Misubi, the beloved Hawaiian snack made of Spam, sushi rice, and nori, happens to be a perfect party appetizer. In this version, sticky, sweet ham replaces the Spam, and is topped with a vibrant pineapple salsa. When cutting the pineapple for the salsa, don't be delicate—give it a good mashing to release juices and reduce the cooking time, keeping the flavors bright. If you can, use a cutting board with a small moat around the edges to catch the pineapple juices, then add them to the pot with the pineapple. The pineapple salsa would also be great with a bowl of chips or spooned on top of tacos.


Credit: Photo by Caitlin Bensel / Prop Styling by Christina Daley / Food Styling by Ali Ramee

Recipe Summary

1 hr 55 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • Place rice in a strainer; rinse under water until water runs clear. Drain. Place rice and 1 cup plus 2 tablespoons of the water in a small saucepan; bring to a boil over medium-high. Cover; reduce heat to low, and simmer 10 minutes. Remove from heat; let stand, covered, to finish cooking, about 20 minutes. 

  • Transfer rice to a large bowl; add vinegar, 1 tablespoon of the granulated sugar, and 2 teaspoons of the salt. Gently toss to combine. Let cool completely, about 15 minutes.

  • Place ham, brown sugar, soy sauce, and remaining 1/2 cup water in a large skillet. Cook over medium-high, stirring occasionally, until sugar dissolves and liquid is syrupy, 8 to 10 minutes. Remove from heat.

  • Place pineapple, chile, and remaining 2 tablespoons granulated sugar in a stainless-steel saucepan. Cook over medium-high, stirring often, until pineapple releases its liquid and mixture is a jam-like consistency, about 20 minutes. Remove from heat. Let cool completely, about 20 minutes. Stir in lime juice and remaining 3/4 teaspoon salt.

  • Lay cabbage pieces flat on a clean work surface. Top each with 2 tablespoons rice, 1 1/2 tablespoons ham mixture , 2 teaspoons pineapple salsa, and a pinch of nori strips.