At a glance
Slice a can of Spam into 8 pieces, smoke them at 250°F for about an hour, then glaze them in soy, sugar and mirin. Press warm rice into a musubi mold on a strip of nori, top it with furikake and a slice of glazed Spam, and wrap it up. Eat them the same day.
Spam musubi is Hawaii's favorite snack: a block of rice topped with a glazed slice of Spam and wrapped in nori, sold in every convenience store on the islands. Smoking the Spam first adds a subtle smokiness and a firmer bite that takes it up a notch.
Why smoke the Spam?
Traditional musubi uses Spam fried in a pan. An hour on the smoker firms the slices and adds a smoky edge that works brilliantly with the sweet soy glaze. If you are making our smoked Spam burnt ends, you can smoke an extra can at the same time.
The rice
Use short grain or sushi rice, which is sticky enough to hold its shape. Plain steamed rice is traditional. A little rice vinegar makes it more like sushi rice. Shape the musubi while the rice is still warm, as it packs together better.
Shaping musubi
A musubi mold makes perfect rectangles, but the empty Spam can works just as well once both ends are removed and it has been washed. Press the rice firmly so the musubi holds together when wrapped.
Recipe
Smoked Spam Musubi
- Prep
- 30 min
- Cook
- 1 hr 15 min
- Total
- 1 hr 45 min
- Makes
- 8 musubi
- Smoker 250°F (121°C)
- About 1 hour, then glaze
Ingredients
Spam
- 1 can (12 oz / 340 g) Spam, regular or reduced sodium
Glaze
- 1/4 cup (60 ml) soy sauce
- 1/4 cup (50 g) sugar
- 2 tbsp mirin
- 1 tsp grated ginger (optional)
Rice and wrap
- 2 cups (400 g) uncooked short grain or sushi rice
- 2 1/4 cups (540 ml) water
- 1 tbsp rice vinegar (optional)
- 4 sheets nori, cut in half
- Furikake, to sprinkle
Equipment
- Smoker
- Musubi mold, or the clean empty Spam can
- Small foil tray
Method
- Slice the Spam lengthwise into 8 even slices.
- Heat the smoker to 250°F (121°C) with apple or cherry. Smoke the slices on a rack for about 1 hour, until darker and slightly firm.
- Meanwhile, rinse the rice until the water runs clear and cook it with the water. Stir in the rice vinegar if using and keep it covered.
- Simmer the glaze ingredients in a small pan for 2 to 3 minutes until slightly thick.
- Toss the smoked Spam in the glaze in a foil tray and return it to the smoker for 10 to 15 minutes, until sticky.
- Lay a half sheet of nori shiny side down and place the mold across the middle. Press in a layer of rice, sprinkle with furikake, add a slice of Spam and press more rice on top if you like.
- Remove the mold, fold the nori around the rice and Spam, and seal the end with a dab of water.
- Serve warm or at room temperature on the same day.
Notes
- No mold? Cut both ends off the empty Spam can, wash it well and use it as a mold.
- Musubi is best eaten within a few hours. Do not refrigerate it, as the rice turns hard.
Variations
- Egg musubi: add a thin layer of rolled omelet between the rice and Spam.
- Spicy: brush the Spam with sriracha mayo before wrapping.
- Burnt end musubi: use chopped bologna burnt ends in place of the sliced Spam.
Frequently asked questions
Can I make Spam musubi ahead of time?
Make it no more than a few hours ahead and keep it wrapped at cool room temperature. Refrigerated rice turns hard.
Do I need a musubi mold?
No. The clean, empty Spam can makes a good mold once both ends are removed.
Is Spam already cooked?
Yes. Spam is fully cooked in the can, so smoking simply adds flavor and texture.