Ingredients
Scale
For the Sushi Rice:
- 2 cups uncooked short-grain sushi rice
- 2½ cups water
- 3 tablespoons rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
For the Spam:
- 1 can (12 oz) Spam Classic
- 2 tablespoons soy sauce
- 1 tablespoon mirin (Japanese sweet rice wine)
- 1 tablespoon brown sugar
- 1 tablespoon water
For Assembly:
- 4 sheets roasted nori (seaweed), cut in half to make 8 strips
- Optional: furikake (Japanese rice seasoning) for sprinkling
Instructions
- Cook the Rice: Rinse the sushi rice in a fine-mesh strainer under cold water, swirling with your hand, until the water runs mostly clear (this removes excess starch). This takes about 2-3 minutes. If using a rice cooker, add the rinsed rice and 2½ cups water, then cook according to manufacturer instructions. If cooking on the stovetop, combine rinsed rice and water in a medium saucepan, bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let sit covered for 10 minutes to steam.
- Season the Rice: While the rice cooks, mix together the rice vinegar, sugar, and salt in a small bowl, stirring until the sugar dissolves completely. Once the rice is done, transfer it to a large bowl and gently fold in the vinegar mixture using a rice paddle or wooden spoon. Use a cutting and folding motion rather than stirring to avoid making the rice mushy. Let the rice cool to room temperature, covering with a damp towel to prevent drying out.
- Prepare the Spam: Open the Spam can and slice the Spam lengthwise into 8 equal slices (about ¼-inch thick each). If you’re using the empty can as a mold, wash it thoroughly and remove both ends carefully with a can opener.
- Make the Glaze: In a small bowl, whisk together the soy sauce, mirin, brown sugar, and water until the sugar dissolves. Set aside.
- Pan-Fry the Spam: Heat a large skillet over medium-high heat (no oil needed – Spam has enough fat). Add the Spam slices in a single layer and cook for 2-3 minutes per side until golden brown and crispy at the edges. You’ll see the edges caramelize beautifully.
- Glaze the Spam: Reduce heat to medium-low and pour the soy sauce glaze over the Spam slices in the pan. Let it bubble and reduce for 1-2 minutes, flipping the Spam once to coat both sides. The glaze will thicken and become sticky. Remove from heat and set aside.
- Prepare Nori Strips: Cut each nori sheet in half so you have 8 long strips. Lay them shiny-side down on your work surface.
- Assemble the Musubi: Place your musubi mold (or empty Spam can) in the center of a nori strip. Wet your hands with water to prevent sticking. Add about ½ cup of rice into the mold and press down firmly with the press or the back of a spoon to compact it into a rectangular block about 1 inch thick. The rice should fill the mold completely with a flat, even surface.
- Add the Spam: Place one glazed Spam slice on top of the rice, pressing gently so it adheres.
- Wrap with Nori: Carefully remove the mold by lifting straight up. Fold one end of the nori over the musubi, then fold the other end over, slightly overlapping. The nori should stick to itself (if it doesn’t, dab a tiny bit of water on the edge). Place seam-side down on a plate.
- Repeat: Continue assembling the remaining musubi with the rest of the rice, Spam, and nori strips.
- Serve: Serve immediately, or wrap individually in plastic wrap for storage. If serving right away, you can slice each musubi in half diagonally for easier eating and prettier presentation.
Notes
- Rice Temperature: The rice should be slightly warm or room temperature when assembling – too hot will make the nori soggy, too cold makes it hard to press.
- Pressing Firmly: Don’t be shy about pressing the rice firmly into the mold. This ensures the musubi holds together when you bite into it.
- Nori Freshness: Fresh nori is crispy; stale nori is chewy and tough. Store unused nori in an airtight container with a desiccant packet.
- Spam Variations: Try Spam Lite, Turkey Spam, or even Bacon Spam for different flavors.
- Make it Spicy: Add sriracha or chili flakes to the glaze for a spicy kick.
- Gluten-Free: Use tamari instead of soy sauce to make this completely gluten-free.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Stovetop
- Cuisine: Hawaiian
- Diet: Gluten Free
Nutrition
- Serving Size: 1 musubi
- Calories: 285
- Sugar: 6g
- Sodium: 670mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 35mg