Hawaiian Spam Musubi is a beloved portable snack that reflects the islands’ unique fusion of cultures. This sushi-inspired dish features a slice of grilled Spam atop a block of seasoned rice, often drizzled with a savory-sweet soy glaze and wrapped with a strip of nori (seaweed). Popular in Hawaii as a convenient on-the-go treat, Spam Musubi combines the umami richness of Spam with the comforting simplicity of rice, making it a perfect balance of flavors for locals and visitors alike.
Ingredients (Makes 8 Musubi)
For the Spam and Glaze:
- 1 can (12 oz/340g) Spam, sliced into 8 even pieces (about ¼-inch thick)
- 3 tbsp soy sauce (shoyu, preferably low-sodium)
- 2 tbsp mirin (Japanese sweet rice wine)
- 1 tbsp brown sugar (or honey)
- 1 tsp sesame oil (optional, for extra flavor)
For the Rice:
- 2 cups (400g) short-grain sushi rice (or medium-grain rice)
- 2 ½ cups (600ml) water (for cooking rice)
- 2 tbsp rice vinegar
- 1 tbsp sugar
- ½ tsp salt
For Assembly:
- 4 sheets of nori (seaweed), cut into 2-inch wide strips (you’ll need 8 strips total)
- 1-2 tsp furikake (Japanese rice seasoning, optional)
- Soy sauce or teriyaki sauce (for dipping, optional)
Equipment:
- Musubi mold (or use the empty Spam can as a mold by removing both ends and cleaning it)
- Small bowl of water (for wetting hands to handle rice)
Step-by-Step Recipe
Step 1: Cook the Rice
- Rinse the Rice: Place the sushi rice in a fine-mesh strainer and rinse under cold water until the water runs clear, about 1-2 minutes. This removes excess starch for better texture.
- Cook the Rice: In a medium pot or rice cooker, combine the rinsed rice and 2 ½ cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes (or follow rice cooker instructions). Once cooked, let the rice sit covered for 10 minutes to steam.
- Season the Rice: In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture while the rice is still warm. Use a wooden spoon or spatula to mix, being careful not to mash the grains. Let the rice cool to room temperature.
Step 2: Prepare the Spam
- Slice the Spam: Open the can of Spam and carefully remove the block. Slice it evenly into 8 pieces, about ¼-inch thick. If you’re using the Spam can as a mold, set it aside after cleaning.
- Make the Glaze: In a small bowl, whisk together the soy sauce, mirin, brown sugar, and sesame oil (if using) until the sugar dissolves.
- Cook the Spam: Heat a large non-stick skillet over medium heat. Place the Spam slices in the skillet (no oil needed, as Spam releases its own fat). Cook for 2-3 minutes per side until golden brown and slightly crispy.
- Glaze the Spam: Reduce the heat to low and pour the soy sauce mixture over the Spam. Let it simmer for 1-2 minutes, flipping the slices to coat them evenly in the glaze. The glaze should thicken slightly and caramelize on the Spam. Remove from heat and set aside.
Step 3: Assemble the Musubi
- Prep the Work Surface: Lay a sheet of plastic wrap on a clean surface (this helps with cleanup and keeps the musubi together). Place the musubi mold (or cleaned Spam can) in the center of the plastic wrap.
- Shape the Rice: Wet your hands with water to prevent sticking. Scoop about ⅓ cup of seasoned rice into the mold, pressing it down firmly with your fingers or the back of a spoon to create an even layer about ½-inch thick. If using furikake, sprinkle a pinch over the rice for extra flavor.
- Add the Spam: Place a glazed Spam slice on top of the rice layer. Press down gently to ensure it sticks to the rice.
- Remove the Mold: Carefully lift the mold straight up to release the rice and Spam stack. If the rice sticks, dip a spoon in water and gently loosen the edges.
- Wrap with Nori: Take a strip of nori and wrap it around the middle of the rice and Spam stack, with the shiny side facing out. The nori should overlap slightly; use a dab of water to seal the ends together. Press gently to secure.
Step 4: Repeat and Serve
- Repeat the Process: Repeat the assembly steps for the remaining rice and Spam slices, making 8 musubi total.
- Serve: Serve the Spam Musubi immediately at room temperature, or wrap each one tightly in plastic wrap for later. They’re perfect for picnics, lunches, or snacks on the go.
- Optional Dipping Sauce: Serve with a small side of soy sauce or teriyaki sauce for dipping, if desired.
Tips for Success
- Rice Texture: Short-grain sushi rice works best for its sticky texture, which holds the musubi together. Avoid long-grain rice, as it’s too fluffy for this dish.
- Spam Variations: For a twist, you can try different Spam flavors like teriyaki or hot and spicy, though classic Spam is traditional.
- Nori Storage: Keep nori sheets in an airtight container to prevent them from getting soggy. If the nori softens after wrapping, it’s still delicious—just a bit chewier.
- Make Ahead: Spam Musubi can be made ahead and stored in the fridge for up to 2 days. Let them come to room temperature before eating for the best texture.
Enjoy your homemade Hawaiian Spam Musubi—a taste of the islands in every bite!
