Artfully Crafted! Three Varieties of Musubi
Pork Belly, Tuna Sashimi, and Spam Musubi Trio Recipe for Special Occasions
Create beautiful and delicious Hawaiian Musubi right at home! Instead of the usual Spam and tamagoyaki, we’re introducing three unique musubi recipes featuring succulent pork belly, fresh tuna sashimi, and flavorful Spam. The pork belly musubi is enhanced with the crispness of cucumber and chili peppers, while the tuna sashimi musubi incorporates refreshing sprouts and a hint of wasabi for a complex taste. Perfect for game days, home parties, or picnic lunches, these musubi will bring a touch of festivity to any occasion, even if you’re just enjoying a picnic in your living room! Enjoy a delightful cooking experience with these special musubi recipes from “Every Recipe on Earth” and “Man-Gae Recipe.”
Rice Seasoning
- 2 bowls of warm cooked rice
- 1/2 Tbsp salt
- 1 Tbsp sesame oil
- A pinch of toasted sesame seeds (optional)
Pork Belly Musubi
- 1 strip pork belly (approx. 100-150g)
- A pinch of black pepper
- 2 Korean cucumbers (oi-gochu)
- 3 perilla leaves
- 1 sheet of seaweed (gim)
Tuna Sashimi Musubi
- 100g fresh tuna sashimi
- A pinch of wasabi
- A small bunch of radish sprouts
- 1 sheet of seaweed (gim)
- 1/4 cucumber
- 1 sheet of seaweed (gim)
- A pinch of salt (for salting cucumber)
Spam Musubi
- 2 eggs
- A pinch of salt (for egg wash)
- 1/2 can Spam
- 1/4 cucumber
- A pinch of salt (for salting cucumber)
- 1 sheet of seaweed (gim)
- 1 strip pork belly (approx. 100-150g)
- A pinch of black pepper
- 2 Korean cucumbers (oi-gochu)
- 3 perilla leaves
- 1 sheet of seaweed (gim)
Tuna Sashimi Musubi
- 100g fresh tuna sashimi
- A pinch of wasabi
- A small bunch of radish sprouts
- 1 sheet of seaweed (gim)
- 1/4 cucumber
- 1 sheet of seaweed (gim)
- A pinch of salt (for salting cucumber)
Spam Musubi
- 2 eggs
- A pinch of salt (for egg wash)
- 1/2 can Spam
- 1/4 cucumber
- A pinch of salt (for salting cucumber)
- 1 sheet of seaweed (gim)
- 2 eggs
- A pinch of salt (for egg wash)
- 1/2 can Spam
- 1/4 cucumber
- A pinch of salt (for salting cucumber)
- 1 sheet of seaweed (gim)
Cooking Instructions
Step 1
First, prepare the rice. In 2 bowls of warm cooked rice, add 1/2 Tbsp salt, 1 Tbsp sesame oil, and a pinch of toasted sesame seeds. Gently mix with a rice paddle until well combined. Be careful not to make the rice too mushy.
Step 2
Thinly slice the cucumber diagonally to about 0.3cm thickness. Sprinkle 1/2 Tbsp salt over the sliced cucumber and let it sit for about 10 minutes to draw out moisture. Rinse the salted cucumber under cold running water to remove excess salt, then pat dry thoroughly with paper towels.
Step 3
Cut the Korean cucumbers lengthwise in half and remove the seeds. This adds a pleasant crisp texture.
Step 4
Beat the 2 eggs with a pinch of salt. Pour the beaten eggs thinly into a heated pan and cook both sides until golden brown to make a rolled omelet (tamagoyaki). Let it cool slightly, then slice into desired pieces.
Step 5
Place the strip of pork belly in a heated pan, sprinkle with pepper, and cook until golden brown and slightly crispy on both sides. Drain excess oil on paper towels, then cut the cooked pork belly into long strips to fit your musubi mold or desired shape.
Step 6
Slice the 1/2 can of Spam into pieces about 1cm thick. Pan-fry the Spam slices until golden brown on both sides. If there’s excessive grease, lightly dab with paper towels.
Step 7
[Making Pork Belly Musubi] Prepare a musubi mold or a bamboo sushi mat. Spread a thin layer of seasoned rice onto the seaweed sheet. Layer with the cooked pork belly, prepared Korean cucumber, and perilla leaves. Top with another thin layer of rice. Firmly roll up using the seaweed. Using a bamboo mat will help create a neater shape. Serve with a ssamjang dipping sauce for extra flavor. 
Step 8
[Making Tuna Sashimi Musubi] Spread a thin layer of seasoned rice onto the seaweed sheet. Layer with thinly sliced cucumber, fresh tuna sashimi, and radish sprouts. Top with another thin layer of rice. Roll up firmly using the seaweed. Serve with a dab of wasabi just before eating to complement the tuna’s flavor. 
Step 9
[Making Spam Musubi] Spread a thin layer of seasoned rice onto the seaweed sheet. Layer with the pan-fried Spam, prepared rolled omelet, and thinly sliced cucumber. Top with another thin layer of rice. Roll up firmly using the seaweed. This is a classic and delicious Spam musubi that both children and adults will enjoy. 