Grilled Spam Musubi
Crispy grilled Spam glazed with a sweet-salty sauce, wrapped around fluffy sushi rice in a nori belt. A Hawaiian street-food favorite that's quick, fun, and utterly satisfying.
- Total time
- 25 min
- Servings
- 2
- Calories
- 620
- Protein
- 22g
Ingredients
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- ½ tablespoon sugar
- 2 cups cooked sushi rice (cooled to room temperature)
- 1 12-oz can canned Spam
- 2 sheets nori sheets (seaweed)
Instructions
- 1
Measure 2 tablespoons soy sauce, 1 tablespoon mirin, and 0.5 tablespoon sugar into a small bowl and stir with a spoon until the sugar dissolves completely, about 30 seconds.
- 2
Open the Spam can and slide the block out onto a cutting board. Using a sharp knife, slice the Spam lengthwise into 8 equal slabs, each about 1/4-inch thick, as if slicing a loaf of bread.
- 3
Pat each Spam slice dry with paper towels by pressing gently on both the top and bottom surfaces, which helps them brown evenly when grilled.
- 4
Place each nori sheet on a clean cutting board and cut it in half lengthwise using a sharp knife, creating two long rectangles from each sheet—you'll have 4 pieces total.
- 5
Set a grill pan or cast iron skillet over medium-high heat and wait until it shimmers and a drop of water sizzles away in 2–3 seconds, about 2 minutes.
- 6
Lay 4 Spam slices flat in the hot pan in a single layer and cook without moving them for 3–4 minutes until the bottoms turn deep golden brown with darker edges, like caramelized honey.
- 7
Flip each Spam slice using tongs and cook the other side for 2–3 minutes until it also turns deep golden brown, then transfer all 4 slices to a clean plate.
- 8
Reduce the heat to medium-low and place the 4 remaining Spam slices in the pan, cooking the first side for 3–4 minutes until golden brown.
- 9
Flip the remaining Spam slices and cook for 2–3 minutes until the second side is also deep golden brown, then transfer all 4 to the plate with the first batch.
- 10
Pour the glaze over all 8 cooked Spam slices and use a pastry brush or spoon to coat both sides evenly with the sticky mixture, then set aside to cool slightly for 1 minute.
- 11
Lay one nori rectangle shiny-side down on a clean, dry cutting board with the long edge nearest to you.
- 12
Scoop 0.5 cup cooled sushi rice onto the center of the nori and use a wet spoon to spread it into a thin, even rectangle, leaving a 0.5-inch border on all sides.
- 13
Place one glazed Spam slice on top of the rice in the center, positioned horizontally across the width of the nori.
- 14
Lift the bottom edge of the nori and fold it up and over the Spam slice, then roll the whole thing away from you tightly until the nori wraps completely around the rice and Spam.
- 15
Repeat steps 11–14 with the remaining 3 nori pieces, 1.5 cups rice, and 4 remaining Spam slices to make 4 musubi total.
- 16
Slice each musubi in half crosswise using a sharp knife, wiping the blade clean between cuts, and arrange cut-side up on a serving plate.
Tools you’ll need
- small mixing bowl
- spoon
- cutting board
- sharp knife
- paper towels
- grill pan or 12-inch cast iron skillet
- tongs
- plate
- pastry brush or spoon
- wet spoon
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
