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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
Cook Time 5 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course, Snack
Cuisine: Californian, Fusion
Ingredients Equipment Method Notes

Ingredients
  

  • 6 oz Maui Nui Venison Summer Sausage
  • 2 cups short-grain sushi rice cooked
  • 2 tablespoon soy sauce
  • 1 tablespoon mirin
  • 1 teaspoon brown sugar
  • 1 teaspoon rice vinegar
  • 2 nori sheets halved
  • 1 teaspoon neutral oil
  • 1 teaspoon black sesame seeds 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. You'll know it's ready to flip once it releases from the pan. It sticks because the crust is still forming, so don't nudge it around if it's not releasing. The protein will almost always tell you when it's ready.
  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.

Notes

Storage: wrap individually in plastic and refrigerate for up to 2 days. Best enjoyed the day they're made, since the nori softens over time.

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