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A piece of white rice topped with a slice of cooked Spam, wrapped together with a strip of dark seaweed, served on a light-colored ceramic plate.

Maui Nui Venison Summer Sausage Musubi

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Lean Maui Nui Venison Summer Sausage replaces Spam in this take on Hawaiian musubi. The soy-mirin glaze adds shine and sweetness, the rice holds warmth and balance, and the sausage brings smoke and savor. It’s street food simplicity done clean.
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Prep Time 20 minutes
Total Time 25 minutes
Course: Main Course, Snack
Cuisine: Californian, Fusion
Ingredients Equipment Method

Ingredients
  

  • Maui Nui Venison Summer Sausage x 6 oz
  • short-grain sushi rice x 2 cups cooked
  • soy sauce x 2 tbsp
  • mirin x 1 tbsp
  • brown sugar x 1 tsp
  • rice vinegar x 1 tsp
  • nori sheets x 2 halved
  • neutral oil x 1 tsp
  • black sesame seeds x 1 tsp optional

Equipment

  • Nonstick skillet
  • Spatula
  • musubi mold or plastic wrap
  • Mixing bowl
  • Small saucepan

Method
 

Make the Glaze
  1. In a small saucepan, combine soy sauce, mirin, and brown sugar.
  2. Simmer over medium heat for 2–3 minutes until syrupy. Set aside.
Crisp the Sausage
  1. Heat neutral oil in a nonstick skillet over medium heat.
  2. Add sausage slices and sear 1–2 minutes per side until browned and fragrant.
  3. Brush lightly with glaze and flip once more to caramelize. Remove from heat.
Assemble the Musubi
  1. Place a halved nori sheet shiny side down.
  2. Scoop ½ cup rice onto the center, shape into a rectangle using a musubi mold or damp hands.
  3. Lay a glazed sausage slice on top.
  4. Press gently, then wrap the nori around to seal.
  5. Repeat for remaining pieces.
Finish
  1. Brush tops with a touch more glaze and sprinkle sesame seeds if using.

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