Nickey’s Spam Musubi: A Taste of Aloha at Home

The scent of toasted nori always takes me back. Back to childhood summers spent on Oahu, the sun warm on my face as I devoured Spam musubi fresh from a local food truck. The salty-sweet tang of the Spam, the fluffy rice, and the crisp seaweed wrapper… it was pure island bliss in every bite. Even now, recreating this simple dish transports me to those carefree days, a little piece of paradise in my own kitchen.

Recipe Overview

• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Total Time: 45 minutes
• Yields: 8 musubi
• Dietary Type: Not Gluten-Free

Ingredients

• 5 cups medium-grain sushi rice, cooked
• 5 sheets sushi nori
• 1 (12 ounce) can Spam
• ¼ cup low sodium soy sauce
• ¼ cup sugar
• ¼ cup rice wine (mirin)
• Water (to seal the nori wrap)

Equipment Needed

• Rice cooker
• Rice paddle
• Small bowl
• Resealable plastic bag
• Large non-stick pan
• Saucepan
• Paper towels
• Musubi maker (optional)

Instructions

1. Begin by cooking the rice according to your rice cooker’s instructions. Once the cooking cycle is complete, fluff the rice gently with a rice paddle. Replace the cover and allow the rice to cool slightly for about 20 minutes. This resting period allows the rice to firm up a bit, making it easier to work with when forming the musubi.

2. Prepare your nori. Place some water in a small bowl – this will be used to seal the nori wrappers. Set the bowl aside. Cut the nori sheets in half. You can cut them lengthwise or widthwise, depending on your preference for how the nori wraps around the musubi. Alternatively, you can use pre-cut nori strips if you have them. Place the cut nori into a resealable plastic bag to prevent it from drying out.

3. Slice the Spam into 8 equal pieces. Each slice should be approximately 2″ x 3-1/2″ x 1/4″ (the size/shape of the top end, cut 1/4″ thick).

4. In a large non-stick pan over medium heat, fry the Spam slices until they are lightly browned and slightly crispy on both sides. This caramelization adds depth of flavor and a pleasing textural contrast. Place the fried Spam slices on a plate lined with paper towels to absorb any excess grease. No additional oil should be needed, as the Spam renders its own fat.

5. Combine the soy sauce, mirin, and sugar in a saucepan. Bring the mixture to a slow boil over medium-high heat, stirring to dissolve the sugar completely. Once boiling, reduce the heat to low and carefully add the fried Spam slices to the sauce. Turn the Spam to coat each piece evenly in the sweet and savory glaze. Simmer the Spam in the marinade for about 5 minutes, or until the sauce has thickened slightly. Remove the pan from the heat and allow the Spam slices to sit in the marinade until ready to assemble the musubi. This infuses the Spam with even more flavor.

6. Now, let’s assemble the musubi! The following instructions are for making one musubi at a time. Repeat the process with the remaining Spam slices. To prevent the musubi maker from becoming too sticky, rinse it off after each use. Keeping it in a bowl of warm water will help to keep it clean and moist.

7. MUSUBI 1 (Using a Musubi Maker): Place a piece of nori on a clean surface. Moisten (but not dripping wet) the lower half of the musubi maker. Position the musubi maker on top of the nori so that the length of the press is in the middle of the nori (widthwise). The press and the width of the nori should approximately fit the length of a slice of Spam. Fill the musubi maker with ½ cup of cooked rice. Use the press to compact the rice until it is about ¾-inch high. Top the rice with one slice of marinated Spam. Remove the musubi from the press by pushing the whole stack down (with the flat part of the press) while lifting off the press. Fold the nori end closest to you over the Spam and rice stack; roll until completely wrapped in the nori. Slightly dampen the end of the nori with a dab of water to seal it securely.

8. MUSUBI 2 (Using a Musubi Maker – Alternate Method): Spread approximately ¼ cup of cooked rice across the bottom of the musubi maker, on top of the nori. Press down to compact the rice until it is about ¼-inch thick. Place a slice of Spam on top of the rice. Cover the Spam with an additional ¼ cup of cooked rice. Press again until the rice is about ¼-inch thick. Remove the musubi from the press by pushing the whole stack down (with the flat part of the press) while lifting off the press. Fold the nori end closest to you over the Spam and rice stack; roll until completely wrapped in the nori. Slightly dampen the end of the nori with a dab of water to seal it.

Expert Tips & Tricks

• Rice is Key: Using high-quality, medium-grain sushi rice is essential for the right texture and stickiness. Calrose Diamond G brand is a great choice.
• Nori Quality Matters: Look for nori sheets that are very dark green, almost black in color. This indicates good quality and flavor.
• Don’t Overcook the Spam: You want the Spam to be lightly browned and crispy, but not burnt. Keep a close eye on it while frying.
• Press Firmly: Compacting the rice firmly in the musubi maker ensures that the musubi holds its shape and doesn’t fall apart.
• Warm Water is Your Friend: Keep a bowl of warm water nearby while assembling the musubi. This will help prevent the rice from sticking to your hands and the musubi maker.

Serving & Storage Suggestions

Spam musubi are best enjoyed warm or at room temperature. They make a great snack, lunch, or even a light meal. Serve them as is, or alongside other Hawaiian favorites like poke or macaroni salad.

To store leftover musubi, wrap each one individually in plastic wrap or press n’ seal to prevent the rice from drying out. Refrigerate them for up to 2 days. To reheat, simply microwave for about 10-15 seconds to soften the rice.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	476.9 kcal	N/A
Calories from Fat	87 g	18%
Total Fat	9.7 g	14%
Saturated Fat	3.4 g	17%
Cholesterol	23.5 mg	7%
Sodium	679 mg	28%
Total Carbohydrate	82.4 g	27%
Dietary Fiber	2.6 g	10%
Sugars	5.1 g	N/A
Protein	11.1 g	22%

Variations & Substitutions

• Furikake Frenzy: Sprinkle the rice with furikake (a Japanese rice seasoning) before adding the Spam. This adds a delightful umami flavor. You can mix the furikake directly into the rice or sprinkle it on top before placing the Spam.
• Egg-cellent Addition: Add a thin layer of scrambled egg under the Spam for extra protein and flavor. Cook the egg thinly like a crepe, then cut it to fit the musubi.
• Hotdog Musubi: Substitute the Spam with sliced hotdogs (sliced to flatten, not completely through). This is a popular variation with kids.
• Chicken Musubi: Use leftover cooked chicken instead of Spam for a healthier option.
• Spicy Musubi: Add a dash of sriracha or chili flakes to the soy sauce mixture for a spicy kick.

FAQs (Frequently Asked Questions)

Q: Can I make Spam musubi without a musubi maker?
A: Absolutely! You can shape the musubi by hand, forming the rice into the shape of the Spam slices. Just make sure to compress the rice firmly enough to hold its shape.

Q: What kind of rice should I use for Spam musubi?
A: Medium-grain sushi rice is the best choice. It has the right amount of stickiness to hold the musubi together.

Q: Can I use regular soy sauce instead of low sodium soy sauce?
A: Yes, but the musubi will be saltier. You may want to reduce the amount of soy sauce slightly.

Q: How long does Spam musubi last?
A: Spam musubi are best eaten fresh, but they can be stored in the refrigerator for up to 2 days.

Q: Can I freeze Spam musubi?
A: Freezing is not recommended, as the rice can become mushy when thawed.

Final Thoughts

Nickey’s Spam Musubi recipe is more than just a set of instructions; it’s an invitation to experience a taste of the islands, right in your own kitchen. Don’t be intimidated by the process – it’s simpler than it looks. So gather your ingredients, put on some Hawaiian music, and let the flavors transport you. I encourage you to experiment with the variations and find your perfect musubi combination. Let me know what you think, and Aloha!