Spam Musubi Recipe

Sushi rice: Short-grain rice that becomes sticky when cooked, ideal for sushi and musubi.

Spam: A canned meat product made from pork, providing a savory and salty flavor.

Soy sauce: A salty and umami-rich sauce made from fermented soybeans, essential for seasoning.

Sugar: Used to balance the saltiness and add a touch of sweetness to the dish.

Mirin: A sweet rice wine that adds depth and sweetness to the marinade.

Nori: Dried seaweed sheets used to wrap the musubi, adding a slight oceanic flavor and texture.

When preparing sushi rice, rinse it thoroughly under cold water until the water runs clear. This removes excess starch and ensures the rice cooks up with the perfect sticky texture needed for Spam Musubi.

• cooked sushi rice - Substitute with cooked jasmine rice: Jasmine rice has a similar sticky texture that can hold the spam musubi together.

• spam - Substitute with teriyaki chicken: Teriyaki chicken provides a similar savory and sweet flavor profile.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar salty and umami taste.

• sugar - Substitute with honey: Honey can provide the necessary sweetness and also adds a slight floral note.

• mirin - Substitute with rice vinegar and sugar: Mix 1 tablespoon of rice vinegar with 1 teaspoon of sugar to mimic the sweet and tangy flavor of mirin.

• nori (seaweed) - Substitute with soy paper: Soy paper can be used as a wrap and offers a different texture while still holding the spam musubi together.

• Allow the sushi rice and spam to cool completely before storing. This prevents condensation, which can make the nori soggy.

• Wrap each spam musubi individually in plastic wrap or parchment paper. This helps maintain their shape and keeps them fresh.

• Place the wrapped spam musubi in an airtight container. This extra layer of protection ensures they stay fresh and prevents any unwanted odors from seeping in.

• Store the container in the refrigerator if you plan to consume the spam musubi within 2-3 days. This keeps the rice and spam at a safe temperature.

• For longer storage, place the wrapped spam musubi in a freezer-safe bag, removing as much air as possible before sealing. This prevents freezer burn and maintains the quality of the spam musubi.

• Label the bag with the date to keep track of how long they’ve been stored. Spam musubi can be frozen for up to 1 month without significant loss of quality.

• When ready to eat, thaw the spam musubi in the refrigerator overnight. This gradual thawing helps retain the texture of the rice and spam.

• Reheat the spam musubi by microwaving for 20-30 seconds. This brings back the warmth without drying out the rice.

• If you prefer a crispier texture, you can reheat the spam musubi in a non-stick pan over medium heat for a few minutes on each side. This method revives the caramelized spam and gives a slight crunch to the nori.

• Microwave Method: Place the spam musubi on a microwave-safe plate. Cover it with a damp paper towel to keep the rice moist. Heat on medium power for about 30 seconds to 1 minute, checking to ensure it’s warmed through but not dried out.

• Steaming Method: Set up a steamer basket over a pot of boiling water. Place the spam musubi in the basket, cover, and steam for about 3-5 minutes. This method helps retain the moisture and texture of the rice and nori.

• Oven Method: Preheat your oven to 300°F (150°C). Wrap each spam musubi in aluminum foil to prevent the nori from drying out. Place them on a baking sheet and heat for about 10 minutes or until warmed through.

• Pan Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil or sesame oil. Place the spam musubi in the skillet and cover with a lid. Heat for about 2-3 minutes on each side, ensuring the rice and spam are heated evenly.

• Air Fryer Method: Preheat your air fryer to 300°F (150°C). Place the spam musubi in the basket, ensuring they are not overcrowded. Heat for about 3-5 minutes, checking halfway through to ensure they are warming evenly without drying out.

• Rice cooker: Used to cook the sushi rice to the perfect texture.

• Pan: Essential for caramelizing the spam slices with the soy sauce, sugar, and mirin mixture.

• Mixing bowl: Useful for combining the soy sauce, sugar, and mirin before adding it to the pan.

• Sharp knife: Needed to slice the spam into even pieces.

• Cutting board: Provides a stable surface for slicing the spam.

• Measuring cups: Used to measure out the soy sauce, sugar, and mirin accurately.

• Rice paddle: Helps in scooping and spreading the cooked sushi rice.

• Nori cutter or scissors: Useful for cutting the nori sheets into strips.

• Musubi mold: Optional, but can help in shaping the rice and spam neatly.

• Plate: For assembling the spam musubi and serving.

Prepare ingredients ahead: Cook the sushi rice in advance and let it cool while you prepare other components.

Use a spam slicer: A spam slicer ensures uniform slices quickly, saving you time and effort.

Make the sauce in bulk: Prepare a larger batch of the soy sauce, sugar, and mirin mixture to use for future recipes.

Assembly line method: Set up an assembly line with nori, spam, and rice to streamline the wrapping process.

Use a musubi mold: A musubi mold helps shape the rice and spam quickly and consistently.