Spam Musubi
A block of seasoned rice topped with a slice of glazed, pan-fried Spam and wrapped in a band of nori, eaten out of hand.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 220 kcal
Equipment
- •Musubi mold or empty Spam can with both ends removed
- •Skillet
Nutrition
Per serving, approximate
- Calories
- 220 kcal
- fat
- 9
- carbs
- 26
- protein
- 8
- calories
- 220
Instructions
- 1
Mix the soy sauce, brown sugar, and mirin in a small bowl to make the glaze.
- 2
Heat a skillet over medium heat. Fry the Spam slices for 2 minutes per side until lightly browned.
- 3
Pour the glaze into the skillet. Turn the Spam to coat and cook until sticky and caramelized, about 2 minutes.
- 4
Sprinkle the cooked rice with a little furikake if using. Mix gently.
- 5
Lay a nori strip shiny-side down on your work surface. Place the musubi mold in the center.
- 6
Fill the mold with a layer of rice and press down firmly. Top with glazed Spam and press again.
- 7
Remove the mold. Fold the nori ends up and over the rice, sealing with a dab of water.
- 8
Repeat with the remaining ingredients. Serve at room temperature.
Chef's tips
Press the rice firmly into the mold so the musubi holds together. Wet your hands or the mold with water to stop sticking.
Storage
Wrap individually in plastic and store at room temperature for a few hours, or refrigerate up to 1 day (rice will firm up when chilled).
Reheating
Best eaten fresh; if refrigerated, let come to room temperature or microwave briefly with the nori removed to avoid sogginess.
Common mistakes to avoid
- •Packing the rice too loosely, which makes the musubi fall apart when sliced or lifted.
- •Skipping the glaze reduction, leaving the Spam bland instead of sticky and sweet-savory.
- •Wrapping the nori too far ahead of eating, which turns it soft and chewy instead of crisp.
Serving suggestions
Cooked Spam Musubi?
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