Barter-Worthy Spam Musubi

Why You’ll Love This Recipe

This rendition of Spam Musubi delivers just the right balance of crispy, sweet-savory Spam and tender, flavorful rice. Quick to prep and highly addictive, they’re ideal for meals on the go, potlucks, or as a nostalgic taste of the Islands. With simple ingredients and one skillet, it’s easy to make and hard to stop eating.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Vegetable oil (1 tsp)
• One 12 oz can low-sodium Spam, sliced into 8 pieces
• Water (¼ cup)
• Soy sauce (2 tsp)
• Sugar (2 Tbsp)
• Cooked sushi or short-grain white rice (4 cups)
• Roasted seaweed (nori) sheets, cut into 8 strips (approx. 2″ wide × 9″ long)

Directions

1. Cook the Spam: Heat oil in a nonstick or well-seasoned skillet over medium heat. Brown the Spam slices 2–3 minutes per side until crispy.
2. Glaze the Spam: Whisk together water and soy sauce. Sprinkle sugar evenly over the Spam, add the soy mixture, and simmer until liquid is nearly absorbed, flipping once to caramelize both sides.
3. Assemble the musubi:
   • Place a nori strip on your work surface.
   • With wet hands, press about ½ cup of rice into a compact rectangular shape ideally matching the Spam slice.
   • Lay the rice on top of the Spam, then wrap the nori around snugly, sealing the edge with a bit of water. Repeat with remaining ingredients.
4. Serve: Enjoy at room temperature, or refrigerate and warm briefly (about 20 seconds in the microwave) before serving for best texture.

Servings and timing

• Yield: About 8 musubi
• Prep time: ~30 minutes
• Cook time: ~15 minutes
• Total time: ~45 minutes

Variations

• Gluten-free option: Replace soy sauce with tamari.Rice seasoning: Mix some sushi vinegar into the rice for added depth and balance.
• Crunch boost: Add furikake seasoning or toasted sesame seeds into the rice for texture and umami.
• Expanded fillings: Layer in sliced avocado, fried egg, or thinly sliced vegetables to elevate into a fuller meal.

Storage/Reheating

Store musubi in an airtight container or wrapped tightly in plastic wrap in the fridge for up to several days. Reheat by microwaving briefly (around 20 seconds) to warm the interior without soggy seaweed.

FAQs

What rice works best?

Use sticky sushi or short-grain rice its texture holds together better for molding into musubi.

Why is sugar used in the glaze?

Sugar helps caramelize the Spam when combined with the soy sauce, creating that glossy, savory-sweet finish.

Can I eat Spam musubi cold?

Absolutely. It’s great at room temperature and still tasty when chilled. Warm briefly for softer rice and nori.

Is Spam musubi authentically Hawaiian?

Yes it’s a common convenience store snack in Hawaii, beloved for its simplicity, history, and taste.

Any tips for shaping the rice?

Wet your hands or use a musubi mold (or even a cleaned Spam can) to compact the rice neatly. Press firmly but gently.

How to wrap the nori without tearing it?

Snip the nori to size, wrap firmly, and seal the edge with a damp fingertip for a clean hold.

What’s a good gluten-free swap?

Swap soy sauce for tamari to keep flavors intact while accommodating dietary preferences.

How to prevent soggy nori when storing?

Wrap tightly to keep in moisture and consume within a few days. When reheating, a short microwave burst helps renew texture.

Can I switch up the seasoning?

Yes mix in furikake or use a dash of teriyaki sauce for a different flavor profile.

What’s the history behind this snack?

Spam musubi evolved in Hawaii post-WWII, blending Japanese onigiri traditions with American canned meat culture it’s now a beloved local icon.

Conclusion

The Barter-Worthy Spam Musubi from Omnivore’s Cookbook is a delightful blend of textures and flavors crispy, sweet, salty Spam meets tender sticky rice, all wrapped in nori for a perfect handheld. Fast to make, endlessly customizable, and packed with nostalgia, it’s a snack where simplicity shines brightest.

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