Description
Hawaiian Spam Musubi is a beloved snack combining savory fried Spam with seasoned sushi rice, all wrapped in crisp nori seaweed. This easy-to-make dish offers a perfect balance of flavors influenced by Hawaiian and Japanese cuisine, ideal for lunch or a quick bite.
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
Other
- 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 usually takes about 20 minutes.
- Season the Rice: In a mixing bowl, combine the cooked rice with rice vinegar, sugar, and a pinch of salt. Gently fold the mixture to evenly season the rice without mashing the grains.
- Prepare and Fry Spam: Slice the Spam into eight equal rectangular pieces. Heat a skillet over medium heat and fry the Spam slices for 4-5 minutes on each side until they become golden brown and slightly crispy.
- Assemble Musubi: Lay one sheet of sushi nori flat on a clean surface. Spread approximately 1/3 cup of the seasoned rice evenly over the nori.
- Add Spam and Roll: Place one slice of the fried Spam on top of the rice. Roll the nori tightly around the rice and Spam, sealing the edge with a little water to secure the roll.
- Rest and Slice: Place the musubi seam-side down and let it rest for five minutes to allow the shape to set. After resting, slice into bite-sized pieces to serve.
Notes
- Use short-grain sushi rice for the best sticky texture that holds musubi together.
- Adjust the soy sauce and mirin amounts to taste for a slightly sweeter or saltier Spam flavor if desired.
- For easier rolling, slightly dampen your hands to prevent rice sticking while shaping.
- Letting musubi rest seam-side down helps maintain its shape when slicing.
- Spam musubi is best served fresh but can be wrapped and refrigerated for up to a day.
