A healthy twist on a Hawaiian favorite! This salmon musubi swaps salmon for Spam, delivering the perfect balance of savory and satisfying.
Salmon Musubi. Gas station food, but better.
Yes, you read that right. My husband grew up in Hawaii, where Spam musubi isn't just a snack-it's a way of life. When we started dating, he would reminisce about this beloved island favorite, describing with deep nostalgia how it's the ultimate gas station grab-and-go. Now, I've never considered myself an aficionado of gas station cuisine, so my initial reaction was, well… less than enthusiastic. "Eew. Gross," I thought. But luckily for me (or so I believed at the time), we were thousands of miles from this particular Hawaiian delicacy, comfortably settled in the heart of Ohio.
Of course, fate had other plans. A visit home with him was inevitable, and along with hiking Diamond Head, meeting his family, and soaking in the island's breathtaking beauty, there was-without question-a pilgrimage to 7-Eleven for Spam musubi. With a mix of skepticism and curiosity, I took a bite… and the joke was on me. It was delicious. The perfect blend of savory, salty, and satisfying. The best gas station food ever? Quite possibly.
The scene of the crime. Back in 2012. Hanging out in Waikiki Beach with my future husband and enjoying my first Spam musubi.
Fast-forward to today, Spam musubi didn't quite make the cut with our Mediterranean pattern of eating. But you know what's even better than Spam? A musubi packed with heart-healthy omega-3s, whole grains and rich, flavorful goodness. Enter: Salmon Musubi. A fresh take on a Hawaiian classic that brings together island tradition and Mediterranean nutrition in every bite. Enjoy!
Instructions
Prep and bake the salmon
While the rice is cooking, drizzle your salmon filets with soy sauce.
Bake at 400 degrees Fahrenheit for 12-15 minutes
Cut to size
Cut salmon and nori to fit the musubi maker or mold.
Assemble musubis
Layer nori and salmon in the maker.
Top with ¼ cup rice and wrap nori around like a belt.
Enjoy!
FAQ
YES! I don't have a musubi maker. A small rectangular container works great.
If you can find brown sushi rice, by all means, that would be ideal. I haven't found it at my grocery. Sushi rice is a short grain rice, so if you can find a brown or whole grain short grain rice that would be the next best option. I just use what I have in the pantry when I make these. This recipe was made using long grain brown rice.
Variations
- Spicy - Add red pepper flakes or lite spicy mayo to the salmon.
- Hand roll - Get the same great taste without shaping the musubis.
Salmon Musubi Storage
I recommend eating these immediately. They do not hold up well in the fridge or with reheating. If you want to make enough for leftovers, I recommend keeping the separate ingredients in the fridge for 1-2 days and assembling after you reheat them just before eating.
📖 Recipe
Ingredients
- 2, 3-4 ounce salmon filets
- 2 tablespoons soy sauce
- ¾ cup uncooked brown rice or approximately 1 cup cooked
- 1 teaspoon rice vinegar
- 1-2 Nori sheets
Instructions
- Preheat oven to 400 degrees Fahrenheit
Prepare rice
- Prepare rice according to package instructions
- When is is done cooking stir in the rice vinegar
Prepare Salmon
- While the rice is cooking, place salmon filets on a cookie sheet and drizzle with soy sauce
- Bake at 400 degrees fahrenheit for 12-15 minutes
- When it is done cut into four pieces. You want each piece to be approximately the same size as your musubi press or container.
Assemble musubis
- Cut strips of nori longways. You want the strips to be almost as thick as your container or musubi press.
- Place nori rough side up in the press or container.
- Place a piece of salmon on top of the nori.
- Top with ¼ cup of cooked rice
- Wrap the edges of the nori around the rice. If it doesn't stick, use wet fingers to seal it.
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