Spam Musubi

Spam Musubi

Hawaii's iconic grab-and-go snack: a slab of sweet-soy glazed Spam perched on a block of seasoned sushi rice, wrapped with a strip of nori. Portable, salty-savory, and deeply nostalgic.

Prep

15 min

Cook

20 min

Total

35 min

Serves

6

Difficulty

Easy

Recipe ingredients

• •340 g (12 oz) Spam (one can), classic variety
• •300 g (1⅓ cups (uncooked)) Japanese short-grain rice, Calrose is the standard Hawaiian choice; rinse until water runs clear
• •430 ml (1¾ cups) water, for cooking the rice
• •30 ml (2 tbsp) rice vinegar, to season the rice
• •5 g (1 tsp) sugar, for the rice
• •0.5 g (¼ tsp) salt, for the rice
• •60 ml (¼ cup) soy sauce, shoyu; use Japanese-style for authenticity
• •40 g (3 tbsp) sugar, for the Spam glaze
• •30 ml (2 tbsp) mirin, optional but traditional for the glaze
• •3 whole (3 sheets) nori seaweed, cut each sheet lengthwise into 3 long strips
• •5 ml (1 tsp) neutral oil, for frying the Spam

Steps

1. 1 Cook the rice: rinse the short-grain rice until the water runs clear, then combine with 430 ml water in a rice cooker (or simmer covered on the stovetop over low heat for 18 minutes, then rest 10 minutes).
2. 2 While the rice cooks, make the glaze: whisk together 60 ml soy sauce, 40 g sugar, and 30 ml mirin in a small bowl until the sugar mostly dissolves.
3. 3 Slice the Spam: open the can and cut it crosswise into 6 even slices, each about 1 cm (⅓ in) thick.
4. 4 Fry the Spam: heat the neutral oil in a skillet over medium heat. Add the Spam slices and cook 2-3 minutes per side until lightly caramelized and crisp at the edges.
5. 5 Glaze the Spam: pour the soy-sugar mixture into the skillet with the Spam and let it bubble, turning the slices to coat. Continue until the glaze thickens and clings to the Spam, 2-3 minutes more. The Spam should be deeply browned and sticky; cook to 71°C / 160°F internal temperature.
6. 6 Season the rice: gently fold the rice vinegar, 5 g sugar, and salt into the hot cooked rice while it is still warm. Take care not to crush the grains.
7. 7 Shape the musubi: line a musubi mold (or use a Spam can with both ends removed, or a small rectangular plastic container) with a strip of plastic wrap for easy release. Press a scant ½ cup of seasoned rice into the mold, pressing firmly to compact. Place a glazed Spam slice on top, then press again so the rice grips the meat. Lift out using the plastic wrap.
8. 8 Wrap with nori: lay a nori strip across your palm, set the Spam-topped rice block in the middle of the strip, and wrap the nori around the middle so the Spam faces up and the seam of the nori is on the rice side (this helps the nori stick). The rice should be eaten while still warm.
9. 9 Serve immediately, traditionally as a snack or with rice and eggs for breakfast.