Let’s be honest here, I’m a huge fan of SPAM®. It’s so versatile, tasty, and it lasts so long in the pantry that it always pays to have some when you’re out of dinner ideas.
Ever since I went to Hawaii 5 years ago, I’ve been LOVING musubis (it’s one of the top foods you must eat in Hawaii!). Musubis are a widely popular Hawaiian snack item that’s made with white rice, a slice of SPAM®, and a piece of seaweed. If you’re going to the beach or need a snack on a hike, musubis are perfect for it. 🙂 Hawaiians like SPAM® so much, they actually consume an estimated 5 million pounds of it every year!
I love recreating musubis at home and I usually use SPAM®’s 25% Less Sodium variety. However, they actually have a lot of different flavours like Bacon, Lite (20% less fat), Mala Spicy, and Garlic.
For all you garlic lovers, the Garlic flavoured SPAM® is the way to go!
For those of you watching your fat intake, the Lite version is always a good one to choose, and you probably won’t even notice the difference in taste.
I haven’t tried cooking with this Mala Spicy Szechuan SPAM® yet but I’m really excited! I wonder if it will have the spicy, tongue numbing flavours that Szechuan is known for.
Alas, my favourite. The 25% less Sodium SPAM®. 🙂
For my creations, I used the Musubi recipe from SPAM®’s official website and just dazzled it up with a few extra ingredients. Instead of using the Teriyaki SPAM®, I make my own Teriyaki sauce (equal parts soy sauce, mirin, and sugar) and brush a thin layer on to my 25% Low Sodium SPAM® slices. That’s how you get the beautiful, slightly caramelized flavour and colour.
I also add a fair bit of furikake (Japanese seasoning) to the white rice to give it a pop of flavour and colour. Tip: Line the inside of the SPAM® can with saran wrap to use it as your rice molder!
Please give the recipe a try and let me know what you think! I would recommend eating them on the day of because the rice just doesn’t taste the same after a night in the refrigerator.
Disclaimer: Thank you to SPAM® for sponsoring this blog post and for allowing me to recreate my Musubi recipe for you guys. All opinions are my own.