Hula's Spam Musubi Recipe

Rinse the rice under cold water until the water runs mostly clear to remove surface starch (about 2–3 minutes). Drain well.

Combine the rinsed rice, 1.25 cups water, 3 tablespoons coconut milk, 1 teaspoon sugar and 1 teaspoon salt in a medium saucepan. Let sit 10–15 minutes to hydrate (optional) or proceed directly to cooking.

Bring the pot to a gentle boil over medium-high heat. Once boiling, reduce heat to low, cover tightly, and simmer for 15 minutes without lifting the lid.

After 15 minutes, remove from heat and let the rice rest, covered, for 10 minutes to finish steaming.

Fluff the cooked rice gently with a rice paddle or fork. If desired, fold in remaining 1 tablespoon coconut milk for extra creaminess. Keep the rice warm and slightly sticky for assembling musubi.

Remove Spam from the can and slice crosswise into 8 even slices (about 1/3 inch thick). Pat slices dry with paper towel.

In a small bowl combine 2 tablespoons light soy sauce, 2 tablespoons brown sugar, 1 tablespoon pineapple juice and 1 tablespoon mirin. Stir until sugar dissolves to make the glaze.

Heat 2 tablespoons vegetable oil in a nonstick or cast-iron skillet over medium-high heat until shimmering.

Add Spam slices in a single layer (work in batches if necessary). Fry undisturbed 2–3 minutes per side until golden and crisp on edges.

Reduce heat to medium-low and pour the glaze over the Spam slices. Spoon glaze over each slice and cook 1–2 minutes, flipping once, until glaze is sticky and evenly coats the Spam. Remove to a plate and reserve any pan glaze for brushing during assembly.

Cut each full nori sheet in half crosswise if you prefer shorter wraps or leave whole for longer musubi. Place your musubi mold (or small rectangular mold) on a clean work surface with the nori positioned so it will wrap around the rice later.

Fill the mold about two-thirds full with warm coconut rice (approximately 3 tablespoons per musubi, adjust to mold size). Press rice evenly and firmly but not overly compacted using the mold press or the back of a spoon. Wetting the press or spoon lightly prevents sticking.

Place one glazed Spam slice on top of the pressed rice. Brush a little reserved glaze over the Spam slice if desired.

Top the Spam with a light layer of rice if you prefer a double-layer style (optional) or leave Spam exposed — both are traditional variations. If topping with rice, press gently again to compact.

Lift the mold straight up to release the shaped musubi onto a sheet of nori. Fold the nori around the rice/Spam bundle, brushing the trailing edge with a little hot water to seal the seam. Wrap snugly but not so tight that the rice is crushed.

Sprinkle toasted sesame seeds or furikake over the Spam or on the rice seam if using. Let the sealed musubi rest seam-side down for a minute to set.

Repeat the process to make a total of 4 musubi. Serve warm or at room temperature. Store any leftovers wrapped tightly in plastic in the refrigerator for up to 2 days; reheat gently before serving.