Spam Musubi Recipe

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

Spam: A canned meat product that is salty and savory, providing the main flavor for the dish.

Nori: Dried seaweed sheets used to wrap the musubi, adding a slight oceanic flavor.

Soy sauce: A salty and umami-rich sauce that helps to caramelize the spam.

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

Rice vinegar: Provides a mild tanginess to the sushi rice, enhancing its flavor.

When preparing sushi rice, rinse it thoroughly under cold water until the water runs clear. This removes excess starch and ensures the rice has the perfect sticky texture needed for Spam Musubi.

• cooked sushi rice - Substitute with cooked jasmine rice: Jasmine rice has a slightly sticky texture that can hold together well, similar to sushi rice.

• spam - Substitute with teriyaki chicken: Teriyaki chicken provides a savory and slightly sweet flavor that complements the other ingredients in the musubi.

• nori - Substitute with rice paper: Rice paper can wrap the ingredients effectively and provides a different but pleasant texture.

• 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 sweetness and a slight floral note that can enhance the overall flavor profile.

• rice vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a mild acidity that can mimic the tanginess of rice vinegar.

• Allow the sushi rice and spam to cool to room temperature before storing. This prevents condensation, which can make the nori soggy.

• Wrap each spam musubi individually in plastic wrap or parchment paper. This helps maintain their shape and keeps the nori from drying out.

• Place the wrapped spam musubi in an airtight container. This adds an extra layer of protection against moisture and odors from other foods in the fridge.

• Store the container in the refrigerator if you plan to consume the spam musubi within 2-3 days. For longer storage, place the container in the freezer.

• When freezing, ensure the spam musubi are laid flat in the container to prevent them from sticking together. You can also use a baking sheet to freeze them individually before transferring them to a container.

• To reheat refrigerated spam musubi, remove the plastic wrap and microwave on medium power for 30-45 seconds. For frozen spam musubi, thaw in the refrigerator overnight before reheating.

• If you prefer a crispier nori, consider reheating the spam musubi in a toaster oven or on a skillet over low heat for a few minutes.

• 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. Heat on medium power for 1-2 minutes, checking halfway to ensure it doesn't dry out.

• Steaming Method:

  1. Set up a steamer or use a steaming basket over a pot of boiling water.
  2. Place the spam musubi in the steamer, ensuring they don't touch the water.
  3. Steam for about 3-5 minutes until heated through.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Wrap each spam musubi in aluminum foil to prevent drying.
  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 about 2-3 minutes on each side until warmed through.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the spam musubi in the air fryer basket, ensuring they are not overcrowded.
  3. Heat for 3-5 minutes, checking halfway to ensure even heating.

• Rice cooker: Used to cook the sushi rice to perfection, ensuring it has the right texture and stickiness.

• Sharp knife: Essential for slicing the spam into equal pieces.

• Cutting board: Provides a stable surface for slicing the spam.

• Frying pan: Used to cook and caramelize the spam slices with the soy sauce, sugar, and rice vinegar mixture.

• Spatula: Helps to flip the spam slices in the pan to ensure even cooking.

• Measuring cups: Used to measure out the soy sauce, sugar, and rice vinegar accurately.

• Mixing bowl: For combining the soy sauce, sugar, and rice vinegar before adding to the pan.

• Spoon: Used to scoop the cooked rice onto the nori sheets.

• Nori cutter or scissors: To cut the nori sheets in half neatly.

• Musubi mold (optional): Helps to shape the rice and spam into uniform pieces for a more professional look.

Cook rice in advance: Prepare 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 to streamline the process.

Make sauce ahead: Combine soy sauce, sugar, and rice vinegar in advance and store it in the fridge.

Use a musubi mold: A musubi mold can help shape the rice and spam quickly and uniformly.

Cut nori in bulk: Pre-cut the nori sheets and store them in a dry place to save time during assembly.