Hawaiian Spam Musubi Recipe
If you’ve ever found yourself craving a snack that’s both comforting and excitingly savory, then this Hawaiian Spam Musubi Recipe is exactly what you need in your life. Combining tender, perfectly seasoned sushi rice with crisp, golden slices of pan-fried Spam wrapped in nori seaweed, this treat is a beloved classic from the islands that’s simple to make yet irresistibly flavorful. Whether you’re looking for a quick bite or a fun dish to serve at your next gathering, this recipe brings together familiar ingredients in a way that’s both nostalgic and fresh—and I can’t wait for you to taste it!
Ingredients You’ll Need
The magic of this Hawaiian Spam Musubi Recipe comes from just a handful of essential ingredients that each play a vital role in building the perfect balance of flavor, texture, and color. From the sticky sushi rice to the umami-rich soy sauce, every component adds its own signature touch.
- Spam (12 oz): The star protein, sliced and fried to perfection for that crispy, savory bite.
- Short-grain sushi rice (2 cups): Sticky and tender rice that holds the musubi together nicely.
- Sushi nori seaweed (3 sheets): Provides that subtle ocean flavor and wraps the musubi tightly.
- Rice vinegar (1/3 cup): Adds a mild tang that brightens the rice’s flavor.
- Sugar (1 tablespoon): Balances the acidity of the vinegar and enhances the overall taste.
- Pinch of salt: Brings out all the layers of flavor in the rice mixture.
- Low-sodium soy sauce (2 tablespoons): Gives the Spam a rich, salty glaze without overpowering it.
- Mirin (1 tablespoon): A sweet Japanese rice wine that adds depth and a slight sweetness to the soy glaze.
- Sesame oil (1 teaspoon): Provides a toasty aroma and finish to the Spam slices.
How to Make Hawaiian Spam Musubi Recipe
Step 1: Cook and Season the Rice
Start by rinsing the sushi rice under cold water until the water runs clear; this removes excess starch ensuring your rice isn’t gummy. Then cook the rice according to the package instructions, which usually takes about 20 minutes. While the rice is hot, gently stir in the rice vinegar, sugar, and a pinch of salt so every grain is perfectly seasoned and ready to stick together when forming your musubi.
Step 2: Prepare the Spam
Slice your Spam into eight even rectangles to get consistent bite sizes. Heat a skillet over medium heat and add sesame oil. Fry the Spam slices for about 4 to 5 minutes on each side until they turn golden brown and develop that crispy, caramelized exterior that’s absolutely irresistible. For an extra layer of flavor, brush the Spam with a mixture of soy sauce and mirin as it cooks, letting it soak in those wonderful sweet and salty vibes.
Step 3: Assemble the Musubi
Lay a sheet of nori on a clean, flat surface. Spread approximately 1/3 cup of the seasoned rice evenly on the nori, making sure to leave a little space at the edges for wrapping. Then place one slice of the fried Spam on top of the rice. Gently roll the nori and rice tightly around the Spam, pressing firmly as you go to ensure it holds its shape. Use a little water to seal the edge of the nori so the roll stays intact.
Step 4: Let It Rest and Slice
Place the roll seam-side down and let it sit for about five minutes to allow the rice to set and the roll to firm up. This resting step helps the musubi hold together when sliced. Once rested, carefully cut the roll into bite-sized pieces using a sharp knife, and your Hawaiian Spam Musubi is ready to enjoy!
How to Serve Hawaiian Spam Musubi Recipe
Garnishes
While the musubi itself is packed with flavor, a little garnish can add that perfect finishing touch. Try sprinkling toasted sesame seeds over the top for a subtle crunch and nutty flavor, or serve with thinly sliced green onions for a touch of freshness. A small dollop of spicy mayo or a drizzle of unagi sauce can bring a playful kick that complements the salty Spam beautifully.
Side Dishes
Spam Musubi pairs wonderfully with light and refreshing sides. Consider a simple cucumber salad tossed in rice vinegar to cut through the richness, or a bowl of miso soup to warm you up. For a heartier meal, serve alongside stir-fried vegetables or a chilled seaweed salad to keep the island vibe going strong.
Creative Ways to Present
Want to impress your friends? Serve the musubi on a wooden sushi board lined with fresh shiso leaves or edible flowers for a visually stunning presentation. You can also make mini musubi pieces on cocktail sticks as party appetizers or pack them in bento boxes for an adorable lunch. The possibilities are endless—and fun!
Make Ahead and Storage
Storing Leftovers
If you have leftovers, wrap each musubi tightly in plastic wrap to keep the rice from drying out, then store them in an airtight container in the refrigerator. They’re best eaten within 1 to 2 days to enjoy the flavors at their peak and avoid soggy nori.
Freezing
You can freeze Hawaiian Spam Musubi for longer storage by wrapping each piece individually in plastic wrap and then placing them in a freezer-safe bag. When you’re ready to enjoy, thaw them overnight in the fridge for the best texture and flavor retention.
Reheating
To reheat, unwrap the musubi and place it on a microwave-safe plate. Cover it with a damp paper towel to keep the rice moist and microwave on medium power for 30 to 60 seconds. Avoid overheating to preserve the tasty texture without drying out the Spam or rice.
FAQs
What type of rice is best for Spam Musubi?
Short-grain sushi rice is the best choice because it’s sticky enough to hold together when forming musubi, making every bite neat and satisfying.
Can I use other types of meat instead of Spam?
Absolutely! While Spam is traditional and iconic for this recipe, cooked chicken, turkey, or even tofu can be great alternatives if you want to try a different twist.
Is Hawaiian Spam Musubi gluten-free?
It depends on the soy sauce you use. Opting for a gluten-free soy sauce or tamari ensures that your musubi is gluten-free friendly.
How long does Hawaiian Spam Musubi last once made?
Freshly made musubi is best enjoyed the same day, but properly stored leftovers can last up to 2 days in the refrigerator before losing texture and flavor.
Can I make Hawaiian Spam Musubi vegan or vegetarian?
While traditional musubi uses Spam, you can substitute it with marinated and fried tofu or seasoned tempeh to create a delicious vegan version that still captures the heart of the dish.
Final Thoughts
There’s something truly special about the simple yet flavorful combination that makes this Hawaiian Spam Musubi Recipe a permanent favorite in kitchens everywhere. It’s easy to make, delightfully satisfying, and shares a little taste of island joy in every bite. I hope you embrace the fun of preparing it as much as you’ll love eating it—your next snack or meal just got a whole lot better!
Print
Hawaiian Spam Musubi Recipe
- Total Time: 35 minutes
- Yield: 4 servings (8 musubi pieces) 1x
Description
Hawaiian Spam Musubi is a beloved snack combining savory fried Spam, seasoned sushi rice, and crisp nori seaweed sheets, rolled into convenient bite-sized pieces. This recipe offers a flavorful and easy-to-make take on a popular Hawaiian street food that’s perfect for lunch, picnics, or quick meals.
Ingredients
Rice and Seasoning
- 2 cups short-grain sushi rice
- 1/3 cup rice vinegar
- 1 tablespoon sugar
- Pinch of salt
Spam and Marinade
- 1 can Spam (12 oz)
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon mirin
- 1 teaspoon sesame oil
Other
- 3 sheets sushi nori seaweed
Instructions
- Prepare the Rice: Rinse the sushi rice under cold water until the water runs clear to remove excess starch. Cook according to package instructions—about 20 minutes—until tender.
- Season the Rice: In a large bowl, combine the cooked rice with rice vinegar, sugar, and a pinch of salt. Gently fold to mix evenly, ensuring the rice is seasoned throughout.
- Slice and Fry Spam: Remove Spam from the can and slice into eight rectangular pieces. Preheat a skillet over medium heat and fry the Spam slices until golden brown, about 4 to 5 minutes per side, to develop a crispy exterior.
- Assemble Musubi: Lay one sheet of sushi nori on a clean flat surface. Spread about 1/3 cup of the seasoned sushi rice evenly on the nori sheet.
- Add Spam and Roll: Place one piece of fried Spam on top of the rice. Carefully roll the nori over the rice and Spam to form a tight, compact roll. Use a small amount of water to moisten the edge of the nori to seal the roll securely.
- Rest and Slice: Let the musubi rest seam-side down for five minutes to allow it to set. Then slice into bite-sized pieces for serving.
Notes
- Use short-grain sushi rice for best texture and stickiness.
- Allow the musubi to rest to help it hold shape when slicing.
- Low-sodium soy sauce helps control saltiness, but regular soy sauce may be used if preferred.
- Optional: marinate Spam briefly in soy sauce and mirin before frying for extra flavor.
- Serve musubi at room temperature or slightly chilled for authentic flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Frying
- Cuisine: Hawaiian
