Hawaiian Spam Musubi (Print Version)
# Ingredients:
→ Main Ingredients
01 -
12 ounce can Spam
02 -
3 tablespoons soy sauce
03 -
4 tablespoons brown sugar
04 -
1 tablespoon sesame oil
05 -
4 sheets roasted seaweed sushi nori, cut in half
06 -
3 cups medium grain sticky rice or sushi rice, cooked according to package
07 -
Furikake rice seasoning (optional)
# Instructions:
01 -
Preheat a large skillet on medium heat.
02 -
Cut the Spam into 8 equal pieces.
03 -
In a medium bowl, combine soy sauce, brown sugar, and sesame oil, whisking until blended.
04 -
Marinate the sliced Spam by either pouring the mixture over the slices or soaking them in the bowl.
05 -
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.
06 -
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.
07 -
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.
08 -
You can serve the musubi as is or with a side of sriracha, teriyaki sauce, oyster sauce, or ketchup for dipping.
# Notes:
01 -
Use freshly cooked and slightly warm white rice for best results. It's easier to mold, and its stickiness ensures that the musubi holds its shape.
02 -
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.
03 -
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.
04 -
Cut the Spam slices as evenly as possible to ensure each musubi has a consistent size and cooking time.
05 -
Keep the nori sheets in a dry place until you're ready to use them to maintain their crispness.