Spam musubi is one of the quickest and most delicious snacks on this planet! Sweet, savory, and full of umami, with the crystallization between the spam and the teriyaki-like sauce being so good that it just makes you crave more and more. You’re not even starving after one because of the amount of rice thats stuffing you up!
#1 Season your rice!
Seasoning your rice that is used in your spam musubi is one of the most foundational steps in making it; with your main ingredient being spam, a heavy flavor thats sweet and tangy, you’ll need something to balance it out with other than plain rice.
Ratings: 8/10. This is the most important step that makes sure your rice isn’t dry when stored and wrapped, and also balances out the musubi.
#2 Let it sizzle…
Letting the spam cook until the correct amount of caramelization is important. I like to just leave my pan on high heat for the last few minutes of cooking to let the sugar really cook and stick itself into the meat, creating that beautiful flavor bark.
Ratings: 9/10. Allowing it to cook with enough time is what develops the deep, rich flavor in musubis.
#3 Musubi Making & Molds
Musubis are known for their brick and hand-held structure. To make that structure, you can mold a used spam can to hold the perfect shape and work more efficiently, rather than just using the original, unmodified can.
Ratings: 10/10. The form of the musubi is rather an important step before you wrap and seal it away, but I always prefer the original can over any kind of mold due to some of them being way too big so there’s just that bit of rice sticking out on one end of the musubi.
Image and music courtesy of Pixabay.