Shoyu sugar glazed slice of spam nestled between two blocks of warm sticky white rice wrapped in crunchy nori makes for THE ultimate grab and go lunch. The Spam musubi is a simple dish that is ubiquitous in Hawai’i. If you are ever at the beach, camping, or at a school you will almost be certain to see one of these delicious meals around.
Here’s another Asian inspired recipe.
What is SPAM?
Spam is a blend of pork with ham, salt, water, potato starch, sugar, and sodium nitrite. Spam became popular during WWII. Its canned packaging and long shelf life made it an awesome food for the troops during the war. Spam is now served anywhere from gas station quick stops, to grocery stores, to high end restaurants.
What is in a Spam musubi?
What is nori?
Nori is a dried seaweed. This recipe uses sheets of nori to wrap and hold it all together. Nori can be found in the Asian food section of your grocery store.
What is furikake?
Furikake is a Japanese seasoning that contains roasted sesame seed, sugar, salt, dried seaweed, and soy protein. It is a popular seasoning in Hawai’i. Here we sprinkle it on rice, fish, noodles. I used this brand of furikake.
What tools do I need to make Spam musubis?
- Mixing bowl
- Cutting board or other flat surface
- Musubi press (This is a two piece, often acrylic, mold that is used to shape the musubi)
How do you store Spam musubis?
Musubis are best eaten warm. These finger foods are often wrapped in saran wrap and packed for lunch. You can chill the musubis and eat it the same day. If left in the refrigerator overnight the rice tends to dry out and harden up. I would recommend eating it fresh.
How to make Spam musubis?
Rinse and cook white sticky rice. Slice a can of spam into 8 equal slices. In a small mixing bowl combine shoyu and sugar. Mix until well combined. Place shoyu sugar mixture and sliced Spam into a medium skillet and fry until mixture caramelized and Spam is brown and slightly crispy. This takes about 3-5 minutes per side.
Lay half a nori sheet onto a cutting board. Place musubi press in the center of the nori.
Place ¼ cup rice in mold and press into the mold.
Sprinkle ½ teaspoon furikake over the top of the rice.
Then place the Spam and sprinkle another ½ teaspoon furikake over Spam.
Next add another ¼ cup rice.
Press musubi out of mold.
Wrap nori around the musubi and seal the edges with water.
Adjust rice and furikake as you like.
- Slice block of Spam in to 8 equal slices and set aside.
- In a small mixing bowl whisk together shoyu and sugar until well combined.
- In a skillet over medium high heat add shoyu sugar blend and sliced Spam. Fry until sauce is caramelized and Spam is browned and lightly crisped, about 3-5 minutes on each side.
- Lay nori on a flat surface. Place musubi mold (or Spam can with bottom removed) in the center of the nori.
- Press 1/4 cup of rice in musubi mold. Sprinkle 1/2 teaspoon furikake over rice. Layer on a slice of Spam. Sprinkle another 1/2 teaspoon furikake. Top with another 1/4 cup rice.
- Press musubi out of the mold.
- Wrap nori around musubi and seal ends with a small dab of water.
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