Click this link if you would like to use my Sushi Rice recipe https://www.eatwithemily.com/sushi-rice/

Purchase any of the items below and have it conveniently shipped to your home!

Disclaimer: Some links on this page are affiliate links which means that, if you choose to make a purchase, I may earn a small commission at no extra cost to you.  As an Amazon Associate I earn from qualifying purchases.

Spam Musubi With A Soy Sauce Glaze

Print Recipe Pin Recipe

Course Appetizer

Cuisine Hawaiian

Servings 16 Spam Musubi

Equipment

• Musubi Maker ( Spam Sushi Making Kit )

Ingredients

  

• Cooked Sushi Rice ( Or Short Grain Rice ) ( Recipe Available At EatWithEmily.com )
• Nori Komi Furikake Rice Seasoning

COOK THE SPAM:

• 2 Cans Spam 25% Less Sodium ( Evenly Sliced Thin )
• 1 Tablespoon Vegetable Oil
• 1 Package Sushi Nori Sheets ( 10 Sheets – 8 Inches Each )

SOY SAUCE GLAZE:

• 3 Tablespoons Kikkoman Less Sodium Soy Sauce
• 2 Tablespoons Sugar

Instructions

 

• Cook the Sushi rice. If you will be using my Sushi rice recipe, please only add half of the Sushi Vinegar to the cooked rice to make the Spam Musubi. After the rice has cooked, allow it to cool to room temperature. Place a wet towel over the bowl of rice to prevent it from drying out. ( If you do not want to flavor your Sushi rice, then you can just omit the Sushi Vinegar )
  
• Slice the Spam. Cut the block of Spam once lengthwise right down the center. Then make another cut down the center of the already cut piece and repeat one more time until all the slices are an even thickness.
  
• Cook the Spam. In a skillet over medium heat, add in a tablespoon of vegetable oil. Lay the sliced Spam in the skillet and cook for 2-3 minutes until browned. Then flip the spam over and again cook until browned. Remove from the skillet and place on a plate with some paper towels to drain any oil. Allow to cool. Set aside.
  
• Make the Soy Sauce Glaze. In an unheated sauce pan pour in 3 tablespoons of the Kikkoman Less Sodium Soy Sauce and add in 2 tablespoons of sugar. Turn the heat on the Medium and continuously stir until the sugar is dissolved. Once the sauce starts to bubble and the sauce has slightly thickened, immediately turn off the heat. Pour into a bowl to cool and set aside. The whole process is quick and only takes a few minutes. Be careful not to burn the sauce. Also, the sauce will thicken up a bit more as it cools.
  
• Spoon some of the Soy Sauce Glaze onto ONE side of the Spam and set aside.
  
• Cut the Nori sheets into thirds. Make the first cut at the 2 ½” mark and just cut about an inch through the Nori sheet. Do not cut all the way through the Nori sheet just yet !
  
• The 2 ½” inch mark is where you will then fold the Nori sheets into thirds. Just fold it over and over again to create creases in the Nori sheet.
  
• Unfold the Nori sheet then cut along the creases to create 3 separate sheets.
  
• Then place one of the Nori sheets that you have already cut, onto a cutting board with the shiny side down. Place the Musubi mold frame right in the center of the Nori sheet.
  
• Place the Spam with the Soy Sauce Glaze on it, into the mold.
  
• Next, scoop out ⅓ cup of the Sushi rice and sprinkle on some of the Nori Komi Furikake Rice Seasoning. Give the top of the rice a light pat with a spoon so that the seasoning sticks to the rice.
  
• Then dump the Sushi rice into the mold and spread out the rice.
  
• Use the Musubi Maker press and push down to flatten the rice.
  
• While holding the Musubi Maker press down, lift the mold.
  
• You should be left with just the Musubi Maker press on top of the rice.
  
• Remove the Musubi Maker press.
  
• Fold up one side of the Nori.
  
• Then add a little bit of the Soy Sauce Glaze on top of the Nori. This will act as your glue. In this photo, my son added a little bit too much of the Soy Sauce Glaze. Jut add a thin line of glaze across the top is fine. Don't get the glaze sauce too close to the sides of the Nori as it may spill over onto the rice part.
  
• Fold over the other end of the Nori.
  
• Gently press down the edge of the Nori to seal it.
  
• If you are not going to eat the Musubis right away then you can wrap them in some Saran Wrap to prevent the rice from drying out.
  
• Place the Musubi with the Spam side down in the center of the Saran wrap.
  
• Fold up one side of the Saran Wrap.
  
• Then fold over the other side.
  
• Bring in one end of the Saran Wrap.
  
• Then bring in the other.
  
• Flip the wrapped Musubi over with the Spam side up.
  
• Repeat the process with the rest of the Spam.
  

Notes

Below are the brands used in this recipe and both items were purchased at Ralphs.