Spam Musubi Recipe

Introduction

Spam Musubi is a popular Hawaiian snack that combines savory grilled spam with perfectly seasoned sushi rice, wrapped in crispy nori. This simple yet satisfying treat is perfect for lunchboxes or a flavorful on-the-go bite.

Ingredients

• 12 ounces Spam (low-sodium or lite)
• 2 tablespoons soy sauce
• 1 tablespoon granulated sugar (for spam glaze)
• 3 sheets Nori seaweed (cut into thirds)
• 3 cups short grain rice (or sushi rice)
• 1/4 cup Japanese rice vinegar
• 1 tablespoon granulated sugar (for rice seasoning)
• 1 teaspoon salt
• Water (for cooking the rice)

Instructions

1. Step 1: Remove the spam from the can by squeezing the sides and shaking it until it comes out in one piece. Keep the can for shaping the musubi later.
2. Step 2: Cut the spam into 9 equal slices for ideal thickness.
3. Step 3: Lightly spray a large skillet with non-stick cooking spray and heat over medium-high. Fry the spam slices for 3-4 minutes on each side until golden brown.
4. Step 4: Whisk together soy sauce and 1 tablespoon sugar. Brush the spam slices with this mixture and cook until the sauce thickens and caramelizes, creating a sweet glaze.
5. Step 5: Rinse the rice under cold water until it runs clear. Cook the rice using a stovetop, rice cooker, or Instant Pot according to your equipment’s instructions.
6. Step 6: While the rice cooks, combine rice vinegar, 1 tablespoon sugar, and salt in a small saucepan. Heat over medium-high, whisking until sugar dissolves.
7. Step 7: Transfer cooked rice to a large bowl and gently fold in the vinegar mixture with a spatula. Cover and let cool to room temperature.
8. Step 8: Wash and dry the empty spam can, then line it with plastic wrap leaving extra to lift out the musubi.
9. Step 9: Spoon about 1/4 cup of sushi rice into the bottom of the can, press down gently.
10. Step 10: Place a slice of glazed spam on top of the rice inside the can.
11. Step 11: Gather the excess plastic wrap and press down gently to shape the musubi. Lift it out by the plastic wrap.
12. Step 12: Remove the plastic wrap and place the musubi spam-side down onto a nori strip. Center it, then wrap the nori tightly around, sealing the edge with a fingertip dipped in water.
13. Step 13: Serve musubi warm or chilled as a satisfying snack or meal.

Tips & Variations

• Use low-sodium soy sauce to control saltiness and balance flavors.
• If you don’t have a spam can, use a small rectangular mold or shape rice and spam by hand.
• For a spicy kick, add a thin layer of sriracha or spicy mayo inside the musubi.
• Try substituting Spam with cooked teriyaki chicken or tofu for variation.

Storage

Store musubi wrapped in plastic wrap in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave or enjoy cold. Nori is best wrapped just before eating to keep it crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of rice for this recipe?

Short grain rice or sushi rice works best because it’s sticky enough to hold the musubi shape. Long grain rice won’t bind as well, making assembly difficult.

How do I keep the nori from getting soggy?

Wrap the nori around the musubi just before serving or eating. If you want to prepare ahead, keep the nori separate and wrap it around the musubi last minute to maintain crispness.

Spam Musubi Recipe

Print Recipe

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4.9 from 138 reviews

Spam Musubi is a popular Hawaiian snack featuring a slice of fried, sweet soy-glazed Spam atop vinegared sushi rice, all wrapped in a crisp sheet of nori seaweed. This easy-to-make, portable treat combines savory, sweet, and umami flavors, making it perfect for a quick snack or lunch on the go.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 9 musubi pieces 1x
• Category: Snack
• Method: Frying
• Cuisine: Hawaiian

Ingredients

Scale 1x2x3x

Spam

• 12 ounces Spam (low-sodium or lite)
• 2 tablespoons soy sauce
• 1 tablespoon granulated sugar
• Non-stick cooking spray (for frying)

Sushi Rice

• 3 cups short grain rice or sushi rice
• 1/4 cup Japanese rice vinegar
• 1 tablespoon granulated sugar
• 1 teaspoon salt
• Water (for cooking rice)

Assembly

• 3 sheets Nori seaweed, cut into thirds
• Saran wrap (plastic wrap)

Instructions

1. Prepare the Spam: Remove the Spam from the can by squeezing the sides to release it in one piece. Save the can for shaping the musubi later. Cut the Spam into 9 equal slices for ideal thickness.
2. Cook the Spam: Lightly spray a large skillet with non-stick cooking spray and heat over medium-high. Fry the Spam slices for 3-4 minutes on each side until golden brown.
3. Glaze the Spam: Whisk together 2 tablespoons soy sauce and 1 tablespoon sugar. Brush this mixture onto the frying Spam slices and continue cooking until the glaze thickens and caramelizes, coating the Spam with a delicious sweet glaze.
4. Rinse the Rice: Rinse 3 cups of short grain rice under cold water until the water runs clear to remove excess starch.
5. Cook the Rice: Cook the rice on the stovetop, rice cooker, or Instant Pot according to device instructions. For stovetop or rice cooker, use approximately 4 cups of water for 3 cups of rice.
6. Prepare Rice Vinegar Mixture: While rice cooks, combine 1/4 cup Japanese rice vinegar, 1 tablespoon sugar, and 1 teaspoon salt in a small saucepan. Heat over medium-high while whisking until sugar and salt dissolve.
7. Mix Rice and Vinegar: Transfer cooked rice to a large bowl. Pour the warm vinegar mixture over the rice and gently fold it in with a spatula.
8. Cool the Rice: Cover the bowl with plastic wrap and let the rice cool to room temperature on the counter.
9. Prepare the Musubi Mold: Wash and dry the empty Spam can carefully. Line it inside with plastic wrap, leaving some excess hanging over the edges.
10. Assemble Musubi: Spoon about 1/4 cup of the seasoned sushi rice into the bottom of the lined can. Place one slice of glazed Spam on top.
11. Shape the Musubi: Gather the excess plastic wrap and press gently to compact the rice and Spam into the can’s shape. Lift the musubi out by pulling up the plastic wrap.
12. Wrap with Nori: Remove the plastic wrap from the musubi. Place the Spam side down onto a strip of nori centered in the middle. Wrap the nori tightly around the musubi, sealing the edge with a finger dipped in water.
13. Serve: Serve the Spam Musubi warm or chilled. It makes an excellent on-the-go snack or quick lunch.

Notes

• Use low-sodium or lite Spam to reduce salt content.
• If you don’t have a Spam can for shaping, you can mold the musubi using your hands or a musubi mold.
• Allow the rice to cool to just above room temperature before assembling for best texture and handling.
• Fresh nori will be crisp, but wrapped musubi is best eaten the same day to avoid sogginess.
• You can adjust sugar in the glaze and rice seasoning to your taste preference.

Keywords: Spam musubi, Hawaiian snack, sushi rice, nori wrap, easy snack, glazed Spam