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Have you had spam musubi yet? I first had it back in high school when people were secretly selling these to make easy money. It never dawned on me just how easy it really is to make! You’ll never have to purchase spam musubi or wait for a potluck to have these ever again. This 5-ingredient spam musubi recipe is the perfect snack on the road or a quick lunch for the next day.
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What kind of seaweed do I use?
Use dried seaweed labelled for sushi. These are advertised as “nori” in “full sheets” that are approximately 7.5″ X 8.5″ per sheet. Avoid using dried seaweed labelled as “laver.” The taste isn’t the same or as fitting as using dried seaweed specifically for sushi.
What kind of rice do I use?
Sushi rice is typically medium or short grain white rice. You can substitute for brown rice if you desire. If you do not have these types of rice on hand or do not wish to purchase, you can try adding more water to long grain rice to make it mushier and easier to work with. (Disclaimer: I have not tried this, but my friend suggested it.)
Why do you use a specific soy sauce? Can I use a different kind?
All soy sauces are made differently. The salt content can vary differently from brand to brand and simply stating “low-sodium soy sauce” doesn’t suffice. If you want to make this recipe by the book, I urge you to choose any low-sodium Korean soy sauce that is NOT labelled for soup. If you’re using a low-sodium Kikkoman brand, you may want to add more sugar.
What substitutes can I use?
You can substitute soy sauce and brown sugar for teriyaki or unagi sauce.
Can I prepare this in advance?
This dish is usually served as a lunch or snack on the go. You can prepare this spam musubi recipe in advance, but should warm it in the microwave before leaving. This will affect the spam musubi’s ability to hold together, but it is significantly better than eating it without doing so.
Can I make this without a spam musubi maker?
Yes! Find instructions down below to make this easy spam musubi without a mold.
- 1 spam, sliced into 8 to 10 slices
- 4 to 5 sheets dried seaweed (nori) specifically for sushi approximately 7.5" X 8.5" per sheet
- 1.5 cups uncooked sushi rice**
- 1/4 cup low-sodium Korean soy sauce***
- 1/4 cup brown sugar***
- Spam musubi kit or Spam Can and Plastic wrap
Cook sushi rice. Keep warm.
Elevate the taste: Add rice vinegar and sesame seeds to rice and mix before assembly.
In a small bowl, mix 1/4 cup of low-sodium Korean soy sauce and 1/4 cup brown sugar.
Cook spam over medium-high heat until slightly browned.
Add soy sauce and brown sugar mixture. Simmer until sauce thickens.
Remove from heat and set aside.
If you have a spam musubi kit, follow according to their directions.
If you do not have a spam musubi kit, that’s okay! You can use a spam can. Here’s what you should do:
Line the insides of the can with plastic wrap.
Place a layer of rice followed by a slice of spam in the can. If using teriyaki/unagi sauce, add it here between the spam and rice.
Use the plastic wrap to push down onto the spam and rice to stick together.
Empty the spam can by lifting the plastic wrap.
Remove the plastic wrap from the spam and rice.
Cut a portion of seaweed to a size that’s enough to fit around the spam-rice. This is usually about half the size of a regular piece of seaweed.
Apply drops of water along the edges to seal the seaweed around the spam and rice OR apply pieces of rice along the edges.
*Do not be confused with seaweed snacks. This should come larger in a square/rectangular shape approximately 7.5" X 8.5" per sheet.
**Sushi rice is usually medium/short grain white rice. You can sub for brown rice. If you have long grain rice and do not want to buy medium/short grain, then you can try (although I do not know the measurements and only know this from a friend) to use long grain rice and add more water to make it a bit mushy and easier to work with.
***Soy sauce and brown sugar can be substituted for teriyaki or unagi sauce.
****If prepared in advance, make sure to warm it up before packing. Warming spam musubi in the microwave will affect its ability to hold together, but it is significantly better than eating it without doing so.
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