Discover the delightful flavors of Hawaii with my Air Fried Spam Musubi! I’ve re-imagined this classic dish with crispy air-fried spam and a homemade sweet-savory sauce, perfect for a quick snack or a simple filling meal! It’s easy to make and captures the authentic taste of the islands, making it a must-try for any occasion!
Why I Love This Recipe
What make my Air Fried Spam Musubi recipe stands out it it’s innovative take on a beloved Hawaiian classic! Crafted right in my kitchen, this recipe takes the traditional Hawaiian Spam Musubi to new heights by air frying the spam, enhancing its crispiness while maintaining that irresistible seared texture!
Inspired by authentic Hawaiian flavors and made with my signature homemade Spam Musubi Sauce, it’s a breeze to prepare, perfect for a quick lunch or snack just like my Spam Sushi Rolls! Whether you’re looking for a on-the-go meal or simply looking to recreate a taste of Hawaii at home, this recipe promises a savory experience that’s both satisfying and delightful! Give it a try today and indulge in the crispy, savory goodness of my Air Fried Spam Musubi – you won’t be disappointed!
Ingredients
Ingredients
- 2 Cups Rice – rice of choice. Best to use freshly made steamed rice so it sticks and holds together.
- 6 oz Spam – low-sodium preferred, found in the canned meat section of grocery stores.
- Cooking Spray Oil – use your preferred bottle or brand of cooking oil spray.
- 4 Sheets Dried Seaweed – half sheet dried seaweed, found at Asian grocery stores. If your seaweed is stale, you can easily re-roast it over the stove. Simply gently fan it over the fire until it crisps back up. Used to hold all the competents of the spam musubi in place.
- 2 tbsp Japanese Sake – typically will come in a large bottle labeled junmai sake. Can also substitute with dry sherry wine or Chinese cooking wine, found at local grocery stores or Asian markets. Helps round out the flavor of the sauce.
- 2 tbsp Sweetener – use your preferred sweetener.
- 2 tbsp Soy Sauce – low-sodium Soy Sauce preferred. Can also use tamari for gluten-free. Used as the base flavor for the musubi sauce.
- 1 Clove Garlic – freshly grated garlic. Used to provide the extra flavor in the sauce.
- 1 tsp Thickener – corn starch slurry or thickener of choice.
🍚 Rice Note
I recommend to use Steamed Hot Fresh Rice for this recipe. Freshly steamed rice holds its shape better compared to old cold rice.
Essential Kitchen Equipment
Directions
Step 1 Slice your spam into pieces that are between 1/4 to 1/2 inch thick, depending on your preference. Coat the air fryer basket with cooking oil spray and place the sliced spam in a single layer. Air fry for 7-8 minutes at 400F without preheating until the spam is crispy and browned.
Step 2 Combine corn starch and water in a mixing bowl to prepare your corn starch slurry.
Step 3 In a large skillet over medium heat, mix Japanese sake, soy sauce, grated garlic, and sweetener. Let the sauce come to a gentle boil, then lower the heat to simmer. Stir in the corn starch slurry and simmer until the sauce thickens, about 1 minute and set aside.
Step 4 Cut half sheet of seaweed into 1 inch width and place on a flat surface with the musubi mold positioned in the center. Add 1/2 cup of rice into the mold and press it down to flatten then remove the mold. Lightly brush musubi sauce onto the air fried spam and place the sauce side down onto the rice.
💡 Molding Pro Tip
To prevent the rice from sticking to the musubi press, I recommend Wetting the Top of the Press before using it.
🧂 Seasoning Pro Tip
Enhance the flavor of your musubi by sprinkling some Furikake onto the rice before assembling.
Step 5 At the top of the seaweed, place a few grains of rice in a line to act as glue. Fold the bottom of the seaweed up and over the spam, then fold the top down, using the rice to hold the seaweed in place. Repeat these steps for the rest of the musubi.
Recipe Variations
For a twist on my Air Fried Spam Musubi, try making Hawaiian Spam Musubi in a Bowl by mixing all ingredients together for a simpler preparation. For a heartier option, add Japanese Scrambled Eggs to create my Spam Egg Rice Bowl or make make rectangular eggs to make my Spam Musubi with Eggs! Or you can replace the Spam Musubi Sauce with my homemade Teriyaki Sauce to create my Teriyaki Spam Plate variation!
Pairing Recommendations
While my spam musubi is a satisfying meal on its own, it pairs wonderfully with complementary dishes like a classic Japanese-style Tofu Miso Soup and a side green salad dressed in my flavorful Japanese Ginger Salad Dressing!
Frequently Asked Questions
Can I substitute regular spam with turkey spam or another meat?
Yes, you can substitute spam with turkey spam or other meats, but it may alter the flavor slightly. Just note regular spam will be much more salty.
Can I make the musubi sauce ahead of time?
While I recommend assembling the spam musubi fresh to maintain the best texture of the seaweed, you can definitely prepare the components ahead of time and just wrap the seaweed right before serving.
Do I need a musubi mold to make this recipe?
A musubi mold helps shape the rice, but you can improvise with other molds or shape it by hand.
Storage Tips
While the musubi is best enjoyed immediately to prevent the seaweed from becoming soggy, you can store the sauce in an airtight container for 14-21 days.
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Watch How To Make It
Air Fried Spam Musubi
Ingredients
Spam Musubi
- 2 Cups Rice of rice of choice
- 6 oz Less Sodium Spam about 1/2 of the can
- 4 Sheets Half Sheet Dried Seaweed
- Cooking Oil Spray
Musubi Sauce
- 2 tbsp Japanese Sake
- 2 tbsp Sweetener your preferred sweetener
- 2 tbsp Soy Sauce
- 1 Clove Garlic
- 1/2 tsp Corn Starch
- 1 tsp Water
Instructions
- Gather all the ingredients.
- Slice the spam into slices that are 1/4 to 1/2 inch thick, based on your preference. Coat the air fryer basket with cooking oil and place sliced spam in a single layer. Air fry at 400F for 7-8 minutes without preheating.
- In a mixing bowl, combine corn starch and water to make a corn starch slurry.
- In a large skillet over medium heat, mix Japanese sake, soy sauce, grated garlic, and sweetener. Let the sauce come to a gentle boil, then lower the heat to a simmer. Stir in the corn starch slurry and simmer until the sauce thickens, about 30-45 seconds. Set it aside.
- Cut half sheet of seaweed in 1 inch width and place on a flat surface. Put the musubi mold in the center and add 1/2 cup of rice into the mold, press it flat with the mold press and remove. Brush musubi sauce on one side of the air fried spam, then place the spam sauce side down on the rice.
- At the top of the seaweed, place a few grains of rice in a line to act as glue. Fold the bottom of the seaweed up and over the spam, then fold the top down, using the rice to hold the seaweed in place. Repeat these steps for the rest of the musubi.
Nutrition
*Values Based Per Serving
