musubi

You don't need to fly to Hawaii to try this tasty authentic Hawaiian Spam Musubi. With this easy recipe you can make it yourself at home!

Spam Musubi

Spam

oyster sauce

soy sauce

sugar

Nori (roasted seaweed used

sushi rice

Marinate

Slice the SPAM into about 8-10 slices (depending on how thick you like it) and put in a Ziplock bag. Mix oyster sauce, soy sauce and sugar until sugar is dissolved and add to the bag with the SPAM. Marinate for about 15 minutes.

Drain off marinade and fry SPAM on each side over medium heat until slightly crispy or until desired doneness. Some people like to glaze the SPAM with the marinade/sauce AFTER frying, either way tastes great!&nbsp;

Assemble 1

Place a strip of nori on a cutting board or clean surface (shiny side down). Place your Musubi mold across the middle of the nori. Add Sushi Rice to the mold, pressing down firmly and evenly, so there is about 1-1 1/2 inches of rice. (dip the mold and your fingers in water as you go to prevent sticking)  

Assemble 2

Next, remove the mold from the rice. Now you will have a nice little block of rice right on the nori. Add some of the cooked spam to the top. Wrap up one side of the nori and stick it to the top of the SPAM, then wrap up the other side. Just like you are wrapping a nice little package. Use a little water on your finger to seal if needed. Serve warm.

Serve

Some like it dipped in soy sauce, some like it with ketchup, and some like it as is.

https://www.youtube.com/watch?v=RoRWFa1gn7k

You don’t need to fly to Hawaii to try this tasty authentic Hawaiian Spam Musubi. With this easy recipe you can make it yourself at home!
Recipe: https://www.favfamilyrecipes.com/musubi/

This Spam musubi with egg has salty Spam, fluffy eggs and plenty of rice to hold it together. Perfect for lunch or a big snack!

Spam Musubi with Egg

rice

T sugar

T soy sauce

eggs

seaweed

Cook the rice, and keep warm.

Mix the sugar and soy sauce together until the sugar dissolves.

Crack the eggs into a medium bowl; add a spoonful of the teriyaki sauce and a few grinds of black pepper. Whisk until homogenous (there shouldn’t be any egg white bits visible).

Spray a non-stick pan with oil, or rub it with an oil-soaked paper towel. Place the pan over medium-low heat, and add the eggs. Cover, and let cook for 5 minutes, or until the top is set. Slide the eggs out onto a cutting board, and let cool. Cut into rectangles that can fit the size of your musubi mold.

Line a large plate with paper towels.

In the non-stick pan over medium high heat, add the Spam in one layer. Cook until crispy on both sides, about 5-7 minutes per side. Move the Spam onto the paper towel lined plate to drain off any excess oil. Return the pan to medium-low heat, and add the remaining teriyaki. Cook just until it starts to thicken, then add back the Spam and mix to coat the Spam in sauce.

Set a sheet of seaweed shiny side down on a cutting board. Place your Spam musubi mold on top, making sure the edge of the mold meets up with the edge of the seaweed.

Have a small bowl of water ready: you can dip your hands in if rice starts to stick to them. Scoop some rice (I like to make about a 1/2" thick layer) into your mold. Press the mold’s plank on top of the rice to gently smoosh the rice down a bit. You want the grains to just stick together, not make rice mush.

Place Spam on top of the rice; use as many slices (1-2) will fit in one layer in your mold. I like to drizzle some of the teriyaki from the pan (from when you caramelized the Spam) over the Spam. You could also sprinkle some furikake over, but I like to use the normal ones (so no umeboshi, aka pickled plum, or salmon here unless you’re daring). Top the Spam with egg.

Make another layer of rice on top of the Spam. Place the plank on top and smoosh down a bit. Hold on to the edge of the mold and bring it up past the rice/Spam/rice stack while the plank is still on top. Remove the plank.

Wrap the seaweed tightly around your rice and Spam stack. Use a bit of water to seal the edges of the seaweed. Let the musubi rest seam side down.

Once all the musubis have been made, cut them using a sawing motion (preferably using a chefs knife). It’s easier to cut them when the seaweed is soft (let sit 10 minutes after assembly). I like to cut into portions that have half a slice of Spam per roll.

Wrap in plastic wrap tightly and place in an airtight container. Serve on the same day if possible, or store in a cool place (not the fridge, but something like a garage in the Bay Area during the winter).

A vegan twist on the classic spam musubi, this tofu musubi will win over your heart! Make these over the weekend (without the seaweed since it will get soggy) and pack two a day for lunch or grab one as an afternoon snack.

Tofu Musubi Recipe

lb. extra firm tofu (save the container)

brown sugar

tbsp rice vinegar

tbsp fresh ginger (grated)

garlic

scallions (finely sliced)

sushi rice (or short grain rice)

water

tbsp sugar

tbsp sea salt

nori

Rinse your rice in water until it runs clear, ~3 times.

Place the rice and water in a small saucepan over high heat. Bring to boil, then reduce to simmer and cover. Cook 15 minutes, then remove from heat, and let stand for 10 more minutes.

In the meantime, combine the rice vinegar, sugar, and salt in a bowl. Mix until melted. You can use the microwave to help melt the sugar and salt by microwaving on high for 30 seconds.

When the rice is cooked, transfer to a bowl, add the vinegar mixture, and mix/fluff with a fork. Let it cool to room temperature before making your sushi.

Sushi Rice

Slice your tofu into 8 even strips ~1/4 inch thick.&nbsp;

Mix your marinated tofu ingredients (except the tofu) in bowl. Transfer to a flat dish that can fit all your slices of tofu laying flat. Add your tofu slices. Let marinade 15 minutes, then flip and marinade for another 15 minutes. Then, wipe off all the ginger, garlic, and scallions. If not, they will burn in the pan when you cook the tofu.

Lightly oil a non-stick pan and heat over medium heat. Cook the tofu on both sides until it begins to brown, ~3 minutes per side.

Marinated Tofu

Split your rice into 8 equal parts. With wet hands, press each part into the side wall of your tofu container as shown in the photo. Pack it in firmly so it comes out as one piece. Repeat 7 more times.

Top each rice rectangle with one piece of the cooked tofu. Wrap each with one of the nori strips.

Tofu Musubi

How to make the best marinated tofu, and how to turn it into vegan tofu musubi.

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❤️, Candice

Easy Marinated Tofu

Sweet and salty Spam musubi is a great on-the-go snack and this recipe will teach you how to assemble this Hawaiian food in no time.

nori sheets

omelette (optional topping)

avocado (optional topping)

tsp sesame oil

dark brown sugar

Cook the rice in a rice cooker (or other method). Fluff the rice when it’s finished cooking and keep it on the warm setting.

Slice the Spam into 8 even slices (about ¼ inch thick).

NOTE: If you do not have a saute pan large enough to cook all the Spam at the same time, make sure you divide the musubi sauce based on how many batches of Spam you need to cook. For example, if you can cook 4 Spam slices, divide the musubi sauce in half. In a large saute pan over medium heat, add the sesame oil and garlic. Cook for about 30 seconds or until fragrant, but before it turns brown.

Add the soy sauce, oyster sauce, and sprinkle the dark brown sugar. Use your spatula to mix all the ingredients together and let it warm up only briefly.

Add the spam slices and cook for about 1 minute and then turn them over to make sure all sides of the spam are coated. Cook and occasionally turn the spam to prevent from burning for about 10 minutes or until the Spam begins to caramelize or turn golden brown.

Remove the Spam from the pan and let it rest for about 5 minutes to cool down.

Clean the Spam can and dry. Cut cling-wrap to about an 8 x 12 inch piece. Line the cling-wrap inside the can and make sure the corners are outside.

Scoop about 3 tablespoons of rice into the can. It should be about 1 ½ inch high from the bottom of the can. Use a spoon to press down on the rice to make it even.

Add one slice of Spam on top.

Cut nori into your desired thickness, I like to cut the sheets into thirds. It’s a little thinner so that the ends of the Spam and rice stick out, but you can also cut them in half and cover the Spam and rice fully.

Collect the corners of the cling-wrap and gently lift the Spam stack out of the can. Open the cling-wrap so that the Spam stack is lying horizontally on the table.

Lay one piece of nori so that it’s vertical from the Spam stack. It should look like a weird cross at this point.

Carefully wrap the nori around the Spam musubi. I like to lightly press the nori on the sides and then lift the top to slide in the nori underneath and repeat for the other side.

To make a tighter musubi, cover the musubi in the cling-wrap again and twist both sides until it’s tight. You can also now use your hands to cup the sides and mold the shape so that it’s round.

Unwrap the cling-wrap and serve immediately.

Optional additions: You can also add sliced omelets and avocado slices on top of your Spam slice or mix in some furikake to the rice as additional flavors.

Learn how to make 4 types of Spam Musubi! A local Hawaiian version to the Japanese musubi. Super simple but super yummy to eat! Pack a spam musubi with plastic wrap and take it with you anywhere for lunch, dinner, or snack! Great for a picnic, swim at the beach, or any hangout.

Hawaiian Style Spam Musubi

spam

nori (seaweed sheet)

tsp furikake seasoning (optional)

eggs (optional)

tbsp shoyu (soy sauce)

tbsp white cooking wine

cloved crushed garlic

Wash and cook rice in a rice cooker. Cut the nori into 3 inch wide sheets.

Open a can of spam and slice it one inch in length. Usually comes out to 9-10 slices.

Fry the spam on a pan over medium heat. 3-4 minutes on one side before flipping it. (Add the teriyaki sauce to the pan and let it cook for 1-2 minutes then flip it over and cook for another minute.)

Place nori down and the musubi mold on top. Place a scoop of cooked rice in the musubi mold. Press down on the rice with the mold handle. Then add the cooked spam and push out the contents with the musubi handle while pushing the rectangle mold up and over the contents.

Wet the ends of the nori with water and fold it towards the middle.

Serve hot or wrap it in plastic wrap to have an on go lunch.

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