Spam Musubi Recipe

Sushi rice: Short-grain rice that becomes sticky when cooked, perfect for holding the musubi together.

Spam: A canned meat product made from pork, providing a savory and salty flavor.

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

Soy sauce: A salty and savory sauce made from fermented soybeans, used to caramelize the spam.

Sugar: Adds sweetness to the soy sauce, creating a balanced caramelization for the spam.

When cooking the spam, ensure that the slices are evenly crispy by flipping them frequently. This not only enhances the texture but also allows the soy sauce and sugar mixture to caramelize more uniformly, giving each piece a rich, savory-sweet flavor.

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

• cooked sushi rice - Substitute with cauliflower rice: Cauliflower rice is a low-carb option that mimics the texture of sushi rice.

• spam - Substitute with teriyaki chicken: Teriyaki chicken offers a similar savory flavor and can be sliced to fit the musubi shape.

• spam - Substitute with tofu: Marinated and grilled tofu provides a vegetarian alternative with a similar texture.

• nori - Substitute with rice paper: Rice paper can be used to wrap the musubi, offering a different texture but still holding the ingredients together.

• nori - Substitute with lettuce leaves: Lettuce leaves provide a fresh, crunchy wrap and are a low-carb alternative.

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

• soy sauce - Substitute with coconut aminos: Coconut aminos are a soy-free option with a slightly sweeter taste.

• sugar - Substitute with honey: Honey provides a natural sweetness and can be used in the same quantity.

• sugar - Substitute with maple syrup: Maple syrup offers a rich, natural sweetness and can be used as a direct substitute.

• 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 to maintain freshness and prevent them from sticking together.
• Place the wrapped spam musubi in an airtight container or a resealable plastic bag to keep them from absorbing any odors from the fridge.
• Store the spam musubi in the refrigerator for up to 3 days. For best results, consume within this time frame to enjoy the optimal texture and flavor.
• For freezing, wrap each spam musubi tightly in plastic wrap and then place them in a freezer-safe bag or container. This double layer of protection helps prevent freezer burn.
• Label the container with the date to keep track of how long they have been stored. Spam musubi can be frozen for up to 1 month.
• To reheat, remove the plastic wrap and microwave the spam musubi on a microwave-safe plate for about 1-2 minutes, or until heated through. Alternatively, you can reheat them in a steamer for a few minutes to restore the rice's moisture.
• If you prefer a crispy texture, you can reheat the spam musubi in a frying pan over medium heat for a few minutes on each side until warmed and slightly crispy.

• Microwave Method:

  1. Place the spam musubi on a microwave-safe plate.
  2. Cover it with a damp paper towel to keep the rice moist.
  3. Microwave on medium power for 1-2 minutes, checking halfway to ensure it's heated evenly.

• Steaming Method:

  1. Set up a steamer with water and bring it to a boil.
  2. Place the spam musubi on a heatproof plate or bamboo steamer basket.
  3. Steam for 5-7 minutes until heated through, ensuring the nori stays soft and pliable.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Wrap each spam musubi in aluminum foil to prevent drying out.
  3. Place them on a baking sheet and heat for 10-15 minutes.

• Pan Method:

  1. Heat a non-stick pan over medium heat.
  2. Add a small amount of olive oil or butter to the pan.
  3. Place the spam musubi in the pan and cover with a lid.
  4. Heat for 2-3 minutes on each side, ensuring the spam and rice are warmed through.

• Air Fryer Method:

  1. Preheat the air fryer to 350°F (175°C).
  2. Lightly spray the spam musubi with cooking spray to prevent drying.
  3. Place them in the air fryer basket and heat for 3-5 minutes, checking halfway to ensure even heating.

• Rice cooker: Used to cook the sushi rice to perfection according to the package instructions.

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

• Mixing bowl: Needed to mix the soy sauce and sugar together before adding the mixture to the frying pan.

• Musubi mold: Helps to press down the rice on top of the spam slice to form the musubi shape.

• Spatula: Handy for flipping the spam slices in the frying pan to ensure even cooking.

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

• Cutting board: Provides a surface to slice the spam into 8 pieces.

• Knife: Used to cut the spam and nori sheets.

• Bowl of water: Useful for wetting your hands to prevent the rice from sticking while handling it.

Cook rice in advance: Prepare the sushi rice ahead of time and store it in the fridge to save time on the day you make Spam Musubi.

Use a musubi mold: A musubi mold helps you quickly and uniformly press the rice and spam together, speeding up the assembly process.

Pre-slice spam: Slice the spam and store it in an airtight container in the fridge so it's ready to cook when you are.

Batch cook spam: Cook all the spam slices at once and keep them warm in a low oven to streamline the process.

Simplify sauce: Mix the soy sauce and sugar in advance and store it in the fridge, so it's ready to use when you cook the spam.