Spam Musubi with Avocado
Not everyone is familiar with Spam musubi. Inspired by onigiri, a Japanese snack made from rice and seaweed, Spam musubi has been enjoyed since the 1940s, when it found great popularity in Hawaii. Traditionally, it is eaten as an on-the-go snack or served during family breakfast or lunch.
Avocado Spam Musubi Ingredients:
- 1 12-oz. can of Spam
- 1/4 c. soy sauce
- 1/4 c. oyster sauce
- 1/2 c. white sugar
- 2 medium Avocados From Mexico, sliced
- 4 c. cooked sushi rice or short-grain rice
- 5 sheets sushi seaweed (also called nori)
How to Make Avocado Spam Musubi:
- Mix oyster sauce, soy sauce, and sugar until dissolved. Set aside.
- Slice Spam lengthwise into 8 slices. Fry the slices on a skillet over medium heat until browned on each side. Add the soy sauce marinade to the pan until the sauce thickens.
- Cut the seaweed sheets into 2-inch-wide strips, then place vertically on a cutting board, shiny side down.
- Place a slice of fried Spam horizontally on the seaweed strip.
- Fill a musubi rice mold with 1/3 cup of rice, line up with the Spam slice and press down to release. If you don’t have a rice mold, use your hands to form the rice into a flat shape with firm pressure. Dip your fingers in water to keep rice from sticking to them.
- Using our guide, slice avocados. Place a slice on top of your rice, then roll it until the seaweed sheet is wrapped all the way around. Using your finger, seal the two ends of the seaweed with water. Repeat steps 4-6 for each roll.
Some enjoy Spam musubi warm, serving it right off the frying pan. Others store it in the fridge to be chilled and eaten later. (If you want to save your Spam musubi with avocado for later, we recommend spritzing the avocado with lemon juice to keep it fresh.) Serve with soy sauce, barbecue sauce, or ketchup.
Today, Spam musubi is being adapted and enjoyed all over the United States. It’s versatile and relatively simple to make, and it’s made all the more delicious with the addition of ripe Avocados From Mexico. Our recipe is a crispy, salty, and creamy treat that serves 4-8 people and takes no longer than 30 minutes to prepare.
Related: Keep the Hawaiian energies flowing with these six pineapple guacamole recipes.
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