Spam Musubi Recipe

Sushi rice: A 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 browned, providing a savory and salty flavor.

Nori: Dried seaweed sheets used to wrap the musubi, adding a subtle umami flavor.

Soy sauce: A salty and savory sauce used to flavor the spam slices.

Sugar: Adds a touch of sweetness to balance the saltiness of the soy sauce and spam.

When preparing the spam slices, make sure to cook them until they are nicely browned on both sides. This not only enhances the flavor but also gives a satisfying texture. Additionally, when mixing the soy sauce and sugar, ensure the sugar is fully dissolved before pouring it over the spam. This will create a more even coating and prevent any graininess in the final product.

• cooked sushi rice - Substitute with quinoa: Quinoa provides a similar texture and is a healthier alternative with more protein and fiber.

• spam - Substitute with grilled tofu: Grilled tofu offers a vegetarian option that absorbs flavors well and has a similar texture when cooked.

• nori (seaweed) - Substitute with rice paper: Rice paper can be used as a wrap and provides a different but pleasant texture, especially for those who might not enjoy the taste of seaweed.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar umami flavor.

• sugar - Substitute with honey: Honey adds a natural sweetness and a slightly different flavor profile, making it a healthier option.

• 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 or parchment paper. This keeps them fresh and prevents them from sticking together.
• Place the wrapped spam musubi in an airtight container. This helps maintain their flavor and texture.
• Store the container in the refrigerator if you plan to consume the spam musubi within 2-3 days. This keeps the rice and spam at a safe temperature.
• For longer storage, place the wrapped spam musubi in a freezer-safe bag or container. This allows you to keep them for up to a month.
• When ready to eat, thaw the spam musubi in the refrigerator overnight. This ensures even defrosting.
• Reheat the spam musubi in the microwave for 30-60 seconds, or until warm. This brings back the original texture and flavor.
• If the nori becomes too soft after reheating, consider using a fresh sheet to wrap around the spam musubi. This ensures a crisp bite.

• Microwave Method:

  1. Place the spam musubi on a microwave-safe plate.
  2. Cover with a damp paper towel to keep the rice moist.
  3. Heat on medium power for 30-45 seconds, checking to ensure it's warmed through.
  4. If needed, heat in additional 10-second intervals until desired warmth is achieved.

• Steaming Method:

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the spam musubi in the basket, ensuring they don't touch the water.
  3. Cover and steam for 3-5 minutes, or until heated through.
  4. Remove carefully and let cool slightly before serving.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Wrap each spam musubi in aluminum foil to prevent drying out.
  3. Place on a baking sheet and heat for 10-15 minutes.
  4. Check to ensure they are warmed through before serving.

• Pan Method:

  1. Heat a non-stick skillet over medium-low 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, or until warmed through.
  5. Remove from the pan and let cool slightly before serving.

• Rice cooker: For cooking the sushi rice to the perfect texture.

• Frying pan: Used to cook the spam slices until they are browned on both sides.

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

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

• Spatula: Useful for flipping the spam slices in the frying pan.

• Measuring cups: For accurately measuring the soy sauce and sugar.

• Knife: To slice the spam into 8 even pieces.

• Cutting board: Provides a surface to slice the spam.

• Small bowl: To hold water for sealing the nori around the musubi.

• Spoon: For scooping the rice onto the spam and nori.

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, ready to cook.

Use pre-cut nori: Buy pre-cut nori sheets to avoid the hassle of cutting them yourself.

Quick sauce mix: Mix the soy sauce and sugar in bulk and store it in the fridge for quick use.

Assembly line method: Set up an assembly line with all ingredients to streamline the musubi making process.