If you’ve ever visited Hawaii, you’ve likely seen Spam musubi at just about every gas station, convenience store and deli on the islands. These delicious little morsels consist of sushi rice topped with pan-fried Spam that’s caramelized in a glaze of soya sauce and sugar, then wrapped in a layer of seaweed to hold it all together. They’re savoury, sweet, and the best part is, they’re best eaten at room temperature, so it’s the perfect snack to pack for your next picnic. Plus, you don’t need any special supplies to make them! What are you waiting for?
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ingredients
directions
Spam musubi is best served at room temperature or slightly warmed. If storing in the refrigerator, microwave for 20 seconds before serving.
Remove Spam from can and set can aside. Cut Spam into 8 even slices.
Heat a large pan over medium heat. Add Spam slices and cook until brown and crispy on the bottom, about 2-3 minutes. Flip Spam and repeat until both sides are brown and crispy. Turn heat to low and drizzle Spam with soy sauce and sprinkle evenly with sugar. Swirl pan to ensure Spam is thoroughly coated, and simmer for 3-4 minutes or until liquid is nearly absorbed and Spam is caramelized. Set aside to cool.
While the Spam cools, rinse and clean Spam can. Place a layer of plastic wrap inside the can, ensuring that there’s about an inch of plastic wrap overhang on all sides. With wet hands (to prevent rice sticking to your hands), scoop about ¼ cup of cooked sushi rice and press it down into the bottom of the plastic wrap-lined Spam can. Press down until you’ve created an even layer of rice of Spam at the bottom that reaches all edges.
Using the plastic wrap overhang, lift out the layer of rice and place it on a clean plate or work surface.
Top rice with a sprinkle of furikake (if using) and one slice of glazed Spam, then wrap with a strip of nori, ensuring that the seam is on the bottom of the rice. Seal nori with a touch of water. Repeat with remaining rice, Spam and nori.
Serve immediately or wrap tightly in plastic wrap and store in refrigerator until ready to serve.
