If you’ve never heard of SPAM Musubi, you’re not alone. This sushi hack first hit decades ago in Hawai’i, where the canned ...

If you spot a seven-foot-tall Spam musubi barreling down the streets of L.A., you’re not imagining things. In partnership ...

Aug. 8 is Spam Musubi Day — yeah, it's a thing — created to honor Hawai'i's 808 area code and its signature snack. Why it matters: The salty-sweet sushi-like snack is a cultural icon in Hawai'i, born ...

The SPAM® brand, in collaboration with Kroger, is turning heads this summer — and they're doing it in style. Earlier this ...

Spam has enjoyed eight straight years of record growth, according to parent company Hormel. Spam musubi, a form of sushi made with the canned meat, is fueling the trend.

Use a musubi mold and add a layer of sushi rice down in the bottle. Top with the caramelized spam, pressing down to compact everything in the mold. Remove from the mold, top with toasted nori, a ...

Spam musubi is a well loved Hawaiian snack that’s perfect for any occasion. This delightful combination of sushi rice, nori, and grilled or pan fried Spam is easy to make and delicious.

The handheld snack can be described as Spam sushi – if you replace the raw fish with canned pork. Typically the salty Spam is caramelized in a sweet and savory sauce and lies on a bed of white rice.

Add the Spam and lightly brown on both sides, about 1 to 2 minutes per side. Transfer to a paper towel-lined plate. Use your hands to form the rice into 1-by-2-inch rectangles about 1 inch thick.

Spam Sushi Miura, who is Japanese-American, has her kitchen set up to demonstrate how she makes a maki sushi roll. Maki is sushi wrapped in a seaweed sheet, called nori.

Spam musubi with a Dr. Pepper Unagi sauce and pickled cactus Makes 8 musubi Ingredients 4 cups cooked sushi rice, warm (I used pre-cooked microwavable rice that came in 1 cup bowls) 4 sheets of ...

The can is a result of a Morning Edition story on Spam Sushi that ran last 4th of July, detailing Hawaii's creativity with the contents. A little more background comes from my alert colleague Anne ...