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Spam Musubi
January 05, 2008

After going to Hawaii for the first time a few years ago, my fiance and I fell in love with spam musubi. I'm so glad that I found this recipe. BUT, I really don't like oyster sauce (I did a test batch of 2 spam slices marinated as directed in this recipe, and didn't like the way it came out) and after doing a bit more research for other musubi recipes online, I decided to substitute the oyster sauce with mirin (Japanese sweet cooking wine that you can find at any Asian grocery store/market). YUMMY YUM YUM!!! It was perfect, just like in Hawaii! My fiance couldn't get enough! (And neither could I!) TIPS: You don't have to use sushi rice, regular rice is just fine. When you cook the marinated spam slices, be sure to do it at a low heat, as the sugar in the marinade really does make the spam burn very easily. When I assembled my musubi, I kept a small bowl of water next to me to continually wet my fingers and the musubi maker (as well as using it to seal the seaweed strips). Speaking of the seaweed, before you cut it into strips, be sure to "toast" it - simply take each sheet and quickly make three-four passes over your stove burner and it will toast fine (don't let it linger over the burner or have the burner set too high or it will burn). I'll definitely keep this recipe as one of my favorites.

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