Spam MacSubi
A long-time staple in our house, Spam Musubi is the perfect treat for a day in the mountains, on the trail, or at the beach.
Not to mention we used to regularly feed it to our Cyclocross Team, AND it’s what I ate prior to dancing my way through several half marathons back in the day - so of course we had to try the new Spam MACsubi fad we saw online.
Turns out I still like my Musubi straight up, but it doesn’t mean I won’t be messing with this extra fun version when we have a little extra Mac Salad laying around the house.
(As if we would ever have any Mac Salad just *laying around* that wasn’t going to get eaten… 🤪)
First time making Spam Musubi and just want the basics for that? Simply omit the Mac Salad and paprika part. Whee!
Oh, and I highly recommend you invest in a musubi mold.
We found ours for like ten bucks and have used it SO MANY TIMES over the years. But if you don’t want to spring for the mold, you can make one out of a Spam can. There are tutorials all over the internet that’ll show you how. That said, I tried it one time to see how it compares, and yeah - I’d go ahead and treat yourself on this one.
Here’s a link for that: https://amzn.to/3s1ieEl
here’s what you’ll need
Spam
white rice
nori sheets, cut in half lengthwise
soy sauce
sugar
mac salad
paprika
here’s what you’ll need to do
Cook your rice according to package directions.
Slice your Spam lengthwise into 1/4 inch thick pieces.
Mix equal parts sugar and soy sauce in a bowl, and submerge Spam slices in it to marinate for a few minutes.
Remove Spam from marinade and sear in a pan over medium heat.
Drizzle a little of the leftover marinade into the pan after one side of the Spam has gotten some color on it.
Flip Spam to continue cooking.
Remove from pan once golden and delicious, and set aside.
Now it’s time to assemble!
Lay a piece of seaweed down (shiny-side out).
Place mold in the middle of your seaweed.
Add a blob of rice and pat down gently to create an even layer.
Sprinkle generously with furikake seasoning.
Add a layer of Mac salad.
Sprinkle with paprika.
Now add a layer of Spam.
Fill the rest of the mold with rice.
Add press, and push down with all your might until it’s nice and compressed.
Remove the mold by pulling the outside up and then carefully twisting the top off. This will make more sense once you’re doing it.
Fold the seaweed around your compressed brick, and let it rest seam-side down.
Enjoy!
Pro Tip: I like to slice mine into individual pieces (like sushi), and dip it in soy sauce with a touch of wasabi or Sriracha (optional), but you can just take bites out of the musubi brick, too.