Spam Musubi Recipe

Sushi rice: Short-grain rice that becomes sticky when cooked, perfect for forming into shapes.

Spam: A canned meat product that is salty and savory, ideal for frying and caramelizing.

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

Soy sauce: A salty and umami-rich sauce that enhances the flavor of the spam.

Sugar: Adds sweetness to balance the saltiness of the soy sauce and spam.

Mirin: A sweet rice wine that adds depth and a slight sweetness to the soy sauce mixture.

When frying the spam, make sure to use a non-stick pan and keep the heat at medium to avoid burning the soy sauce mixture. This ensures the spam caramelizes evenly, giving it a perfect balance of sweetness and saltiness.

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

• spam - Substitute with teriyaki chicken: Teriyaki chicken provides a savory and slightly sweet flavor that complements the other ingredients well.

• nori (seaweed) - Substitute with rice paper: Rice paper can hold the musubi together and offers a different texture while still being edible and pliable.

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

• sugar - Substitute with honey: Honey adds sweetness and a slight floral note, which can enhance the overall flavor profile.

• mirin - Substitute with rice vinegar with a pinch of sugar: Rice vinegar provides the acidity, and the sugar adds the sweetness that mirin typically offers.

• 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 helps maintain their flavor and texture.

• Store the container or bag in the refrigerator if you plan to consume the spam musubi within 2-3 days. For longer storage, place them in the freezer.

• When freezing, label the container or bag with the date to keep track of freshness. Spam musubi can be frozen for up to one month.

• To reheat refrigerated spam musubi, remove the plastic wrap and microwave on medium heat for about 30 seconds to 1 minute, or until warmed through. For a crispier texture, you can also reheat them in a pan over medium heat.

• For frozen spam musubi, thaw them in the refrigerator overnight before reheating. Alternatively, you can microwave them directly from frozen, but this may result in a slightly different texture.

• If you prefer a fresher taste, consider assembling the spam musubi just before serving. Store the cooked spam and sushi rice separately in the refrigerator, and assemble with nori when ready to eat.

• Microwave Method:

  1. Place the spam musubi on a microwave-safe plate.
  2. Cover it with a damp paper towel to keep the rice moist.
  3. Heat on medium power for 30-45 seconds. Check the temperature and heat in additional 10-second intervals if needed.
  4. Let it sit for a minute before enjoying.

• Steaming Method:

  1. Set up a steamer with a small amount of water and bring it to a gentle boil.
  2. Place the spam musubi on a heatproof plate or in a bamboo steamer basket.
  3. Steam for 3-5 minutes until heated through.
  4. Carefully remove and let it cool slightly before serving.

• 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.
  5. Unwrap and let it cool for a minute before eating.

• Pan-Frying Method:

  1. Heat a non-stick pan over medium-low heat.
  2. Lightly grease the pan with a bit of vegetable oil or butter.
  3. Place the spam musubi in the pan and cover with a lid.
  4. Heat for 2-3 minutes on each side until warmed through.
  5. Remove from the pan and let it cool slightly before serving.

• Rice cooker: Essential for cooking the sushi rice to the perfect texture.

• Small bowl: Used to mix the soy sauce, sugar, and mirin until the sugar is dissolved.

• Frying pan: Necessary for frying the spam slices until they are crispy on both sides.

• Spatula: Helps in flipping the spam slices to ensure even cooking.

• Musubi mold: Used to shape the rice into a block for the musubi.

• Flat surface: Provides a clean area to assemble the musubi.

• Knife: Useful for cutting the nori sheets in half.

• Small bowl of water: Helps in sealing the nori around the rice and spam.

• Serving plate: For presenting the finished spam musubi.

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 spam musubi.

Use pre-sliced spam: Buy pre-sliced spam to skip the slicing step and get straight to cooking.

Mix sauce ahead: Combine the soy sauce, sugar, and mirin beforehand and store it in a jar for quick use.

Use a musubi mold: A musubi mold helps shape the rice quickly and uniformly, saving time and ensuring consistency.

Fry spam in batches: Cook multiple slices of spam at once to speed up the process.