Spam Musubi 3 Ways! Which One Is Your Favorite?

New Channel With Japanese Subtitles:

To buy the products I use in my videos, check out my Amazon Store; the price to you is the same, but I will earn a very small commission.

Spam Musubi 3 Ways from Master Sushi Chef Hiroyuki Terada

Watch more: (popular video/playlist)
 
Follow Hiroyuki Terada:

 
Watch More Hiroyuki Terada:


As always, we wish to thank all of our fans for spending time here with us on YouTube. We're all humbled and grateful for all of you and for all the sweet, kind and spirited comments. See you in the next episode...

Send fan mail and products to be reviewed to:
Hiroyuki Terada
6815 Biscayne Blvd,
Suite 103-451
Miami, FL 33138

New videos every Sunday and Wednesday!

-----------

About Master Sushi Chef Hiroyuki Terada:

Master Sushi Chef Hiroyuki Terada is one of the top Japanese Chefs in the entire world and the most popular Japanese chef on YouTube.

At age 10, Terada learned the basics of sushi from his father and then went on to attend RKC Chef's School in Kochi, Japan from 1987-1989. He soon earned a nickname for his fast knife, attention to detail, divine presentation and ability to create new dishes and accents based on traditional Japanese cuisine. After graduating RKC Chef School, he was called to serve under Master Chef Kondo at Yuzuan restaurant in Kochi, Japan from 1989-1992. Mr. Kondo is the master of Kansai style cooking, considered to be the high-end of Japanese cuisine. Terada earned the title Master Sushi Chef by becoming the standing head sushi chef & can serve Fugu (Japan Licensed) to the public.

-----------

Chef Hiroyuki Terada is using the Minonokuni Matsu-1573 210mm Yanagi. Super Blue Steel. Can also be used for breaking down whole fish and chickens. But normally for slicing, sashimi, vegetables, meat etc.. This is Chef Hiro's custom specked knife.

Let us know how you enjoy your Minonokuni.

Knife Merchant
7887 Dunbrook Road
Suite H
San Diego, CA 92126
800-714-8226

[x-crisis]

I make these for breakfast with egg in between the spam and rice. If you can find the half-height spam cans they make perfect single serve molds and are easy to press. Turn a ketchup bottle with a twist lid upside down and it's even better for pressing. I just use pre-made teriyaki sauce, what's nice is all the ingredients can be found in most any supermarket with any semblance of an Asian food aisle.

[YeshuaLivesYHWH]

Simply ingenious. Watching you elevate Musubi this way was very inspiring.

[Stina]

The Katsu one looks super good!! I usually just make a basic teriyaki one but I might have to try the crunchy one 😋☺️

[andres]

I'm glad to see you guys use spam in a lot of sushi its not something you always see people eat because my grandfather and I love it

[jasonbean]

Aloha from Florida! Many happy memories of my brief stay in Honolulu. There I had a tuna steak breakfast at 2am. I sampled a Spam and eggs another time. A solid dish.:)

[RGL]

I’m so impressed with how well Hiroyuki English has gotten I actually enjoy the video more when he’s talking and explaining every step, keep up the Amazing work Master Chef 🙌🏼

[sfvvp]

Checked the ingredients at Amazon and I will make some tomorrow. Thanks for sharing.

[ezgoin]

Super, master Japanese Chef. Great in variety dishes. Presentation even great!

[dwaynewladyka]

That looks really good. I particularly think the Spam Katsu is amazing. I hope you and your cameraman Charles have a good afternoon and a great week. Cheers, Chef Hiro!

[JT-pylv]

I love spam... I buy it by the case, and always have at least 2 cases on hand. I just made musubi last week. Love the video. Keep them coming.

[drobi]

Thank you for sharing these amazing recipes.

[emagee]

Love the Hiro twist on Spam Musubi. Keep up the good work and the short snippets on the travels.

[baconfister]

I was in Oahu for just short of three weeks from late December until first week of January, and didn’t realise how good spam could taste until I had musubi. I was eating them regularly since you can find them in any store.

Regarding your kanji subtitled new channel, congratulations! However, analytics-wise if you’re interested in keeping views on the English channel, the Japanese-subtitled channel could theoretically be cannibalizing views from the English one, which will obviously throw off anything related to analytics. I will subscribe to it anyway, as I have been watching Best Motoring’s YouTube channel and only understand a fraction of what they are talking about since there is almost zero English– may as well immerse myself in as much Japanese as possible.

[randallbro]

I binge watch these. I really love watching this channel

[YburVil]

3/6/24 @ 1:58pm PST
The simplest way to make SpamMusubi.
Arigatou gozaimasu Chef Hiroyuki.

[craign]

Great variants of spam musubi! I’m going for it later. Btw, a suggestion. If you use the lid from the Spam can, it’s easier to push down on the rice and get an even layer.

[lecheff]

and this one the lice, from Nigata prefecture....😝 Love you and your accent Hiro Keep making amazing recipes and keeping us hungry for more!!!
✌️👌

[UrvineSpiegel]

I'm so happy to see someone else that wraps the whole musubi with seaweed, rather than just a quarter of it.

[JanetLeeLY]

I’m watching because I enjoy watching you cut.

[susanscovill]

This is the first Hero vlog I’ve watched where the most used word you two use is hmm. So many times! Now I definitely have to make this sushi! Cheers from Canader eh!