Best 3 How To Make Musubi Hawaiian Recipes

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Musubi, also known as onigiri, is a delightful and versatile dish that originated in Japan and gained immense popularity in Hawaii. This delectable treat consists of seasoned rice shaped into triangular or round forms, wrapped with nori (dried laver seaweed), and often filled with a variety of savory ingredients. Musubi is not only a staple in Hawaiian cuisine but also a beloved snack or meal enjoyed across cultures.

This article presents a comprehensive guide to creating delicious musubi at home, featuring three distinct recipes that cater to various preferences and dietary needs. From the classic Spam musubi, which combines the iconic flavors of Spam, egg, and teriyaki sauce, to the vegetarian-friendly avocado musubi, bursting with creamy avocado and tangy ponzu sauce, and the unique furikake musubi, infused with the aromatic blend of Japanese seasoning, this article offers a culinary journey that will tantalize your taste buds.

Embark on this culinary adventure and discover the art of crafting perfect musubi. Whether you seek a quick and satisfying snack, a delightful addition to your lunchbox, or a delectable appetizer for your next gathering, these recipes will guide you in creating authentic and flavorful musubi that will leave a lasting impression.

Here are our top 3 tried and tested recipes!

HAWAIIAN SHOYU MUSUBI



Hawaiian Shoyu Musubi image

Presenting an all-time favorite Hawaiian snack: shoyu musubi. Yep, it involves slices of Spam -- seared to crispy perfection, caramelized until it's salty-sweet and wrapped up in sushi rice and nori. Although it's often served like Japanese nigiri (with a big slice of Spam blanketing rice), this recipe makes cute little sushi roll-style bites instead.

Provided by Food Network Kitchen

Time 40m

Yield 24 pieces

Number Of Ingredients 7

One 12-ounce can Spam
1/4 cup soy sauce
1/4 cup light brown sugar
2 teaspoons neutral oil
3 cups cooked sushi rice
2 tablespoons furikake
3 sheets roasted sushi nori, halved crosswise

Steps:

  • Cut the Spam into 6 slices and pat the slices dry with paper towels. Wash and dry the Spam can, then line the inside with a sheet of plastic wrap.
  • Whisk together the soy sauce and brown sugar in a small bowl.
  • Heat the oil in a large skillet over medium-high heat. Add the Spam slices and cook, flipping once, until evenly brown and crispy, about 3 minutes per side. Reduce the heat to medium. Add the soy sauce mixture to the skillet, making sure to scrape in all of the sugar, and quickly flip the Spam slices to coat them. Turn off the heat, leaving the Spam in the skillet to continue absorbing the sauce as it cools.
  • Add 3 tablespoons of rice to the Spam can, dipping the tablespoon measure in cold water as needed to prevent the rice from sticking. Use the back of the tablespoon to pack the rice into a level, compact layer. Top the rice with a generous pinch of furikake and a slice of Spam. Add 3 more tablespoons of rice and pack the rice into an even layer. Grasp the plastic wrap to lift the rice-Spam stack out of the can.
  • Place a sheet of nori on a clean work surface rough-side up. Transfer the rice-Spam stack to the center of the nori--so its length is perpendicular to the length of the nori. Tightly fold one end of the nori up over the rice-Spam stack. Dab water across the second end of the nori, tightly fold it up over the first end and press to seal the seam. Flip the musubi over so the seam side faces down. Repeat with the remaining rice, furikake, Spam slices and nori, replacing the plastic wrap with a new sheet every time.
  • Dampen a sharp knife with cold water and carefully slice each roll crosswise into 4 pieces.

SPAM MUSUBI



Spam Musubi image

Provided by Food Network

Categories     appetizer

Time 55m

Yield Makes 10 musubi

Number Of Ingredients 7

5 cups cooked sushi rice, room temperature
5 sheets nori, cut in half lengthwise
1 (12 oz.) can Spam
6 tbsp soy sauce
4 tbsp mirin
4 tbsp sugar
Furikake, to taste

Steps:

  • Cut Spam into 10 slices. Fry until slightly crispy. Remove and drain on plate lined with paper towels. In another pan, combine soy sauce, mirin and sugar. Bring to a boil over medium-high heat, then reduce to low. Add Spam slices, coating them in the mixture. When mixture has thickened, remove Spam from pan.
  • Lay a sheet of nori lengthwise on a clean surface. Moisten lower half of musubi maker (see Note), and place on lower third of nori. Fill musubi maker with rice and press flat until the rice is 3/4-inch high. Sprinkle rice with furikake. Top with slice of Spam. Remove musubi maker and keep in a bowl of warm water to keep it clean and moist.
  • Starting at the end towards you, fold nori over Spam and rice stack, and keep rolling until completely wrapped in the nori. Slightly dampen the end of the nori to seal it. Repeat with the other nine Spam slices, making sure to rinse off musubi maker after each use to prevent it from getting too sticky.

SPAM MUSUBI



Spam Musubi image

Spam Musubi is a popular snack in Hawaii. It is a type of sushi that has marinated cooked spam in sushi. I got this recipe from a local Hawaiian friend when I was living there.

Provided by Rashad Maiden

Categories     Appetizers and Snacks     Meat and Poultry     Pork

Time 5h25m

Yield 10

Number Of Ingredients 9

2 cups uncooked short-grain white rice
2 cups water
6 tablespoons rice vinegar
¼ cup soy sauce
¼ cup oyster sauce
½ cup white sugar
1 (12 ounce) container fully cooked luncheon meat (e.g. Spam)
5 sheets sushi nori (dry seaweed)
2 tablespoons vegetable oil

Steps:

  • Soak uncooked rice for 4 hours; drain and rinse.
  • In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes. Stir in rice vinegar, and set aside to cool.
  • In a separate bowl, stir together soy sauce, oyster sauce, and sugar until sugar is completely dissolved. Slice luncheon meat lengthwise into 10 slices, or to desired thickness, and marinate in sauce for 5 minutes.
  • In a large skillet, heat oil over medium high heat. Cook slices for 2 minutes per side, or until lightly browned. Cut nori sheets in half and lay on a flat work surface. Place a rice press in the center of the sheet, and press rice tightly inside. Top with a slice of luncheon meat, and remove press. Wrap nori around rice mold, sealing edges with a small amount of water. (Rice may also be formed by hand in the shape of the meat slices, 1 inch thick.) Musubi may be served warm or chilled.

Nutrition Facts : Calories 275.6 calories, Carbohydrate 34.7 g, Cholesterol 23.5 mg, Fat 12 g, Fiber 0.9 g, Protein 6.8 g, SaturatedFat 3.8 g, Sodium 866.2 mg, Sugar 10.1 g

Tips:

  • Use high-quality, fresh ingredients for the best flavor.
  • Rinse the rice thoroughly before cooking to remove any excess starch.
  • Cook the rice according to the package directions.
  • Let the rice cool slightly before handling it.
  • Wet your hands with water to prevent the rice from sticking to them.
  • Form the rice into a triangular shape using your hands.
  • Fill the center of the rice triangle with your desired filling.
  • Wrap the rice triangle with a strip of nori seaweed.
  • Serve the musubi immediately, or wrap it in plastic wrap and refrigerate for later.

Conclusion:

Musubi is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is a great way to use up leftover rice, and it is also a popular party food. With a little practice, you can make musubi like a pro!

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