Spam Musubi… the ultimate comfort food.

Spam is such an underrated meat.  It really deserves more attention than how much credit it’s given.  It’s such a versatile meat, just like it’s salty counterpart, bacon.  If I could, I would eat it all day long.  I love Spam.  And I’m not afraid to admit it either.  I love the combination of white rice and Spam.  Yum.  But my most favorite way to consume Spam is when it’s pan-fried in a teriyaki glaze, pressed against white rice, and wrapped tightly with nori.  Double yum.

When we were in Hawaii, we spent an entire day driving and exploring the Big Island.  And by exploring, I mean eating our way through the Big Island.  Forget the beaches, give me the food!  I was determined to find the best Spam Musubi on the drive.  After a few disappointments, we stumbled across a little store that had the BEST fruit smoothies and Spam Musubi.  Unfortunately, I couldn’t tell you where it was because I didn’t even think to write down the name.  I was too busy gorging myself on the Spam Musubi and chasing it down with a fruit smoothie.

Spam Musubi

1/2 cup reduced-sodium soy sauce
4 tablespoons sugar
2 1/2 tablespoons mirin
1 can lite Spam, sliced into 8 equal pieces
2 cups white rice, cooked
3 sheets of nori, cut into thirds lengthwise
Spam musubi mold

In a small glass bowl, combine the sugar, mirin, and soy sauce. Microwave the marinade for about 45 seconds. Whisk to dissolve sugar completely.

In a shallow square baking dish, lay the slices of the Spam at the bottom and cover completely with the marinade. Set aside to marinate for about 1 hour.

Heat a nonstick pan over medium-high heat, and lay the slices of Spam to pan fry. After about two to three minutes or until the bottom has caramelized, flip onto the other side to finish cooking. Repeat until all slices of Spam have been cooked. Transfer cooked Spam onto a plate.

While you are cooking the Spam, in a small saucepan, cook to thicken the marinade as a dipping sauce. Once it has thickened, pour into a small bowl. Set aside until ready to serve.

On a clean cutting board, lay down one strip of the nori sheet. Lay the musubi mold on the middle of the nori sheet. Scoop a generous amount of the white rice into the mold. Press down hard on the rice with the handle of the mold. Remove the handle carefully, and gently lift the mold from the rice. Sprinkle with furikake, and lay a slice of the Spam on top. Wrap the nori tightly around the rice, and seal the edge with a little water.

Serve with dipping sauce and devour immediately.

Makes 8 Spam musubis.

14 responses

  1. Oh man, my boyfriend would eat this so fast no one could stop him. Its a pretty stigmatised meat over here as well! Been reading through your blog the last while and its totally lovely.

  2. I love SPAM… but unfortunately we can’t get them here in Switzerland. This really looks like comfort food.. I gotta try making some of these.. YUM!

    • What?? No Spam in Switzerland? I’m bummed for you! My brother and sister-in-law will definitely be disappointed… they just moved to Switzerland for two years for a work assignment.

  3. Pingback: Ono! « stasis hiatus

  4. I love spam musubi so much. I think I had 3 every day when I was there. i even bought the mold so I could make it when I got home. I think I’ll make some tonight.

  5. You can pick up a spam mold….the one that is exactly the size of the spam and has rounded corners….from Long’s Drugs. They are made from opaque plastic with non-stick texture. They even have a spam slicer….think egg slicer but bigger.

  6. Uh, you would prescribe SPAM? Ok, whatever. 😀

    No, I saw this in Hawaii. I’ve been there twice and wasn’t tempted to try it. You see, other Asian cuisines have their own versions of processed meat. I read your bio –sounds like part of my family. I have 2 sisters who also did pharmacy degrees at university. Yea, the great North American dream. And what do we do in our spare time: bike (me), cook, blog, etc. 😀

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