Spam Musubi Recipe

Sushi rice: Short-grain rice that becomes sticky when cooked, perfect for holding the musubi together.

Spam: A canned meat product that provides a savory and umami-rich flavor.

Nori: Dried seaweed sheets used to wrap the rice and spam, adding a crisp texture.

Soy sauce: A salty and savory sauce used to caramelize the spam.

Sugar: Adds sweetness to the soy sauce, creating a balanced caramelized glaze for the spam.

When frying the spam, make sure to use a medium-high heat to achieve a crispy texture. This will enhance the overall flavor and provide a satisfying contrast to the soft sushi rice. Additionally, when mixing the soy sauce and sugar, ensure the sugar is fully dissolved before pouring it over the spam slices. This will help the sauce caramelize evenly, giving the spam a rich, glossy coating.

• cooked sushi rice - Substitute with cooked jasmine rice: Jasmine rice has a similar sticky texture that can hold the shape of the musubi well.

• cooked sushi rice - Substitute with quinoa: For a healthier option, quinoa provides a similar texture and can absorb flavors well.

• spam - Substitute with teriyaki chicken: Teriyaki chicken offers a similar savory and sweet flavor profile.

• spam - Substitute with tofu: Marinated and grilled tofu can provide a vegetarian alternative with a similar texture.

• nori - Substitute with rice paper: Rice paper can wrap the musubi and hold it together, offering a different but complementary texture.

• nori - Substitute with lettuce leaves: For a fresh and crunchy alternative, lettuce leaves can be used to wrap the musubi.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar umami flavor.

• soy sauce - Substitute with coconut aminos: Coconut aminos provide a slightly sweeter and less salty flavor, suitable for those avoiding soy.

• sugar - Substitute with honey: Honey can provide a natural sweetness and a slightly different flavor profile.

• sugar - Substitute with maple syrup: Maple syrup offers a rich, sweet flavor that can complement the other ingredients well.

• Allow the spam musubi to cool completely before storing. This helps prevent condensation, which can make the nori soggy.
• Wrap each spam musubi individually in plastic wrap or parchment paper. This keeps them fresh and prevents them from sticking together.
• Place the wrapped spam musubi in an airtight container or a resealable plastic bag. This adds an extra layer of protection against moisture and odors.
• Store the container in the refrigerator if you plan to consume the spam musubi within 2-3 days. This ensures the rice and spam remain fresh.
• For longer storage, place the wrapped spam musubi in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.
• Once frozen, transfer the spam musubi to a resealable freezer bag or airtight container. Label with the date to keep track of freshness.
• To reheat, remove the spam musubi from the freezer and let it thaw in the refrigerator overnight. Alternatively, you can microwave it on a low setting until warmed through.
• If reheating from the refrigerator, microwave the spam musubi for 20-30 seconds on medium power. This helps maintain the texture of the rice and spam.
• Avoid reheating the spam musubi with the nori wrapped around it, as it can become chewy. Instead, reheat the rice and spam separately and wrap with fresh nori before serving.

• Microwave Method

  1. Wrap each spam musubi individually in a damp paper towel to keep the rice moist.
  2. Place the wrapped musubi on a microwave-safe plate.
  3. Heat on medium power for 30-45 seconds. Check if it's warmed through; if not, continue in 15-second intervals.

• Steaming Method

  1. Place a steaming rack in a pot and add water just below the rack level.
  2. Bring the water to a gentle boil.
  3. Place the spam musubi on a heatproof plate and set it on the steaming rack.
  4. Cover the pot and steam for about 5-7 minutes until heated through.

• Oven Method

  1. Preheat your oven to 300°F (150°C).
  2. Wrap each spam musubi in aluminum foil to prevent the nori from drying out.
  3. Place the wrapped musubi on a baking sheet.
  4. Heat in the oven for 10-15 minutes, or until warmed through.

• Pan Method

  1. Heat a non-stick pan over medium-low heat.
  2. Lightly spray or brush the pan with vegetable oil.
  3. Place the spam musubi in the pan and cover with a lid.
  4. Heat for about 2-3 minutes on each side, ensuring the rice is warmed through without burning the nori.

• Air Fryer Method

  1. Preheat the air fryer to 300°F (150°C).
  2. Wrap each spam musubi in parchment paper to prevent the nori from becoming too crispy.
  3. Place the wrapped musubi in the air fryer basket.
  4. Heat for 5-7 minutes, checking halfway to ensure even warming.

• Rice cooker: A convenient appliance for cooking sushi rice to the perfect texture.

• Frying pan: Used to fry the spam slices until they are crispy.

• Mixing bowl: For combining the soy sauce and sugar to create the caramelizing sauce.

• Musubi mold: A special mold to shape the rice and spam into the perfect musubi form.

• Spatula: Handy for flipping the spam slices in the frying pan.

• Measuring cups: Essential for accurately measuring the soy sauce and sugar.

• Knife: Needed to slice the spam into 8 even pieces.

• Cutting board: A surface to safely slice the spam.

• Flat surface: For assembling the musubi and wrapping it with nori.

• Spoon: Useful for scooping the rice into the musubi mold.

Cook rice in advance: Prepare the sushi rice ahead of time and store it in the fridge to save time on the day you make the Spam Musubi.

Use pre-sliced spam: Purchase pre-sliced spam to skip the slicing step and go straight to frying.

Quick caramelization: Mix the soy sauce and sugar beforehand, so you can quickly pour it over the spam when frying.

Assembly line setup: Set up an assembly line with all ingredients ready to streamline the musubi making process.

Use a musubi mold: A musubi mold helps in quickly shaping the rice and spam layers, saving time and ensuring uniformity.