Spam Musubi

Spam Musubi

82

"Spam Musubi is a popular snack in Hawaii. It is a type of sushi that has marinated cooked spam in sushi. I got this recipe from a local Hawaiian friend when I was living there."

Ingredients

5 h 25 m {{adjustedServings}} servings 276 cals
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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 276 kcal
  • 14%
  • Fat:
  • 12 g
  • 19%
  • Carbs:
  • 34.7g
  • 11%
  • Protein:
  • 6.8 g
  • 14%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 866 mg
  • 35%

Based on a 2,000 calorie diet

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Directions

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  1. Soak uncooked rice for 4 hours; drain and rinse.
  2. In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes. Stir in rice vinegar, and set aside to cool.
  3. In a separate bowl, stir together soy sauce, oyster sauce, and sugar until sugar is completely dissolved. Slice luncheon meat lengthwise into 10 slices, or to desired thickness, and marinate in sauce for 5 minutes.
  4. In a large skillet, heat oil over medium high heat. Cook slices for 2 minutes per side, or until lightly browned. Cut nori sheets in half and lay on a flat work surface. Place a rice press in the center of the sheet, and press rice tightly inside. Top with a slice of luncheon meat, and remove press. Wrap nori around rice mold, sealing edges with a small amount of water. (Rice may also be formed by hand in the shape of the meat slices, 1 inch thick.) Musubi may be served warm or chilled.
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Reviews

82
  1. 106 Ratings

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I've been making spam musubi like this for years, except that I omit the oyster sauce, add a little ginger, bake the marinated spam at 350 deg F for 8-10 minutes, and sprinkle toasted black and ...

growing up in hawaii, i ate spam musubi all the time. i've always made it with a sugar and soy sauce marinade but when i saw this recipe with oyster sauce, i thought i'd give it a try. i made ...

Being an "Island Boy," I like to find recipes for 'local' food. It reminds me of home and is usually considered comfort food to me. I've been making musubi for years but have never made it with ...