This is my take on a classic Hawaiian musubi — but instead of Spam, we’re using fresh rockfish, ground and spiced, then shallow-fried until golden. It’s bold, portable, and packs flavor into every bite. Inspired by the ocean, grounded by the pantry, and perfect for days when you want something quick, filling, and just a little different. Plus, it is an excellent way to utilize all the rockfish in your freezer!

Ingredients

2 pounds rockfish, minced or ground
½ cup potato flour
1 tablespoon salt
1 tablespoon black pepper
1 tablespoon Aleppo pepper
1 teaspoon poblano powder
Cooked white sushi rice, warm
Nori sheets, cut into strips
Neutral oil, for frying

How to Make Rockfish Spam Musubi

Start by grinding or mincing your rockfish. A food processor works, but keep it textured — you want it fine enough to form patties, not a paste.

In a bowl, mix the fish with the potato flour, salt, black pepper, Aleppo pepper, and poblano powder. Work it until it’s sticky and easy to shape.

Using a musubi mold or your hands, form the mixture into rectangular patties — about the size of a classic Spam slice.

Heat a skillet with a thin layer of oil over medium heat. Shallow-fry the patties for about 2 minutes per side, until golden and crisp. Internal temp should hit 145°F. Let them rest on a plate while you prep the rice.

To build each musubi, press a layer of warm rice into the bottom of a musubi mold. Set a cooked rockfish patty on top, press again, and wrap the stack tightly with a strip of nori.

Eat warm, room-temp, or chilled. Rockfish Spam Musubi is made to move with you — beach days, hikes, long drives, or just a hungry afternoon.

Tips for Rockfish Spam Musubi

Texture Matters: Don’t over-grind the fish — a little bite gives it more character.

Press Tight: The musubi holds together best if you press it firmly when building.

Spice Flexibility: If you don’t have poblano powder, smoked paprika makes a good swap.

Serving Ideas: These pair great with quick pickled cucumbers and a cold beer.