Deep Fried Musubi

Looking for a unique twist on traditional musubi? This Filipino-style musubi combines sweet and savory Tocino Spam with fluffy rice and a crispy coating of crushed SkyFlakes crackers. Inspired by the classic Hawaiian snack, this version adds bold Filipino flavors and nostalgic ingredients that make it stand out. The SkyFlakes crust gives each bite a satisfying crunch, while the Tocino SPAM adds that signature Filipino sweetness.

Skyflakes are my childhood cracker of choice and they add a light, buttery crispiness that adds excellent texture to this perfect afternoon snack.

Ingredients:

1 can Spam Tocino (or regular Spam + favorite Hawaiian BBQ sauce like Adoboloco)

2 cups cooked short-grain rice (seasoned with a little rice vinegar + sugar)

5-6 packs of SkyFlakes crackers, crushed into crumbs

2 eggs, beaten

½ cup flour

Nori sheets, cut into strips

1/2 cup cooking oil (for shallow frying)

Optional: Hawaiian BBQ Sauce and furikake

1. Slice Spam into thick pieces. Fry until slightly crispy. If using plain Spam, pan-fry and glaze with Hawaiian BBQ marinade until sticky.

2. In a musubi mold (or plastic wrap), press down rice, add Spam, and top with more rice. Wrap tightly with a nori strip.

3. Dredge each musubi in flour → dip in beaten egg → roll in crushed SkyFlakes crackers. Press gently so it sticks.

4. Heat oil in a pan to 350°. Fry musubi until golden brown and crunchy on all sides (about 1–2 mins per side). Drain on wire rack or paper towels.

5. Serve hot with spicy vinegar or banana ketchup. Bonus: drizzle with sriracha mayo and more furikake.

Fried golden in your favorite childhood cracker