Spam Musubi Snack
Highlighted under: Simple Speedy Plates
This is the tastiest little snack you can make with just a few ingredients. I first tried making Spam musubi when I was craving something savory and filling. Honestly, it turned out to be my go-to when I want a quick bite that's satisfying but not heavy. The combination of the slightly sweet rice with the salty Spam just works so well. And don't worry, even if it feels like a lot of steps, it really comes together faster than you think!
When I first made Spam musubi, it was a bit of a chaotic experience, but now I can whip it up without even thinking. The trick is to make sure your rice is just the right stickiness—too dry, and it won’t hold together, but too wet can make it mushy. I remember the first time I tried using sushi rice; it made such a difference!
I also learned that toasting the Spam adds a nice crispness that really elevates the whole thing. It gives that sweet-savory combo a lovely texture. Pro tip: if you have leftover rice, this recipe is a great way to use it up quickly!
Why This Works So Well
- You probably already have most of the ingredients at home
- It's a fun meal to make with kids or friends
- Perfect for snacking any time of the day
What to Know Before Making Spam Musubi Snack
Making Spam musubi is simpler than it sounds, especially when you break it down step by step. The most important thing is to cook the sushi rice correctly because it's really what holds everything together. A little tip from me is to let the rice cool enough so it's sticky but not overly hot, making forming the musubi a breeze.
As for the Spam, when you cook it to that nice golden color, it not only tastes great but adds a lovely texture too. You'll want to watch it closely so it doesn't burn, which can happen quicker than you'd think. And if you're feeling adventurous, try adding some sliced green onions or even a little sriracha to the soy sauce for a spicy kick.
Ingredients
Gather these simple ingredients before you start!
Ingredients
- 2 cups sushi rice
- 1 can Spam, sliced into rectangles
- 1/4 cup soy sauce
- 2 tablespoons sugar
- Nori sheets, cut into strips
- Sesame seeds, for garnish (optional)
These ingredients come together so nicely!
Instructions
Follow these steps to make your Spam musubi snack!
Cook the Rice
Rinse the sushi rice under cold water until the water runs clear, then cook it according to package instructions. Once it's cooked, let it cool slightly. You'll want it to be sticky enough to hold together, but not so hot that you can't handle it.
Prepare the Spam
While the rice is cooling, heat a non-stick pan over medium heat. Add the Spam slices and cook until they're golden and slightly crispy, about 3-4 minutes on each side. In the last minute, stir together the soy sauce and sugar in a small bowl, then pour it over the Spam to coat it. Let it cook for another minute, then remove it from heat.
Assemble the Musubi
I like to use a sushi mold for this part, but you can also use your hands. Place a sheet of plastic wrap inside the mold, then add a layer of rice, pressing it down firmly. Add a slice of the Spam on top, and then another layer of rice. Press down firmly again to compact it all together.
Wrap with Nori
Take a strip of nori and wrap it around the musubi. If you’re using a mold, just lift the musubi out and then wrap. Wet the edge of the nori with a bit of water to seal it. Repeat until you've made all your musubi!
Serve
Slice the musubi into bite-sized pieces and sprinkle with sesame seeds, if you're using them. They’re best enjoyed fresh but can be stored in the fridge for a couple of days. Just know that the rice will lose some of its stickiness.
Enjoy your homemade Spam musubi!
Scaling Spam Musubi Snack for a Crowd
If you want to make a larger batch, just double or triple the ingredients. Sushi rice can be a bit tricky with the cooking ratio, so keep in mind that adding more rice means more water. Stick to the instructions on the package for that part. If you’re cooking multiple cans of Spam, make sure you have a large enough pan to brown them all without crowding, or you won't get those crispy edges we love.
To serve a crowd, I like to cut the musubi into smaller pieces, making them easy to grab as snacks. You can also set up a little assembly line with friends or kids—it's a fun way to get everyone involved, plus you'll get those little gems produced much faster. And remember, they store pretty well in the fridge for a couple of days, but the texture of the rice will change slightly over time.
Questions About Recipes
→ Can I use brown rice instead of sushi rice?
You can, but I wouldn't recommend it for this recipe. Sushi rice gives that nice stickiness and texture you want for musubi.
→ Is Spam musubi gluten-free?
It depends on the soy sauce you use. Make sure to check for a gluten-free brand if you need it to be.
→ How long does Spam musubi last in the fridge?
They'll last for a couple of days, but the rice can get a bit dry, so it's best to eat them fresh.
→ Can I add veggies to the musubi?
Absolutely! Slices of cucumber or avocado would work great. Just keep in mind that it might change the texture a bit.
→ What do I serve with Spam musubi?
You can enjoy it on its own or pair it with some pickled vegetables. Honestly, it’s filling enough that you might not need anything else.
Spam Musubi Snack
Created by: The Globalbitesrecipes Team
Recipe Type: Simple Speedy Plates
Skill Level: Easy
Final Quantity: 4 servings
What You'll Need
Ingredients
- 2 cups sushi rice
- 1 can Spam, sliced into rectangles
- 1/4 cup soy sauce
- 2 tablespoons sugar
- Nori sheets, cut into strips
- Sesame seeds, for garnish (optional)
How-To Steps
Rinse the sushi rice under cold water until the water runs clear, then cook it according to package instructions. Once it's cooked, let it cool slightly. You'll want it to be sticky enough to hold together, but not so hot that you can't handle it.
While the rice is cooling, heat a non-stick pan over medium heat. Add the Spam slices and cook until they're golden and slightly crispy, about 3-4 minutes on each side. In the last minute, stir together the soy sauce and sugar in a small bowl, then pour it over the Spam to coat it. Let it cook for another minute, then remove it from heat.
I like to use a sushi mold for this part, but you can also use your hands. Place a sheet of plastic wrap inside the mold, then add a layer of rice, pressing it down firmly. Add a slice of the Spam on top, and then another layer of rice. Press down firmly again to compact it all together.
Take a strip of nori and wrap it around the musubi. If you’re using a mold, just lift the musubi out and then wrap. Wet the edge of the nori with a bit of water to seal it. Repeat until you've made all your musubi!
Slice the musubi into bite-sized pieces and sprinkle with sesame seeds, if you're using them. They’re best enjoyed fresh but can be stored in the fridge for a couple of days. Just know that the rice will lose some of its stickiness.
Nutritional Breakdown (Per Serving)
- Calories (kcal): 263
- Total Fat (g): 10.6
- Saturated Fat (g): 3.5
- Cholesterol (mg): 25
- Sodium (mg): 860
- Total Carbohydrates (g): 36.2
- Dietary Fiber (g): 1
- Sugars (g): 1.2
- Protein (g): 7.8