Hawaiian · Lunch & handhelds
Spam musubi
Hawaiʻi local-style Spam musubi with glossy shoyu-mirin glazed slices pressed over warm Calrose rice, lightly seasoned with furikake, and secured with crisp nori.
Equipment
- A heavy covered saucepan works; use the package ratio and rest the rice before fluffing.
Ingredients
1× recipe · Makes 8 musubi
- 1 1/2 cups Calrose rice
- 1 7/8 cups water
- 1 12-ounce can Spam Classic
- 1/4 cup shoyu or Japanese soy sauce
- 3 tablespoons mirin
- 2 tablespoons packed brown sugar
- 1 teaspoon toasted sesame oil
- 2 tablespoons furikake
- 2 full sheets roasted nori
Instructions
Rinse rice in several changes of cool water until the water is nearly clear; drain 10 minutes. Combine with 1 7/8 cups water, cook in a or tightly covered pot until tender, then rest covered 10 minutes. Fluff gently and keep warm under a damp towel.
Cut Spam crosswise into eight even slices. Brown in a nonstick skillet over medium, 2 to 3 minutes per side. Stir shoyu, mirin, brown sugar, and sesame oil together; add to the pan and turn slices until the glaze reduces and clings, 1 to 2 minutes.
Cut each nori sheet crosswise into four equal strips. Set a musubi mold over the center of one strip, add one-eighth of the warm rice, sprinkle with furikake, and press firmly but without mashing the grains. Top with one glazed Spam slice and press once more.
Lift off the mold, wrap the nori snugly around rice and Spam, and seal the overlap with a few grains of rice or a touch of water. Repeat and serve warm or at room temperature; wrap individually only after steam subsides so the nori does not become gummy.
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