The origins of musubi can be traced back to post-World War 2 when there was a surplus of canned meat in military camps, particularly in Hawaii. Spam was the brand of luncheon meat that was used then. It grew so popular in Hawaii that it was dubbed “Hawaiian steak”. In Korea, there was also a surplus of SPAM, which gave way to buddae jiggae or Korean Army Stews.
Given the popularity of both dishes in their respective countries, other luncheon meat brands and varieties are now available in the market. There are low sodium, lite, bacon-infused, hickory smoked, and more! For this recipe, it’s best to go with the original SPAM variety to achieve the classic musubi flavors.
If you enjoy your musubi on the less salty side, you can opt to boil your SPAM to get rid of the extra fat and salt before marinating it with your musubi sauce.
It’s really up to your taste and dietary preference!