Spam Musubi
Yield: 8 servings
Calories: 346kcal
I love making spam musubi because it's a delicious and portable snack that combines the savory flavors of grilled spam with sushi rice, all wrapped in a layer of nori seaweed.
Ingredients
- 2 cups (404 g) uncooked short-grain white rice
- 2 cups (480 ml) water
- 12 ounces (340 g) Spam
- ¼ cup (60 ml) soy sauce
- ¼ cup (49 g) dark brown sugar, packed
- 1 tablespoon (15 ml) Mirin rice wine, or water
- 1 teaspoon (5 ml) seasoned rice vinegar, optional
- ½ teaspoon (2.5 ml) sesame oil, optional
- 1 teaspoon (5 ml) vegetable oil
- 2 sheets sushi nori, about 8" pieces
- 2 teaspoons (3 g) furikake, optional
Instructions
- Cook the Rice – Rinse the rice in a fine-mesh strainer under cool running water, scrubbing with your fingers until the water runs clear, about 1 minute. Drain well, then add the rice and water to a medium saucepan. Bring to a boil over medium-high heat. Cover, reduce the heat to low, and simmer until the water is absorbed, about 15 minutes. Turn off the heat and keep covered to steam. Meanwhile, prepare the Spam.
- Cut the Spam – Slice the Spam lengthwise into 8 pieces to create rounded rectangular pieces, about ⅜" thick.
- Make the Glaze – In a small bowl, whisk together the soy sauce, brown sugar, mirin, rice vinegar, and sesame oil. Set aside.
- Sear the Spam – Heat the vegetable oil in a large nonstick pan or frying pan over medium heat. Add the slices to the pan in a single layer and fry until golden brown, about 2 to 3 minutes per side.
- Add the Glaze – Reduce the heat to low and pour the glaze into the pan. Flip the Spam slices to evenly coat both sides, then simmer until the sauce slightly thickens and clings to the meat, about 1 to 2 minutes per side. Do not overheat the sauce or it will burn. Transfer the pieces to a plate.
- Cut the Nori – Cut the nori sheets into 4 strips, about 2-inches wide to expose the meat and rice for a nice presentation. You can also cut them wider for a fully wrapped the musubi, especially if you enjoy more seaweed flavor.
- Build the Misubu – Make one musubi at a time. Lay a strip of nori, rough side up, on a clean cutting board. Place the musubi mold in the center, positioned perpendicular to the nori. Gently fluff the rice, then add about ½ cup into the mold. Use the musubi lid to gently but firmly press the rice down until it’s ¾ to 1 inch thick. It should hold together but not feel dense. Sprinkle a ¼ teaspoon of furikake evenly over the surface. Carefully unmold the rice, then add a slice of glazed Spam on top.
- Wrap the Musubi – Fold one end of the nori over the Spam and rice stack. Lightly brush the edge of the opposite nori with water to help it stick, fold over, then press to seal where the ends overlap.
- To Serve – The musubi tastes best served warm right away, or you can individually plastic wrap to enjoy on the go.
Notes
- Musubi Mold Alternatives: Shape the rice by hand to match the size of the Spam. Alternatively, use the empty Spam can. Rinse, dry, and line it with plastic wrap. Press rice inside with a spoon, sprinkle with furikake, then lift it out. Place on the nori, add Spam, wrap, and seal.
- Rice Alternatives: Medium-grain rice, like Calrose, can be used instead of short-grain rice. Increase the water to 2 1/2 cups. Do not use long-grain rice.
- Seasoning the Rice: For a tangy sushi rice taste, add seasoned rice vinegar to the hot steamed rice. Start with 1 tablespoon, increasing to taste, up to 1/4 cup of vinegar.
- Storing: Individually wrapped musubi can be stored in an air-tight container and refrigerated for up to 3 days.
- Reheating: Microwave in 30-second increments until warm. Musubi does not taste good when eaten cold because the rice becomes hard.
Nutrition
Calories: 346kcal | Carbohydrates: 49g | Protein: 10g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 30mg | Sodium: 1010mg | Potassium: 239mg | Fiber: 1g | Sugar: 7g | Vitamin A: 34IU | Vitamin C: 0.3mg | Calcium: 11mg | Iron: 3mg
Recipe Link
Recipe Video