

The sauce for spam musubi is typically made by mixing and heating soy sauce, rice vinegar, sugar, and sometimes mirin or sake. This results in a sweet, salty, and umami glaze that perfectly complements the savory spam and rice.

Is musubi Hawaiian or Japanese?

Musubi originates from Japan, where it refers to rice balls made with various savory fillings and wrapped with nori seaweed. The Hawaiian version, spam musubi, was created by Japanese immigrants to Hawaii using local ingredients like spam and Asian seasonings.

How to make spam musubi without the maker?

You can form spam musubi by hand without a special musubi maker. Simply mold sticky rice into a small block, top with a slice of fried spam, then wrap nori around the rice and spam. Apply the glaze, then gently shape and compress the musubi into a rectangle.

How far in advance can you make spam musubi?

Fully assembled spam musubi will last one to two days refrigerated if kept tightly wrapped. The cooked rice can be made up to four days in advance. Pre-fried spam slices will keep for a week refrigerated. Just assemble the ingredients right before serving for the best taste and texture.

Conclusion: Spam Musubi

Spam Musubi is a tasty symbol of Hawaii’s multicultural heritage. This portable rice treat combines Asian and American flavors into an island-style snack. Making your own Spam Musubi at home lets you savor authentic Hawaiian flavors using just a few simple ingredients.

The recipe is flexible and customizable so you can put your own creative spin on tradition. Keep a batch in your fridge for quick lunches, parties, or anytime you want a bite of Hawaii. Share Spam Musubi with family and friends to give them a taste of the islands. Let us know your favorite musubi creations.