Irresistible Spam Musubi Recipe: A Hawaiian Delight
Aloha, foodies! I’m excited to share with you my Spam Musubi recipe that’s sure to transport you straight to the islands. If you’ve never heard of Spam Musubi before, let me tell you – it’s a popular Hawaiian snack that’s made with Spam, rice, and nori. It’s like a sushi roll, but instead of fish, we use Spam! Trust me, it’s delicious.
Growing up in Hawaii, Spam was a staple in my household. So, it’s no surprise that I’ve come up with my own Spam Musubi recipe that uses my favorite brand, Nickey Spam. The combination of the salty Spam, sweet musubi sauce, and sticky sushi rice is a match made in heaven.
In this article, I’ll be sharing with you my secret recipe for making the perfect Spam Musubi. I’ll also be giving you tips on how to make this dish your own, and how to store and reheat any leftovers. So, grab your apron and let’s get cooking!
Why You’ll Love This Recipe
Are you looking for a quick and delicious snack that’s easy to make and packed with flavor? Look no further than Nickey’s Spam Musubi Recipe! This classic Hawaiian dish has been around for decades and is a favorite of locals and tourists alike. The combination of grilled spam, sticky rice, and nori creates a perfect balance of flavors and textures that will keep you coming back for more.
One of the best things about this recipe is its versatility. It can be enjoyed as a snack or a meal, and is perfect for any occasion. Whether you’re having a party, a picnic, or just need a quick and easy lunch, Spam Musubi is the perfect choice. Plus, it’s easy to make in large batches, making it a great option for feeding a crowd.
Another reason to love this recipe is its simplicity. With just a few basic ingredients like sushi rice, low sodium soy sauce, and nori, you can create a delicious and satisfying snack in no time. And if you prefer to add some extra flavor, there are plenty of options for substitutions and variations, like using teriyaki sauce instead of musubi sauce, or adding furikake for extra crunch.
Lastly, this dish is a great way to explore the unique flavors of Hawaiian cuisine. Spam Musubi is a popular dish in Hawaii and is deeply rooted in the state’s history and culture. By trying this recipe, you can experience a taste of Hawaii and learn more about the island’s food traditions.
In conclusion, there are many reasons to love Nickey’s Spam Musubi Recipe. It’s versatile, simple to make, and offers a delicious taste of Hawaiian cuisine. So why not give it a try and see why Spam Musubi has been a favorite snack for generations?
- Sushi Rice: 2 cups
- Water: 2 cups
- Rice Wine: 1/4 cup
- Sugar: 1/4 cup
- Low Sodium Soy Sauce: 1/4 cup
- Nori: 5 sheets
- Nickey Spam: 1 block (12 ounce)
- Musubi Sauce: 1/2 cup
- Sesame Seeds: 1/4 cup
In making the perfect Spam Musubi, using quality ingredients is a must. The star of the dish is the sushi rice. The medium-grain rice has the perfect texture and flavor that complements the salty and sweet taste of the spam and sauce. Other essentials for this recipe include water for cooking the rice, rice wine for added umami, sugar for sweetness, and low sodium soy sauce for saltiness.
The nori also plays a crucial role in this recipe. It wraps the rice and spam together while adding a subtle, earthy flavor to the dish. For the spam, I highly recommend using Nickey Spam, which has a deliciously savory taste that perfectly complements the rice.
Finally, the musubi sauce is what ties everything together. This sauce made from soy sauce, rice wine, and brown sugar adds a sweet and savory taste to the dish, making it even more delicious. Don’t forget to sprinkle some sesame seeds on top to add some crunch and nuttiness to the dish.
The Recipe How-To
Now that we have all our ingredients ready, let’s get started on making Nickey’s Spam Musubi. This recipe is super easy to make and is perfect for a quick snack or a light meal. Follow these simple steps to make your own delicious Spam Musubi.
Step 1: Cook the Rice
The first step in making Spam Musubi is cooking the rice. You want to use medium-grain sushi rice for this recipe, as it has the perfect texture and stickiness. Rinse the rice in cold water until the water runs clear. Then, add the rice and 1 1/2 cups of water to a pot and bring to a boil. Once boiling, reduce the heat to low and cover the pot. Cook for 18-20 minutes or until the rice is tender and all the water has been absorbed.
Step 2: Prepare the Spam
While the rice is cooking, prepare the spam. Cut the 12-ounce spam block into 8 equal slices, about 1/4 inch thick. In a small bowl, mix together 1/4 cup of low-sodium soy sauce, 1/4 cup of rice wine, 1/4 cup of brown sugar, and 1/4 cup of water to make the spam sauce. Heat a non-stick pan over medium-high heat, add the spam slices, and cook for 2-3 minutes on each side, until browned. Add the spam sauce to the pan and cook for another 1-2 minutes, until the sauce thickens and coats the spam.
Step 3: Wrap the Rice and Spam
Now, it’s time to assemble the Spam Musubi. Cut a piece of nori into a rectangle that is slightly larger than the spam slices. Place the nori shiny side down on a cutting board and top with a block of rice. Use wet hands to press the rice into an even layer, about 1/2 inch thick. Place a slice of grilled spam on top of the rice, and then top the spam with another layer of rice, pressing it down firmly. Fold the nori over the rice and spam, pressing down firmly to seal.
Step 4: Add Musubi Sauce and Furikake
To finish the Spam Musubi, mix together 1/2 cup of soy sauce, 1/4 cup of rice wine, and 1/4 cup of mirin to make the Musubi sauce. Cut the Spam Musubis into bite-sized pieces and brush each piece with the sauce. Sprinkle with furikake (a Japanese seasoning blend of sesame seeds, seaweed, salt, and sugar) to add some extra flavor and texture.
Serve your Spam Musubi immediately, or wrap them in plastic wrap and store in the refrigerator for up to 2 days. They also make a great on-the-go snack or lunch option.
Substitutions and Variations
Looking to switch things up with your Spam musubi recipe? Here are some substitutions and variations to try out:
– Rice: While medium grain sushi rice is the traditional choice for Spam musubi, you can also use other types of rice, such as short grain or even brown rice for a healthier option.
– Spam: If you can’t find Nickey Spam, you can use regular Spam or even fried Spam for a different flavor profile. You can also try using other meats like grilled chicken or teriyaki beef instead of Spam.
– Musubi sauce: The classic musubi sauce is made with soy sauce, rice wine, sugar, and mirin. However, you can also mix it up by adding teriyaki sauce, brown sugar, or furikake to enhance the flavor.
– Nori: If you don’t have nori, you can substitute it with other types of seaweed or even lettuce leaves.
– Presentation: Get creative with the presentation by cutting the Spam into different shapes or using different molds to shape the rice. You can also add toppings like avocado, cucumber, or pickled ginger for a pop of color and flavor.
These substitutions and variations can help you create a unique and personalized Spam musubi recipe that suits your taste preferences. Don’t be afraid to experiment and have fun with it!
Serving and Pairing
When it comes to serving Spam Musubi, there are a few different ways you can go about it. For a casual snack or lunch, you can simply serve the musubis on their own. They’re easy to eat with your hands and make a great on-the-go meal. You can also serve them as part of a larger Hawaiian-inspired meal, alongside dishes like poke bowls, macaroni salad, and grilled pineapple.
As for pairing, Spam Musubi pairs perfectly with a variety of different beverages. If you’re keeping things traditional, a cold glass of iced tea or lemonade is always a good choice. For something a little more adult, try serving your musubis with a crisp beer or light white wine.
If you’re looking to take things up a notch, you can even get creative with your pairings. For example, try serving your musubis with a side of spicy mayo for dipping, or top them with a fried egg and a drizzle of teriyaki sauce for a breakfast-inspired twist.
No matter how you choose to serve your Spam Musubi, the key is to keep things simple and let the flavors of the dish speak for themselves.
Make-Ahead, Storing and Reheating
If you’re planning to serve Spam Musubi for a party or a potluck, making them ahead of time is a great idea. You can assemble the musubis, wrap them tightly in plastic wrap, and store them in the fridge for up to two days. Just be sure to separate the layers with paper towels to prevent the nori from getting soggy.
If you have leftovers, it’s best to store them in an airtight container in the fridge for up to three days. When reheating, wrap the musubis in a damp paper towel and microwave for 30 seconds to a minute until they’re heated through. You can also pan-fry them in a little oil until crispy on the outside and heated through on the inside.
One thing to note is that the nori will lose its crispiness over time, so it’s best to make and eat the musubis as fresh as possible. If you have extra nori sheets, you can store them in an airtight container with a desiccant packet to keep them crispy.
Overall, Spam Musubi is a great make-ahead dish that can be easily stored and reheated. Just be sure to keep the nori crispy, and you’ll have a delicious snack or meal anytime you want.
Tips for Perfect Results
To ensure that your Nickey’s Spam Musubi Recipe turns out perfectly every time, there are some tips and tricks that you should keep in mind. Here are some tips that I recommend to follow for the best results.
First, make sure to use the right type of rice. Medium grain sushi rice is the ideal choice for this recipe as it has the perfect level of stickiness to hold the musubi together. Avoid using long-grain or short-grain rice as it won’t have the same texture.
Next, when cooking the rice, it’s crucial to measure the water accurately. The ratio of water to rice should be 1:1.1, which means that for every 1 cup of rice, you should use 1.1 cups of water. Adding too much water can result in soggy rice, while too little water can cause the rice to be too dry and hard.
To add flavor to the rice, I recommend using rice wine and sugar in the cooking process. Rice wine adds a subtle sweetness and depth of flavor, while sugar helps to balance out the saltiness of the soy sauce.
When making the musubi sauce, be careful not to overcook the brown sugar as it can burn easily. I recommend cooking the sugar and soy sauce over medium heat and stirring constantly until the sugar has dissolved completely.
To make the perfect spam musubi, use a spam slicer to ensure that each slice is of the same thickness. Grilling the spam is also a great way to add flavor and texture to the dish.
Finally, when wrapping the rice and spam together in the nori, make sure to press firmly to ensure that the musubi stays together. Using a musubi press can help to shape the musubi and make it easier to wrap.
By following these tips, you can make sure that your Nickey’s Spam Musubi Recipe turns out perfectly every time.
Now, let’s move on to the FAQ section. Here, I’ll answer some of the most asked questions related to Nickey’s Spam Musubi recipe. So, whether you are a beginner or a seasoned cook, read on to clear any doubts you may have about this recipe.
What is Spam musubi sauce made of?
Crafting the ideal spam musubi sauce can elevate an already tasty dish to a whole new level. The secret to achieving a flavorful and well-balanced glaze lies in the careful selection of ingredients. For instance, my mother’s recipe for spam musubi sauce is inspired by teriyaki and combines shoyu or soy sauce, mirin or rice wine, dark brown sugar, and sesame oil. The result is a delectable savory-sweet coating that adds depth and complexity to the dish.
Can I make Spam musubi the night before?
If you’re wondering how to store your Spam musubis, I’ve got you covered. Simply wrap them tightly in plastic wrap and pop them in the fridge. They’ll stay good for up to 3 days. When you’re ready to reheat, place them on a microwave-safe plate and cover with a damp paper towel. Pop them in the microwave for 1 minute, and you’re good to go.
Is Spam musubi Hawaiian or Japanese?
One popular Hawaiian dish, Spam musubi, features a grilled slice of Spam layered on top of a block of rice and wrapped with nori. The dish is said to have been invented by a Japanese-American woman named Barbara Funamura from Hawaii.
Is Spam musubi cooked or raw?
Spam musubi is a delightful dish that combines the unique flavors of Japanese and Hawaiian cuisine. Unlike traditional sushi, this dish features grilled spam instead of raw fish, and is served on a bed of cooked rice and wrapped in nori.
In conclusion, Nickey’s Spam Musubi Recipe is a unique and delicious dish that is sure to impress your taste buds. With its sticky rice, grilled spam, and flavorful musubi sauce made with soy sauce, rice wine, and brown sugar, this dish is a must-try for anyone who loves Japanese onigiri or Hawaiian spam rice seaweed. Whether you’re a fan of traditional sushi rice or prefer to mix it up with furikake, this dish is versatile enough to accommodate a variety of substitutions and variations.
With its simple ingredients and easy-to-follow instructions, this recipe is perfect for cooks of all levels. Whether you’re a seasoned chef or a beginner in the kitchen, you can whip up a batch of delicious Spam Musubis in no time. And with its make-ahead, storing, and reheating options, this dish is perfect for meal prepping or for enjoying as a quick snack on the go.
So why not give Nickey’s Spam Musubi Recipe a try? Whether you’re looking for a new and exciting dish to serve at your next dinner party or simply want to indulge in a tasty treat, this recipe is sure to satisfy. So grab your ingredients, get cooking, and enjoy the delicious flavors of Spam Musubi today!
Nickey’s Spam Musubi Recipe
- 5 cups medium-grain sushi rice, cooked
- 5 sheets sushi nori
- 1 (12 ounce) can Spam
- 1/4 cup low sodium soy sauce
- 1/4 cup sugar
- 1/4 cup rice wine (mirin)
- water (to seal the nori wrap)
- Cook rice as you normally would. When the rice cooker ?finishes? cooking, fluff the rice with a rice paddle. Replace cover and allow to cool for about 20 minutes.
- Put some water in a small bowl to use as a sealer for the nori wrapper. Set aside.
- Cut nori in half; lengthwise or widthwise -- whichever will wrap it around the musubi. You can also make them in narrow strips (like in the picture); a lot of nori come perforated now for easy separation. Place in a resealable plastic bag. Set aside.
- Cut Spam into 8 slices. Each should be about 2" x 3-1/2" x 1/4" (size/shape of the top end, cut 1/4" thick.).
- In a large non-stick pan over medium heat, fry slices until lightly browned and slightly crispy. Place on a plate lined with paper towels. Set aside. (You shouldn't need oil.).
- Combine the soy sauce, mirin and sugar in a saucepan; bring to a slow boil over medium-high heat. Reduce heat to low; add the spam, turning to coat. Simmer until mixture has thickened, about 5 minutes; remove pan from heat. Let Spam slices sit in marinade until ready to use.
- Instructions below are for 1 musubi. Repeat with the other 7 Spam slices, making sure to rinse off musubi maker after each use to prevent if from getting too sticky -- keeping in a bowl of warm water will help to keep it clean and moist.
- MUSUBI 1. Place a piece of nori on a clean surface. Moisten (but not dripping wet) lower half of musubi maker and position on top of the nori so the length of the press is in the middle of the nori (widthwise). The press and the width of the nori should fit exactly the length of a slice of Spam. Fill the musubi maker with 1/2 cup of the rice, press rice until 3/4-inch high. Top with 1 slice of Spam. Remove the musubi from the press by pushing the whole stack down (with the flat part of the press) while lifting off the press. Fold nori end closest to you over the Spam and rice stack; roll until completely wrapped in the nori. Slightly dampen the end of the nori to seal it. Repeat with remaining Spam slices.
- MUSUBI 2. Spread approximately 1/4 cup cooked rice across the bottom of the musubi maker, on top of the nori. Press rice down to compact the rice until it is 1/4-inch thick. Place a slice of Spam on top of the rice. Cover with an additional 1/4 cup cooked rice; press until 1/4-inch thick. Remove the musubi from the press by pushing the whole stack down (with the flat part of the press) while lifting off the press. Fold nori end closest to you over Spam and rice stack; roll until completely wrapped in the nori. Slightly dampen the end of the nori to seal it. Repeat with remaining Spam slices.
- OTHER IDEAS: 1. Sprinkle rice with furikake, mixed in with the rice or sprinkled on before placing Spam on rice. 2. Add a thin layer of scrambled egg (place under the Spam. 3. Add furukake and the scrambled egg. 3. Slice each musubi in half diagonally after making; 4. Musubi #1 without the sauce; 5. You can also use hotdog (sliced to flatten, not completely through), leftover chicken, etc. There is no wrong way to make a musubi. All that matters is that you enjoy it!
- SOME NOTES I PICKED UP OVER THE INTERNET:
- NOTE1: Only use medium-grain 'sticky' rice such as Calrose Diamond G brand.
- NOTE2: 1 rice cooker cup = 180 ml (1 regular cup = 240 ml) 3 rice cooker cups of uncooked rice should give you the 5 cups of rice you will need for this.
- NOTE3. the NORI sheets (thin roasted seaweed). As a general rule of thumb ? good Nori is very dark green, almost black in color.
- NOTE4. Spam musubi are best eaten while still warm but if you have to refrigerate your musubi, wrap each in plastic wrap or press n' seal and refrigerate. Just pop it into the microwave for about 10 seconds or so to soften the rice.
YOUR OWN NOTES
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Lucy is a mom who loves to cook up a storm. She enjoys discovering, collecting, and experimenting with delicious, healthy recipes for her blog. With her passion for cooking, Lucy is always coming up with her own unique creations to share with the world.