Spam Musubi
I know. Spam- you either love it or hate it. I understand. But Spam Musubi is a staple in Hawaii, and while I am totally biased, I think mine tastes the best. Props to me. Just think of it as a teriyaki sauce, it’s really really tasty.
Ingredients:
1 can Spam
3 cups cooked rice
soy sauce
sugar
Furikake (Rice Seasoning)
5 big sheets of nori (seaweed) cut in half
acrylic musubi maker
Open a can of Spam. One can should be able to be cut into 9 slices, pretty evenly.
Place the cut slices in a pan – drizzle with soy sauce, and sprinkle liberally with sugar. Turn over and do the same to the other side. NOW turn the pan on to medium high heat.
I like to cook it until the sugar gets good and caramelized and you get a nice sticky teriyaki color on the outside. Turn them to make sure the other side cooks the same. Take them out of the pan and set them aside.
Now the prep. Obviously, you need a musubi maker. If you don’t live in Hawaii, you’re in luck, now you can buy them online
Get the large sushi sheets of Nori and cut them in half. Lay the folded sheets down (I have two musubi makers for speeding up the process…) put the bottom half of the musubi maker on top of the sheet, somewhere in the middle.
The first layer is rice, then I sprinkle some furikake on top. This is my secret for adding way more taste than plain old Spam alone. You can find it in the asian grocery aisle or online
Finally, more rice. I’d say about half a paddle for the top and the bottom. Take the top part of the maker and push down, squishing the rice, just so. Then pull the bottom part off, then remove the top.
Now fold the nori up, and to ‘seal’ the top flap, dap some water along the edge.
Here they are all lined up pretty like. I leave them like this and wrap them in plastic for my kids to eat on the go. But for parties, I cut them in half, and dip them in some furikake which makes it look nice and pretty. Believe me, even if you are afraid of spam, try these, you won’t regret it.
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Would love to have your Ozoni recipe! It looks so pretty.
i was windering can u make it without the seaweed…like maybe use tinfoil or something?
Actually, there’s nothing mandatory about the nori (and actually, nori is cultivated algae sheets; originally, according to what I was told, it was algae scraped from pier pilings!), and most commercially made Spam musubi only has about a 1 1/2 inch “ribbon” of nori, rather than a full wrapper.
When I visited Hawaii this past fall, I actually stripped off the nori on Spam musubi purchased from local grocers; to me, it tastes like grass clippings. My inclination is also to slice off part of the rice block (maybe enough to accommodate another slice of Spam!) on the commercial version; it just isn’t “Spammy” enough for my taste!
But with or without seasonings, with or without nori, try it! Spam musubi is the ultimate Hawaiian delicacy.
Oh, and by the way: the most traditional Spam musubi mold is the Spam can itself, with the bottom cut out of it.
This is the best blog I’ve ever seen in my life! I really appreciate you taking the time out of your day to share this with everyone.
I have officially fallen in love with your blog. I just had another baby and have decided to be a stay at home mom so I have become addicted to cooking and baking to fill in the little bit of spare time I have. Amazing blog! and I cant wait to share it with my mom. You have been bookmarked as a FAV!
Hey Jenn, I just wanted to give you a heads up that the musubi maker is also available at Mitsuwa in Mar Vista! I just looked up this post to find the seasonings you used for my husband. He so can’t wait to try this.
Thanks again.
Hi Jenn,
My son Ben and I are sooooooo excited to make your spam sushi recipe tonight:) He was screaming when he saw the sushi maker lol. I will do my best and follow your recipe to the tee! Your a sweetheart thank you so much.
LeAnn
Hi Jenn,
The boys were craving your spam masubi so were making it right now. Can’t wait yummo
LeAnn