How to Make SPAM MUSUBI at Home with The Sushi Man

I get it.. Spam sometimes get a bad rep because well.. it's meat in a can. But for those that have never tried it, you don't know what you're missing! When done right (key note there), it's the perfect combination of salty, savory, crispy, and umami-filled goodness that pairs perfectly with some rice and seaweed. And that's what you'll learn in this video. I go over step-by-step on how to make traditional Spam musubi as well as my personal recipe on how I like to make them. There's also a bonus method on making them perfect for those little ones. So grab a can, make some rice, and let's get to it!

🍣 WHAT'S IN THIS VIDEO:
00:00 Intro
00:26 What is Spam Musubi?
01:25 Tools and Supplies
02:33 Ingredients
04:21 Cooking Spam
07:51 Assembling Spam Musubi

(This video description contains affiliate links, which means I may receive a small commission at no extra cost to you.)

📗 BOOK
How to Make Sushi at Home - A Fundamental Guide for Beginners and Beyond

🔪KNIFE

🍙MUSUBI MOLD

🍚FURIKAKE

🍣 WHAT I TALK ABOUT IN THIS CHANNEL: Sushi, how to make sushi at home, how to make sushi rice, Japanese food, Japanese cuisine, homemade sushi, sushi rolls, how to roll sushi, Japanese cooking, dashi, miso soup, sake, sushi supplies and equipment, sushi sauces, poke, how to cut fish for sushi, sushi sake pairings, teriyaki, tempura, Hawaiian food, and more!

🍣 ABOUT THE SUSHI MAN:
Jun Nakajima, CHEF AND FOUNDER

Raised in a restaurant household, Jun's love for food began at a very early age. His parents have owned and operated a Japanese restaurant for over 30 years where he practiced and honed his culinary skills.

Somewhat forced upon, he was taught the art of sushi making in his teenage years. He quickly fell in love not only with the art but the endless opportunities that came with it.

He has traveled around the globe to try different styles of sushi, most importantly to Japan.

After college, Jun had taken an opportunity to live in the motherland of sushi, working for something completely outside the culinary field. In those two years his appreciation of the culture, people, history and food deepened.

He became addicted to the food scene and found himself traveling from one end of the island to the other, eating and drinking some of the best foods and drinks he's ever had. This experience became the seed which eventually bloomed to become The Sushi Man.

[TheSushiMan]

‼‼ATTENTION‼‼ It was brought to my knowledge that my books currently being sold on Amazon are defective. They are supposed to be printed in full color, however there are black/white copies that are being shipped out. I am trying to resolve the issue with the publishing company and will be posting updates on my channel. If you have purchased or received a defective copy, please return to Amazon. I apologize for any inconvenience and will keep everyone posted.

[lindabensing]

I love that you list down all the tools needed before starting to cook 😊 👍🏽

[TY-unos]

Omg. Im trying this tomorrow. Great video. Thank you

[rader]

Great, detailed vid. Thank you!

I was first introduced to Spam Musubi at a local Hawaiian restaurant. The Spam there doesn’t look fried. It’s very juicy and I don’t find it salty at all. I was pleasantly surprised and have ordered it several times now. I’ve seen other recipes where they suggest boiling the spam in seasoned water. Perhaps boiling removes some salt? Frying seems more traditional. I’ll try anything twice!

“And may the odds be ever in your favor!”

[Mama_Tina]

Can I add a bit of sesame oil to the rice. :)

[lovelyplanet]

Too much advertising finally I stopped watching, not a good idea