Spam Musubi (Hawaiian Snack)

How to Make Spam Musubi (Hawaiian Snack)

1. Rinse and cook the sushi rice

   Place the sushi rice in a fine-mesh strainer and rinse until the water runs mostly clear.

   Combine the rinsed rice and water in a rice cooker or medium pot.

   Cook using the white rice setting, or bring to a boil over medium heat on the stove.

   Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes.

   Remove from the heat and let the rice sit covered for 10 minutes to finish steaming.

2. Season the cooked rice

   In a small bowl, stir together the rice vinegar, sugar, and salt until the sugar dissolves.

   Transfer the hot rice to a wide bowl or baking dish, spreading it into an even layer.

   Drizzle the vinegar mixture over the rice and gently fold with a rice paddle or spatula.

   Work in slicing motions to avoid smashing the grains, then let the seasoned rice cool to warm.

3. Slice and marinate the Spam

   Open the Spam can and slide the block out onto a cutting board.

   Slice it crosswise into 8 even pieces, about ¼ to ½ inch thick.

   In a shallow dish, whisk together the soy sauce, sugar, and mirin if using.

   Lay the Spam slices in the dish, turning to coat them evenly in the sauce.

   Let the Spam marinate for about 10 to 15 minutes while the rice rests.

4. Pan-fry the Spam in the sauce

   Heat a thin film of oil in a nonstick skillet over medium heat.

   Add the marinated Spam slices in a single layer and cook until the bottoms are lightly browned.

   Flip the slices, then pour any remaining marinade into the pan.

   Continue cooking until the sauce thickens and coats the Spam in a shiny, sticky glaze.

   Transfer the glazed Spam to a plate and let it cool until just warm.

5. Shape the rice using the Spam can

   Rinse the empty Spam can well, then dry it and line the inside with plastic wrap.

   Spoon warm seasoned rice into the lined can, about ½ to ¾ inch deep per batch.

   Press the rice down firmly with the back of a spoon or damp fingers to compact it.

   Lift the plastic wrap to pull out the rice block, then repeat until all the rice is shaped.

6. Assemble and garnish the musubi

   Cut each nori sheet into long strips about the width of a Spam slice.

   Place one strip shiny side down on a cutting board, then center a rice block on top.

   Set a slice of glazed Spam on the rice, pressing gently so they stick together.

   Wrap the nori strip up and over the stack, overlapping the ends on top or bottom.

   Dab the nori end with a little water or sauce if needed to help it seal.

   Sprinkle sesame seeds or furikake on top before serving, if you like.