Yup that’s right…SPAM. Mystery meat in a can.
Before you make a face and turn up your nose, if you’ve never tried spam musubi- you need to try this! Spam musubi is the ultimate Hawaiian snack- it’s delicious, filling, cheap, and easy to make. In this post, I will actually be showing you two assembling methods- using a musubi mold OR if you don’t have one-do not despair-you can use the original Spam can!
I actually did not follow a single recipe, but just to make sure I did not go in blind I reviewed Momfuku’s Spam Musubi recipe and Eating Richly’s recipe – both give you the basics and also shows you how Spam musubi can vary! There’s tons of recipes out there you can follow.
Pre-recipe step: make the rice! I used premium grade sushi rice. Sushi rice is moist, sticky, and slightly sweet and can be bought at most large chain grocery stores. But if you don’t have sushi rice, not a big deal, you can use regular rice too. I’ve actually used brown rice (for a “healthy” version) and it was fine, except it’s not as sticky, so the rice may fall out.
Prepare 2 cups of cooked rice according the instructions on the bag.
This recipe makes 8 servings.
You will need:
- 1 can of spam (they have turkey, low sodium, teriyaki, etc.)
- 2 cups of sushi rice
- 4 large sheets of nori, cut in half (sushi seaweed you can get at Japanese/Asian grocery stores)
- sweet soy sauce (optional)
- a musubi mold OR save the spam can!!
- saran wrap
- small bowl of water
Slide the spam out of the can, cut in half and then cut those halves evenly, and cut them in half again. You should have 8 even slices. Spam from the can is not very pretty to look at, but I promise it will look more appetizing later.
Heat up a wide non-stick pan at medium heat. DO NOT put oil in the pan- it’s not necessary since there is fat in the spam. Place the spam slices in and cook on each side until it’s caramelized and a little crispy. If you want extra flavor, you can add some sweet soy sauce on the top before flipping it over. Wait until the sauce is bubbly and has thickened.
Now we are ready to assemble! Here is my assembly station already to go (except for the wine!).
First I’ll show you guys how to make the musubi with just the can! Wash the grease from the can and line it with saran wrap. Fill about 1/4 of the can with sushi rice. Pack it in with a spoon, make sure the rice is super-squished in.
Lay a spam slice on top of the rice layer and fill up the rest of the space with more rice. Wrap up the saran wrap and gently pull it all out. Take the “naked” musubi and place it on top of half sheet of nori (shiny side down) and roll it up!
While I think the can mold is a brilliant way to do it if you cannot get your hands on a mold. I really do recommend getting one though. You can get it online and I bought this one from the local Japanese grocery store for $3 and it was the best $3 spent!! Made a huge difference in neatness and speed of making them.
With a mold, you want to set it on top of the nori sheet, slight off center. Again fill it will a little bit of rice. Use the little handle to press the rice layer down flat.
Place a slice of spam on top, press it down with the mold so it “melds” to the rice better.
Rice layer #2 and press again. Pushing down on the handle, lift the mold up….
It’s it perfect? Now tightly wrap the nori around it. Dip your finger in a small bowl of water and spread it across the edge of the nori to help it stick and seal close. As much as I hate waiting to devour these, I’d advise to leave them for about 15 minutes so the nori soaks some moisture from the rice and spam and softens or else your nori will be crunchy and may rip and fall apart when you bite into it.
I like to wrap the musubis in saran wrap so the rice does not dry out and it makes a really awesome grab-n-go lunch/snack! The musubis should be eaten within a day or two. You should fridge them after a day since it is meat, but know that if you do -the rice can harden. You can microwave them too- they are really best when warm.
On nom nom nom. Hope you like it!