Spam Musubi Recipe

Sushi rice: A short-grain rice that becomes sticky when cooked, perfect for making musubi.

Spam: A canned meat product that is sliced and cooked until crispy for this recipe.

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

Soy sauce: A salty, savory sauce that is mixed with sugar to create a glaze for the spam.

Sugar: Used to sweeten the soy sauce, creating a balanced glaze for the spam.

When cooking the spam, make sure to achieve a golden-brown crispiness on both sides before adding the soy sauce and sugar mixture. This not only enhances the texture but also allows the spam to absorb the flavors more effectively, resulting in a deliciously caramelized coating.

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

• spam - Substitute with teriyaki chicken: Teriyaki chicken provides a similar savory and slightly sweet flavor profile, making it a good alternative to spam.

• nori - Substitute with rice paper: Rice paper can be used to wrap the musubi, providing a different texture but still holding the ingredients together.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar umami flavor.

• sugar - Substitute with honey: Honey can provide the necessary sweetness while adding a unique flavor to the dish.

• Allow the spam musubi to cool to room temperature before storing. This helps prevent condensation, which can make the nori soggy.
• Wrap each spam musubi individually in plastic wrap or aluminum foil. This ensures they stay fresh and maintain their shape.
• Place the wrapped spam musubi in an airtight container or a resealable plastic bag. This adds an extra layer of protection against moisture and odors.
• Store the container or bag 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 the freezer. They can be frozen for up to one month without significant loss of quality.
• When ready to eat, thaw frozen spam musubi in the refrigerator overnight. This gradual thawing helps maintain the texture of the rice and nori.
• Reheat the spam musubi by microwaving for 20-30 seconds, or until warm. Be careful not to overheat, as this can dry out the rice.
• Alternatively, you can reheat the spam musubi in a steamer for a few minutes. This method helps retain the moisture and texture of the rice and nori.
• If you prefer a crispy texture, lightly pan-fry the spam musubi for a few minutes on each side. This adds a delightful crunch to the nori and spam.
• Enjoy your spam musubi as a convenient snack or a quick meal, knowing it has been stored and reheated to perfection.

• Microwave Method:

  1. Place the spam musubi on a microwave-safe plate.
  2. Cover it with a damp paper towel to keep the rice moist.
  3. Heat on medium power for 30-45 seconds. Check if it's warm enough; if not, continue in 15-second intervals.

• Steaming Method:

  1. Set up a steamer with boiling water.
  2. Place the spam musubi on a heatproof plate or in a bamboo steamer.
  3. Steam for about 5-7 minutes until heated through.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Wrap the spam musubi in aluminum foil to prevent the nori from drying out.
  3. Place it on a baking sheet and heat for 10-15 minutes.

• Pan Method:

  1. Heat a non-stick pan over medium heat.
  2. Add a small amount of olive oil or butter to the pan.
  3. Place the spam musubi in the pan and cover with a lid.
  4. Heat for about 2-3 minutes on each side, until warmed through.

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

• Frying pan: Essential for cooking the spam slices until they are crispy.

• Mixing bowl: Used to mix the soy sauce and sugar together.

• Spatula: Handy for flipping the spam slices in the frying pan.

• Musubi mold: Helps shape the rice and spam into the traditional musubi form.

• Sharp knife: Needed to slice the spam evenly into 8 pieces.

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

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

• Spoon: Useful for scooping the rice onto the nori and spam.

• Bowl of water: Helps to keep your hands wet while handling the sticky sushi rice.

Cook rice in advance: Prepare the sushi rice ahead of time and store it in the fridge to save time on the day of assembly.

Use pre-sliced spam: Purchase pre-sliced spam to skip the slicing step and get straight to cooking.

Ready-made sauce: Use a bottled teriyaki sauce instead of mixing soy sauce and sugar to save a step.

Assembly line setup: Set up an assembly line with all ingredients ready to streamline the wrapping process.

Microwave option: Heat the spam slices in the microwave for a quick alternative to frying.