Spam Katsu Musubis
Get ready to elevate your snacking game with these mouthwatering Spam Katsu Musubis! Featuring crispy, golden-brown spam coated in a rich, sweet-tangy katsu sauce, each bite is a flavor explosion. Perfectly wrapped in sushi rice and nori, these delightful bites are a fusion of crunchy and savory that will keep you coming back for more!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥛Dairy & Eggs(1)
- eggs
🫙Pantry Staples(3)
- Japanese breadcrumbs
- flour
- rice
📦Other(4)
- furikake
- katsu sauce
- seasonings
- spam
👨🍳 Instructions
- 1
Pack on Japanese breadcrumbs and freeze for 10 minutes before frying.
- 2
Drop in hot oil until golden brown, then brush with katsu sauce, sprinkle with furikake, stack spam, and seal with rice.
💡 Pro Tips
- ✓Freeze the breaded spam for exactly 10 minutes to set the panko coating and prevent it from falling off during frying, as the cold temperature firms the binding proteins.timing10 minutes
- ✓Maintain oil temperature at 340-350°F for spam katsu because the thin protein cooks quickly and higher temps will burn the panko before achieving the golden Maillard reaction.technique340-350°F
- ✓Use day-old sushi rice at room temperature for musubis because it has 15-20% less moisture than fresh rice, preventing sogginess when compressed.ingredient15-20% less moisture
- ✓Press each musubi with 2-3 pounds of pressure using a musubi mold to achieve the traditional dense texture that holds together when bitten.equipment2-3 pounds pressure
- ✓Score the spam in a crosshatch pattern 2mm deep before breading to increase surface area by 30% and improve katsu sauce adhesion.technique2mm depth, 30% surface area increase
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Spam Katsu Musubis
Get ready to elevate your snacking game with these mouthwatering Spam Katsu Musubis! Featuring crispy, golden-brown spam coated in a rich, sweet-tangy katsu sauce, each bite is a flavor explosion. Perfectly wrapped in sushi rice and nori, these delightful bites are a fusion of crunchy and savory that will keep you coming back for more!
📝 Ingredients
Serves 4🥛Dairy & Eggs(1)
- eggs
🫙Pantry Staples(3)
- Japanese breadcrumbs
- flour
- rice
📦Other(4)
- furikake
- katsu sauce
- seasonings
- spam
👨🍳 Instructions
- 1
Pack on Japanese breadcrumbs and freeze for 10 minutes before frying.
- 2
Drop in hot oil until golden brown, then brush with katsu sauce, sprinkle with furikake, stack spam, and seal with rice.
💡 Pro Tips
- ✓Freeze the breaded spam for exactly 10 minutes to set the panko coating and prevent it from falling off during frying, as the cold temperature firms the binding proteins.timing10 minutes
- ✓Maintain oil temperature at 340-350°F for spam katsu because the thin protein cooks quickly and higher temps will burn the panko before achieving the golden Maillard reaction.technique340-350°F
- ✓Use day-old sushi rice at room temperature for musubis because it has 15-20% less moisture than fresh rice, preventing sogginess when compressed.ingredient15-20% less moisture
- ✓Press each musubi with 2-3 pounds of pressure using a musubi mold to achieve the traditional dense texture that holds together when bitten.equipment2-3 pounds pressure
- ✓Score the spam in a crosshatch pattern 2mm deep before breading to increase surface area by 30% and improve katsu sauce adhesion.technique2mm depth, 30% surface area increase