Hawaiian Spam Musubi With Sushi Nori Seaweed

Name: Hawaiian Spam Musubi
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Hawaiian
Ingredients: 2 cups sushi rice; 2¼ cups water; 1 (12 oz) can Spam (classic or teriyaki-flavored); ¼ cup low-sodium soy sauce; 2 tablespoons mirin; 1 tablespoon sugar; ¼ cup rice vinegar; Optional: sesame seeds for garnish

Published: May 29, 2025

by Lionel Ramon

Why You'll Love This Recipe

This Hawaiian Spam Musubi is incredibly easy to prepare, making it perfect for beginners and busy folks alike
The flavor profile combines sweet and salty notes that create an irresistible bite
Visually appealing with its vibrant layers, this dish is sure to impress your guests
It’s versatile enough to be enjoyed as a snack, appetizer, or even a main meal

Sharing this recipe with friends always brings smiles and compliments about how tasty it is. For more inspiration, check out this Pineapple Mango Bruschetta recipe.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

Spam: Choose classic Spam or even teriyaki-flavored for an added layer of sweetness.
Sushi Rice: Short-grain rice provides the best stickiness to hold everything together.
Sushi Nori Seaweed: Opt for high-quality nori; it enhances both texture and flavor.
Soy Sauce: Use low-sodium soy sauce to keep the dish balanced without overwhelming saltiness.
Mirin: A sweet rice wine adds depth and richness to the glaze.
Rice Vinegar: A splash brightens up the rice while balancing flavors perfectly.
Sugar: Just a bit helps create that sweet-savory glaze we all crave.
Sesame Seeds (Optional): For garnish, these add a lovely crunch and nutty flavor.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Cook the Sushi Rice: Rinse 2 cups of sushi rice under cold water until water runs clear. Combine with 2¼ cups water in a rice cooker and cook according to manufacturer’s instructions until fluffy.

Prepare the Soy Glaze: In a small saucepan over medium heat, combine ¼ cup soy sauce, 2 tablespoons mirin, 1 tablespoon sugar, and cook until sugar dissolves into a thick syrupy glaze.

Fry the Spam: Slice Spam into rectangles about ¾-inch thick. Heat a non-stick skillet over medium-high heat. Fry slices for 3-4 minutes on each side until golden brown and crispy.

Season the Rice: Once cooked, transfer sushi rice to a large bowl. Mix in ¼ cup rice vinegar and season lightly with salt while fanning for shine.

Assemble Your Musubi: Place a sheet of nori shiny side down on a clean surface. Lay rice in center, followed by fried Spam slice topped with soy glaze. Press down firmly to mold.

Wrap It Up!: Fold nori over filling tightly but gently. Use water on edges to seal nori if needed. Slice musubi into bite-sized pieces or serve whole – either way, enjoy!

These simple steps will have you creating delightful Hawaiian Spam Musubi that captures all those fun beach vibes!

Content:

The rice should be sticky; rinse it until the water runs clear. This helps the grains clump together, making assembly a breeze. One time I rinsed too little, resulting in a slippery mess that was more slippery eel than musubi.

Keep your Spam crispy: Fry the Spam until golden brown for that perfect texture contrast. Trust me, soggy Spam is like showing up to a party in pajamas—just don’t do it!

Wrap tightly: Ensure the sushi nori is wrapped snugly around the rice and Spam for stability. My first attempt looked like a crime scene, with ingredients spilling everywhere like a food horror movie!

Perfecting the Cooking Process

Start by frying the Spam until golden brown while cooking the sushi rice. Once both are ready, assemble quickly for best flavor and texture.

Add Your Touch

Feel free to experiment with flavors by adding teriyaki sauce or sriracha for a spicy kick. You might discover your new favorite combination!

Storing & Reheating

Store leftovers in an airtight container in the fridge, and reheat briefly in the microwave wrapped in a damp paper towel to retain moisture.

Chef's Helpful Tips

This recipe shines with fresh ingredients; using high-quality sushi nori elevates every bite
Keep an eye on cooking times to avoid mushy rice or burnt Spam—nobody wants that!
Enjoy experimenting with flavors and textures for personalized musubi perfection

The first time I made Hawaiian Spam Musubi, my friends devoured them faster than I could assemble! Their laughter and delight made every mishap worth it.

FAQ

What type of rice is best for Hawaiian Spam Musubi?

Short-grain sushi rice works best due to its sticky texture, essential for keeping everything together.

Can I use other proteins besides Spam?

Absolutely! Try teriyaki chicken or tofu for delicious vegetarian alternatives that still satisfy.

How can I make Hawaiian Spam Musubi vegan?

Use marinated tofu or seitan instead of Spam for a plant-based version without sacrificing flavor or texture. For more inspiration, check out this Marinated Cucumbers, Onions, and Tomatoes recipe.

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📖 Recipe Card