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Hawaiian

Spam Musubi Bites

Mini versions of the Hawaiian classic - seared Spam on seasoned rice wrapped in nori

cold_biteMediumHawaiian
Prep30 minCook15 minTotal45 minServes24Temproom_temp
✓ dairy-free
⚠ Contains: 🌾 Gluten, 🫘 Soy
Recipe
Ingredients
  • 1 canSpam(12 oz, cut into 24 thin slices)
  • 3 cupssushi rice(cooked and seasoned)
  • 3 tbsprice vinegar
  • 1 tbspsugar
  • 1 tspsalt
  • 3 sheetsnori(cut into 24 strips)
  • 3 tbspsoy sauce
  • 2 tbspbrown sugar
  • 1 tbspmirin
  • 1 tspsesame seeds(for garnish)
Make Ahead

Best made within 4 hours of serving. Can be made up to 6 hours ahead; cover with damp towel and plastic wrap. Do not refrigerate or nori becomes chewy.

Instructions
  1. 1Season hot rice with rice vinegar, sugar, and salt; let cool slightly
  2. 2Mix soy sauce, brown sugar, and mirin for glaze
  3. 3Pan-fry Spam slices over medium-high heat until crispy and caramelized, about 2 minutes per side
  4. 4Brush with glaze during last minute of cooking
  5. 5Form rice into small rectangular blocks (about 2 tbsp each)
  6. 6Place glazed Spam slice on top of each rice block
  7. 7Wrap nori strip around the middle, sealing with a grain of rice
  8. 8Garnish with sesame seeds
  9. 9Serve at room temperature
Notes
Pro Tips

Use classic Spam, not low-sodium, for authentic flavor. The glaze caramelizes best in a hot pan. A musubi mold makes shaping easier, but you can shape by hand. The nori should be crisp - assemble close to serving time.

History & Origin

Spam musubi was born in Hawaii after World War II, when Spam was introduced to the islands by the U.S. military. Japanese-American residents combined it with their rice ball traditions to create this beloved snack, now found in convenience stores throughout Hawaii.

Cocktail Pairings
Pairs Well With
mai-taibeersakewhiskey
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Hawaiian◆Medium