Hawaiian Spam Musubi
Let Me Tell You How Hawaiian Spam Musubi Changed My Lunchbox Game
Okay, so imagine it’s almost lunchtime, you’re a bit hungry, and—bam—this perfectly compact, salty-sweet treat is staring you down. That’s how I got hooked on Hawaiian Spam Musubi. First time was at a potluck where I was honestly very suspicious (Spam, really?). Let’s just say after one bite, I might’ve elbowed a cousin out of the way to get seconds. If you’ve never made musubi, don’t worry; it’s a lot less fussy than it seems. And if you mess up? Well, you get to eat the mistakes. Not a bad deal.
Why I Keep Coming Back to This—And My Family Knows Why
I make Spam Musubi when it’s the end of the week and my fridge is basically a wasteland, or when my friends drop by unannounced and demand snacks (which is often, honestly). My family’s gone almost feral over this little rice and Spam combo—my partner claims he’s just “helping” by taste-testing, but the musubi always vanishes suspiciously fast. And (don’t tell anyone) I used to struggle with getting the nori to stick but found my hack, so it’s not as fiddly as it seems. By the way, if you’ve ever cursed at sticky rice stuck to your hands, welcome to the club.
Stuff You’ll Need (Substitutions? Heck Yes)
- 1 can Spam (I go with classic, but my neighbour swears by the lower-sodium one—up to you; one time I used tofu slices and, well, it was…different)
- 2 cups cooked sushi rice (leftover short-grain is cool, or even medium grain in a pinch—my grandmother always insisted on Nishiki brand, but actually, I find most work fine)
- 1-2 sheets nori (the dried seaweed—full sheets if you want to do the traditional wrap, but I’ve also cut them in strips when I ran low)
- 2 tablespoons soy sauce (low-sodium or regular, I don’t judge)
- 2 tablespoons sugar (brown sugar gives it a nice, molasses-y thing sometimes)
- Optional: Furikake to sprinkle, or a few thin slices of pickled ginger if you’re feeling wild
How I Stumble (and Sometimes Succeed) My Way Through Making This
- Rice first. Get it cooked and a bit cooled—it sticks better when it’s warm, not piping hot (trust me, burned my fingers once being impatient; not my brightest moment).
- Slice up your Spam. 8–10 slices from one can. You can do thinner if you want, but thicker feels more… substantial? Anyway, your call.
- Sizzle time! Throw the Spam slices into a nonstick pan on medium heat. Let ‘em brown a bit; don’t be afraid of that golden edge. I usually sneak a little piece here, by the way. Mix the soy sauce and sugar, pour over the Spam, and watch it bubble. Don’t panic if it sticks a bit—just loosen it with a spatula; it adds character.
- Mold the rice. If you have a musubi mold, rock on. If not, just use the empty Spam can lined with cling wrap (or, heck, free-form it into a brick-ish shape with your hands; they’re your snacks). Lay a strip of nori, add rice, squish, then Spam on top, then another squish.
- Wrap it up. Fold the nori around your Spam-rice stack. Sometimes it doesn’t stick at first—just dampen the end with a bit of water (or, I’ve even used a dab of cooked rice as glue…don’t tell the sushi chefs).
A Few Notes I’ve Picked Up the Hard Way
- If your rice is too wet, it’s a headache—try spreading it out for a few minutes to cool before you mold it. Once I made soup instead of musubi, but that’s another story.
- Sugar burns fast in the pan. Don’t wander off (unless you like cleaning caramelized gunk later).
- Sometimes the nori gets chewy if it sits—totally normal, just scarf it down sooner. Or re-toast the outside quickly if you’re picky.
My Experiments (Some Better Than Others…)
- I swapped in teriyaki sauce once—pretty good! A touch sweeter, but the family didn’t mutiny.
- Tried adding an egg omelette layer—now it’s breakfast musubi! But don’t make the egg too thick or you’ll basically have a rice sandwich.
- Don’t recommend pineapple chunks inside. I wanted a tropics vibe, but… nope. Slipped right out.
Gear Up—Or Improvise
If you’ve got a musubi mold, you’re in business. But actually, I get by with the Spam can (thoroughly cleaned, lined with plastic wrap, obviously). No nori? No crisis—sometimes I just make tiny rice burgers and use the Spam as the “bun.” Guess what? Still tasty.
Keeping It Fresh (But Honestly, It Never Lasts That Long)
Supposedly, Spam musubi will last two days in the fridge wrapped tight. In theory. But in my kitchen, they barely make it past the afternoon because everyone keeps “testing” them. If you want to plan ahead, store them wrapped in plastic or wax paper. A quick zap in the microwave and they’re good to go again (though the nori gets chewier—I’m fine with it).
Here’s How I Serve It (Or, Snack Attack Protocol)
I plop them on a plate at room temp, usually with whatever pickles I can find, or a dab of sriracha on the side. Once, just for kicks, my cousin served them with diced mango and a sprinkle of furikake; weird but, surprise, really good. At parties, I sometimes slice them in half for bite-size action. I’ve even snagged a triangle for breakfast on my way out the door.
Stuff I’ve Learned (Sometimes The Hard Way)
- Don’t rush the rice cooling step. I tried once because I was late, and the whole thing fell apart. Patience actually pays here.
- Clean your knife after each cut—sticky rice will tack up everything if you don’t.
- If you use too much sauce, things get soggy. Maybe start light and add more next time.
Questions I Get Asked (Or Just Imagine People Would Ask)
Can I use any kind of rice?
You probably could, but short-grain really holds together best. Basmati is a bad call here (don’t ask me how I know).
Help! My nori is chewy. Is that normal?
Yup! It softens up. Toasting can help, but honestly, it’s different every time in my house depending on humidity or if there’s a storm rolling in.
Is there a vegan version?
I tried with marinated tofu—tastes okay, but not exactly classic musubi. There’s also vegan Spam, like OmniPork Luncheon. Worth a shot!
Do I need fancy tools?
You don’t! The Just One Cookbook musubi mold hack is pure genius. And your hands will do fine too (though they get sticky, no lie).
Can I freeze these?
I don’t, but some folks do. The texture goes a bit wonky. I’d say make fresh if you can.
So—there you go! Spam musubi is just one of those comfort foods that makes even the rainiest days seem a little more like beach weather in Hawaii. Oh, side note: I once tried eating one with gravy. That idea should probably stay in the vault.
Ingredients
- 2 cups cooked sushi rice
- 1 can Spam (12 oz), sliced into 8 pieces
- 2 tablespoons soy sauce
- 2 tablespoons sugar
- 1 tablespoon mirin
- 2 sheets nori (seaweed), cut into quarters
- Vegetable oil for frying
- Optional: Furikake seasoning for rice
Instructions
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1Cook sushi rice according to package instructions and set aside to cool slightly.
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2Slice Spam into 8 equal pieces. In a pan over medium heat, fry Spam slices until lightly browned on both sides.
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3In a small bowl, mix soy sauce, sugar, and mirin. Pour over the Spam in the pan. Cook until the sauce thickens and coats the Spam slices.
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4With wet hands or a musubi mold, shape a small block of rice to match the size of the Spam slice. Sprinkle with furikake if desired.
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5Place a cooked Spam slice on top of each rice block. Wrap with a strip of nori, sealing the ends underneath the musubi.
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6Repeat for all pieces. Serve warm or at room temperature.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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