This recipe guides you through making the iconic Hawaiian Spam Musubi, a beloved snack featuring grilled Spam, seasoned rice, and nori. It's a portable and delicious treat that brings a taste of the islands to your home, perfect for a quick meal or beach day. Spam Musubi has a rich history in Hawaii, stemming from its popularity during World War II and evolving into a local favorite.
Ingredient benefits
How the main ingredients in this dish support your health
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Rice
Short-grain rice is a good source of carbohydrates, providing energy for the body. It is also easily digestible.
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Nori
Nori (seaweed) is rich in vitamins and minerals, including iodine, which is important for thyroid function. It also contains antioxidants.
Preparation
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Step 1
Cook short-grain rice according to package directions. Short-grain rice is essential for its sticky texture, which helps hold the musubi together. Keep warm.
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Step 2
In a small bowl, combine the shoyu (soy sauce) and brown sugar. Mix well until the sugar is dissolved. Set aside.
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Step 3 3 min
Heat 1 tablespoon of oil in a skillet over medium heat. Fry the Spam slices until they are browned and slightly crispy on both sides. This usually takes 2-3 minutes per side. [6 min]
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Step 4 4 min
Reduce the heat to low and pour the prepared sauce over the Spam slices in the skillet. Quickly flip the Spam to coat each slice evenly. Cook for 2-4 minutes, or until the sauce thickens and glazes the Spam. [4 min]
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Step 5
Place a sheet of nori, shiny side down, on a clean surface. If using a musubi mold, place it in the center of the nori. Add a layer of warm rice to fill the mold halfway, then press it down firmly.
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Step 6
If desired, sprinkle furikake and add a layer of scrambled egg on top of the rice. Place 1-2 slices of the glazed Spam on top of the egg (or directly on the rice if not using egg).
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Step 7
Add more rice to fill the mold completely and press firmly again to ensure the musubi holds its shape. Carefully lift the mold off, leaving a neat stack of rice and Spam.
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Step 8
Fold one end of the nori over the rice and Spam stack, then bring the other end over to meet it. Use a dab of water to seal the nori ends together. Repeat with remaining ingredients.
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Step 9
Serve warm or at room temperature. Musubi can be wrapped in plastic wrap for portability.