Spam Musubi from L&L Hawaiian Barbecue features savory grilled Spam layered over sticky sushi rice and wrapped in a crisp nori seaweed sheet, offering a flavorful blend of salty, sweet, and umami notes with a satisfying chewy texture.
Equipments
- Rice cooker
- Frying pan or skillet
- Sharp knife
- Cutting board
- Musubi mold (optional)
- Spatula or tongs
- Bowl (for mixing rice seasoning)
- Small saucepan (for sauce, optional)
- Plastic wrap (optional for shaping)
- Plate or tray
Ingredients
- 2 cups sushi rice
- 2 1/2 cups water
- 1 can Spam (12 oz)
- 2 sheets nori (seaweed)
- 1/4 cup soy sauce
- 1/4 cup sugar
- 2 tablespoons oyster sauce
- 1 tablespoon mirin (optional)
- Salt (for seasoning rice, optional)
- Rice vinegar (optional, for rice)
Using authentic sushi rice is essential to achieve the sticky texture needed for Spam Musubi, ensuring the rice holds together when wrapped in nori. Fresh Spam with its distinct salty flavor pairs perfectly with the sweet and savory glaze made from soy sauce, sugar, oyster sauce, and mirin, which you can adjust to suit your taste. Nori sheets should be crisp and fresh to prevent sogginess and provide a contrasting texture to the tender Spam and rice. Optional ingredients like rice vinegar and salt add subtle seasoning that enhances the overall umami profile of your dish. Your copycat Spam Musubi from L&L Hawaiian Barbecue can capture the signature blend of flavors by balancing these key ingredients carefully.
Instructions
- Rinse sushi rice until water runs clear.
- Cook rice in rice cooker with 2 1/2 cups water.
- In a small saucepan, combine soy sauce, sugar, oyster sauce, and mirin (if using); heat until sugar dissolves, then set aside.
- Slice Spam into 8-10 even pieces.
- Heat frying pan or skillet over medium heat.
- Add sliced Spam; fry until golden on both sides.
- Pour sauce over Spam; cook until caramelized, flipping occasionally.
- Season cooked rice with salt or rice vinegar (if using); mix well.
- Cut nori sheets in half crosswise to create 4 strips.
- Place musubi mold on a piece of nori.
- Add a layer of rice, press down firmly.
- Top rice with a piece of caramelized Spam.
- Add another thin layer of rice (optional), press gently.
- Remove mold; wrap nori around rice and Spam.
- Seal nori edge with a bit of water or let rest seam-side down.
- Repeat with remaining ingredients.
- Slice musubi (if desired) with a sharp knife.
- Serve warm or at room temperature.
Substitution
Spam Musubi from L&L Hawaiian Barbecue copycat menu captures the classic Hawaiian snack with savory grilled Spam, seasoned sushi rice, and crisp nori wrapping. If Spam is unavailable, you can substitute it with cooked ham, turkey bacon, or tofu for a different flavor profile. When shaping Musubi, a musubi mold or plastic wrap helps achieve uniform pieces, but using hands or a clean cutting board also works in a pinch. Adjust soy sauce and sugar quantities in the sauce according to your taste preference to balance the sweetness and saltiness. Your leftover sushi rice can be seasoned lightly with rice vinegar and salt to enhance texture and flavor before assembling.
Tips
Ensure your sushi rice is properly rinsed until the water runs clear to achieve the right sticky texture essential for musubi. When frying Spam, medium heat prevents burning and helps evenly caramelize the sauce for deep savory flavor. Use a musubi mold or plastic wrap to press rice firmly, shaping it so it holds together well during wrapping and slicing. Your nori should be cut precisely and sealed tightly with a small dab of water to maintain crispness and keep the musubi intact.
Nutritions
Spam Musubi provides a balanced combination of protein from the grilled Spam and carbohydrates from the sticky sushi rice, making it a filling snack or meal option. The nori seaweed wrap adds dietary fiber and essential minerals like iodine, contributing to your overall nutrient intake. The sauce blend, featuring soy sauce and oyster sauce, enhances flavor while adding sodium, so moderating portion size can help manage salt consumption. Your meal benefits from a mix of savory and umami flavors without heavy fats, especially when prepared with minimal oil.
Storage
To store Spam Musubi properly, wrap each piece tightly in plastic wrap to maintain moisture and prevent the nori from becoming soggy. Place the wrapped musubi in an airtight container and refrigerate for up to 24 hours to preserve freshness and flavor. Reheat gently in a microwave or skillet before eating to restore the texture and warmth of Your musubi.
Variation or Alternatives
You can substitute Spam with grilled tofu or tempeh for a vegetarian variation that still holds a satisfying texture. Using brown rice or cauliflower rice enhances the nutritional profile for a healthier option. Instead of caramelizing Spam in sauce, try marinating it overnight in a mixture of soy sauce, honey, and garlic for deeper flavor. If you don't have a musubi mold, shaping the rice and Spam mixture by hand using plastic wrap works just as well.
Allergies
Spam Musubi contains several common allergens that could affect your dietary needs, such as soy from the soy sauce and oyster sauce, and seafood proteins in the oyster sauce and nori seaweed. Spam itself may contain pork and other preservatives that can trigger allergies or sensitivities. Always check ingredient labels carefully if you have allergies to shellfish, soy, or pork to ensure your safety.
Why this recipe?
Spam Musubi from L&L Hawaiian Barbecue is beloved for its perfect balance of savory and slightly sweet flavors, combining grilled Spam with sticky, vinegared rice and a crispy seaweed wrap. The handheld snack captures authentic Hawaiian comfort food, making it a popular choice for on-the-go meals or quick bites. Trying to make a copycat recipe allows you to replicate this iconic dish at home, customizing seasoning and portion size to suit your taste. Your homemade Spam Musubi can deliver the same satisfying texture and flavor that has made L&L's version a local favorite.