Spam Musubi Recipe

Sushi rice: Short-grain rice that becomes sticky when cooked, perfect for holding the musubi together.

Spam: A canned meat product that is sliced and cooked until crispy, providing a savory and salty flavor.

Nori: Dried seaweed sheets used to wrap the spam and rice, adding a subtle umami taste.

Soy sauce: A salty and savory sauce used to caramelize the spam, enhancing its flavor.

Sugar: Adds sweetness to the soy sauce, creating a balanced caramelization for the spam.

When cooking the spam, make sure to achieve a nice crispy texture on both sides before adding the soy sauce and sugar mixture. This will ensure that the spam holds up well and provides a satisfying crunch in each bite of your musubi.

• cooked sushi rice - Substitute with cooked jasmine rice: Jasmine rice has a similar sticky texture that can hold the shape well, making it a good alternative for sushi rice.

• spam - Substitute with teriyaki chicken: Teriyaki chicken provides a similar savory and slightly sweet flavor profile, making it a suitable replacement for spam.

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

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar umami flavor, making it a great substitute.

• sugar - Substitute with honey: Honey adds sweetness and a slight floral note, which can complement the savory elements of the musubi.

• Allow the spam musubi to cool completely before storing. This prevents condensation, which can make the nori soggy.

• Wrap each spam musubi individually in plastic wrap. This helps maintain freshness and prevents them from sticking together.

• Place the wrapped spam musubi in an airtight container or a resealable plastic bag. This provides 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. For longer storage, place them in the freezer.

• When freezing, label the container or bag with the date to keep track of how long they have been stored. Spam musubi can be frozen for up to 1 month.

• To reheat refrigerated spam musubi, remove the plastic wrap and microwave on medium power for 30-60 seconds, or until warmed through. For a crispier texture, you can also reheat them in a toaster oven.

• For frozen spam musubi, thaw them in the refrigerator overnight before reheating. Alternatively, you can microwave them directly from frozen on low power, increasing the time as needed until they are heated through.

• If you prefer a fresher taste, consider reheating the spam slices separately in a frying pan until crispy, then reassemble the spam musubi with fresh sushi rice and nori.

• 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 1-2 minutes, checking halfway to ensure it doesn't overheat.
  4. Let it sit for a minute before enjoying.

• Steaming Method:

  1. Set up a steamer with boiling water.
  2. Place the spam musubi on a heatproof plate and put it in the steamer.
  3. Steam for about 5-7 minutes until heated through.
  4. Remove carefully and serve immediately.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Wrap each spam musubi individually in aluminum foil to retain moisture.
  3. Place them on a baking sheet and heat for 10-15 minutes.
  4. Unwrap and enjoy the warm, slightly crispy nori.

• Stovetop Method:

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

• Rice cooker: To cook the sushi rice perfectly according to the package instructions.

• Frying pan: To cook the spam slices until they are crispy on both sides.

• Mixing bowl: To mix the soy sauce and sugar together before adding it to the frying pan.

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

• Spatula: To flip the spam slices in the frying pan and ensure they cook evenly.

• Knife: To slice the spam into 8 pieces.

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

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

• Spoon: To scoop the rice into the musubi mold.

• Tongs: To handle the hot spam slices safely.

• Plate: To place the finished musubi before serving.

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

Pre-slice spam: Slice the spam and store it in an airtight container so it's ready to cook.

Use a musubi mold: A musubi mold helps shape the rice quickly and uniformly.

Batch cook spam: Cook all the spam slices at once to streamline the process.

Prepare sauce ahead: Mix the soy sauce and sugar in advance and store it in the fridge.

Assembly line method: Set up an assembly line with nori, spam, and rice for efficient wrapping.