Spam Musubi

Spam Musubi

77 Reviews 17 Pics
  • Prep

    25 m
  • Cook

    30 m
  • Ready In

    5 h 25 m
Rashad Maiden
Recipe by  Rashad Maiden

“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.”

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Ingredients

Adjust Servings

Original recipe yields 10 pieces

Directions

  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 (77)

Rate This Recipe
Blancheskid
281

Blancheskid

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 white sesame seeds onto the molded rice. Here's a tip: use the spam can as a mold by CAREFULLY cutting the bottom out of it with an x-acto knife. Also, it helps if you use "pre-toasted" nori sheets. Untoasted nori can be tough. Another tip to keep the rice from sticking to your hands; have a bowl of water handy to wet your hands and the musubi mold.

es
217

es

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 two kinds to see if i could taste the difference and the one with the oyster sauce is the way to go. it really adds that extra something that makes a great spam musubi. i was shocked because i didn't think it would make that much of a difference, but it did. note that using non toasted nori can be really chewy and therefore can be difficult to eat. i use korean seaweed instead, which is usually toasted and seasoned with sesame oil and salt. you can get it at a korean market.

CHOZENBOI671
176

CHOZENBOI671

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 the marinade. Very good! Like others suggested, cook on low heat. That sugar will start to caramelize real quick and burn if your heat is too high. I put some furikake mix in with the rice just for some extra flavor. You can get furikake mix from many asian food stores. I usually get the basic 'nori komi' mix (great over steamed rice too). I make big batches and individually saran-wrap them. Perfect on the go snack. Regular steamed rice works fine. No need to soak for four hours. Just wash it and cook it like you would normally.

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Nutrition

Amount Per Serving (10 total)

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

Based on a 2,000 calorie diet

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