Reviewed: Oct. 28, 2009

Been in Kona enough to know that this is as close to the real thing as it gets, awesome thanks for the share!

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§cript Kitty

Cooking Level: Intermediate

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Reviewed: Oct. 18, 2009

Pretty good! My husband is from Hawaii and so my family loves spam musubi. I am a haoli, so I had to learn how to make it. :-) This one was pretty good. I was all out of oyster sauce, so I used shoyu & sugar, but I am sure the oyster sauce would have added some great flavor. We didn't like the amount of rice vinegar... I'll have to play with that one. All in all, it was good & we enjoyed it! Thanks!

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Blestmom4

Cooking Level: Expert

Living In: Orlando, Florida, USA

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Reviewed: Oct. 3, 2009

i saw the recipe and made changes. i'm pregnant so my tastebuds are pretty extreme. I wanted less salty, more sweet, less sour and more of a fishy taste. I bought SPAM Light, slices were cut thinner, i carmelized the spam in the oven in its marinade, 4 spoons of vinegar in rice instead of 6, and my musubis are fully covered in seaweed (choking hazard so take small bites). I love it and will do this again

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iloverice

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Reviewed: Sep. 1, 2009

So good! I loved the carmelizing on the Spam. I wrapped each musubi in its own piece of foil, and it made snacks for days! Great tips by other cooks--Use Spam can as a mold (wet it between making each one), and cook Spam on Low! Thanks for this recipe! xoxo =]

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*MiSHA*

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Jun. 18, 2009

I love this recipe, as did my husband, 6 year old and my bookgroup (save for the people who do not like spam). I've used it as an appetiser and as a main meal (with seaweed salad as a side, mmmm!), and it was great for lunch the next day. The only changes I made were to use the rice preparation recipe on the sushi rice I got rather than the one that comes with the Spam Musubi recipe. Also note, my end result did not look nearly as pretty as the picture due to my troubles with the sticky rice, but I bet it tasted just as good!

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Yogagrrl

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Reviewed: May 8, 2009

These have become a regular feature in our family, but I personally don't find that the sauce is entirely necessary. Everyone in my family likes them with something different anyway; my kids like to eat them with sweet & sour sauce, but I prefer them with soy & wasabi, & my husband just eats them plain (he'd eat them raw if I'd let him ;) My husband was stationed in HI for a long time, Spam musubi was his favorite snack - he was pretty floored when he came home to find that I had learned to make them for him. He says these are great, but that his favorite in HI were from the gas stations & movie theaters, where the "Spam juices" soak into the rice after they'd sit under a heat lamp for a while.

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SPACEANGEL

Cooking Level: Expert

Home Town: Sacramento, California, USA

Living In: Santa Cruz, California, USA

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Reviewed: Apr. 29, 2009

This takes me back to my island days!

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Nicole

Cooking Level: Expert

Living In: Portland, Oregon, USA

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Reviewed: Apr. 9, 2009

LOVE IT! It doesn't have quite the same taste as the spam musubis in Hawaii, but it still tastes great. Like the reviews below said, use low-sodium spam or even low-sodium shoyu to cut down on the salt content. I poured all the marinade in with the spam to cook so there'd be some extra sauce in with the musubi. Just be careful not to burn it because of the sugar.

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jennipupu

Cooking Level: Intermediate

Home Town: Honolulu, Hawaii, USA

Living In: Seattle, Washington, USA

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Reviewed: Feb. 18, 2009

So tasty and so easy to make!!!

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Qcook

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Reviewed: Dec. 30, 2008

Loved the recipe, but also took into consideration the recommedations made by others. I used my spam can for the mold but I didn't need to cut it because it slides out if you give it a little tap. Also added rice seasoning and it was delicious!! Everyone I make this for loves it!!

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smann

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Reviewed: Dec. 23, 2008

Good recipe. I skip the step with the rice vinegar, just plain rice is fine. Frying your spam, then marinating and then frying again gets rid of a lot of the fat as well. Low sodium spam works best. I've also had some people prefer is as a sandwich - rice, seaweed, spam, rice.

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melissa

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Nov. 23, 2008

Sooooo Good!!! You can also substitute spam w/ Portugese Sausage or Lup Cheong Sausage. Either way, it's Ono-li-cious!!

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KELIINALU

Cooking Level: Expert

Home Town: Hilo, Hawaii, USA

Living In: Port Orchard, Washington, USA

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Reviewed: Nov. 18, 2008

Unlike most reviewers here, I did NOT grow up eating this. (I grew up in Detroit, and never even had spam until this recipe.) When I first opened the can of spam, I have to admit, I was doubtful I could get over the ick-factor of it all. But I kept an open mind, followed all the directions (except I used brown rice instead of white, and I marinated overnight instead of for 5 minutes), and WOW! was I surprised. This is honestly the most tasty thing I can imagine spam turning into. I would definitely make this again. This would be especially good if you have young kids who like to help in the kitchen. They can help with the assembly. They'll have fun hand-molding the rice "loaves" and wrapping the nori ribbons around the little bundles. I sliced the spam into 15 slices, and that was perfect for the amount of rice.

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SweetTooth

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Vancouver, British Columbia, Canada

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Reviewed: Oct. 4, 2008

it was good because it tasted like spam. Marinating spam in the mixture of soy sauce and oyster sauce just makes spam saltier.

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Jeegie

Cooking Level: Expert

Home Town: Suwon, Kyonggi-Do, South Korea

Living In: Baltimore, Maryland, USA

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Reviewed: Aug. 18, 2008

a local favorite here in Hawaii. Only thing is I don't use oyster sauce and it's not necessary to soak rice for 4 hours. I love adding furukaki on the rice too. If you don't like spam, try substituting bbq chicken or even salmon. When putting salmon, I would suggest putting it in the middle of the rice instead of laying on top of it.

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What's for dinner mom?

Cooking Level: Intermediate

Home Town: Honolulu, Hawaii, USA

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Reviewed: Jul. 21, 2008

This is so good and fun to make!

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S. Stewart

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Reviewed: Jul. 6, 2008

Hubby and I had SPAM musubi everyday when we were in Hawaii. I couldn't figure out what's the "secret sauce" that made it so good. When I tried out this recipe, I was surprised that the "secret sauce" is a combination of something so commonly found in a Chinese kitchen. A few suggestions - 1. use low sodium SPAM and soy sauce. You can enjoy it even more without drinking tones of water afterward. 2. cook SPAM in low heat and watch carefully. With the sauces and sugar, it burns really fast. 3. If you aren't use to wrap sushi and molding cooked rice, scoop the rice into a piece of plastic wrap and press to form the rice. This will give you a nice a firm rice cake without the mess. 4. Adding a little bit of sesome seeds to the rice if you like. Love this recipe. Definitely a keeper!

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CookingMaMa08

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Foster City, California, USA

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Reviewed: Jun. 30, 2008

I thought these were delicious. They were a little bit of work to put together though! I didn't have a rice press, but I heard that by cutting the other end off the spam can, you can use THIS as a rice press. So I did. Stuffed the rice in the bottom, pressed with a spoon, then laid the spam piece on top of it and packed it on some more. After that, wrapped with my sushi nori and these little goodies were ready to go! The sauce was delicious on it, very sweet and gave the spam extra flavor. I'll make this again!

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LIZZY9VOLT

Cooking Level: Intermediate

Home Town: Ogden, Utah, USA

Living In: Austin, Texas, USA

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Reviewed: May 26, 2008

Deeee... LISH! Adding the oyster sauce made a huge difference because it thickens the marinade and makes the sauce stick when frying. I did tweak the recipe a tad. I used less oyster sauce - probably 1/8 of a cup and used lower salt soy sauce. Didn't soak the rice, just made it normally with the rice cooker. I added half the amount of rice vinegar but really you don't need to. My musubi maker was very helpful - get one at your local asian goods store.

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Luv2travel

Home Town: Seattle, Washington, USA

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Reviewed: Jan. 27, 2008

Aloha! I moved from Hawaii and I missed eating the spam musubi in Pearl Highlands(Food Court), so i searched online and here it is the perfect recipe!!!! Yum! Mahalo to the person who posted the recipe. I always thought it was just rice and spam.

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CMAC023

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