Sweet and salty, glazed Spam with a layer of white rice fluffy wrapped with a sheet of nori roasted and Spam Musubi recipe is the perfect portable snack that’s sure to please even the most hungry friend or adversary.
This is one of the recipes I enjoy making at home and was thrilled to discover it all over the place during my visit to Hawaii. This easy and delicious Spam Musubi recipe will show you how to prepare one of Hawaii’s most popular snacks. There is no special musubi mold needed!
What is Spam Musubi?
I’ve always found it funny that Spam is a symbol of the disgust of American culture, even though it’s an American invention invented by Hormel. Hormel business in 1937. It was most commonly used by the military throughout the 20th century, since there was a challenge to transport and transport fresh meat. While in numerous Asian culture, or other nonwestern ones Spam can be found in many different dishes. Most sought-after is Spam Musubi. fancy homemade patty made from “Spam” musubi we had in Ohau, Hawaii
Spam musubi recipe was created during the early 20th century an American Japanese woman named Barbara Funamura who was a resident of Hawaii & worked for Joni-Hana from Kauai. The first spam musubi was a triangle and was named after Ms. Funamura claimed it was made consisting of “Spam & rice, 2 local favorites, are combined in an enormous musubi (rice ball) wrapped in nori (sheets of dried seaweed).”
The popularity of the dish grew because it was not just delicious and delicious, but it was also an easy snack you could carry anywhere. This recipe will teach how to prepare the finest spam musubi that is a little teriyaki-like to go with the salty jam, rice that is sticky and nori roasted.
Making rice to make spam and musubi
Spam Musubi recipe is influenced by a mix from American, Japanese, and Hawaiian traditional foods. The word “musubi” is taken from the Japanese dish “omusubi” or ” onigiri,” which is a reference to rice balls.
First, I prefer to create Spam musubi using short-grain, due to its extra sticky (and it’s the same rice used to make sushi rice) in a rice cooker, in a microwave or within an Instant Pot. It’s important to know it is important to note that Hawaiian type Spam musubi is made with plain white rice, and does not use sushi rice (which contains the addition of sugar as well as seasoning) However, in case you’d like to enhance the flavor, you could also make it using prepared sushi rice.
When the rice is done cooking, I would like to flake the rice slightly to make it easy to put into the molds to be assembled. Make sure to keep the rice warm while making the other ingredients.
Spam musubi sauce
Many Hawaii-style Spam Musubi recipe contains a hint of teriyaki sauce that is cooked into the spam to add more flavor. I like the salty and sweet flavor of this dish and have added it to my personal recipe. I like cutting each block of spam into about 8 equal slices.
The sauce is like this traditional Asian glaze but it contains the use of fewer ingredients. I make use of sesame oil, garlic, soy sauce oyster sauce as well as dark brown sugar to create glaze-glazed Teriyaki Spam slices, which are great to drizzle over warm sticky rice.
Seaweed types to be used
Similar to other kinds of recipes that make use of nori ( California rolls, temaki, spicy tuna roll ) It’s an significant component of Spam Musubi. Nori generally comes in various levels depending on the quality. Some brands have a color rating, such as green (best for salads) and then go to platinum or gold (best used in nigiri and other sushi types). Sometimes, these rankings are available in the form of letter grades too.
For Spam Musubi, I prefer to purchase gold, grade-A or B rated nori, so they are even in thickness and don’t have as much of a chance to break when the wrapping process and when eating. If you aren’t able to access this kind of nori however, you can utilize nori available at your local supermarkets but you’ll need to be extra careful when wrapping.
How do I create spam musubi using an exclusive mold
There are many ways to put together Spam Musubi. One of the simplest methods is to use a particular Spam Musubi mold. I’ve seen a variety of kinds over the years, and you can purchase them directly at Mitsuwa, Daiso, or on the internet. The most common type is an rectangular mold with an elongated press that shapes the rice.
All you need just cut the nori into the desired length and lay it on a clean surface horizontally and then put the mold over the middle part or the. Place a layer of rice into the mold. Use the press to make the rice uniform. Take out the press and then add Spam slices. Spam slice. Lift the mold carefully to ensure that you don’t disturb the rice or Spam. Wrap your nori around the stack. your stack around before you serve.
Making spam musubis without a mold that is specialized
In the event that you aren’t able to access molds or mold, there’s a better option. It’s possible to use your hands to create rice balls and then top the balls with Spam slices Did you know Spam cans can also function as molds? All you need is Cling-wrap.
The inside should be cleaned of container and cut the cling-wrap into about 8×12 inches. Place the cling-wrap in the can and ensure all four corners are inside that of the can.
Scoop around 1 1/2 inches from rice (about 3 tablespoons) into the can. Utilize a spoon to flatten the rice in a uniform manner and then finish it off with the Spam slice. Grab the edges of the cling wrap and gently lift it up from the can. Unfold the cling-wrap, and place the nori sheet with respect to the Spam (it must be like a plus sign). Then, wrap the sheet of nori around the Spam stack by lifting the top and bottom of the stack to secure the nori around.
Wrap the whole Spam roll in cling-wrap once more and turn the sides around to ensure that it’s completely formed. Use your hands to wrap the sides. Take off the wrapper and serve!
Spam musubi ingredients and variations
I was fortunate enough be able to go to Maui along with Oahu in the past few years ago, and fell in delight with their variety as well as the convenience of picking up a variety of musubi to eat from Iyasume then being heading my way. In some mornings, there would actually be a long line of people waiting outside the doors eager to grab their Musubi!
I really wish they had the spam musubi cafe in OC as I’d be able to go by more than handful of times a week.
The great thing in spam musubi recipe that it are able to mix many kinds of ingredients in your spam musubi. I enjoy including avocado, eggs furikake, eggs, as well as chicken Katsu. At Iyasume we also had the addition of kimchi, inari as well as shiso. There were numerous other varieties. Of course, on very top was the awaited and simple spam Musubi.
How to serve and store
This is best eaten fresh, so you can ensure that rice stays fluffy and tender and the nori isn’t too wet. It’s delicious served with Ahi tuna poke and poached salmon bowls as well. If you’ve got leftovers, it is possible to wrap each one all in a piece of cling wrap tightly so that they do not dry out. After they’ve been refrigerated, they should be microwaved for 30 seconds until they’re comfortable warm and toasty. They will keep in the refrigerator for approximately three days.
Another delicious method to make use of Spam and rice leftovers Check out my easy Spam fried rice recipe.
See more some rice dishes: Chinese Sausage (Fried Rice & Sticky Rice), Simple Mango Sticky Rice,
Korean Seaweed Rice ‘Sushi’ Rolls
How To Make Spam Musubi Recipe
Equipment
- cling-wrap
- knife
- rice cooker or any other method to cook rice
- pan
- Spoon
Ingredients
ASSEMBLY
- 1 can Spam
- 2 c short-grain rice Cooked
- avocado optional topping
- 4 nori sheets
- Furikake is an optional ingredient to add to rice
- Optional topping for omelettes
SPAM MUSUBI SAUCE
- 1 tablespoon sesame oil
- 1 tbsp garlic chopped
- 1 tbsp soy sauce
- 1 tbsp dark brown sugar
- 1 tbsp oyster sauce
Instructions
- The rice can be cooked in the rice cooker (or alternative method). Flavor the rice once it's done cooking, and then keep it warm on the setting.
- Cut the Spam into eight even cuts (about one-quarter inch thickness).
- NOTE: If you don't have a saute pan big enough to cook the entire Spam simultaneously Make sure to part the Musubi sauce depending on the number of batches of Spam you'll will need to cook. If, for instance, you have the capacity to cook four Spam slices, cut the musubi sauce into two halves. On a saute pan large enough to hold set over medium-high heat, add the garlic and sesame oil. Cook for around 30-seconds or so, until it is fragrant, but not before it becomes brown.
- Include the soy sauce, oyster sauce and sprinkle on the brown sugar. Make use of a spatula to mix all of the ingredients, and let it simmer for only a short time.
- Sprinkle the spam slices on top and cook for around 1 minute before turning the slices over so that all sides are well-coated. Cook, and then switch the pieces of spam around to prevent burning for approximately 10-minutes or so, until Spam starts to caramelize or turns golden brown.
- Take Spam Spam off the skillet and allow it to rest for approximately 5 minutes to let it cool.
- Cleaning your Spam container and then dry. Cut the cling-wrap into an 8×12 inch piece. Cover the cling-wrap with the can, and make sure the corners are on the outside.
- Scoop three tablespoons rice in the container. It should be approximately 1 1/2 inches high in the middle of the can. Make use of a spoon to press downwards on the rice in order to ensure it is even.
- Include a Slice of Spam on the top.
- Cut nori to your desired thickness. I prefer cutting three sheets. It's thinner, to let the ends that are made of Spam and rice stand out however, you could also cut them in half to wrap with Spam and rice completely.
- Pick up the edges of the cling wrap as you gently take the Spam stack from the container. The cling-wrap should be opened so that you can see that the Spam stack is laid in a horizontal position on the table.
- Lay one nori piece in a way that it is vertical to it's Spam stack. It should appear like a cross-shaped shape at this moment.
- Wrap the nori carefully around the Spam Musubi. I like lightly pressing the nori onto the sides, then lift the top of the musubi to slide it into the nori and repeat the process for the second side.
- To create a musubi that is tighter wrap the musubi in the cling wrap again, and then turn both sides until it's snug. It's also possible to apply your hands to the sides, and then shape the shape until it's round.
- Remove the wrapper and serve the food immediately.
- Additional options: You may also put omelets cut into slices and avocado slices over your Spam slice, or add some furikake into the rice to add additional flavor.
ez and delicious