Furikake Spam Buns

A good friend, who shares an appreciation for spam, found a recipe on the Three Hungry Bellies blog for spam buns. In this evolution of the hot dog buns commonly found in Chinese and Japanese bakeries, a slice of spam is encased in a soft, fluffy bread. I saw the recipe and immediately wanted to "Hawaii-fy" it by combining elements of Hawaii's popular spam musubi.

Furikake Spam Buns

Spam musubi in bun form

For the uninitiated, a spam musubi looks like a very large nigiri where a large portion of rice is topped with a slice of spam and it is all held together with a strip of nori.

The slice of spam is often fried in a light teriyaki-style sauce (yes we fry a sodium-heavy processed meat in more sodium). The sauce is slightly sweet and sometimes, as in this case, has the addition of a little yellow mustard.

To "Hawaii-fy" these spam buns, I started with incorporating teriyaki flavor into the spam. The trick is to just heat the spam enough so it absorbs the flavor of the sauce. Since it will bake inside of the bun and you don't want it to dry out from too much cooking.

To get the flavor of nori, rather than using full strips of the dried seaweed, I chose to use furikake instead. Furikake is sprinkled inside the bun and sprinkled on the outside for garnish. I use a simple furikake of nori and sesame seeds.

Enjoy as a portable snack

Furikake spam buns make a great grab-and-go option. While you could eat it at room temperature, a quick re-heat in a toaster oven (or even the microwave) will make all the difference.

Or a re-imagined pig-in-the-blanket

Why not introduce your friends to a new, fun version of a gameday standard? You will be a hit when you show up with a tray of these furikake spam buns. Cut them down to third- or half-size to make a perfect party treat.

Furikake Spam Buns

Things to watch for

As I mentioned above, be careful not to over cook the spam. If you do, the flavor will be there but the spam itself will be dry and a little cardboard-like.

The second thing to watch for is to not overproof the dough, especially during the second rise. In warm weather, the dough will rise quickly. If you overproof the buns, they will deflate in the oven and the buns will turn out flat, not soft and fluffy.