Air Fryer Spam Musubi: A Tasty Treat?

Spam musubi is a popular Hawaiian dish that combines Japanese and American cultures. It is made with short-grain rice and grilled teriyaki-marinated Spam, sprinkled with furikake (a Japanese seaweed seasoning), and wrapped in nori. This dish can be made in an air fryer by first preparing the musubi sauce, which consists of soy sauce, honey, and garlic powder. The Spam slices are then glazed with the sauce and air-fried for 3-4 minutes on each side until golden brown. While the Spam is cooking, the sushi rice is prepared and seasoned. Finally, the Spam musubi is assembled by layering the rice, egg, and Spam, and wrapping it in nori.

How to make the perfect sushi rice

To make the perfect sushi rice, you'll need just four simple ingredients: uncooked rice, Japanese rice vinegar, sugar, and salt. The best type of rice for sushi is short-grain Japanese rice, which is labelled as "sushi rice" in stores. If you can't find this, Calrose rice is a decent substitute.

Here's a step-by-step guide to making perfect sushi rice:

Step 1: Rinse the Rice

Place the rice in a colander or sieve and rinse it under cold running water until the water runs clear. This step is crucial for achieving the right texture, so don't skip it! Then, let the rice drain for about an hour. In the winter, you should drain the rice for an hour, and in the summer, 30 minutes will suffice.

Step 2: Cook the Rice

Add the rice to a rice cooker or a large pot. If you're using a pot, use 3 parts water to 2 parts rice. Bring the rice and water to a boil, then reduce the heat and cook, covered, until the rice is tender and has absorbed all the water. If you're using an Instant Pot, you can use the "rice" setting.

Step 3: Prepare the Seasoning

While the rice is cooking, make the seasoning by combining the rice vinegar, sugar, and salt in a separate saucepan. Cook this mixture over medium heat until the sugar has dissolved. Be careful not to let it boil. Remove the saucepan from the heat and let the mixture cool to room temperature.

Step 4: Combine the Rice and Seasoning

Once the rice is cooked, spread it out on a baking sheet or a large bowl. Sprinkle the cooled vinegar mixture over the rice and gently mix until all the rice is coated. The rice will appear very wet at first, but keep stirring, and it will dry as it cools.

Step 5: Cool the Rice

Allow the seasoned rice to cool on the baking sheet, flipping it over occasionally to ensure even cooling. You can speed up this process by fanning the rice each time you turn it over. The rice is ready to be used for sushi when it has cooled to room temperature.

Tips for Perfect Sushi Rice:

• If you want to add a more traditional, umami flavour to your rice, you can cook it with a piece of kombu (dried kelp).
• For best results, follow the recipe instructions for the rice-to-water ratio and cooking time.
• If you're short on time, you can rinse the rice fewer times, but don't skip this step entirely as it affects the texture of the cooked rice.
• You can adjust the amount of vinegar in the recipe to suit your taste preferences.
• Sushi rice is best used at body temperature, so time your preparation accordingly.

With these tips and steps, you're well on your way to making perfect sushi rice at home!

How to assemble Spam Musubi

Firstly, you will need to cut your Spam into slices. Different recipes suggest different numbers of slices, ranging from 6 to 10 slices, depending on how thick you like them.

Next, you will need to prepare your rice. It is recommended to use short-grain rice, as it is stickier and will help the musubi parcels stick together. Fluff the rice after cooking and keep it warm while you prepare the other ingredients.

Now, you can start assembling the musubi. If you have a musubi mold, simply follow the manufacturer's instructions. If you don't have a mold, you can use a Spam can as a substitute. Clean the can and line it with plastic wrap or cling film, with some of it sticking out of the top for easy removal later.

Place the can in the centre of a sheet of nori seaweed, which has been cut to your desired width. Add about 1/3 to a 1/2 cup of rice to the can and press down firmly and evenly. You can sprinkle furikake, a Japanese rice seasoning, on top of the rice for extra flavour.

Then, add a slice of cooked Spam on top of the rice. Carefully lift the outer mold or plastic wrap, keeping the rice and Spam in place. Wrap the nori seaweed around the stack, using a little water to seal it if needed.

Finally, you can serve the Spam Musubi immediately, or wrap it individually in plastic wrap to enjoy later. It is best served warm, as the rice can dry out and become crumbly if left to cool for too long.

Enjoy your homemade Spam Musubi!

The history of Spam Musubi

Spam musubi is a beloved snack and lunch food in Hawaii, composed of a slice of grilled Spam on top of or sandwiched between a block of rice, wrapped together with nori (seaweed) in the tradition of Japanese onigiri. It is inexpensive, portable, and commonly found in convenience stores and restaurants across Hawaii, the Marianas, and Hawaiian barbecue restaurants in the mainland United States.

The origins of musubi itself can be traced back to Japan, where onigiri, or rice balls, have been enjoyed for centuries. When Japanese immigrants brought their culinary traditions to Hawaii, they adapted these rice balls to suit local tastes and ingredients, giving rise to the beloved spam musubi.

One popular origin story of Spam musubi credits Barbara Funamura, a Japanese-American woman from Hawaii, with its invention. Funamura sold Spam musubi from the Joni-Hana restaurant in the Kukui Grove Center, and by the early 1980s, she was selling 500 handmade Spam musubi a day from her own shop, Michan's Musubi. Another possible creator is Mitsuko Kaneshiro, who began selling Spam musubi from City Pharmacy on Pensacola Street in Honolulu.

Over the years, Spam musubi has evolved from a simple snack to a cultural icon in Hawaii, enjoyed by people of all ages. It is a staple at family gatherings, picnics, beach outings, and even school lunchboxes. Its portability makes it the perfect snack for outdoor activities, such as hiking or lounging on the beach.

On August 8, 2021, L&L Hawaiian Barbecue established "National Spam Musubi Day" to celebrate this iconic snack from Hawaii, with the holiday officially recognized by Hawaii Governor David Y. Ige through a public proclamation.

Top tips for making Spam Musubi

Spam Musubi is a popular Hawaiian dish that is perfect for picnics, beach hangs, or an afternoon snack. It is a combination of Japanese and American cultures, featuring its signature slice of Spam on top of a traditional Japanese onigiri. Here are some tips to help you make delicious Spam Musubi in an air fryer:

Use the right type of rice

Be sure to use short-grain rice as it is stickier than other types of rice, which will help the parcels stick together. If you don't have sushi rice or other short-grain rice, you can substitute it with regular rice, but make sure to use a 1:1.5 rice-to-water ratio to make the rice extra sticky, which is essential for this recipe.

Prepare your Spam can

If you're worried about the rice sticking to the inside of the Spam can, line it with a sheet of plastic wrap. You can also coat it with non-stick spray to prevent sticking. Wash the can to remove any remaining oil inside before using it as a mould.

Get creative with seasonings

While the classic Spam Musubi recipe is delicious, you can have fun with it and season and dress up your musubi however you like. Try adding long pieces of scallions to the top of the Spam before wrapping it in the nori strip for added freshness and colour. You can also substitute teriyaki sauce for the musubi sauce, or try a Lao aioli made with 1 part Jeow Bong (a sweet spicy Lao dip) and 3 parts mayo.

Reheating and storage

The easiest way to reheat Spam Musubi is in the microwave in 30-second intervals until the rice and Spam are fully reheated. Note that the nori will likely get softened in the microwave, so you may want to rewrap your musubi with fresh nori. To store, allow the Spam Musubi to cool completely before transferring to an airtight container. It can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.

How to make Spam Musubi sauce

Making the sauce for your Spam Musubi is simple and requires just a few ingredients. For a basic sauce, you'll need soy sauce, brown sugar, sesame oil, and mirin. You can also add oyster sauce to this mix, or use it in place of the soy sauce.

To make the sauce, simply add your ingredients to a bowl and mix until the sugar is dissolved. If you're making this sauce ahead of time, you can store it in an airtight container in the fridge for up to a week.

When you're ready to use the sauce, brush it onto your Spam during the last 2 minutes of cooking. You can also spoon the sauce over the Spam while it's in the pan, allowing the sauce to thicken and create a glaze.

Frequently asked questions