heard of this as a Hawaiian recipe for some time before
I finally made it. Yes, I'm admitting to cooking Spam,
and furthermore I liked it enough to post the recipe
here for others to try.
What you'll need:
1 can of Spam
sheets of nori (about 6, depending on how you cut
1/4 cup of
1/4 cup of mirin (optional)
cup of sugar (optional)
Cook the rice.
You'll need a fair amount. I made my usual batch of
1.5 cups dry rice, and I ran out of rice before I ran
out of Spam. While that is cooking, cut the Spam horizontally into 1/4" thick slices.
I get about 10 from a regular-sized can. Fry these until
they're a little crispy. (No need for oil; Spam is greasy
enough by itself!) Mix the soy, mirin, and sugar well
if you're using all of that, heat it in a pan to boiling,
then quickly take it off the fire and put the Spam in
it to soak up the flavor. If you're only using soy,
skip the mixing and heating business and go right to
When the rice is done and cooled enough
that you can work it in your hands without burning yourself,
wet your hands to keep the rice from sticking to them,
then make blocks the size of the Spam slices and an
inch thick. (The original recipe called for two inches,
but that seems to me like overkill.) Place a slice of
Spam on top, then wrap it with a strip of nori; about
1/3 of a sheet the long way works. Put a little bit
of water on the underside of the end of the nori strip
to make it stick. Re-wet your hands and start with
the next rice block.
You can also cut the Spam slabs into
thirds, and put them on more normal, sushi-sized
rice blocks. I prefer the latter myself, as I find the
big brick-sized musubi a little hard to handle. Some people have taken the top and bottom
off of the Spam can and used that as a mold for the
rice blocks. Sounds like a good trick to me, but I didn't
have a way to take the bottom off of my can. No biggie
- shaping the rice block is easy if you've got the hang
of making onigiri.
If you only want a few musubis at the
moment, no worries. Fry up all the Spam, then put the
extra into a plastic bag and bung it in the freezer.
Next time you want Spam musubi, just defrost a few slices and
you're ready to go!
Try using meatlike items other than Spam. I've made
chicken musubi, the chicken cooked in the teriyaki-esque
sauce and then cut in half, and it's good stuff.