Description
Hawaiian Spam Musubi is a popular snack or lunch made with flavorful pan-fried Spam, seasoned sushi rice, and nori seaweed. This easy-to-make recipe combines slightly sweetened vinegar rice with salty, crispy Spam slices wrapped in seaweed, creating a satisfying bite-sized treat reminiscent of traditional Japanese onigiri but with a distinct Hawaiian twist.
Ingredients
Scale
Rice and Seasoning
- 2 cups short-grain sushi rice
- 1/3 cup rice vinegar
- 1 tablespoon sugar
- Pinch of salt
Spam and Condiments
- 1 can Spam (12 oz)
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon mirin
- 1 teaspoon sesame oil
Assembly
- 3 sheets sushi nori seaweed
Instructions
- Rinse and cook rice: Rinse the sushi rice under cold water until the water runs clear to remove excess starch. Cook the rice according to package instructions, which takes about 20 minutes.
- Season the rice: In a large bowl, combine the cooked rice with rice vinegar, sugar, and a pinch of salt. Gently fold the mixture to evenly season the rice and set aside to cool slightly.
- Prepare and fry Spam: Slice the Spam into eight rectangular pieces. In a skillet over medium heat, fry the Spam slices for 4-5 minutes on each side until they are golden brown and slightly crispy. Optionally, you can brush or drizzle the cooked Spam with a mixture of low-sodium soy sauce, mirin, and sesame oil for extra flavor.
- Assemble the musubi: Place a sheet of nori on a clean surface. Spread about 1/3 cup of the seasoned sushi rice evenly over the nori. Place one slice of fried Spam on top of the rice.
- Roll and seal: Roll the nori tightly around the rice and Spam, pressing firmly to create a compact musubi. Use a small amount of water on the edge of the nori to seal the roll securely.
- Set and slice: Let the musubi rest seam-side down for five minutes to help seal the roll and improve texture. Afterward, slice the roll into bite-sized pieces, ready to serve.
Notes
- Use short-grain sushi rice for the best sticky texture in musubi.
- Rice vinegar mixture can be adjusted to taste — some prefer sweeter or more tangy rice.
- Using low-sodium soy sauce helps control saltiness while maintaining umami flavor.
- Musubi can be wrapped tightly in plastic wrap for portability and stored in the refrigerator for up to 24 hours.
- Optional: Toast the nori sheets briefly for extra crispness and flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: Frying
- Cuisine: Hawaiian
