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  • Writer's pictureCulinary Cam

Musubi Hearts

My friend Pia sent me a post of someone's SPAM Heart Musubi. And I knew that I had to give it a go for our Valentines' date night in. Love is in the air and hearts are on our plates.

Let's Talk SPAM

Hearing 'Spam' might make you think of high-sodium military rations or something you don't want to see in your email in-box. But in Hawaii, it’s a popular ingredient that people use in comfort food. Spam and veggie stir fry, Spam omelette, Spam skewers, Spam fried rice, or Spam sandwiches. You name it. And my boys have spent enough time in the islands - with my parents - that they have grown to really love Spam.

In fact, on a recent trip, a musubi spot was our first stop after we checked into our timeshare. And I did buys some SPAM to make musubi during our stay.


makes 4 pieces

So, I know that the photo isn't of actual Spam. But I took Spam more as a brand name that has come to designate a certain type of product. Take Kleenex, as an example. No one really calls other brands 'facial tissues,' right? But I refuse to call these Dong Won Luncheon Meat Heart Musubi. Musubi Hearts these are!

  • 1 teaspoon oil

  • 1 can Spam or other luncheon meat , sliced into 4 pieces

  • 1/4 cup water

  • 2 teaspoons soy sauce

  • 2 cups cooked sushi or seasoned rice (one of my recipes here)

  • 1 sheet roasted seaweed nori, cut 4 strips about 1/2-inch wide

  • Also needed: furikake for garnish, heart cookie cutter


Use a heart cookie cutter to cut the Spam into hearts. Set aside.

Heat a skillet over medium heat. Pour in the oil and swirl to coat the bottom of the pan. Add the Spam or luncheon meat slices and cook until browned and crisped on both sides, approximately 2 to 3 minutes per side. Pour water and soy sauce into the skillet. Let the Spam simmer until the liquid is almost completely absorbed, approximately 3 to 4 minutes. Then flip over and cook for another 3 to 4 minutes. Transfer Spam to a plate to cool.


Place the cookie cutter over the Spam heart. Using the cookie cutter as a mold, fill the remaining space with seasoned rice. Carefully press the musubi from the cutter. Wrap the nori strip around the musubi and place it on a serving plate. Sprinkle with furikake. Serve and enjoy musubi at room temperature.

I already mentioned that this was part of our Valentines' date night in. I rounded out the offerings with rice paper poppies, inari, kimbap, and some Korean banchan...and a wine pairing. More about that soon!

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