Name: Hawaiian Spam Musubi [スパムむすび]
Prep time: 25 min
Cook time: 5 min
Total time: 45 min
Ingredients: 1 cup short-grain rice (sushi rice); 1 ¼ cups water; 340 g Spam (Regular or Tocino seasoning); 60 ml oyster sauce; 60 ml soy sauce; 100 g sugar; 2 Nori sheets (cut into halves or thirds)

Hawaiian Spam Musubi [スパムむすび]

By Denis Elas The Chef

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Hawaiian Spam Musubi are a popular quick and easy grab-and-go snack made with seasoned rice, pan-fried Spam, and wrapped in nori seaweed.

Recipe dedicated to:My pharmacist friend Tu-Quan Han

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Instructions

The Rice

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Gather the ingredients. Start by placing the 1 cup short-grain rice into a rice cooker with 1 ¼ cups water. Make sure to clean the rice before doing so.
Denis Tip: If you like a lot of rice, do x1.5.

The Spam

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While the rice is cooking. Slice the 340 g Spam into 8 pieces. Make sure to keep the Spam can and clean it if you are using it for the mold.
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In a small mixing bowl, combine the 60 ml oyster sauce, 60 ml soy sauce, and 100 g sugar, mixing until the sugar is dissolved.
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Add the slices of 340 g Spam and the marinade, stir gently as to not break the spam and let rest for 15 minutes.
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Heat a frying pan over medium heat and pan-fry the Spam slices for a few minutes on each side until slightly browned and crispy, or to your desired doneness.

The Musubi

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To assemble, lay a strip of 2 Nori sheets on a cutting board with the shiny side down. Place your musubi mold across the middle of the nori, perpendicular to the seaweed.
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Add the cooked sushi rice to the mold or Spam can, pressing down firmly and evenly to create a layer of approximately 2.5-4 cm of rice. To prevent sticking, you can dip the mold and your fingers in water as needed. Carefully remove the mold from the rice block. If using the Spam can, just a hit on a solid surface will make it fall.
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Place a slice of cooked Spam on top of the rice.
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Wrap one side of the nori seaweed up and over the Spam, pressing it onto the top. Then, wrap the other side of the nori over the Spam, creating a neat package. Use a little water on your finger to help seal the nori ends if necessary.