Pull Up a Chair: Spam Musubi Stories (with a Bite of Nostalgia)
Okay, so maybe this isn’t the fanciest thing I make—heck, my aunt snickered the first time she watched me wrap these “like a rookie”—but Hawaiian Spam Musubi has won me (and, against all odds, my picky-fussy uncle) over many times. You know how there’s always that food you don’t quite trust until you try it yourself? That was Spam anything for me. But then, years back, I found myself in Oahu, seeing teens line up at this little gas station hot case for a warm, fat slab of gloriously salty Spam on rice, snug as a bug in a seaweed blanket. (Yes, there really were three grandmas duking it out for the last piece. I get it now.) Now, it’s my go-to party platter and, if I’m being honest, the thing I end up making way more often than actual sushi. Still not tired of it.
Why I Keep Making This (and Why You Might, Too)
I make this whenever I’m feeling homesick for somewhere I haven’t lived—odd, right? Or when I need something that looks impressive and tastes like comfort food, but involves zero delicate knife work. My family goes mad for Spam Musubi because, let’s face it, you get rice, salty-sweet meat, and seaweed in every bite. (And also, the assembly line turns into a full-on kitchen battleground, but in a fun way.) Oh, and if you hate rolling sushi because it always falls apart, good news! I thought mine would be a sticky disaster the first time, but it’s way easier than it looks. Maybe a little sticky still, but you’ll get the hang of it.
Let’s Talk Ingredients (Plus Swaps and Secrets)
- 1 can Spam (classic is fine, but sometimes I use low sodium because, yikes, the salt!)
- 2 to 3 cups cooked sushi rice (short grain makes it stickier, but I’ll admit, once I used leftover jasmine and it was still edible. Grandmother would disapprove.)
- 2-3 tablespoons soy sauce (any brand—my mom swears by Kikkoman, but honestly, whatever’s cheapest at the store works in a pinch)
- 2 tablespoons sugar (brown sugar if you want a bit of depth; white sugar is what most folks use)
- 3-4 sheets of nori (the big seaweed sheets for sushi; if you’re out, I’ve torn up snack nori in desperation. Messy, but still tasty)
- Optional: Furikake seasoning, a teensy bit of sriracha, or even a fried egg (honestly, it’s your call—don’t let anyone gatekeep musubi)
How to Make Spam Musubi (The Slightly Wobbly Way I Do It)
- Slice the Spam: Pop that Spam out (you can use the can as a mold later; don’t toss it). Slice it into about 8 slabs, though sometimes my last piece looks more like a postage stamp. Oh well.
- Fry up the Spam: Toss it in a pan over medium heat. Fry till both sides get that beautiful, caramelized tan. (This is where I usually sneak a piece. Who wouldn’t?)
- Mix up the sauce: While Spam is sizzling, whisk soy sauce and sugar (and a splash of water or mirin if you want to be extra) in a little bowl. Pour it over the Spam. Let it bubble & reduce till sticky-ish. Don’t walk away here—this stuff can burn fast if you look away for, I dunno, one text too long.
- Cook your rice: If you haven’t already. (Microwave leftovers totally work, just don’t tell my grandma.) Let it cool a few mins so you don’t nuke your hands.
- Assembly line time:
- Lay out your nori, shiny side down (if you care about which side, which I sometimes do and sometimes don’t).
- Fill the Spam can with a big scoop of rice, smush it down with your fingers or a spoon. Layer a piece of fried Spam on top (a little more rice if you’re feeling wild).
- Flip the can over onto your nori. (Actually, sometimes I just shape it by hand.) Peel off the can, then wrap the nori around—feel free to lick it to seal if you’re out of water, I won’t judge!
- Repeat till you run out of something. (Spoiler: it’s always the Spam for me.)
Notes from the Trenches
- Too much sauce? The rice gets soggy, but honestly, still tastes like heaven.
- If your nori won’t stick, a dab of water on the seam works wonders (or just squish it hard and hope for the best).
- I once tried to make tiny musubi for a party. Don’t. It’s fiddly and everyone just wanted the big ones anyway. Go for palm-sized!
The Oddball Variations (Some Winners… Some Flops)
- Used teriyaki sauce instead of plain soy? Sweet, and sticky, maybe even better.
- Added avocado once—good for Instagram, but honestly, it made the middle slippery. Won’t do that again.
- If you’re feeling wild, dab on a dot of sriracha before rolling. Or sprinkle with furikake, which sounds fancy but is basically mega-umami seaweed/sesame bits. Love it.
What You Need (Plus: My Lazy Kitchen Hacks)
- Spam can (works as a musubi mold; if you threw it out already, just use your hands. Not as pretty, but works.)
- Nonstick pan
- Rice cooker or pot (I sometimes microwave the rice when desperate, don’t tell anyone)
- Sharp-ish kitchen knife for the Spam
- Cutting board, because I like not scratching my countertop
How Long Will They Last? (Anecdotal Evidence)
In theory, these will keep in the fridge for a day or two, wrapped in plastic wrap or stored in an airtight box. But, real talk: in my house, they never last more than a day; someone always steals them for midnight snacks. Cold Spam Musubi is a vibe, but I still suspect it’s tastiest right after you make it.
How I Like to Serve It (Or: How My Family Fights Over the Last Piece)
Slice musubi in half for sharing (or greedily eat one whole, that’s your business). My cousin dunks his in extra soy sauce, I just eat them as is, with a cold drink and maybe a pile of sliced cucumbers on the side. Picnic food, lazy lunch, post-beach snack, you name it.
What I Wish I Knew: Pro Tips (Learnt the Stupid Way)
- Don’t use piping hot rice—burnt my fingers once and didn’t impress anyone.
- If you try to rush the nori wrapping, it splits and looks like a hot mess. Actually, working slower helps.
- If you forget to clean the Spam can as your mold, the rice sticks and it’s a nightmare—give that thing a rinse first ask me how I know!
Real Questions I’ve Actually Gotten (With Bit of Sass)
- Q: Can I use brown rice?
A: You can, but it won’t stick quite right. It’s healthier though (I guess—never caught my family asking for it). - Q: What if I don’t like Spam?
A: Try grilled tofu slices or even teriyaki chicken. The magic’s partly in the sauce anyway. - Q: Is it okay if my musubi looks weird?
A: Absolutely. Every single one I made the first time was lumpy, still vanished fast. Don’t stress! - Q: Can I freeze these?
A: You can, but the texture gets odd—rice turns grainy. I rarely bother; better fresh. - Q: Do I need a special mold?
A: Nope, I’ve used hands, a Spam can, and on one desperate occasion, a Tupperware lid. Whatever gets the job done.
That’s pretty much the gist! If you ever end up with leftover sauce (unlikely), it’s great with eggs or drizzled over grilled veggies. Actually, I think that’s what I’m making for tomorrow’s breakfast. Okay, enough rambling—happy musubi rolling, friend!
Ingredients
- 1 can Spam (12 oz), sliced into 8 pieces
- 3 cups cooked sushi rice
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 1 tablespoon mirin (optional)
- 4 sheets nori (seaweed), cut in half
- 1 teaspoon rice vinegar
- Cooking oil for frying
Instructions
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1In a small bowl, mix soy sauce, sugar, and mirin (if using) together until combined.
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2Heat a nonstick skillet over medium heat and lightly spray with cooking oil. Add the sliced Spam and cook until lightly browned on both sides, about 2-3 minutes per side.
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3Pour the soy sauce mixture over the Spam slices in the skillet and let simmer, turning the Spam to coat both sides until the sauce thickens and glazes the Spam, about 2 minutes. Remove from heat and let cool slightly.
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4Mix the cooked rice with rice vinegar. Using wet hands or a musubi mold, shape about 1/3 cup of rice into a compact rectangle roughly the size of a slice of Spam.
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5Place a glazed Spam slice on top of the molded rice. Wrap with a strip of nori, sealing the end with a bit of water. Repeat with remaining ingredients.
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6Serve Spam Musubi warm or at room temperature. Wrap in plastic for easy transport if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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