Easy Hawaiian Spam Musubi With Sushi Nori Seaweed
Craving a taste of Hawaii right in your kitchen? Spam Musubi is a simple, delicious snack that anyone can make. Combining savory Spam, sticky rice, and flavorful sushi nori seaweed, this treat is perfect for any time of day.
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Don’t let the exotic name intimidate you—Spam Musubi is more straightforward to whip up than you might think. You’ll enjoy these classic Hawaiian snacks in no time with just a few ingredients and some quick steps. Grab your apron, and let’s get started on this delightful journey to the islands!
If you are looking for more Hawaiian-inspired recipes, I have a few more you might want to try out. Grab your cheeseburgers with Hawaiian rolls for an easy option for burger night. Or, for your next BBQ, make some classic macaroni Hawaiian salad.
Still in the mood for more sushi? Try this PB and jelly banana sushi tortilla wrap!
Table of Contents
Why You’ll Love This Recipe
- Quick and Easy: This recipe takes only a few minutes to prepare, making it ideal for busy weeknights or a speedy snack.
- Flavorful and Savory: The savory flavor of Spam combined with the umami taste of sushi nori is a match made in heaven.
- Versatile and Adaptable: Customize your musubi with different types of Spam, or add a splash of soy sauce or furikake seasoning for extra flavor.
- Crowd Pleaser: Whether for a family gathering or a potluck, this dish is always a hit and easy to share.
What Is Musubi?
Musubi is a popular snack and lunch item in Hawaii. It features a slice of grilled Spam atop a block of rice, wrapped together with a strip of sushi nori sheet. It’s a delicious fusion of flavors and textures: the savory, slightly crispy Spam contrasts perfectly with the soft, slightly sticky rice, while the nori adds a touch of umami and a satisfying crunch. This creation is filling, tasty, and portable, making it an ideal on-the-go snack.
Historically, musubi has its roots in Japanese rice balls known as onigiri, often filled with various savory ingredients and wrapped in nori. During World War II, Spam became widely available in Hawaii due to its long shelf life and versatility. Ingenious locals combined Spam with elements of traditional Japanese cuisine to create Spam Musubi, which quickly became a beloved staple of Hawaiian culture.
What’s In This Spam Musubi Recipe?
- Can of Spam: This canned meat (pork) product is the dish’s star, providing a salty and savory flavor that pairs beautifully with rice and seaweed. Its easy-to-slice form makes it perfect for musubi preparation.
- Soy Sauce: A staple in many Asian cuisines, soy sauce adds a depth of umami and richness to the dish. It complements the Spam beautifully and enhances the overall flavor profile.
- Brown Sugar: This ingredient adds a touch of sweetness to the marinade, balancing out the saltiness of the Spam and the soy sauce. It also helps caramelize the Spam, giving it a lovely, slightly crispy exterior.
- Sesame Oil: A few drops of sesame oil add a nutty aroma and a rich flavor, enhancing the taste complexity of your musubi. It’s a small addition but greatly impacts the overall dish.
- Roasted Seaweed (Sushi Nori): Nori is essential for wrapping the musubi. It provides a slightly crisp texture and a taste of the ocean that ties all the other flavors together. It’s also rich in vitamins and minerals.
- Medium-Grain Sticky Rice or Sushi Rice: This type of rice is the base of the musubi. It is sticky enough to hold its shape, making it the perfect companion to the other ingredients. It also has a mild flavor that lets the Spam and other seasonings shine.
- Furikake Rice Seasoning (Optional): This Japanese seasoning blend can be sprinkled on rice for added flavor and texture. It often contains dried fish, sesame seeds, seaweed, and other seasonings, offering a tasty crunch and an extra layer of umami.
The complete list of ingredients, quantities, and instructions can be found in the printable recipe card below.
Substitutions and Additions
- Turkey or Chicken Spam: For a lighter version, substitute traditional Spam with turkey or chicken Spam. These alternatives are lower in fat but still offer great flavor and texture.
- Teriyaki Sauce: Replace the soy sauce and brown sugar mixture with teriyaki sauce for a different yet delightful flavor profile. The sweet and savory notes of teriyaki perfectly complement the Spam.
- Sriracha or Hot Sauce: If you prefer a bit of heat, add a drizzle of Sriracha or your favorite hot sauce on top of the Spam before wrapping it with nori. It adds a spicy kick that balances the overall flavor.
- Avocado Slices: Layer thin slices of avocado on the rice before placing the Spam. The creamy texture and subtle flavor of avocado pair well with the salty Spam and the umami-rich nori.
- Pickled Vegetables: Add a few matchsticks of pickled carrot or daikon radish for a crunch and tang that cuts through the richness of the Spam.
- Brown Rice or Quinoa: Use brown rice or quinoa instead of white sushi rice for a healthier twist. Both options add a different texture and enhance the nutritional value of the musubi.
- Pineapple Rings: For a Hawaiian-inspired twist, include a small, grilled pineapple ring on top of the Spam. The sweet and tangy pineapple adds an extra layer of flavor that is both refreshing and delicious.
- Egg Strips: Add a thin layer of tamagoyaki (Japanese rolled omelet) for sweetness and a protein boost. Egg strips add color and a unique texture to the musubi.
How To Make This Hawaiian Spam Musubi (step-by-step directions)
- Preheat a large skillet on medium heat.
- Cut the Spam into 8 equal pieces. (Photo 1)
- In a medium bowl, combine soy sauce, brown sugar, and sesame oil, whisking until blended. (Photos 2 & 3)
- Marinate the sliced Spam by either pouring the mixture over the slices or soaking them in the bowl. (Photo 4)
- Add the marinated Spam slices to the hot skillet in a single layer and cook for 4-5 minutes on each side or until they reach your preferred level of doneness. (Photos 5 & 6)
To assemble the musubis:
- Start by placing a piece of nori on a cutting board or parchment paper. Position the musubi mold (or a rectangular mold) in the center and fill it with rice, using about three spoonfuls from a dinner spoon. If you like, sprinkle some furikake rice seasoning on top. Next, add a piece of Spam. (Photos 7, 8, 9 & 10)
- Cover it with the top of the musubi mold and press down firmly to help the rice stick together. Carefully remove the mold, then wrap the nori strips around the rice and Spam. You can dab the edges with a little water to help seal them. Repeat the process with the remaining Spam. (Photos 11 & 12)
- You can serve the musubi as is or with a side of sriracha, teriyaki sauce, oyster sauce, or ketchup for dipping.
Recipe Tips
- Use Freshly Cooked Rice: For best results, use freshly cooked and slightly warm white rice. It’s easier to mold, and its stickiness ensures that the musubi holds its shape. You can use a rice cooker or any other method, but leave enough time to cool a little to avoid making the sheet of nori go soggy.
- Wet Your Hands: To prevent the rice from sticking to your hands while assembling the musubi, keep a small bowl of water nearby and wet your hands frequently.
- Press Firmly: Press down firmly to compact the rice and Spam together when using the musubi mold. This helps the musubi hold its shape better once the mold is removed.
- Uniform Spam Slices: Cut the Spam slices as evenly as possible to ensure each musubi has a consistent size and cooking time.
- Crispy Spam: If you prefer a slightly crispy texture, cook the Spam slices until golden brown and caramelized.
- Use a Sharp Knife: When cutting the musubi, use a sharp knife to make clean cuts without squishing the rice.
- Nori Storage: Keep the nori sheets in a dry place until you’re ready to use them to maintain their crispness.
- Customize Seasoning: Don’t be afraid to customize the seasoning for the marinade. Adjust the soy sauce, brown sugar, and sesame oil ratios to suit your taste.
- Add Rice Seasoning: Experiment with different types of furikake rice seasonings for added flavors and textures.
- Rest Before Serving: Allow the musubi to rest briefly after wrapping to let the flavors meld together.
Alternate Cooking Methods
Air Fryer Tip
The spam can be made in an air fryer for convenience and is less oily. Use an air fryer liner for easy clean-up. Arrange the Spam slices in a single layer in the air fryer basket, ensuring they do not overlap. Set the air fryer to 400°F and cook the Spam for 8-10 minutes, flipping the slices halfway through the cooking process. If you prefer an extra crispy texture, add a few additional minutes to the cooking time.
Storing Tips
Properly storing your leftover Spam musubi is essential to maintain its freshness and flavor. For short-term storage, place any leftover musubi in an airtight container or wrap them individually in cling wrap to prevent the rice from drying. Store in the refrigerator for up to 2-3 days.
If you’re stacking musubi in a container, place a piece of parchment paper or plastic wrap between layers to avoid them sticking together. Musubi can be kept at room temperature for a few hours but should be refrigerated if not consumed within that time.
For longer storage, you can freeze musubi. Wrap each piece tightly in plastic wrap and then place it in a resealable plastic bag. They can be frozen for up to one month. When you’re ready to enjoy them, thaw them in the refrigerator overnight, then reheat them by wrapping them in a damp paper towel and microwaving them for 20-30 seconds to soften the rice and bring it back to a desirable temperature.
Serving Suggestions
- Miso Soup: A warm bowl of miso soup is a classic accompaniment that pairs well with Spam musubi. The savory flavors of miso and tofu complement the musubi perfectly.
- Edamame: Lightly salted and steamed edamame beans offer a healthy, refreshing, tasty, and nutritious side dish.
- Seaweed Salad: A tangy seaweed salad adds a delightful crunch and a dose of umami, enhancing your meal with more textures and flavors.
- Pickled Vegetables: Serve a small side dish of pickled ginger, cucumbers, or kimchi to add some acidic brightness that cuts through the richness of the Spam.
- Fruit Bowls: Fresh fruit like sliced pineapple, mango, or oranges can provide a sweet contrast to the savory musubi. You could even have something like a waffle bowl with fruit for a great dessert to go with it.
Recipe FAQs
Absolutely! While Spam is the traditional choice for musubi, you can substitute it with other proteins such as grilled chicken, tofu, or even smoked salmon. Adjust the marinating and cooking time according to your protein to ensure proper flavor and texture.
To maintain the nori’s crispness, it’s best to assemble the musubi just before serving. If you must prepare them in advance, separate the nori and rice and wrap the musubi just before eating. Alternatively, you can invest in special plastic musubi wraps that separate the nori from the rice until it’s time to eat.
Yes, there are several ways to make a vegetarian version of musubi. Marinated and grilled tofu or tempeh can provide a similar texture and taste. You can also experiment with marinated vegetables like eggplant or mushrooms, which add a delightful umami flavor.
If you don’t have a musubi mold, you can still make musubi by hand. Use plastic wrap to shape the rice into a compact rectangle, pressing firmly with your hands to ensure it holds together. Then, proceed with adding the Spam and wrapping the nori around it.
To enhance the flavor of the rice, consider mixing a small amount of rice vinegar, sugar, and salt into the freshly cooked rice. This will give it a slight tanginess similar to sushi rice. You can also add finely chopped green onions or small bits of pickled ginger for an extra burst of flavor.
Need More Easy Meal Recipes? Try These:
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- Easy Hamburger Steak with Creamy Mushroom Gravy
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- See all our Main Dish recipes!
Easy Hawaiian Spam Musubi with Sushi Nori Seaweed
Equipment
Ingredients
- 12 ounce (340 ⅕ g) can Spam
- 3 tablespoons soy sauce
- 4 tablespoons brown sugar
- 1 tablespoon sesame oil
- 4 sheets roasted seaweed sushi nori, cut in half
- 3 cups (555 g) medium grain sticky rice or sushi rice cooked according to package
- (48 ⅕ g) furikake rice seasoning optional
Instructions
- Preheat a large skillet on medium heat.
- Cut the Spam into 8 equal pieces.12 ounce can Spam
- In a medium bowl, combine soy sauce, brown sugar, and sesame oil, whisking until blended.3 tablespoons soy sauce,4 tablespoons brown sugar,1 tablespoon sesame oil
- Marinate the sliced Spam by either pouring the mixture over the slices or soaking them in the bowl.
- Add the marinated Spam slices to the hot skillet in a single layer and cook for 4-5 minutes on each side or until they reach your preferred level of doneness.
To assemble the musubis:
- Start by placing a piece of nori on a cutting board or parchment paper. Position the musubi mold (or a rectangular mold) in the center and fill it with rice, using about three spoonfuls from a dinner spoon. If you like, sprinkle some furikake rice seasoning on top. Next, add a piece of Spam.4 sheets roasted seaweed,3 cups medium grain sticky rice or sushi rice,furikake rice seasoning
- Cover it with the top of the musubi mold and press down firmly to help the rice stick together. Carefully remove the mold, then wrap the nori strips around the rice and Spam. You can dab the edges with a little water to help seal them. Repeat the process with the remaining Spam.
- You can serve the musubi as is or with a side of sriracha, teriyaki sauce, oyster sauce, or ketchup for dipping.
Notes
- Use Freshly Cooked Rice: For best results, use freshly cooked and slightly warm white rice. It’s easier to mold, and its stickiness ensures that the musubi holds its shape. You can use a rice cooker or any other method, but leave enough time to cool a little to avoid making the sheet of nori go soggy.
- Wet Your Hands: To prevent the rice from sticking to your hands while assembling the musubi, keep a small bowl of water nearby and wet your hands frequently.
- Press Firmly: Press down firmly to compact the rice and Spam together when using the musubi mold. This helps the musubi hold its shape better once the mold is removed.
- Uniform Spam Slices: Cut the Spam slices as evenly as possible to ensure each musubi has a consistent size and cooking time.
- Crispy Spam: If you prefer a slightly crispy texture, cook the Spam slices until golden brown and caramelized.
- Use a Sharp Knife: When cutting the musubi, use a sharp knife to make clean cuts without squishing the rice.
- Nori Storage: Keep the nori sheets in a dry place until you’re ready to use them to maintain their crispness.
- Customize Seasoning: Don’t be afraid to customize the seasoning for the marinade. Adjust the soy sauce, brown sugar, and sesame oil ratios to suit your taste.
- Add Rice Seasoning: Experiment with different types of furikake rice seasonings for added flavors and textures.
- Rest Before Serving: Allow the musubi to rest briefly after wrapping to let the flavors meld together.
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