How to Make Spam Musubi: A Step-by-Step Guide to One of Hawaii’s Beloved Dishes

I. Introduction

Spam musubi is a tantalizing dish that has won the hearts of many in Hawaii and beyond. It’s a finger-licking combination of sticky rice, seasoned Spam, and Nori seaweed. Eating Spam Musubi is not only a fulfilling experience, but it’s a delicious way to embrace Hawaiian culture. If you haven’t tasted it before, you’re in for a treat. In this article, we’ll take you through a step-by-step guide on how to make Spam Musubi. We’ll also explore its history and provide you with some exciting variations to spice things up in the kitchen.

II. History of Spam Musubi

The roots of Spam Musubi date back to World War II, when American soldiers were stationed in Hawaii. Canned goods were easily accessible, and Spam was one of the foods that the soldiers liked to eat. The soldiers shared their love for Spam with the locals, who were intrigued by this novel food. Over time, Spam became a staple in Hawaiian cuisine.

The evolution of Spam Musubi started in the 1980s when convenience stores in Hawaii started to sell pre-packaged Spam Musubi. Since then, it has become a popular snack that can be found in most grocery stores, markets and cafes in Hawaii.

Spam has become a significant part of Hawaiian cuisine. The locals use it for breakfast, lunch, and dinner, and there’s even a yearly festival dedicated to Spam in Hawaii called The Annual Waikiki Spam Jam.

III. Step-by-Step Guide to Making Spam Musubi

A. Ingredients needed

For four servings, you’ll need:

2 cups Sushi Rice
3 cups Water
1 can of Spam
2 tbsp Soy Sauce
2 tbsp Brown Sugar
1 tbsp Rice Vinegar
4 sheets of Nori
Salt to taste

B. Preparing the rice

Rinse the rice thoroughly until the water runs clear. Drain the rice and add it to a saucepan with 3 cups of water. Cover the saucepan and bring the rice to a boil over high heat. Once it starts boiling, reduce the heat to low and let it simmer for about 18 minutes. Remove the pan from the heat and let it stand for 10 minutes. Finally, mix the vinegar, salt, and sugar in a small bowl and fold it into the cooked rice.

C. Seasoning the Spam

Open the can of Spam, and slice it into 8-10 slices. In a small bowl, mix the soy sauce and brown sugar until the sugar has dissolved. Place the Spam slices in a shallow dish and pour the marinade over it. Let it marinate for at least 10 minutes. After 10 minutes, fry the Spam in a skillet over medium heat until it’s slightly browned on each side.

D. Assembly of the musubi

Tear off a sheet of cling wrap and place it on a flat work surface. Lay a sheet of Nori over the cling wrap. Scoop a spoonful of prepared rice and spread it evenly onto the Nori sheet, leaving a one-inch border on the bottom. Place a slice of Spam on it. Scoop another spoonful of rice and press it evenly onto the Spam, making sure it reaches the edges and corners.

E. Wrapping in Nori

Use the cling wrap to tightly mold the Spam and rice together into a rectangular shape. Fold the bottom border of the Nori over the rice and Spam, then continue to roll the musubi until it’s completely wrapped. Use a dab of water or rice vinegar to seal the Nori at the end.

F. Cutting and serving

Remove the cling wrap from the Spam musubi. Take a sharp knife and cut the musubi into individual servings. Dip it into soy sauce or any other sauce of your choice, and serve immediately.

IV. Variations of the Recipe

A. Vegetarian/Vegan Version

Instead of Spam, you can use vegetable substitutes like tofu, marinated tempeh, or veggies like carrots or peppers for a vegetarian or vegan version of Spam Musubi.

B. Adding additional ingredients

You can add extra ingredients like avocado, cheese, furikake, sriracha, bacon, or eggs to jazz up the dish and add more flavor.

C. Festive Presentation

You can make festive Spam Musubi to celebrate special occasions like Christmas, Halloween, or Easter. Use a cookie cutter to cut out shapes like stars, hearts, or bunnies, to make it more festive.

V. Tips and Tricks for Perfect Musubi

A. Getting the right texture of rice

The rice should be sticky and moist, not dry and crumbly. Adjust the water ratio based on the type of rice you use.

B. The right ratio of rice to spam

A good ratio of rice to Spam is 1:1, but you can adjust it depending on your preference.

C. Wrapping the Nori correctly

Make sure that the Nori is wrapped tightly around the rice and Spam. Use a dab of water or rice vinegar to seal Nori at the end. This will prevent it from falling apart.

D. Storage and Reheating methods

Wrap the Spam Musubi with cling wrap and store it in the fridge for up to 2 days. To reheat, microwave it for 30 seconds, or pan-fry it for a minute on each side.

VI. Conclusion

We hope this step-by-step guide has given you the confidence to make Spam Musubi in your own kitchen. Remember to adjust the recipe, ingredients, and ratio of rice to Spam to suit your preferences. You can also get creative and add extra flavors to make it more interesting.

Serve it as a snack, a meal, or a party appetizer. It’s the perfect dish to bring some Hawaiian flavor to your dinner table. So, go ahead and try making it yourself.