Spam Musibi

Spam musubi was first introduced to me by one of my dearest friends, Merle. She took care of many young adults, including me during the years I lived in Tucson. Merle is a Hawaiian native and has introduced me to some of the best and different food I’ve ever tasted. She was always big sharing her traditional meals with us and insistent on trying everything. She would always tell us, “You cannot say you do not like it if you have never tasted it!” She is right- everything she made was amazing.

Although spam is not free of preservatives, it has a special place in my heart because of Merle. Spam can be made at home with zero preservatives by grinding pork and baking it. For the few times a year that we eat spam and the lack of preservatives in other meals we eat, I’ll make an exception for this one.

Spam is very popular in Hawaii. It became a popular there during WW2 because of it is nonperishable, has a long shelf life, and is easy to prepare. Spam musubi is a popular Hawaiian lunch or snack.

Spam was created and is produced in our neighboring state, Minnesota. There is even a fun, interactive Spam Museum there to spotlight the canned ham!

Spam musubi is best served fresh but can be stored in the refrigerator for up to 4 days.

Spam Musubi

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Equipment

• Medium saucepan or rice cooker
• Small cast iron skillet
• Sushi press

Ingredients

  

• 3 cups Rice, cooked
• 1 can Spam
• 1/4 cup Teriyaki sauce
• 1 Green onion
• 1 package Seaweed sheets

Instructions

 

• Prepare the rice in a rice cooker or on the stovetop. One cup of uncooked rice will yield 3 cups of cooked rice.
• Slice the spam into 10 pieces.
• Pour the teriyaki sauce into a shallow bowl.
• Roughly chop the green onions and place them into the bowl.
• Place the slices of spam into the teriyaki sauce.
• Using the spam can as a guide, cut the seaweed sheets so that they are the same length as the spam can.
• Over medium heat, sear the spam on both sides.
• Place one cut sheet of seaweed on a cutting board.
• Place the sushi press in the middle of the seaweed.
• Fill the sushi press with rice. Press the rice down to make it tightly pressed.
• Remove the sushi press and place a piece of hot spam on top of the rice.
• Wrap the seaweed around the rice and spam. To seal the edges, apply a small amount of water to the seaweed and press down to seal.
• Serve immediately.
• This can be stored in an airtight container in the refrigerator for up to 5 days.