why make this recipe
Spam Musubi Bake is a fun and tasty twist on the popular Hawaiian snack, Spam musubi. This dish combines the savory flavors of crispy spam, sweet glaze, and sticky sushi rice all baked together. It’s perfect for gatherings, potlucks, or a cozy family dinner. Plus, it’s easy to make and sure to please anyone who loves bold flavors.
how to make Spam Musubi Bake
Ingredients
- 2 cans spam, cubed
- 8 cups sushi rice, cooked (or 2 cups uncooked)
- ¼ cup low-sodium soy sauce
- ¼ cup mirin rice wine
- 2 tbs white sugar
- 1 green onion, sliced
- Japanese mayo
- Furikake (a Japanese rice seasoning)
- Roasted seaweed
- 2 tsp rice vinegar
- ¼ tsp sugar
- ¼ tsp salt
Directions
- In a pan on medium heat, fry spam cubes until all sides are crispy. This takes about 5-10 minutes.
- Mix together soy sauce, mirin, and sugar to make a glaze for the spam. Turn down the heat to low. Pour the glaze over the spam and simmer for about 3 minutes or until the sauce thickens and becomes a sticky glaze.
- In a 9×13 casserole dish, layer rice, furikake, and the glazed spam. Then drizzle on Japanese mayo and top with more furikake.
- Broil in the oven at 500°F for 3 minutes until the top is nice and toasty.
- Top with green onions, serve with roasted seaweed, and enjoy!
how to serve Spam Musubi Bake
Serve the Spam Musubi Bake hot out of the oven. You can cut it into squares or rectangles for easy serving. Pair it with sheets of roasted seaweed for wrapping, and add a little extra Japanese mayo on the side for dipping. It’s great as a main dish or as part of a larger meal.
how to store Spam Musubi Bake
To store leftovers, let the dish cool completely, then cover it tightly with plastic wrap or transfer it to an airtight container. It can be kept in the fridge for up to 3 days. If you want to reheat it, place the pieces in the oven at a low temperature until warmed through.
tips to make Spam Musubi Bake
- Use day-old rice or let your freshly cooked rice cool to avoid mushiness.
- Adjust the sweetness by adding more or less sugar to the glaze based on your preference.
- Feel free to add vegetables like carrots or cucumbers for extra crunch and flavor.
variation
You can try this recipe with different proteins, like chicken or tofu, for a twist on the classic Spam version. Additionally, consider adding some pickled vegetables for even more flavor and texture.
FAQs
Can I use other types of rice?
While sushi rice gives the best texture, you can use jasmine or short-grain rice in a pinch. Just be aware that the texture might be different.
Is Spam Musubi Bake gluten-free?
This recipe is not gluten-free due to the soy sauce. However, you can substitute with a gluten-free soy sauce for a gluten-free option.
Can I make this dish ahead of time?
Yes, you can prepare the components ahead of time. Assemble the spam and rice layers, then cover and refrigerate until you’re ready to bake it. Just remember to adjust the cooking time if baking straight from the fridge.
Spam Musubi Bake
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Hawaiian
- Diet: N/A
Description
A delicious twist on the classic Hawaiian Spam musubi, combining crispy spam, sticky sushi rice, and savory glaze all baked together for a perfect gathering dish.
Ingredients
- 2 cans spam, cubed
- 8 cups sushi rice, cooked (or 2 cups uncooked)
- ¼ cup low-sodium soy sauce
- ¼ cup mirin rice wine
- 2 tablespoons white sugar
- 1 green onion, sliced
- Japanese mayo
- Furikake (Japanese rice seasoning)
- Roasted seaweed
- 2 teaspoons rice vinegar
- ¼ teaspoon sugar
- ¼ teaspoon salt
Instructions
- In a pan on medium heat, fry spam cubes until crispy, about 5-10 minutes.
- Mix together soy sauce, mirin, and sugar to make a glaze. Pour over spam and simmer until thickened, about 3 minutes.
- In a 9×13 casserole dish, layer rice, furikake, and the glazed spam. Drizzle with Japanese mayo and add more furikake on top.
- Broil in the oven at 500°F for 3 minutes until the top is toasty.
- Top with green onions and serve with roasted seaweed.
Notes
Use day-old rice for better texture. Adjust sweetness of glaze as desired. Add vegetables like carrots or cucumbers for extra crunch.