A classic Hawaiian snack featuring a slice of savory, glazed Spam atop a block of sticky rice, all wrapped in a crisp sheet of nori. The perfect blend of sweet and salty, ready in under 30 minutes.
Prep10 min
Cook20 min
Servings4
Serving size: 2 pieces
391cal
16gprotein
21gcarbs
27g
Ingredients
1 can Spam (12-ounce can)
2 cup Japanese Short-Grain Rice (uncooked)
2 cup Water (for cooking rice)
0.25 cup Soy Sauce
0.25 cup Granulated Sugar
2 tbsp Mirin
4 sheets Nori (full sheets of roasted seaweed)
1 tbsp Vegetable Oil
Instructions
1
Cook the Rice
Rinse the short-grain rice under cold running water in a fine-mesh sieve until the water runs clear. This removes excess starch and prevents gummy rice.
Crispy Spam Musubi – a protein-packed, energy-giving snack that's soul-satisfying and kid-approved!
This hawaiian dish is perfect for breakfast or snack. With 390.72 calories and 15.53g of protein per serving, it's a low-calorie option for your meal plan.
fat
Transfer the rinsed rice to a rice cooker or a medium saucepan. Add 2 cups of water.
If using a rice cooker, start the cycle. If using a saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until all water is absorbed.
Once cooked, let the rice rest, covered, for 10 minutes off the heat. This allows it to steam and become fluffy.
2
Prepare the Spam and Glaze
While the rice is cooking, open the can of Spam. Carefully slide the block out and slice it lengthwise into 8 equal slices, about 1/4-inch thick.
In a small bowl, whisk together the soy sauce, granulated sugar, and mirin until the sugar is mostly dissolved. This will be your teriyaki-style glaze.
3
Pan-Fry and Glaze the Spam
Heat the vegetable oil in a large non-stick skillet over medium-high heat.
Carefully place the Spam slices in a single layer in the hot skillet. Pan-fry for 2-3 minutes per side, until they are golden brown and slightly crispy.
Reduce the heat to medium-low and pour the prepared glaze over the Spam slices.
Allow the glaze to simmer and bubble for about 1-2 minutes, flipping the Spam slices to coat them evenly. The glaze will thicken and caramelize onto the Spam.
Remove the skillet from the heat and set aside.
4
Assemble the Musubi
Cut the nori sheets in half lengthwise, creating 8 long strips.
Place a strip of nori, shiny side down, on a clean work surface. If using a musubi mold, place the empty Spam can (cleaned) or the mold in the center of the nori strip.
Fill the mold with about a 3/4-inch layer of warm rice (about 1/2 cup). Use the mold's press to firmly compact the rice into a neat block.
Place one slice of glazed Spam on top of the compacted rice.
Remove the mold by pushing the rice and Spam block down while lifting the mold up.
Wrap the two ends of the nori strip up and over the Spam and rice block. Moisten the edge of the nori with a little water to seal the seam.
Repeat with the remaining ingredients to make 8 musubi.
5
Serve
Serve the Spam Musubi immediately while they are still warm for the best flavor and texture. They can be wrapped individually in plastic wrap for a portable snack.
