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Hawaiian Style Spam Musubi

This easy Hawaiian-style Spam Musubi recipe features marinated Spam, sticky rice, and nori seaweed. It's a simple yet delicious snack that's perfect for on-the-go eating or as a quick meal. The Spam is pan-fried and then coated in a sweet and savory marinade before being pressed with rice and wrapped in nori.

Cook with confidence

Cook's notes

For the best texture, ensure the sticky rice is well-cooked and slightly warm when assembling the musubi, as this helps it hold together better. Fry the Spam until it’s crispy on the edges to add a satisfying crunch. Allow the Spam to marinate for at least 10 minutes for optimal flavor absorption, but you can marinate longer for a more intense taste.

Substitutions

If you want a lower sodium option, consider using low-sodium soy sauce or tamari. For a vegetarian alternative, you can use marinated tofu slices instead of Spam, though the texture will differ. Additionally, you can replace honey with maple syrup or agave nectar for a vegan-friendly sweetener.

Storage & leftovers

Store any leftover musubi in an airtight container in the refrigerator for up to 2 days. To reheat, microwave for about 20-30 seconds, but be cautious not to overheat, as the rice can become tough. If you plan to eat them later, consider wrapping the nori separately to maintain its crispness until ready to serve.

Common failures

A common failure is the rice not being sticky enough; ensure you use short-grain rice and rinse it well before cooking. If the Spam isn't crispy, increase the frying time slightly, but be careful not to burn it. If the musubi falls apart, it may be due to insufficient rice or not pressing it firmly enough during assembly.

Why these ingredients

How each main ingredient earns its place in this recipe

  • SPAM

    Spam provides a savory umami flavor that defines the dish, and its fat content helps keep the musubi moist and flavorful. The slices should be evenly cooked to achieve a nice crispy texture that contrasts with the sticky rice.

  • sticky rice

    Sticky rice is essential for binding the musubi together; its high starch content allows it to clump, providing the right texture for easy handling. Use warm, freshly cooked rice to ensure it molds well around the Spam.

  • nori View ingredient

    Nori adds a unique flavor and acts as a wrapper to hold the musubi together. Its slight crispness complements the soft rice and Spam, enhancing the overall eating experience.

Preparation

  1. Step 1

    Prepare the marinade by whisking together soy sauce, rice vinegar, and your chosen sweetener in a shallow dish.

  2. Step 2 15 min

    Place the Spam slices in a single layer in the marinade and let them sit for at least 15 minutes. This is a good time to cook your rice if it's not already prepared.

  3. Step 3 3 min

    Remove the Spam from the marinade and fry in a single layer in a pan over high heat. Lightly brown the Spam for 2-3 minutes on each side.

  4. Step 4

    Cut the nori sheets into strips, approximately 2.5 to 3 inches wide.

  5. Step 5

    Place a nori strip under a musubi mold (or use a Spam can lined with plastic wrap). Fill the mold with about 3 inches of cooked sticky rice and use the press to compact it firmly.

  6. Step 6

    Place one to two slices of cooked Spam on top of the compacted rice. Press firmly again with the musubi press, then carefully slide the mold up and off.

  7. Step 7

    Fold the nori strips up and over the rice and Spam, moistening the ends with a little water to seal. If using a mold that makes two musubi, slice in the middle with a sharp, wet knife.

  8. Step 8 1 min

    Serve immediately or wrap tightly in plastic wrap and refrigerate or freeze for later. To reheat from frozen, microwave for 30-45 seconds while still wrapped.

Cook notes from readers

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