Gilding the Lily: Deep-Fried Spam Musubi

Deep Fried Spam Musubi

Spam is the big joke in the food world but to me, I love me some fried slices with a bit of white rice. I try to always have a can in the pantry for impromptu meals when there’s nothing else to eat. In addition, I’ve eaten my way through as many varieties of Spam as possible (hint: stay away from Chorizo Spam).

Recently, a food writer friend told me about the deep fried Spam at Homestyle Hawaiian Restaurant & Catering. I haven’t really forgiven the restaurant for shutting down their shave ice stand but I was willing to give them another chance because of Spam.

There’s a make-your-own musubi with a choice of Portugese sausage, egg, teriyaki chicken or beef for $1.75 each. A regular Spam musubi is the same price but for a little more, you can order the deep fried version at 2 for $5.

I ordered it to go and took the most disgusting photo. Imagine four pieces of cynical Spam musubi squished into a styofoam box with orange sauce all over. For two people, its really quite a lot. And with the added crispy coating plus unnecessary “lava sauce” (a mix of Sriracha and mayo), it was too much flavor for something that’s already perfect on its own.

Unless you’re looking for an over-the-top musubi, just pass on the deep fried spam.

Homestyle Hawaiian
7524 Mesa College Dr.
San Diego CA 92111

6 thoughts on “Gilding the Lily: Deep-Fried Spam Musubi

Add yours

  1. Boo – why mess with such a simple thing like spam musubi?

    Anytime we’re in Hawaii, at least one breakfast consists of a spam and egg musubi. Sometimes from a convenience store.

  2. I remember it being kind of a joke growing up, but I see TV chefs cook with it these days less as irony/novelty and more towards overlooked staple (Bourdain encounters it often abroad). Friends from Hawaii swear by it, and more than one mom has whipped up a spam-n-egger for us rivaling any homestyle diner.

    1. I think a visit to Hawaii is in order especially since there are variations of the canned stuff I haven’t seen here on the mainland. But I agree, it’s being used more often and surprisingly, by some renown chefs.

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