Ingredients
1 (12-oz.) can Spam
1/4 c. teriyaki sauce
2 c. Japanese short-grain rice
8 2"-wide strips nori
4 tbsp. furikake seasoning
Nonstick spray
Preparation
Be sure to use short-grain rice. It’s stickier, so will help the parcels stick together. If you’re worried about the rice sticking to the inside of the Spam can, line it with a sheet of plastic wrap (but a coating of nonstick spray usually does the trick). Have fun with it! Season and dress up your musubi however you like. In this video, I made a Lao aioli using 1 part Jeow Bong (a sweet spicy Lao dip) and 3 parts mayo.
Step 1Prepare the Spam: Remove the Spam from the can. Rinse the can and set aside (you’ll use it later). Cut the Spam into 8 lengthwise pieces and place in a large bowl. Add teriyaki sauce, turning to coat; marinate 15 minutes.Step 2Preheat an air fryer to 400°F. Remove Spam from marinade (reserve marinade) and arrange Spam in a single layer in air fryer basket. Cook, flipping halfway through, until glazed and warmed through, about 5 minutes. Step 3Cook the rice: Rinse rice three times under cool water and strain. Combine rice and 2 1/2 cups water in a medium pot. Bring to a boil, cover, and reduce heat to low. Cook until liquid is absorbed and rice is tender, 15 minutes. Step 4Transfer reserved marinade to a small pot and bring to a boil. Cook until thickened, 2 minutes.Step 5Assemble: Lightly coat the Spam can with nonstick spray. Stuff the can with about 1⁄3 cup rice, pressingfirmly. Invert the rice from the can and place it on top of one sheet of nori. Sprinkle with furikake, top with Spam, and brush with some of the teriyaki sauce. Carefully wrap the seaweed around the package. Dampen one end of the nori and press to seal.
In Hawaii, you’ll find Spam everywhere from convenience stores to gas stations. Wrapped in nori (and often plastic), it’s an easy-to-pack hand-held snack perfect for beach life. Spam musubi is a popular Hawaiian snack. It’s typically made with short grain rice and grilled teriyaki-marinated Spam, sprinkled with furikake—a Japanese seaweed seasoning—and wrapped in nori. You’ll find many variations on musubi with different fillings, flavorings, and proteins: some even deep fry the whole package. This easy take is a perfect for picnics, beach hangs, or an afternoon snack. A few tips to keep in mind as you assemble the musubi:
Be sure to use short-grain rice. It’s stickier, so will help the parcels stick together. If you’re worried about the rice sticking to the inside of the Spam can, line it with a sheet of plastic wrap (but a coating of nonstick spray usually does the trick). Have fun with it! Season and dress up your musubi however you like. In this video, I made a Lao aioli using 1 part Jeow Bong (a sweet spicy Lao dip) and 3 parts mayo.
