Venturing into a Can: Hawaiian Spam Musubi

Paying homage to the simple Hawaiian treat 

I’m committed to my culture and what it has taught me about food and eating; how to delve into life’s richness, indulge in authentic foods that comfort me, cultivate an appreciation for  different cuisines, and most of all sharing in that process with others. For this recipe blog, I wanted to share a recipe that really represents who I am and where I come from: fresh ingredients, deep cultural roots, or an inherited recipe shared during special occasions. The recipe I found, however, put me on the receiving end of such sharing. My partner of 3 ½ years opened up about his life back home in Hawaii and introduced me to a new dish that I would’ve otherwise never tried: Spam Musubi. 



Simple ingredients for the dish

        Yes, you read correctly, Spam. This seemingly gross, canned food item that smells of tuna, turkey and ham mushed together, happens to be an everyday snack and “on-the-go” dish that many Hawaiians enjoy. Found anywhere from gas stations to fancier restaurants in Hawaii, Spam musubi is a Japanese-inspired dish that was introduced to the U.S. territory after WWII aiming to satisfy the state’s taste for ham in a mobile way. It also catered to the needs of soldiers sending with them a familiar taste. The dish itself looks like sushi, and is made with soy sauce and sugar glazed Spam, between layers of sticky rice and wrapped in nori, dried seaweed with a salted fishy aftertaste. Canned meat was intimidating as I had never tried it before, but the more my partner insisted that I try it, the more wiling I was to venture from the traditional preparations of fish, poultry, beef, and pork that I’m used to. I’m glad I did, because in doing so, I found a unique treasure that blends both my appreciation for sushi-like creations and sweet-and-salty flavor profile that is simply irresistible, all in one bite. 



Pan-seared Spam with soy sauce and sugar

The recipe called for us to cook 2 cups rice using 2 ¼ cups water in a rice cooker, so the excess water would create moldable sticky rice. In a medium pan we lightly browned 8 slices of spam, before adding in a mixture of granulated sugar and soy sauce. We browned the Spam until the mixture was charred and caramelized with soy and sugary goodness on both sides. We cut large nori sheets in half to extend the length of the Spam can (which we cut in half and used as a mold, in place of a musubi maker) and placed mi-way atop the nori with room to wrap it over on both sides. In the can, we layered rice, a thin layer of Furikake—“fish food” as I called it—a slice of cooked Spam, extra layer of Furikake, and more rice, packing it in tight, especially around the edges, while removing the can up. We rolled nori up and around the musubi, using water to bind the nori, then cut into bite sized portions to enjoy.
 

The process of building the musubi

The recipe tastes just like it looks—simple yet unique, satisfying both sweet and savory flavor profiles. I found myself lightly crunching on the nori, getting hints of fishy taste in each bite of warm, sticky rice and a sweetly charred Spam in the center. It reminded me of leftover Honey Baked Ham sandwiches after Christmas, but with a leaner taste, which instantly took me to a familiar zone, this time with a unique twist. Eating this with my partner helped me understand the simplicity of food and life in Hawaii, and I am pleased to have ventured into a can, discovering his “little taste of home.”