Spam Musubi with Teriyaki Sauce
Spam musubi is sticky rice and pan-fried, teriyaki-glazed Spam wrapped in nori, the classic Hawaiian snack. Ready in about 30 minutes, it's easy to pack for lunch, a picnic, or a quick bite any time of day.
Servings: 8 people
Calories: 286kcal
Equipment
- musubi mold
- 1 rice cooker (for frying the spam)
- large skillet
- small bowl
- Sheet of plastic wrap:
Ingredients
- 1 can Spam
- 2 cups sushi rice or jasmine rice
- 5 sheets nori seaweed wrapper
- 1 tablespoon Soy sauce
- 1 tablespoon Oyster Sauce
- 2 tablespoon Mirin
- 2 tablespoon Sake
- 1 tablespoon sugar
- Furikake optional
Instructions
- Prepare the Rice: Cook 2 cups of sushi rice (or Calrose or jasmine rice) in a rice cooker or rice pot with a little water according to the package instructions. Once done, let the rice sit for 10 minutes, then fluff it with a rice paddle. Season with a little salt if desired.
- Cook: In a large skillet over medium heat, cook the Spam slices until golden brown on both sides. Remove the Spam and set aside.
- Make the Teriyaki Sauce: In a small bowl, combine, soy sauce, oyster sauce, mirin, and sake. Stir in 1 tablespoon sugar until dissolved. Pour the mixture into the skillet with the drippings. Cook over medium-high heat until the sauce thickens into a thick glaze.
- Glaze: Return the Spam slices to the skillet and cook them in the teriyaki glaze for 2-3 minutes, flipping halfway to ensure both sides are coated. The Spam should be shiny and sticky when done. Remove from heat.
- Assemble the Musubi: Place a sheet of plastic wrap on a clean surface. Position a musubi mold on the plastic wrap, shiny side up. Place a strip of nori in the center of the mold, leaving enough hanging over the sides to wrap the musubi.
- Layer the Rice and Spam: Press a layer of rice into the bottom of the musubi mold using your pointer fingers. Sprinkle furikake over the rice if desired. Place a slice of teriyaki-glazed Spam on top of the rice, then add another layer of rice on top of the Spam. Press down firmly to compress the layers.
- Wrap the Musubi: Lift the sides of the nori strip and fold them over the top of the musubi, pressing gently to secure the nori around the rice and Spam. Use the plastic wrap to help shape and tighten the musubi if needed. Repeat with the remaining ingredients.
- Serve and Enjoy: Slice the musubi in half if you like, or leave it whole. Serve warm or at room temperature with a dipping sauce of your choice.
Notes
- Let the rice rest 10 minutes after cooking before handling. It's easier to mold and won't turn gummy.
- Keep your fingers or the mold lightly wet with water so the rice doesn't stick as you press.
- Traditional Hawaii-style musubi uses plain rice with just a pinch of salt, no vinegar or sugar seasoning. That's a sushi-style variation, not the classic version.
- Press firmly enough to hold together when sliced, but not so hard the rice turns dense.
- Musubi is best eaten fresh. If making ahead, keep the rice, Spam, and nori separate and assemble right before serving so the nori stays crisp.
- No musubi mold? A clean, empty Spam can with the top and bottom removed works as a substitute.
- Leftovers keep in an airtight container in the fridge for up to 3 days. Reheat briefly or eat cold.
Nutrition
Calories: 286kcal | Carbohydrates: 45.8g | Protein: 6g | Fat: 4.8g | Saturated Fat: 1.7g | Cholesterol: 12mg | Sodium: 1881mg | Potassium: 130mg | Fiber: 0.6g | Sugar: 8.2g | Calcium: 22mg | Iron: 2mg
