Reviewed: Apr. 29, 2009

This takes me back to my island days!

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Reviewer:

Nicole

Cooking Level: Expert

Living In: Portland, Oregon, USA

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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Reviewer:

jennipupu

Cooking Level: Intermediate

Home Town: Honolulu, Hawaii, USA

Living In: Seattle, Washington, USA

Reviewed: Feb. 18, 2009

So tasty and so easy to make!!!

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Reviewer:

Qcook

Cooking Level: Expert

Home Town: Shanghai, Shanghai (Municipality) , China

Living In: Seattle, Washington, USA

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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Reviewer:

smann

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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Reviewer:

melissa

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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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Reviewer:

KELIINALU

Cooking Level: Expert

Home Town: Hilo, Hawaii, USA

Living In: Port Orchard, Washington, USA

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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Reviewer:

SweetTooth

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Vancouver, British Columbia, Canada

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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Reviewer:

Jeegie

Cooking Level: Expert

Home Town: Suwon, Kyonggi-Do, South Korea

Living In: Baltimore, Maryland, USA

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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