Spam Musubi

I fairly recently tried the magic that is Spam Musubi, which is mind boggling because I grew up loving (and hating) Spam all throughout my childhood. I live in Pasadena and right down the street from me is a small hole-in-the-wall place called Top Restaurant, that serves Thai and Indonesian food. It’s so good! Anyhow, I mention this because when we moved to Pasadena two years ago, we tried this place and I ordered Spam musubi for the first time and it was incredible. If you’re ever in Pasadena, which I highly recommend because it’s a great city in general, then you have to take a tript to Top Restaurant (on Colorado BLVD). It’s one of the best in the city. I highly recommend the Kalua pork and chicken katsu and the BBQ beef and of course the Spam musubi. They all come with white rice and Hawaiian macaroni salad which are just as tasty as the main dish. If you’re not in town, you’re still in luck because this Spam Musubi recipe is as good as the original. Plus, they’re very easy to make!

Let’s talk sushi rice. If you can’t find sushi rice at the store, a short grain rice will do. You don’t want to use long grain or medium grain because it doesn’t get as sticky as you need it to for this recipe. To make the rice, place in a fine mesh strainer and rise under cold running water until the water runs clear at the bottom. Bring 3 ½ cups water to boil in a medium saucepan with a tight fitting lid. Once it comes to a boil, stir in the rice, cover, reduce heat to low and cook for 20 minutes. Remove from the heat and allow to sit, covered, for 15 minutes.

**Note: It’s very important to not open the lid while the rice cooks because you’ll release the steam that’s built up in the pot and your rice won’t cook evenly!**

In a small saucepan, combine the rice wine vinegar, sugar and salt. Bring to a simmer, cooking over low heat until the sugar and salt have dissolved. Remove from heat and set aside.

**Note: This mixture not only seasons the rice, but it also helps make it sticky, which helps in building the musubi. Although, you can also use this recipe for making regular sushi as well!**

In a separate bowl or measuring cup, combine ¼ cup water with granulated sugar and soy sauce until the sugar has dissolved.

Remove the Spam from it’s can, and slice into 9 even pieces. Set a large skillet over medium high heat with the oil. Once hot, add the Spam slices in an even layer and cook until browned on both sides, about 2 to 3 minutes per side. Pour the soy sauce mixture into the pan, flip the Spam, and cook until the sauce has thickened and almost evaporated. Transfer to a plate and set aside to cool. 

**Tip: Use a low-sodium Spam so that your musubi isn’t too salty. The rice is seasoned with salt and the soy sauce of course is salty itself, and so a low-sodium Spam will ensure your musubi is over salted.**

Uncover the rice and fluff with a fork. Transfer to a large bowl and stir in the warm vinegar mixture, with a wooden spoon until sticky. Set to the side and allow to cool to room temperature.

**Tip: It’s important that the rice has cooled down to room temperature before making the musubi because if it’s too hot, the nori will shrivel and start to warp from the heat.**

To assemble the musubi, slice each sheet of nori into two 4-inch slices, so you end up with nine pieces. Working with one piece at a time, place a piece of nori onto your work surface. Then place a plastic musubi mold at the center. Scoop about 1/3 or ½ cup rice into the mold, depending on how much rice you like, and then press down with the mold into an even shape. Remove the mold and sprinkle the rice patty with Furikake.

**Tip: You don’t necessarily need a mold to achieve this. You can also hand-shape the rice patty. Wet your hands and grab a scoop of rice and shape it into a freeform shape! If you don’t want to get a mold, I got this one from Amazon and it’s great!**

Place a slice of Spam on top and then wrap the musubi with the nori, sealing the edges with a bit of water. Repeat until all musubi are done.

Serve and eat them right away or cover each individually with plastic wrap and store in the fridge until ready to eat. It’ll keep in the fridge for up to 5 days.

The best thing about musubi is that they’re great eaten warm, room temperature or even cold from the fridge! Which makes them a great snack to keep on hand for throughout the week. If you do want to rewarm them, you can pop them in the microwave for a couple of seconds. 

You can serve them with soy sauce on the side for dipping, or eat them with sriracha like I do. Either way, they’re awesome all by themselves as well.

Make sure to give these a try soon and let me know what you think! And don’t forget to catch the latest episode of Married and Hungry over on my IGTV channel! 

Spam Musubi

 

Print

Prep time

15 mins

Cook time

30 mins

Total time

45 mins

 

This Spam Musubi from this week's episode of Married and Hungry is a classic Hawaiian treat. A sushi rice patty topped with furikake seasoning, soy-glazed Spam, and wrapped in nori! It's perfect cold, warm, or even at room temperature!

Author: The Candid Appetite

Serves: 9 musubi

Ingredients

Rice:

• 3 cups sushi rice
• ½ cup rice wine vinegar
• 2 tablespoons granulated sugar
• 2 teaspoons salt

Musubi:

• 2 teaspoons vegetable oil
• 1 (12-ounce) can Spam
• 2 tablespoons granulated sugar
• 2 teaspoons soy sauce
• 3 sheets nori
• 3 tablespoons Furikake seasoning

Instructions

1. To make the rice, place in a fine mesh strainer and rise under cold running water until the water runs clear at the bottom. Bring 3 ½ cups water to boil in a medium saucepan with a tight fitting lid. Once it comes to a boil, stir in the rice, cover, reduce heat to low and cook for 20 minutes. Remove from the heat and allow to sit, covered, for 15 minutes.
2. In a small saucepan, combine the rice wine vinegar, sugar and salt. Bring to a simmer, cooking over low heat until the sugar and salt have dissolved. Remove from heat and set aside.
3. Uncover the rice and fluff with a fork. Transfer to a large bowl and stir in the warm vinegar mixture, with a wooden spoon until sticky. Set to the side and allow to cool to room temperature.
4. In the meantime, slice the Spam into 9 even pieces. Set a large skillet over medium high heat with the oil. Once hot, add the Spam slices in an even layer and cook until browned on both sides, about 2 to 3 minutes per side. In a bowl or measuring cup, combine ¼ cup water with the sugar and soy sauce until the sugar has dissolved. Pour this mixture into the pan with the Spam, turn over, and cook until the sauce has thickened and almost evaporated. Transfer the Spam to a plate and set aside to cool.
5. To assemble the musubi, slice each sheet of nori into two 4-inch slices, so you end up with nine pieces. Working with one piece at a time, place a piece of nori onto your work surface. Then place a plastic musubi mold at the center. Scoop about ⅓ or ½ cup rice into the mold, depending on how much rice you like, and then press down with the mold into an even shape. Remove the mold and sprinkle the rice patty with Furikake. Place a slice of Spam on top and then wrap the musubi with the nori, sealing the edges with a bit of water. Repeat until all musubi are done.
6. Eat right away or cover each tightly with plastic wrap and store in the fridge until ready to eat. It’ll keep in the fridge for up to 5 days. Enjoy!

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