Spam musubi was first introduced to me by one of my dearest friends, Merle. She took care of many young adults, including me during my years 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 generously sharing her traditional meals with us, insisting that we embrace everything new and foreign. She would always tell us, “You cannot say you do not like it if you have never tasted it!” Of course, she is right! Everything she made for us was amazing. Every dish she prepared was not just food; it was an experience that filled our hearts and stomachs with joy.
A Bit of Spam Facts
Spam, that iconic canned meat, was first created in the land of lakes, Minnesota. In fact, a fascinating tribute to this beloved product can be found at the interactive SPAM museum. Here, visitors can delve into the history of this unique food. With free admission, the museum offers a wealth of SPAM-related trivia and even boasts a charming gift shop filled with unique merchandise.
In Hawaii, Spam has taken on a special significance. Its popularity surged during World War II due to its nonperishable nature, long shelf life, and ease of preparation. Today, spam musubi serves as a beloved lunch or snack choice for many. It is a delightful fusion of sushi and Hawaiian comfort food.
So, what exactly is Spam made of? Although spam is not free of preservatives, it has a special place in my heart because of Merle. Beyond its necessary sodium nitrate for preservation, Spam consists only of pork shoulder and ham. Because of these ingredients, it does offer nutritional benefits as well, containing protein, iron, zinc, and vitamin B. The canning process includes grinding the meat, vacuum sealing it into a can, and cooking it right inside that can, ensuring convenience and longevity.
Preparation, Servings, and Storage of Spam Musubi
Making Spam musubi is a very easy and quick, taking as little as 35 minutes from start to finish. One essential tool for crafting this dish is a musubi mold, which helps press the rice into a neat, compact square. These molds are both affordable and easily found online, making the preparation process even simpler. Just one can of Spam paired with a batch of rice yields about 10 satisfying servings. These delightful handheld treats are best enjoyed fresh from the kitchen, but they can also be stored in the refrigerator for up to four days, making them perfect for meal prep or packed lunches. Their combination of flavors and textures makes them an ideal option for any lunchbox, where they promise to bring a taste of Hawaii to any table.
Spam Musubi
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.
Nutrition
