Miso-Glazed Salmon with Homemade Spam Musubi and Crisp Cucumber Salad

Name: Miso-Glazed Salmon with Homemade Spam Musubi and Crisp Cucumber Salad
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 7 servings
Cuisine: Hawaiian
Ingredients: 2.5 pound salmon fillet (skin on or off); 0.25 cup white miso paste; 2 tablespoon mirin; 2 tablespoon low-sodium soy sauce; 1 tablespoon honey; 1 teaspoon fresh ginger (grated); 1 can Spam (12 ounces, regular or low sodium); 3 cup short grain white rice (uncooked); 0.25 cup rice vinegar; 1 tablespoon sugar; 0.5 teaspoon salt; 7 nori seaweeds; 1 tablespoon vegetable oil; 2 English cucumbers (thinly sliced); 2 tablespoon sesame seeds (toasted)

A delightful Hawaiian-inspired spread featuring flaky miso-glazed salmon, iconic savory Spam musubi, and a refreshing cucumber salad to balance the rich flavors.

Prep: 35 min
Cook: 20 min
Total: 55 min
Servings: 7
Cuisine: Hawaiian
Difficulty: Easy
Cost: $7.79/serving

Dietary

Nut-Free
Dairy-Free
Egg-Free
Pescatarian
High-Protein

Ingredients

2.5 pound salmon fillet (skin on or off)
0.25 cup white miso paste
2 tablespoon mirin
2 tablespoon low-sodium soy sauce
1 tablespoon honey
1 teaspoon fresh ginger (grated)
1 can Spam (12 ounces, regular or low sodium)
3 cup short grain white rice (uncooked)
0.25 cup rice vinegar
1 tablespoon sugar
0.5 teaspoon salt
7 nori seaweeds
1 tablespoon vegetable oil
2 English cucumbers (thinly sliced)
2 tablespoon sesame seeds (toasted)

Instructions

For the Miso Glaze: In a small bowl, whisk together the white miso paste, 1 tablespoon mirin, 1 tablespoon low-sodium soy sauce, honey, and grated fresh ginger until smooth. Set aside. Pat salmon fillets dry with paper towels.
For the Spam Musubi: Cook 3 cups short grain white rice according to package directions. Once cooked, transfer to a large bowl. In a small saucepan, combine 1/4 cup rice vinegar, 1 tablespoon sugar, and 1/2 teaspoon salt. Heat over low heat, stirring until sugar and salt dissolve. Pour this mixture over the cooked rice and mix gently.
Slice the Spam into 7 equal pieces. In a non-stick skillet, heat 1 tablespoon vegetable oil over medium-high heat. Fry the Spam slices for 2-3 minutes per side until lightly browned and crispy. In the same skillet, whisk together the remaining 1 tablespoon mirin and 1 tablespoon low-sodium soy sauce. Add the fried Spam back to the skillet and toss to coat in the glaze. Remove from heat.
To assemble Musubi: Place a sheet of nori seaweed horizontally. Using a Spam musubi press (or the empty Spam can, cleaned), place it in the center of the nori. Fill with about 1/2 cup seasoned rice, press down firmly. Place one slice of glazed Spam on top of the rice. Press down again. Carefully remove the press. Fold one side of the nori over the Spam and rice, then roll tightly to seal the musubi. Repeat for all 7 musubi.
Bake the salmon: Preheat oven to 400°F (200°C). Place salmon fillets on a baking sheet lined with parchment paper or foil. Spread an even layer of miso glaze over each salmon fillet. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
For the Cucumber Salad: In a medium bowl, combine the thinly sliced English cucumber. In a separate small bowl, whisk together 2 tablespoons rice vinegar, 1/2 teaspoon sugar, and 1/4 teaspoon salt. Pour dressing over cucumbers and toss to coat. Let sit for 5 minutes.
Serve the miso-glazed salmon with 1-2 pieces of Spam musubi and a side of crisp cucumber salad. Garnish with toasted sesame seeds if desired.

Notes

Leftover musubi can be stored in an airtight container at room temperature for up to a day or refrigerated for longer. Reheat gently if desired, though often eaten cold. The cucumber salad is best served fresh.

Nutrition (per serving)

Calories: 942
Protein: 48.3 g
Carbohydrates: 105.4 g
Fat: 38.8 g
Fiber: 3 g
Sodium: 1722 mg
Saturated Fat: 9.1 g
Sugar: 13.6 g
Cholesterol: 128 mg