Authentic Hawaiian Spam Musubi
Delicious Homemade Hawaiian Spam Musubi: Easy Picnic Lunchbox Recipe
Whip up Hawaiian Spam Musubi in just 10 minutes with this simple recipe from Olive Net! Introducing a convenient picnic lunchbox idea with the perfect balance of savory Spam, egg, and asparagus.
Main Ingredients
- 3 sheets of Gimbap seaweed (nori)
- 1 can of Spam Classic (approx. 200g)
- 5 fresh eggs
- 5 asparagus spears
- Pinch of salt for cooking
- A little sesame oil for flavor
Cooking Instructions
Step 1
Thoroughly wash the fresh asparagus. Then, carefully peel off the tough outer layer from the bottom part of each spear with a knife. This step ensures a tender texture.
Step 2
Cut the prepared asparagus spears into long, rectangular pieces that fit the size of your musubi mold. Cutting them to size beforehand makes assembly much easier.
Step 3
Bring a pot of water to a boil. Add a pinch of salt and the trimmed asparagus. Blanch for about 30 seconds. This quick blanching helps retain the asparagus’s crisp texture.
Step 4
Immediately rinse the blanched asparagus under cold water to cool it down. Drain thoroughly in a colander. Excess water can dilute the flavor.
Step 5
In a bowl, crack the 5 eggs and add a pinch of salt. Whisk well with chopsticks or a whisk, breaking up the chalazae (the white, rope-like bits). This prepares a smooth base for your omelet.
Step 6
Heat a non-stick pan over low heat. Pour the beaten egg mixture thinly and cook slowly to create a thin, rolled omelet (tamagoyaki). Be careful not to cook over high heat, as it can burn or become too thick.
Step 7
Once cooked, trim the egg omelet into long, rectangular shapes that match the dimensions of your musubi mold. Aim for a consistent, not-too-thick layer.
Step 8
Open the can of Spam and slice it into 6 pieces, about 1cm thick, to match the width of your musubi mold. Lightly pan-fry the Spam slices on both sides over medium-low heat until golden brown, rendering some of the fat.
Step 9
In a bowl, combine about 3 servings of cooked rice with a little sesame oil and a pinch of salt. Mix well. It’s best to let the rice cool slightly before mixing, as very hot rice can make the seaweed soggy.
Step 10
Take the 3 sheets of gimbap seaweed and cut each sheet in half. Cutting the seaweed sheets makes it easier to wrap the ingredients neatly.
Step 11
Place a musubi mold in the center of a halved seaweed sheet. Press a thin layer of seasoned rice into the mold, followed by the fried Spam, blanched asparagus, and egg omelet. Top with another thin layer of rice. Gently lift the mold to shape the musubi.
Step 12
Carefully place the shaped musubi onto the remaining half of the seaweed sheet. Wrap the seaweed around the musubi to enclose it tightly. Slice the finished musubi into 4 equal pieces for a delicious Hawaiian Spam Musubi!
