Spam Musubi: A Taste of Nostalgia
Growing up in a multicultural neighborhood, I was always surrounded by a delightful mix of flavors and traditions. One of my fondest memories is of my grandmother making Spam musubi for family picnics. The sweet and savory combination of the marinated Spam, sticky rice, and seaweed was a handheld delight that brought everyone together. This recipe is not just a snack; it’s a piece of my childhood that I cherish deeply.
What Makes It Special
Spam musubi stands out for several reasons:
- Flavor Fusion: The sweet soy sauce glaze on the Spam perfectly complements the sticky rice, creating a harmonious blend of flavors.
- Convenience: It’s a portable snack that’s easy to make and perfect for on-the-go meals or picnics.
- Customizable: You can add your own twist with different seasonings or fillings, making it a versatile dish.
Gather Your Ingredients
Prep Time: 15 minutes | Cook Time: 10 minutes | Servings: 4
- 2 cups sushi rice
- 1 can of Spam
- 1/4 cup soy sauce
- 2 tablespoons sugar
- 4 sheets of nori (seaweed)
- Sesame seeds (optional)
- Water (for cooking rice)
Let’s Get Cooking
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Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to package instructions, usually with a 1:1 ratio of rice to water.
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While the rice is cooking, slice the Spam into 8 equal pieces. In a skillet over medium heat, combine soy sauce and sugar, stirring until the sugar dissolves.
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Add the Spam slices to the skillet and cook until they are caramelized and golden brown on both sides, about 3-4 minutes per side.
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Once the rice is cooked, let it cool slightly. Wet your hands to prevent sticking, then take a handful of rice and mold it into a rectangle.
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Place a slice of Spam on top of the rice, then wrap it with a strip of nori, sealing the edges with a little water.
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Repeat the process for the remaining ingredients. Optionally, sprinkle sesame seeds on top for added flavor.
My Pro Tips
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For a spicy kick, add a drizzle of sriracha or a sprinkle of chili flakes to the soy sauce mixture.
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Experiment with different proteins like teriyaki chicken or tofu for a vegetarian version.
What to Serve With It
- Edamame
- Pickled vegetables
- Green tea
- Fruit salad
FAQs
Q: Can I make Spam musubi ahead of time?
A: Yes! You can prepare the Spam and rice in advance, but it’s best to wrap them in nori just before serving to keep everything fresh.
The Heart of the Dish
Every bite of Spam musubi takes me back to those sunny afternoons spent with family, laughter echoing around us. It’s more than just a snack; it’s a reminder of love, tradition, and the joy of sharing food with those we care about. I hope this recipe brings you as much joy as it has brought me.
Your Turn
I invite you to try making Spam musubi at home! Feel free to tweak the recipe to suit your taste and share your experiences. I’d love to hear how it turns out for you!
Spam Musubi: The Ultimate Sweet and Savory Handheld Snack
Ingredients
- 1 cup sushi rice
- 1 can Spam, sliced
- 1/4 cup soy sauce
- 1/4 cup sugar
- 1 tablespoon rice vinegar
- Nori (seaweed sheets)
- Edamame, cooked and shelled
- Pickled vegetables
- Green tea
- Fruit salad
Instructions
- Rinse the sushi rice under cold water until the water runs clear, then cook according to package instructions.
- In a small saucepan, combine soy sauce, sugar, and rice vinegar over medium heat until the sugar dissolves.
- In a skillet, fry the Spam slices until they are golden brown on both sides.
- Brush the soy sauce mixture over the fried Spam slices.
- Lay a sheet of nori on a bamboo mat and place a portion of sushi rice on top, pressing it down to form a rectangle.
- Place a slice of Spam on the rice, followed by edamame and pickled vegetables.
- Fold the nori over the filling and roll tightly, sealing the edge with a bit of water.
- Slice the musubi into bite-sized pieces and serve with green tea and fruit salad.
- Enjoy your sweet and savory Spam Musubi!
Nutrition Information
