Spam Musubi

Name: Spam Musubi
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 8 servings
Cuisine: Hawaiian
Ingredients: 1 cup white rice, uncooked; 1 cup brown rice, uncooked; 1 can spam; furikake; 4 sheets nori, seaweed sheets, folded lengthwise into halves; 1 tbsp tamari lite, or low sodium soy sauce; 1 tbsp chinkiang vinegar; 1 tbsp sugar; 1 tbsp mirin

HawaiianEntree

September 14, 2019

Spam gets a mixed reaction depending on who you talk to, but anyone who has had the joy of a fresh spam musubi made in Hawaii carries the memory in their heart, and it’s surprisingly easy to recreate at home. According to the SPAM website, Spam became popular in Hawaii during World War II, as it was easy to transport to the island due to the long shelf life and lack of refrigeration. The other ingredients, nori, furikake, and sushi rice, can be easily procured in the Asian section of any grocery store.

Vegetarian Option: For a vegetarian version, substitute the spam with extra-firm tofu slices or thick-cut king oyster mushroom slabs. Press and drain the tofu well before slicing, or slice the mushrooms lengthwise into 1/2-inch thick slabs. Both options work beautifully with the sauce and create a satisfying meat-free musubi.

I don’t know who needs to hear this but you definitely should buy the Furikake with Doraemon on the outside. Just sayin.

8 servings

10 mins

40 mins

50 mins

Ingredients

Tools I Used

Cast Iron Skillet

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Kitchen Helper K5SPS Spam Musubi Sushi Rice Press

Musubi Press

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Donabe

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Instructions

In your rice cooker or donabe, add the brown rice with water according to package directions (typically 2.5 cups water for 1 cup brown rice). Start cooking the brown rice.
After the brown rice has cooked for about 20 minutes, add the white rice on top with an additional 1.5 cups of water. Continue cooking until both rices are done, about 20 more minutes.
While the rice is cooking, break the sheets of nori into halves by folding them lengthwise.
Brush a small amount of sesame oil on the cast iron pan on the lowest heat setting and lightly toast each sheet of nori for about 5 seconds on each side.
Combine the sugar, mirin, tamari lite (or low sodium soy sauce), and chinkiang vinegar. Mix well and adjust to taste.
Turn the heat up to medium and arrange the Spam slices in the pan. After 1 minute, brush the tops of each slice of Spam with a generous amount of sauce, and flip. Brush the toasted side of the Spam with more sauce and flip again after 2 minutes.
After 2 minutes is up, transfer the lightly crisped pieces of spam to a plate.
Arrange your work station carefully so you can work quickly while the Spam is still hot. I like to lay down a sheet of parchment paper, but any clean work surface will do. Center your musubi maker on one sheet of nori, and have the rice, furikake, and spam slices close by.
Begin by adding a small scoop of the mixed white and brown rice into the mold. Use the handle of the musubi-press to press down hard on the rice.
Shake a thin layer of furikake over the rice.
Add a slice of Spam on top, and cover with another layer of furikake.
Add another layer of rice and press again with the musubi press.
Keeping the press handle held down, lift the outer press upward to release the musubi.
Wrap the edges of the nori around the rice.