The spam is grilled until crispy, perfectly caramelized with soy sauce and sugar, and wrapped with sushi rice. Made ahead of time, these Spam musubi are perfect for your lunchbox, appetizer platter, or potluck. They are also a fantastic game-day snack. This recipe uses just the right amount of seasoning to create a balanced flavor that’s addictively tasty.
A couple notes on the rice:
When making sushi rice, always use short grain rice. Medium and long grain rice are less starchy and don’t hold together well when pressed into sushi
The original recipe uses regular steamed rice, and so do most Hawaiian Spam musubi recipes.
However, I personally prefer making sushi rice, which contains rice vinegar and sugar. The acid and mild sweetness of the sushi rice complement the salty Spam and create more depth of flavor.
The original recipe calls for 3 to 4 cups of rice, depending on how much rice you use per musubi. I found my personal favorite ratio is: slice the Spam into 8 slices, and use 1/2 cup of rice per musubi. In my case, I used 4 cups cooked sushi rice, which was generated from 2 rice-cooker cups (180ml per cup) of raw short grain rice.