Spam Musubi (Hawaiian Spam Musubi)

Ingredients

• 1 boîte (340 g) Spam (or Tulip brand "Ham Delights") (Canned pork pâté can)
• 4 feuilles Nori sheets (Cut into strips ~6 cm x 20 cm)
• 280 g Cooked white rice (preferably sushi rice or seasoned rice) (About 70 g per musubi, still hot)
• 2 c. à soupe Soy sauce (Preferably low‑sodium)
• 2 c. à soupe Mirin (Sweet rice wine)
• 1 c. à soupe White sugar (Granulated)
• 1 c. à café Vegetable oil (For cooking the Spam)
• 1 rouleau Plastic film (cling wrap) (To line the mold and wrap the musubi)

Instructions

1. Cut the nori sheets

   Cut each nori sheet into strips about 6 cm wide by 20 cm long using a knife or scissors.

   Time: PT5M

2. Prepare the Spam

   Open the Spam can, poke one or two small holes opposite the opening to create airflow, then remove the meat block. Slice it into rounds about 5 mm thick.

   Time: PT5M

3. Brown the Spam

   Heat the pan over low heat, add 1 c. à café oil and brown the Spam slices 2 minutes on each side until lightly crisp.

   Time: PT5M

   Temperature: feu doux

4. Prepare the sweet sauce

   In the same pan, pour the soy sauce, mirin and sugar. Reduce over low heat until the liquid is half, stirring lightly.

   Time: PT3M

   Temperature: feu doux

5. Coat the Spam with sauce

   Return the Spam slices to the pan, stir to coat well and cook another 2 minutes so the sauce adheres.

   Time: PT2M

   Temperature: feu doux

6. Cook the rice

   Prepare the white rice according to package instructions (or in a rice cooker). Keep it warm and slightly sticky.

   Time: PT5M

7. Assemble the musubi

   Line the bottom of the Spam box (or mold) with plastic film. Place 70 g of hot rice, press firmly to form a uniform patty, then remove the mold. Put the patty on a nori strip, add a coated Spam slice, roll the nori around the rice and Spam, and seal the edge with a few pressed rice grains.

   Time: PT5M

8. Wrap for transport

   Wrap each musubi in plastic film to keep its shape and make it easy to take on the go.

   Time: PT2M

Nutrition Facts

Calories

230

Protein

10 g

Carbohydrates

30 g

Fat

8 g

Fiber

1 g

Ingredient Substitutions

• Instead of Spam (or Tulip brand "Ham Delights"): Cooked sliced ham, Cooked pork loin, Firm tofu (vegetarian version)
• Instead of Nori sheets: Soy paper
• Instead of Cooked white rice (preferably sushi rice or seasoned rice): Cauliflower rice (low‑carb option)
• Instead of Soy sauce: Tamari
• Instead of Mirin: Rice vinegar + 1 tsp sugar
• Instead of White sugar: Honey, Maple syrup
• Instead of Vegetable oil: Canola oil, Peanut oil
• Instead of Plastic film (cling wrap): Parchment paper (for the mold only)

Equipment Needed

• Cutting board
• Sharp knife
• Pan (flat‑bottomed skillet)
• Spatula or wooden spoon
• Mold (the Spam can) or small cake mold
• Plastic film
• Mixing bowl
• Measuring spoons
• Rice cooker or saucepan

Critical Steps — Do Not Skip

• Brown the Spam without burning (step 3).
• Reduce the sauce to the right consistency and coat the Spam (steps 4‑5).
• Press the rice and seal the nori properly so the musubi holds together (step 7).

Chef Tips from the Video

• Use good‑quality mirin for a sweet, authentic flavor.
• For a spicier version, add a pinch of chili flakes to the sauce.

Troubleshooting

Storage

Refrigerator: Store in plastic film, up to 2 days.

Freezer: Wrap individually and freeze up to 1 month.

Room temperature: Consume within 2 hours if left at room temperature.

Make-Ahead Tips

• Pre‑cook the rice ahead of time and keep it warm.
• Musubi can be assembled the day before and simply reheated in the microwave before serving.