Almost like Spam musubi
November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ ConnieHere is what Wikipedia says:
Spam musubi is a very popular snack or luncheon food in Hawaii made in the tradition of Japanese onigiri or omusubi. A slice of Spam is placed onto a block of rice and a piece of nori (dried seaweed) wrapped around the Spam-rice combination to hold it together. There is a common misconception that Spam musubi is a variation of sushi. In reality, it differs from sushi in that its rice lacks the vinegar required to classify it as such.
Spam musubi is appreciated for its taste and portability. A single piece, wrapped in cellophane, can be purchased at small deli-type convenience stores (including 7-Eleven stores) all over the Islands, ranging in price between one and two dollars. Spam musubi rice molds are available at many kitchen stores in Hawaii. These molds are a few inches deep with a width and breadth that matches a slice of Spam. Thrifty people can also cut both ends of a small Spam can, to the same effect.
Now, I wasn’t going to eat that thing unless the rice was properly seasoned. So, naturally, I turned my version of Spam musubi into exactly what Wikipedia says it wasn’t — I made it as I would a regular sushi. Adding a slice of mango to each piece of Spam musubi made them even more similar to sushi.
I didn’t have the molds mentioned in the Wikipedia article either. I made do with a piece of cling wrap.
How do you make Spam musubi? Okay, this recipe will yield five pieces of Spam musubi, my version.
You start with a can of Spam, naturally (you can use any canned luncheon meat). Then, about 2 cups of cooked Japanese rice (more if you want to use up the entire can of Spam — just multiply the amount of seasoning accordingly), one ripe mango and some nori sheets.
Slice the Spam — thick or thin is up to you. I would have cut it into thicker slices but my husband beat me to it and it’s his style to slice everything paper thin. Well, okay, that’s an exaggeration. He cut the Spam into about 1/4-inch slices.
Cut each nori sheet into four pieces.
Scoop out the mango from the skin and cut into slices.
Season the rice (cooled to room temperature) with a tablespoonful of rice wine, 2 tablespoonfuls of rice wine vinegar (or any mild vinegar), a pinch or two of salt and about a teaspoonful of sesame seed oil.
Place about two tablespoonfuls of the seasoned rice on a piece of cling wrap then gather the edges of the wrap together to mold the rice. Just squeeze it between your hands, roll and flatten. The shape does not have to be perfect but the rice has to be compact enough so it doesn’t fall apart.
Unwrap the rice and lay a piece of Spam over it; top with a slice of mango. Wrap everything together with a piece of the cut nori sheet and arrange on a plate.
Was it good? Well… it was interesting. Americans do have a weird way with food sometimes. Personally, I prefer real sushi.
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My kids loooooove Spam Musubi. We used to buy it at Jumbo Japs at Cost U Less and it frustrated them so much that it was always out of stock. They though that all the guys at Jumbo Japs had to do was buy can of Spam at the supermarket and they’d have something to sell! Spam Musubi is also available at Sumo Sam at Shang. But you’re right, it’s so simple and easy to do at home
Hi Carol, wow I didn’t know they were available here. Ahh, the downside of living in the boondocks.
hahah…those are Hawaiian Americans…very different with Americans. Spam is considered “white trash” food in the rest of the country really. Funny to me, because in Philippines it’s one of the most coveted items and we even have restaurants that serves Spam-based dishes.
Pinayhekmi, for 90% of the population in the Philippines anything from America is a most coveted item.
hi connie, i love spam musubi!!! i ate a fair bit of them when we were in hawaii, but my husband wouldn’t have any of it.. LOL
actually i was surprised when i saw them in hawaii but hey it reminded me of home that time.
I’m pretty sure its origin is Hawaiian since Spam is practically a staple food for most locals in Hawaii (they are the biggest market for Spam). In addition, one of Hawaii’s major ethnic groups consists of second to third generation Japanese and hence the heavy influence of Japanese cuisine in Hawaii.
I remember watching a documentary in the Food Network which mentioned Spam’s role in World War II. The army rationed the people of Hawaii with Spam and they got hooked.
I grew up eating Ma-ling and sometimes crave for it. I tried searching for it in the aisles of Asian stores to no avail (sigh).
gina, can it be because hawaii has a big pinoy population?
anna, a friend told me once that ma-ling is a generic term for canned luncheon meat in china. kinda explains why the quality of ma-ling seems to differ from one store to another and from one year to the next.
which is better ma ling or spam?
Hi Sha.
Flavor? I like Ma Ling better. Texture? Spam is better; Ma Ling is much too floury/starchy… to much extenders to make it firm.
hi connie i’m jenny santos. its my 1st time to brows this site coz im trying my best to look for a recipe of lengua w/mushroom sauce i fond a lot but for me your features is more appeling to me. pls do send me a copy thru my email step by step on how to cook it im not a professional i just love to cook and that recipe is requested by my mother coz she’s celebrating her bday this coming feb 10, pls.pls. i dont want to disappoint her thats why im trying my best to look for it. pls. help me. looking forward to your responce god bless you
jen, link to the recipe.
No recipe by mail, sorry.
Hi Ms. Connie,
I just tried making spam musubi and i really like the taste , i love it. thanks…
Missy, wasn’t the ripe mango just right for the saltiness of Spam?
Wikipedia is pretty much on the money. When I lived in Hawaii, we’d make spam musubi when we had a bunch of people and needed an easy-to-carry, filling lunch. Its like making bologna sandwiches. And while I’m sure the mango and seasoned rice makes it interesting, again….its like making bologna sandwiches…I can’t envision myself turning it into a delicacy. Congrats, Carol, on your experimental success!
hello po! i’ve been browsing your site for quite a while now and i’ve tried some of your recipes (with success!!). thank you so much!
anyway, yung spam musubi po, frying the spam brings out the saltiness and adds a bit more “crunch.” hindi ko po kasi nakitang na-mention ito sa post, but that’s pretty much the unwritten rule dito sa hawaii.
and pinayhekmi, hawaiian americans ARE different from americans kasi to be called a hawaiian american you have to have hawaiian blood. just because a person was born and raised here, but does not have a milliliter of hawaiian blood, does not make him hawaiian.
Try bringing to boil a fourth cup of soy sauce (kikkoman), mirin, & sugar. Fry the spam then let sit in this sauce until you are ready to put your musubi together. Before placing the spam on top of the rice sprinkle some furikake on top of the rice then place the spam and then wrap in nori.
Thanks for the tip, Susan!