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Hawaiian Spam Musubi (Without a Mold) Recipe

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Learn how to make classic Hawaiian Spam Musubi without the need for a mold. This simple recipe combines savory caramelized Spam, perfectly cooked short-grain rice, and crispy nori seaweed, wrapped together for a delicious and portable snack or meal.

Ingredients

Rice

  • 2 cups uncooked short or medium grain rice

Spam

  • 1 can Spam (12 ounces), cut into 8 even slices

Glaze

  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar or water
  • 1 tablespoon sugar

Assembly

  • Furikake (optional)
  • 2 sheets nori (roasted seaweed), cut into 8 even strips

Instructions

  1. Cook the rice: Rinse the rice a couple of times until the water runs clear. Cook the rice in a pot with water according to package instructions or your preferred method. For stovetop, use 2.5 cups water for calrose rice. Bring to boil, then cover and simmer on low for 15 minutes. Turn off heat and let sit covered for 10 minutes, avoiding lifting the lid during cooking.
  2. Cool the rice: Fluff the cooked rice with a fork to help release steam and let it cool. For faster cooling, transfer to a large bowl or sheet pan.
  3. Brown the Spam: Heat a large nonstick skillet over medium heat. Place Spam slices in the skillet and cook about 3 minutes per side until they develop a browned, caramelized crust as fat renders out.
  4. Glaze the Spam: In a small bowl, combine soy sauce, rice vinegar (or water), and sugar. Pour this glaze over the browned Spam slices in the skillet and cook a few more minutes, flipping the slices to coat evenly and allowing the sauce to thicken. Remove from heat.
  5. Form the rice: Take about ½ cup of cooled rice and tightly shape it into a rectangular oval that closely matches the size and shape of a Spam slice.
  6. Assemble the musubi: Place one strip of nori on a clean surface. Center a slice of glazed Spam on the nori, sprinkle with furikake if using, then top with the shaped rice. Wrap the nori strip around to encase the Spam and rice. Seal the ends using a dab of water or a few grains of rice as glue. Repeat until all musubi are formed.
  7. Serve: Enjoy the musubi warm or at room temperature, perfect as a snack or light meal.

Notes

  • For stovetop rice, use 2.5 cups water per 2 cups calrose rice. Bring to boil, cover and simmer on low for 15 minutes, then let sit off heat for 10 minutes without lifting the lid.
  • Furikake is optional but adds a nice flavor and texture contrast.
  • If your nori does not stick well, sealing with water or rice grains helps keep the musubi intact.
  • Musubi can be stored refrigerated and eaten cold or reheated briefly in a microwave or skillet.

Find it online: https://marthatasty.com/hawaiian-spam-musubi-without-a-mold-recipe/