This Hawaiian spam musubi is one of our favorite on-the-go meals and picnic items next to spicy tuna onigiri! It's made of soft and fluffy sushi rice topped a slice of caramelized spam that's been simmered in a sweet and savory teriyaki-style sauce and wrapped in a strip of seaweed.
Prep Time10 minutesmins
Cook Time10 minutesmins
Total Time20 minutesmins
Yield: 6musubi
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Ingredients
3cupscooked sushi ricefreshly cooked and warm (medium grain or short grain)
In a nonstick pan over medium heat, add a small amount of oil, about 1 to 2 teaspoons. Once the pan is hot, add the spam and sear on both sides until golden brown and caramelized.
Remove the caramelized spam from the pan and drain the excess fat.
Into the same pan, add the soy sauce, sugar, and mirin. Bring the sauce to a simmer over medium heat, stirring occasionally.
Once the sugar has dissolved, add the caramelized spam slices back into the pan and simmer for about 30 seconds, or until the sauce slightly thickens. Turn the spam slices occasionally to coat evenly. Remove from heat.
Assemble the musubi:
Cut the nori sheets into 4 even strips per sheet. If you prefer more nori on your musubi, you can cut the nori sheets into thirds or even in half. Set aside.
Place the musubi mold on a clean, flat work surface. Add about ½ cup of rice into the mold then sprinkle with some furikake, if desired. Using the mold press, press the rice into the mold with firm, even pressure.
Add a slice of the prepared spam into the mold. While gently pressing down on the spam, lift the musubi mold to release the rice and spam.
Wrap the nori strips around the musubi like a belt and repeat with remaining spam, rice, and seaweed.
Enjoy the musubi warm or room temperature!
Notes
Please refer to the post above for step by step photo references, tips, and FAQs!
How to make musubi without a mold: If you do not have a musubi mold, you can use the spam can to help you mold your musubi! Into a clean spam can, line it with a sheet of cling film. DO be careful of the sharp edges! Place about ½ cup of rice into the can and flatten as evenly as possible with a spoon or spatula. Sprinkle with furikake if you wish and top it with a slice of the prepared spam. Lift the rice and spam out of the can using the cling film and wrap it with a strip of nori. Reuse the cling film if you want and repeat with remaining ingredients.