How to make a spam musubi

This SPAM musubi recipe is an easy Hawaiian style snack that’s as simple as it is delicious. Perfect for snacking on the go!

How to make a spam musubi

What is SPAM musubi?

If you’re looking for easy Hawaiian food, SPAM musubi can’t be beat. At its most basic you have just three ingredients: SPAM, rice and nori (or seaweed).

But the variations on SPAM musubi are endless; you can marinate the SPAM, add a scrambled egg, make them bite sized, or even substitute chicken or beef for the meat.

And they’re AMAZING dipped in my Traditional Chinese Plum Sauce!

But my favorite thing about SPAM musubi is that you can make a big batch, individually wrap them and pop them in the freezer. Then they make a great afternoon snack, grab and go lunch or even breakfast.

Buying musubi in Hawaii 7-11

I had my first SPAM musubi at a convenience store on my way to dawn patrol, which is a sunrise surf session. I was a seventh grader who’d been living in Hawaii for a year, and this was my first time surfing. I had a mixture of fear, excitement, and determination not to let the cute high school guys in our group think I was anything but gutsy.

How to make a spam musubi

None of us had eaten breakfast, due to the early hour, so we stopped by a 7-11 to grab some quick protein. The checkout counter had a tall heated glass case, filled with rows and rows of perfect plastic wrapped rectangles of rice and meat in a seaweed blanket.

An adventurous eater, I followed the example of the group without question and grabbed two SPAM musubi, for a total cost of $1.

In the van we dug hungrily into the steaming rice “sandwiches”, and I knew instantly that I had a new favorite snack.

LEARNING TO MAKE SPAM MUSUBI

In Hawaii I never made my own musubi at home, because they were everywhere. You could get them cheaply at any convenience store alongside the manapua, bentos and somen salads. We also made them at school (in the science classrooms) and sold them as fundraisers. They were even available in the school snack bar!

But the year of high school I spent in Pennsylvannia, my sophomore year, there was not a single musubi in sight, so I decided to start making my own. I got a cheap musubi press (there are lots of musubi presses on Amazon) and began making several SPAM musubi at a time, keeping the musubi in the freezer for a quick microwave lunch or snack.

The first day I brought a SPAM musubi to school, my friends reacted rather strongly. “WHAT is THAT. ”

How to make a spam musubi

I explained and offered them a taste. “Meat from CAN? No way!” So I happily ate them myself, secretly glad that I didn’t have to share.

After a few weeks of bringing musubis to school regularly, I could see the feigned disgust change to intrigue, and sure enough, they began asking to try my “foreign food”. My musubi quickly became quite the lunchroom commodity, and soon I could trade them for pretty much anything I wanted.

HOW TO MAKE SPAM MUSUBI

My go to method for SPAM musubi is an easy basic one, with a simple marinade to give that extra pop of flavor. Some people say you need to use sushi rice, but in Hawaii we also used regular rice, just cooking it to be sticky. Just use 1.5 parts water to 1 part rice. For example: 2 cups of uncooked rice with 3 cups of water.

You can cook your rice in a rice cooker or on the stove. I find it easiest to use a rice cooker, or the rice setting on the Instant Pot.

How to make a spam musubi

Once your rice and SPAM are cooked (yes, you’re actually suppose to COOK the SPAM!), it’s time to mold or press your musubi.

I like to lay out the strip of nori (seaweed) and put the musubi mold on top of it. Then fill the mold 3/4 full with rice, that’s about two inches high with rice. Place your sliced SPAM on top and use the press to firmly press it down and compact the rice.

Then you can remove the press and wrap your nori strips around the musubi. My press is a long one that makes two musubi, so I then cut it in half with a knife. You can also get single musubi presses, and divided musubi presses.

SPAM MUSUBI SUPPLIES

Here are some options for purchasing musubi supplies on Amazon. If you buy anything on Amazon using one of these links, we get a small commission without it costing you anything extra. Thanks for supporting our family business!

HOW TO MAKE SPAM MUSUBI WITHOUT A MOLD

If you’d like to try your hand at making SPAM musubis, but don’t want to get a musubi mold yet, you can use the SPAM can to press your musubi.

How to make a spam musubi

Just open both ends of the can and use it as your mold, pressing the rice down with the piece of SPAM you’re using. Be careful not to cut yourself on the edge of the can! You can use a spoon to press on top of the slice of SPAM to avoid getting your fingers near those edges.

Have you ever had SPAM musubi? Have you ever had SPAM? Let us know in the comments!

  • Total: 55 min
  • Prep: 25 min
  • Cook: 30 min
  • Yield: Makes 10 musubi

Ingredients

5 cups cooked sushi rice, room temperature

5 sheets nori, cut in half lengthwise

1 (12 oz.) can Spam

6 tbsp soy sauce

Furikake, to taste

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Directions

  1. Cut Spam into 10 slices. Fry until slightly crispy. Remove and drain on plate lined with paper towels. In another pan, combine soy sauce, mirin and sugar. Bring to a boil over medium-high heat, then reduce to low. Add Spam slices, coating them in the mixture. When mixture has thickened, remove Spam from pan.
  2. Lay a sheet of nori lengthwise on a clean surface. Moisten lower half of musubi maker (see Note), and place on lower third of nori. Fill musubi maker with rice and press flat until the rice is 3/4-inch high. Sprinkle rice with furikake. Top with slice of Spam. Remove musubi maker and keep in a bowl of warm water to keep it clean and moist.
  3. Starting at the end towards you, fold nori over Spam and rice stack, and keep rolling until completely wrapped in the nori. Slightly dampen the end of the nori to seal it. Repeat with the other nine Spam slices, making sure to rinse off musubi maker after each use to prevent it from getting too sticky.

Cook’s Note

You can also use an empty Spam can that has been opened on both sides for the musubi mold, using your hands (or a piece of Spam) to press down on the rice.

How to make a spam musubi

Spam, that strange meat loaf from a can, has become so popular in Hawaii that they actually keep it in locked shelving at the grocery store. It is no surprise that the beloved meat has found its way to the top of a musubi.

Musubi comes from the Japanese rice ball snack omusubi and was created and popularized by a local Japanese woman, Barbara Funamura.

Try this easy-to-follow, fun-to-make recipe provided by our own Rebecca Sabalones to see what all the excitement is about.

How to make a spam musubi

Spam Musubi

(Makes 8-10 servings)

Cooking time: 40 min

Ingredients:

2 cups calrose or short-grain rice

10 half sheets of toasted seaweed paper

2 tablespoons furikake seasoning (optional)

Sauce:

1 teaspoon macadamia nut oil (or veg. oil)

1/3 cup soy sauce

2 tablespoons sugar

¼ cup rice vinegar or white vinegar

1 tablespoon toasted sesame seeds (optional)

How to make a spam musubi

For a quick treat, fry the spam but leave off the sauce. Great for lunches and picnics! Photo courtesy of Armadillo Pepper

How to make a spam musubi

Or follow the lead of Cafe Iyasume in Honolulu and add on your own favorite toppings like avocado, egg, and maybe even some smoked eel! Photo courtesy of Jen Balisi of @IndulgentEats.

Directions:

Cook rice using a rice cooker or pot. Rice should be slightly sticky and have a bite without being too hard. Hint: Use the finger method to make perfect rice every time.

Cut SPAM long-ways into ¼ inch slices (should end up with 8-10 slices). Fry spam in a nonstick frying pan and brown on both sides. Set fried spam aside and keep fat in pan.

In the same pan, combine oil, soy sauce, vinegar, sugar, and toasted sesame seeds and boil, stirring occasionally. Reduce until sauce starts sticking to spoon.

Once sauce is thickened, add spam back in pan and coat with sauce. Take off heat.

While rice is still hot, distribute rice evenly into musubi maker or into a 9 X 13 inch cake pan.

Compress the rice with musubi maker or spatula so the rice sticks together (rice thickness should be close to double spam thickness, depending on your preference).

Sprinkle with desired amount of furikake and a small drizzle of the extra sauce.

Add a slices of spam in a row on top of rice and compress again. Cut rice and remove from pan or just remove from musubi maker and wrap seaweed around middle of musubi. Continue process until all are finished.

Optional: Add a piece of cooked egg on top of spam before wrapping with seaweed. Yum!

Enjoy as is or wrap musubi in plastic wrap to keep warm and save to eat later (perhaps at the beach ;)). Hint: Musubis can also be frozen and reheated later for a quick, on-the-go snack.

” data-medium-file=”https://www.polynesia.com/blog/wp-content/uploads/2016/10/Nina-Jones-cropped-1.jpg” data-large-file=”https://www.polynesia.com/blog/wp-content/uploads/2016/10/Nina-Jones-cropped-1.jpg” src=”https://www.polynesia.com/blog/wp-content/uploads/2016/10/Nina-Jones-cropped-1.jpg” alt=”Nina S Jones” width=”188″ height=”250″ />

Nina Jones, a mainland gal from way back, is now a transplanted Islander. With her husband of 41 years, she volunteers at the Polynesian Cultural Center. Her hobbies include swimming, traveling, studying and writing about what she is learning from the various Polynesian cultures. Her blogs focus on their history, beliefs, practices and – as an added bonus – delicious food! To her, Polynesia is not just a place to visit, it is a way to live and she is very honored to be able to be a part of their amazing world.

How to make a spam musubi

I know this seems like it’s blasting out of left field. No, spam musubi is not a cake or a dessert of any kind – in fact, it’s a slice of canned pork, pan fried and caramelized in its own fat and laid on top of a rectangular shaped rice block, wrapped in seaweed! It’s extra salty, extra tasty and pretty much the perfect snack – if you can handle the fact that you’re eating meat from a can, that is! If you’re a Coco Cake Land reader, you might know that my family is quite obsessed with all things Hawaii. We love it there; I feel at home there. Maybe it’s because I have naturally darker skin, I’m Asian, I have a few tattoos, and I’m a pretty chill person? I also adore swimming and sunshine, plus snorkelling happens to be one of my favourite things ever to do… I also love the mix of Asian cultures you find in Hawaii, and all the super cute hapa (half Asian!) children. But you know who is probably the biggest Hawaii fan of them all? My dad, Gerry! Half of his wardrobe is Hawaiian shirts, his email signature is even a classic “Aloha”! My dad couldn’t make it to my cousin’s wedding in Hawaii last month because of some health issues. So for Father’s Day, I knew what I wanted to do for my dad: bring Hawaii to him, and make him spam musubi! (and haupia chocolate cream pie, but I’ll save that recipe for a future post!)

How to make a spam musubi

After searching for recipes online, plus armed with my tastebuds – having freshly been to Hawaii last month (and I ate my share of spam musubi from Shirokiya – the Japanese department store in Honolulu!) – I was confident I could come up with a decent semblance of this simple lunchbox food. At first I was wishing I had bought one of those plastic spam musubi molds online, but I ended up just using the Spam can, and I didn’t even have to cut the bottom out! Spam – the original “nose to tail!” (haha)… So here you go: how to make spam musubi!

Spam Musubi

Ingredients

  • 1 can of Spam
  • ½ cup teriyaki sauce
  • 2 teaspoons brown sugar
  • 2 cups uncooked short grain white rice (sushi rice)
  • 3 tablespoons seasoned rice vinegar
  • 2 sheets of toasted nori

Make It!

Note: I used a nonstick mini rolling pin to pack down my rice. You can use any kitchen tool that will help you do this, or clean fingers dipped in water!

  • Make your sushi rice – I used a Tiger brand rice cooker, and I used a ratio of one cup of uncooked white rice to 1¼ cups of water.
  • While your rice cooks, cut strips of nori with clean scissors. I cut my strips about two inches wide.
  • Once your rice is finished, add the seasoned vinegar; mix to combine with a rice paddle.
  • Open up your can of Spam. Try not to be horrified by the sight and scent of pale packed meat glistening in its own gelatin. Ha! Slice the Spam into eight equal slices.
  • In a medium bowl, mix the teriyaki sauce and brown sugar until combined. Marinate the Spam slices in the mixture for a few minutes.
  • In a medium frying pan set on medium high heat, fry up your Spam slices until caramelized and browned, around 2 minutes per side.
  • Move to a clean countertop or table workspace.
  • Spoon 1/3 cup of rice into your empty Spam can. Pack the rice down in an even layer. Turn the can upside down and whack it flat down on your workspace countertop. If the rice is packed down well, it will plop out in a pleasant rectangular rice puck!
  • Place a slice of browned Spam on top of the rice.
  • Wrap the Spam and rice with a strip of nori! Use a bit of water to adhere the nori edges together.
  • You did it!! Eat the first spam musubi (you have to test it!). Then continue the process with the remaining ingredients; serve warm.

How to make a spam musubi

Cook and season your sushi rice, fry up your Spam slices, cut your Nori – you are ready!

How to make a spam musubi

Pack your rice down into the empty Spam container.

How to make a spam musubi

Whack the can onto your workspace and pop out the rice block.

How to make a spam musubi

Place your salty delicious slice of fried Spam on top! Perfect fit!

How to make a spam musubi

Nori strip wrapping time! Place your nori on top; it will stick right to the Spam.

How to make a spam musubi

Fold the Nori over the musubi and seal the edges with a little bit of water.

How to make a spam musubi

Oy yoy yoy! Delicious salty stack of perfect snacky-ness!

How to make a spam musubi

How many Spam musubi can you eat? I admit, biting into a piece of Spam makes you feel like a salt vampire has vaporized every last molecule of water in your body. It is some salty stuff. But biting into a spam musubi, freshly made and still hot – crispy soft pork with a touch of caramelized sweetness on top of tender packed rice and light as air crunchy nori – pretty darn tasty! I want to try it next with thin slices of yellow oshinko pickle and omelette style egg, too!

When I was searching around for recipes, I came across these great posts, too:

TOTORO Spam Musubi from Steph at I Am A Food Blog! OMG with a slice of Spam on top.

Cynthia of Two Red Bowls and her Spam Musubi recipe!

If you have time to kill on a kawaii insaneo link labyrinth, I recommend going down this bento box rabbit hole: Kawaii Kakkoii Sugoi

Let me know if you make these crazy things! Stay tuned for my post on haupia chocolate cream pie! Happy Monday, cake pals! xo Lyndsay

How to make a spam musubi

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“The Spam musubi is a ridiculously simple creation, composed of four ingredients, yet its extremely high rating on the scale of tastiness cannot be denied.”

Of all the foods people associate with Hawaii, Spam musubi seems to be most popular, with echoes of lau lau, lomi lomi salmon, and kalua pig trailing just behind. I’ve heard the terms Spam sushi and Spam sandwiches, but, no, get it right: It’s Spam musubi.

Back home in Hawaii, musubis are found at every convenience shop on the islands, 7-11 included (and, I must say, their musubis are pretty darn good!). Musubis are sold in school cafeterias and right alongside butter mochi at local bake sales. Picnic? Someone’s mom is bound to make at least two dozen. Sleepover? Either dinner that night, or straight out of the fridge for breakfast.

You Will Need

  • 1 can Spam
  • 3 cups uncooked sushi rice
  • Soy sauce
  • Sugar
  • Nori sheets
  • Furikake or li hing mui
  • A musubi-maker

Tip: Before you begin, have all your ingredients at the ready so the Spam is at its hottest and crispest once it hits the rice.

The Spam musubi is a ridiculously simple creation, composed of four ingredients, yet its extremely high rating on the scale of tastiness cannot be denied. Spam, rice, nori, and furikake. Basic staples of every Hawaiian kitchen.

There are no exact measurements involved—you work according to taste and personal preference. However, as a starting guideline, three cups of uncooked sushi rice for every can of Spam is average. If you don’t have a rice cooker, it’s a great investment; no proper Hawaiian parent would send her child off to the mainland for work or college without a rice cooker in tow.

A little while ago Robyn came over, and we embarked on a musubi adventure—both to quell my cravings and satisfy Robyn’s curiosity. Rice finished and warm in the cooker, we cracked open the Spam, gave a sturdy tap to the bottom of the can, and watched with glee as the pale pink solid of happiness plopped onto the cutting board, glazed in savory gelatinous goo. Slice the Spam into eight even pieces—or ten if you prefer, but I like my musubi on the meaty side, heavy on the Spam.

Next, mix some soy sauce and sugar in a bowl. How much of each? It’s all up to you. Some like it sweeter, others like it salty. Start with equal amounts, and adjust to taste.

OK. Now comes the awesome part. Place a sauté pan on a burner, turn up the heat, lay the slices of Spam down, and fry away.

After 1 to 2 minutes, pour the soy sauce sugar mix over the Spam—the mix will effortlessly soak into the crisping Spam pores, making it saltier (as if that were even possible) and a tad sweet as the sugar caramelizes.

Keep frying it until you reach your desired level of crispness. Once done, transfer the Spam to a plate.

Now, work quickly and have everything else laid out for assembly, otherwise, the Spam will no longer be hot and crisp by the time the musubis are assembled. That would suck.

How to make a spam musubi

OK. Ready? Cut the nori strips in half lengthwise, and lay the musubi-maker—everyone has one, right? ;)—on the middle of the nori (as seen above). Use the rice paddle to scoop a generous mound of rice into the mold. Use the musubi-maker handle to press down on the rice. Press hard. The last thing you want is floppy, unpressed rice—that just makes it difficult to eat.

Shake a thin layer of furikake over the rice (right); lay a slice of Spam on top, and then shake on another layer of furikake. Some like to use li hing mui in place of furikake, which gives it a completely different taste, venturing into the realms of tangy-sweet, but I prefer the added crunch and hints of sesame from the furikake. Add one more layer of rice, and one final press.

Press with all your might! You want this packed tight. The musubi is intended to be a portable treat. You should be able to stuff it in your backpack for lunch on the beach, take it on a hike in Manoa Valley, or a bike ride around the island. It is durable.

Once you’ve given it a firm press, hold the handle down with one hand, and use the other to pull the mold upward, thus unleashing the musubi.

Quickly wrap the nori around the rice (use a few grains of rice to stick the nori together at ends if necessary).

Now hurry and monch, monch away before the nori goes soft!

There shouldn’t be leftovers, but if so, wrap each musubi individually in plastic wrap, so you may pop them in the microwave whenever you desire. Or if you have extra time on your hands, I sometimes put the entire musubi in a pan, over low heat, and fry on all sides, crisping up the nori. There is no wrong way to eat Spam musubi.

How to make a spam musubi

The only thing better than a good recipe? When something’s so easy to make that you don’t even need one. Welcome to It’s That Simple, a column where our staffers talk you through the process of making the dishes and drinks that they can make with their eyes closed.

Welcome to the tail-end of winter. It’s that specific point in the season when the magic of snow has worn off and my fridge is full of cabbage and turnips that I can’t bring myself to turn into a mushy braise for tonight’s dinner. It’s bleak. But then I remember: Hope lies in my pantry. After digging through packets of instant ramen and Costco bags of dried fruit, I find my stash of the ingredient that is always in season and always delightful: SPAM.

Say what you will of Spam, but you cannot deny that it tastes pretty good. And it reaches peak deliciousness when fried up in its own mystery meat fat and soy sauce, layered with hot white rice and furikake (Japan’s savory sprinkles), and wrapped up in earthy, crackly nori (Japanese dried seaweed). This, my friends, is Spam musubi, Hawaii’s all-occasion, all-season snack. And this is what I’m eating tonight.

In Hawaii, where my dad grew up and much of my extended family still lives, Spam musubi is everywhere. It’s on regular rotation at any family gathering, from New Year’s day parties to football games. My mom, who is not from Hawaii, eventually added Spam musubi to her own repertoire, making it for my elementary school class parties and any gathering we had in the Inamine household. When I moved to New York, she sent me along with a Spam musubi press—people in Hawaii do not joke around—so I could live that Spam musubi lifestyle even thousands of miles away from the homeland. Now it’s become the antidote to my winter cooking blues, an absolute unit of carbs and calories that’s unabashedly salty and fatty and joy-filled. And here’s how it can become yours, too.

Start by cooking about 2 cups of short-grain white rice (here’s how). While that’s going on, open up one can of low-sodium Spam and shimmy it out of the container—but don’t toss the packaging just yet. Now slice the meat into 6–8 rectangular pieces, depending on how thick you want your Spam (I prefer mine thinner). Throw the Spam slices into a hot nonstick pan, frying and flipping until each side has patches of golden-brown deliciousness. Then turn off the heat and add a splash of soy sauce, letting the sugars in the sauce caramelize and cling to the Spam in a thick glaze (if the sauce starts to look burnt and smell toasty, just dump everything onto a plate). Set the Spam aside and start tearing nori sheets so they’re about the width of the can (usually it works to just rip the sheets in half).

Once the rice is cooked and slightly cooled and the Spam container rinsed, it’s time to assemble. Take one torn sheet of nori and place 2–3 tablespoons of rice in the center (you can adjust your Spam-to-rice ratio; I like mine even). Smash down on the rice with the bottom side of can so the rice is flat and Spam-container-shaped, then sprinkle some furikake (I like this brand since it’s less fishy and adds another dimension of nori flavor) and place one slice of Spam on top. Add a little more furikake and 2–3 more tablespoons of rice, then gently smash the rice with the can so the surface is even. Fold both sides of the nori over the final rice layer and seal the edges with water. Congrats: You’ve made your first Spam musubi! Repeat this process with the remaining Spam slices, then either eat as little logs or cut them into thirds and finish with a little more furikake on the cut sides, like my mom does.

I bet that before you’ve even finished your musubi, you’ll be browsing the web for a press of your own that will serve you all through the rest of winter (and beyond).


Ingredients

  • 5 lbs – Pork Shoulder (ground)
  • 1 lb – Ham (ground)
  • 2 TBS + 1 tsp – Tender Quick
  • 3 TBS – Sugar
  • 3 TBS – Corn Starch
  • 1 TBS – Kosher Salt
  • 1 Cup – Cold Water
  • Mix Tender Quick, sugar, cornstarch, Kosher salt and cold water together until everything is dissolved.
  • Combine with ground meat and thoroughly mix.
  • Spread mixture into 2 – 9×5 loaf pans and press firmly to remove air bubbles.
  • Tightly seal with aluminum foil, place into a water bath and then into a 250º oven for 3-3.5 hours or until they reach an internal temperature of 155º.
  • Remove from oven, place a heavy flat object (I used a brick) on top while still hot.
  • Let thoroughly cool, then place into the refrigerator with brick overnight.
  • Remove SPAM from pans and slice as desired.

Enjoy!!

Equipment I used:

  • Meat Grinder – http://amzn.to/2fk6rKe
  • Tender Quick Cure – http://amzn.to/2fkakPw
  • Aluminum Loaf Pans – http://amzn.to/2egwn8W
  • Victorinox Graton Slicing Knife – http://amzn.to/2fkcfDK
  • Calphalon Non Stick Skillet – http://amzn.to/2egwCk4


107 comments:

Larry
Just a note to say how well done your YouTube and web instructions have been put together. I make all types of sausage as a hobby but have yet to attempt home made Spam. I am inspired and I will surely make some soon. Most of my grinders and sausage stuffers are old time units and I like to find them in junk stores and alike. One day I found a ham press. It is shaped just like the old style canned hams that had the metal key attached for opening the cans. The press is basically a canned ham shaped boat with a spring loaded lid that fits inside the press. Once filled with meat products the lid is closed and clamped down to remove air and keep the product firm. I assume it was then loaded in a steam cabinet with hundreds of others. I have yet to use it but plan to if this Spam recipe works out for me. We have a huge family camp out each year and fried spam is always prepared for breakfast. This will knock their socks off. Well done.

As a side note, I have ground a lot of pork over the years for the sausage that I prepare. I know that pork shoulders and pork butts are the norm and a bit cheaper to buy. However, when I am in a hurry or feeling lazy I simply buy the boneless pork spare ribs at the Costco meat counter. They have the fat content needed but are already cut in nice thick strips that simply drop right in the throat of the grinder. A little more money but simple and fast. Thanks again for a well done projects. Roy

Hi Roy! Very interesting about the ham press, etc!! I’d like to see and hear how that turns out! Please share some pictures when you can!

I thought about using the country style ribs too versus cutting up the pork should as well!! Great idea!!

How to make a spam musubi

Word from the author:

    • Prep Time
    • 30 Minutes
    • Cook Time
    • 15 Minutes
    • Yield
    • 4 Musubis

The traditional Hawaiian “Spam Musubi Sushi” has many different variants you might come across. Some are sweeter while some saltier. Some use more rice or more spam. The following guide unfolds the steps to prepare a “simple” yet beautiful and delicious version of the popular dish.

Special tools required:

How to Make Spam Musubi Sushi

  1. First thing you want to do is cook the rice in advance, and let it cool for a few minutes. If you have it, it’s best to use short grain sushi rice, but regular rice should also be fine in this case. While the rice is cooling, you can start preparing the spam. Take it out of the can (it helps to make a tiny hole in the back of the can for easy release) and place it your cutting board. Slice to about 3cm (1.2 inch) thick slices, should make for 4 slices with the 340gr (12 OZ) package.
    How to make a spam musubi
  2. Place the spam sliced on a pan on high heat, and fry both sides for 2-3 minutes until crispy and brownish. No need to add oil, the spam itself will take care of that.
    How to make a spam musubiHow to make a spam musubi
  3. Now pour some soy sauce on the spam according to taste, one tablespoon per slice should be a good starting point. The more soy sauce you add the salty it’s going to turn. Some variants of Spam Musubi use teriyaki sauce instead of soy, or simply add sugar to the soy before pouring. Fry for another minute from each side, letting the soy condense and burn just slightly. You’ll notice the spam turns much darker and crispier.
    How to make a spam musubiHow to make a spam musubi
  4. Cut the nori sheet into 4 equal size strips. It helps to first cut in half, placing one half on top of the other and cutting in half again. How to make a spam musubi
  5. Let’s start making the first musubi. Take one strip of nori, and place with the rough side facing up. Take a fried slice of spam and place exactly in the middle of the strip. The spam should be fairly sticky and messy at this point, so watch out. Place the mold around the spam slice, noticing it’s facing the right direction (the top can only be inserted from one side of the mold). Put as much rice as you want in your musubi, you can use as much or little as you like.
    How to make a spam musubiHow to make a spam musubiHow to make a spam musubi
  6. Use the mold top to firmly press the rice in. Don’t be afraid to press hard, or the musubi will break easily. Remove the top and gently remove the mold and wrap the remaining nori around the rice. The first end should attach easily to the rice, but for the second one you should use a bit of water to make it stick.
    How to make a spam musubiHow to make a spam musubiHow to make a spam musubi
  7. Voila, your first musubi is ready. Isn’t it beautiful?
    How to make a spam musubi

Final thoughts

That’s it, you’ve made it! For the sake of the internet, please take a moment to share your experience in the comments section below. Did it turn out as you expected? Better? Ask any question you have, someone should be able to answer and it might even help other people with the same question in the future. And most importantly, enjoy making sushi!