How To Make Sweet & Super Easy Spam Musubi Recipe? 

How To Make Sweet & Super Easy Spam Musubi Recipe?

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Here’s how to make spam musubi recipe, the perfect grab-and-go snack! It’s sweet, savory, and super easy to make at home. With this spam can hack, you’ll have it ready in no time! 

What is Spam Musubi?

Spam Musubi recipe is a popular Hawaiian snack that’s both delicious and easy to make at home. This tasty treat features Spam on top of or nestled between rice, all wrapped up in nori seaweed. You’ll find Spam Musubi everywhere in Hawaii, from convenience stores to local eateries. It’s the perfect snack: convenient, affordable, and satisfying.

While you might not find Spam Musubi easily on the mainland, making it at home is simple. In this step-by-step guide, I’ll walk you through the process of preparing Spam Musubi recipe, so you can enjoy this flavorful Hawaiian snack no matter where you are!

The Ingredients

Before making spam musubi, gather these ingredients:

  • Spam: Use Classic Spam or your favorite type like low-sodium or flavored varieties. Cut it into 6 slices for the right balance with the rice.
  • Glaze: A sweet and savory sauce made from soy sauce, mirin, and sugar that gives the spam extra flavor.
  • Soy Sauce: Adds a salty, savory kick. Use Kikkoman low-sodium soy sauce, as Spam is already salty.
  • Mirin: A sweet rice wine that enhances the glaze’s flavor and sweetness.
  • Sugar: Balances the saltiness and helps create a thick, sticky glaze.
  • Rice: Sushi or short-grain rice is best because it’s stickier and holds its shape well.
  • Seaweed: Wraps around the spam and rice to hold everything together. Use two full sheets, cutting each into thirds to make six musubis.
  • Furikake: A Japanese seasoning mix of seaweed, sesame seeds, salt, and other seasonings. Mishima, nori komi, or nori fume furikake work well.

Steps To Make

How To Make Sweet & Super Easy Spam Musubi Recipe?

With just a few ingredients, you can easily make spam musubi recipe at home in a few steps. It’s quick, simple, and satisfying!

I love making it myself because sometimes the portions of spam at restaurants are too small. This recipe gives you the perfect balance of rice and spam.

And don’t worry—you don’t need any special tools! I’ll show you a trick to make it using an empty spam can as a mold.

Let’s dive in and walk through the steps to make spam musubi, so you can whip up this tasty treat anytime you want!

Step 1 

For the best spam musubi recipe, getting the right ratio of spam to rice is key. I find that slicing a can of spam into 6 pieces works perfectly. Too much rice and not enough spam can ruin the taste, so adjust the thickness of the spam slices if you prefer more or less.

Don’t throw away the can! Save it to use as a mold for your musubi.

After cutting the spam into slices, heat a pan over medium heat. Fry the slices for about 3 minutes on each side, or until they’re crispy. You don’t need to add any oil since the spam already has enough fat.

Step 2 

For a tastier spam, coat it in a sweet soy sauce glaze. 

Mix soy sauce, mirin, and sugar to create the glaze. Lower the heat to prevent the sugar from burning.

Pour the glaze over the spam and cook for about 2 minutes on each side, letting it thicken and turn sticky.

This gives the spam time to absorb the flavorful sauce.

Step 3 

If you have a musubi mold, use it to make your spam musubi. If not, an empty spam can works perfectly as a mold!

First, rinse out the empty spam can and line it with plastic wrap. This makes it easy to remove the musubi later. Leave a bit of plastic wrap hanging over the edges for easier removal.

Next, fill the can with a layer of rice. About 2/3 cup of rice per musubi usually works well, but adjust it to your preference. Press the rice down firmly with a spoon to compact it.

Sprinkle some furikake on top of the rice. Finally, place a slice of glazed, fried spam on top of the rice.

Step 4

Once you assemble the spam musubi, pull the plastic wrap up to remove it from the can mold. 

While keeping the plastic wrap on, press firmly on all sides to shape the musubi and help the rice stick together. 

If you don’t press the rice firmly enough, the spam musubi may crumble and break apart when you eat it.

Step 5

Remove the plastic wrap from the spam musubi recipe. Cut a full nori seaweed sheet into 3 equal strips. Wrap one strip around the spam musubi.

Place the center of the seaweed strip on top of the spam side.

Fold the sides of the seaweed strip so that the edges meet at the bottom of the rice side.

Repeat steps 2-4 for the remaining spam musubis.Enjoy right away or wrap each one in plastic wrap for a convenient snack later.

How To Store

Store leftover spam musubis in the fridge for up to 3-4 days. Wrap each one individually or keep them in a sealed container to keep the rice from drying out.

To reheat, microwave them for 30 seconds to 1 minute. 

Keep in mind that the seaweed won’t stay crispy. For crispy seaweed, eat the musubis right after making them or add fresh seaweed before eating.

Frequently Asked Questions (FAQs)

Is spam musubi Japanese or Hawaiin? 

A Japanese rice ball known as musubi (also referred to as omusubi or onigiri) is crowned, stuffed or combined with an assortment of foods and occasionally covered in nori. Because musubi are portable and keep for the entire day, people started preparing them as sustenance to carry into battle. 

Is Spam Musubi Healthy? 

Regretfully, there is a substantial bit of fat in spam. Additionally, because it’s prepared beef, there is a lot of salt in it. For this dish, I would most definitely suggest utilizing aminos from coconuts or low-sodium soy sauce for making spam musubi recipe.

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