Spam Musubi Hawaii Classic

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A beloved Hawaiian comfort food born in the islands during WWII, Spam Musubi stacks sweet-glazed grilled Spam over a block of seasoned sushi rice, wrapped with a band of crisp nori. Portable, salty-satisfying, and endlessly popular at convenience stores, plate lunches, and beach picnics across the Pacific.

Nutrition Facts

Per serving (estimated)

• 410 kcalCalories
• 20 gFat
• 7 gSaturated Fat
• 42 gCarbs
• 1 gFiber
• 6 gSugar
• 15 gProtein
• 980 mgSodium
• 290 mgPotassium
• 25 mgCalcium
• 2 mgIron
• 3 mgVitamin C
• 40 mcgVitamin A

Ingredients

For the rice

• 2 cups short-grain Japanese rice (calrose)
• 2 1/4 cups water
• 1/4 teaspoon kosher salt
• 1 teaspoon rice vinegar (optional)

For the Spam glaze

• 1 can (12 oz) Spam, sliced into 6 equal rectangles
• 3 tablespoons soy sauce
• 2 tablespoons granulated sugar
• 1 tablespoon mirin (optional)

For assembly

• 3 to 4 sheets nori (yaki-nori), cut lengthwise into 1.5-inch strips
• Cooking spray or a little neutral oil for the pan

Directions

1. Rinse the rice in cold water 3 to 4 times until the water runs nearly clear, then drain. Combine with the 2 1/4 cups water and salt in a rice cooker or covered pot; cook until tender. Fluff and gently fold in the rice vinegar, then cover to keep warm.
2. While the rice cooks, remove the Spam from the can and slice crosswise into 6 even rectangles about 1/2 inch thick. In a small bowl, whisk the soy sauce, sugar, and mirin until the sugar dissolves.
3. Heat a large nonstick skillet over medium heat and lightly coat with cooking spray. Sear the Spam slices about 2 minutes per side until lightly browned.
4. Pour the soy-sugar glaze into the skillet and turn the heat to medium-low. Cook the Spam, turning often, until the glaze reduces to a shiny, sticky coating, about 3 minutes. Remove and let cool slightly.
5. Lightly oil a Spam musubi mold (or use a clean Spam can with both ends removed). Place a strip of nori inside the mold lengthwise so it extends past the edges. Pack about 1/3 cup warm rice into the mold, press in a glazed Spam slice, then press firmly to compact and lift the molded block out onto a cutting board.
6. Wrap the nori strip around the center of the rice block, moistening the end so it sticks. Repeat with the remaining rice and Spam to make 6 musubi. Serve warm or at room temperature.

Cook’s Notes

• Use a Spam musubi mold for the cleanest shape; in a pinch, line a Spam can with plastic wrap and pack the rice and Spam inside, then push through.
• Don't overcook the glaze or it will burn and turn bitter — pull the Spam when the sauce is glossy and just thick enough to coat.
• For extra umami, brush the rice very lightly with soy sauce before adding the Spam slice.
• Store leftovers wrapped in plastic wrap at room temperature for up to 4 hours, or refrigerate up to 2 days and re-crisp the Spam in a hot pan.
• Serve with a side of sriracha mayo, kimchi, or a fried egg on top for a heartier breakfast-style musubi.

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