In Hawaii, we eat a lot of Spam. Like, almost 7 million cans of the processed pork product a year — more than any other state. We fry up slices to eat with eggs, toss strips of it into saimin (a noodle soup beloved in Hawaii), and add small chunks to fried rice. Even McDonald’s serves Spam for breakfast.

But by far, the most popular way we consume the canned meat is in musubi form.

Spam musubis are ubiquitous to the Islands, popular at potlucks and found in just about every convenience store, drive-in and supermarket. There’s even a National Spam Musubi Day — August 8 — to honor the popular local snack.

Why you’ll love it

The history of Spam Musubi

Spam became popular in Hawaii during World War II, when troops introduced the canned meat — its long shelf life made it a wartime staple — while stationed in the islands. From there, it took off.

The origin of the Spam musubi is, though, less clear. Some credit a Japanese-American woman from Kauai for inventing it; others say the snack — a slice of grilled Spam on a bed of white rice and wrapped together with seaweed, or nori, similar to Japanese onigiri — was created in Japanese internment camps during the war.

One thing’s for certain: the Spam musubi has lasting power, and it continues to be one of the most popular snacks in Hawaii.

Key ingredients in Spam Musubi

Helpful swaps

Storage and make-ahead tips

Tasty Tips

Spam Musubi

Serves 8

1/4 cup soy sauce

1/4 cup packed light or dark brown sugar

2 tablespoons mirin (optional)

2 teaspoons neutral oil, such as canola or vegetable

1 (12-ounce) can Spam luncheon meat, preferably 25% less sodium

2 sheets roasted sushi nori (seaweed), cut into fourths lengthwise

4 to 5 cups warm cooked short- or medium-grain white rice

2 teaspoons furikake (optional)

Note: Use a Spam musubi mold, or line the empty Spam can with plastic wrap and use that as a mold

1. Whisk 1/4 cup soy sauce, 1/4 cup packed brown sugar, and 2 tablespoons mirin, if using, together in a small bowl.

2. Remove the Spam block from the can and lay it on its bigger flat side. Cut lengthwise into 8 (about 3/8-inch-thick) slices. Heat 2 teaspoons neutral oil in a large frying pan over medium heat until shimmering. Add the Spam slices in a single layer and fry until browned and crisp, 2 to 3 minutes per side. Transfer to a paper towel-lined plate.

3. Wipe out the pan with a paper towel. Add the soy sauce mixture and bring to a boil over medium heat. Reduce the heat to low, return the Spam slices to the pan, and cook until the sauce thickens and coats the slices, about 1 minute per side. Remove the pan from the heat.

4. Assemble the musubis one at a time: Lay 1 nori strip on a work surface or cutting board with a shorter side closer to you. If using a musubi mold, place it perpendicular across the middle of the nori strip. Fill the mold with 1/2 to scant 2/3 cup of the warm cooked rice, then press it firmly and evenly into the mold. If using the empty Spam can, fill it with rice, then press it firmly and evenly into the bottom of the can. Flip it out of the can and place the rice perpendicular across the middle of the nori strip.

5. Sprinkle the rice with 1/4 teaspoon of the furikake if using. Top with a slice of Spam. Remove the musubi mold if needed. Wrap the rice and Spam tightly with the nori strip, sealing the edges with a dab of water if needed. Eat immediately or wrap each musubi in plastic wrap and eat within 2 hours.

(Catherine Toth Fox is a contributor to TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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