Spam Musubi
Published
Published
Spam Musubi is always a hit in my house and it’s so easy to make. The crispy glazed spam, sticky sushi rice, and salty nori all come together in the perfect handheld bite. It’s simple, budget-friendly, and incredibly satisfying. It’s perfect for a grab-and-go snack or two of them is the perfect amount for lunch.
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I love how spam musubi uses pantry staples and doesn’t require special tools. I’ll also show you my favorite trick for shaping it without a musubi mold, plus how you can make it your own with different marinades, glazes, or a sprinkle of furikake. If you’ve never had spam musubi, this is a great classic recipe to try.
Helpful Tips & Variations
- Don’t burn the glaze. Fry the spam slices until they’re crispy first, then add or brush on the glaze. This way, the sugar in the sauce won’t burn, and you’ll still get that sticky, flavorful coating.
- Keep the rice from sticking. Wet your fingers or spatula with a little water before pressing the rice into the mold or can. It makes the rice much easier to handle and keeps it from clumping on your hands.
- Seal the nori properly. When wrapping, make the seaweed snug around the rice and use a dab of water on your fingertip to help the ends of the seaweed stick together. This keeps everything neat and prevents the musubi from unraveling.
- Spam musubi mold. There are molds made specifically for spam musubi if you want to buy one. If not, you can simply wash and dry the empty spam can and line it with plastic wrap. Add cooked sushi rice to a spam mold, pressing down firmly and evenly so there is about 1 inch of rice. Dip the mold and your fingers in water as you go to prevent sticking.
- Wrap while hot: If not enjoying right away, cover each musubi tightly in plastic wrap while it’s still warm. The steam gets locked in, helping the rice stay soft and preventing it from drying out too quickly.
Spam Musubi
Ingredients
- 1 can spam, (classic or low sodium)
- 4 cups cooked sushi rice, WITHOUT the vinegar mixture added
- 2 Nori roasted seaweed sheets, cut in 3 strips
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 1 tablespoon sugar
- 2 tablespoons furikake seasoning, divided
Instructions
- Slice the spam into 6 slices.
- Place a nonstick skillet over medium heat. Once hot, fry the sliced spam slices for 2 to 3 minutes on each side, or until crispy. Then turn down the heat to low.
- In a small bowl or spouted measuring cup, whisk together the soy sauce, mirin, and sugar. Pour the glaze over the spam and simmer for about 2 minutes or until the sauce thickens and becomes sticky.
- Rinse out the empty spam can, dry it off, and line it with plastic wrap. Add 1/2 cup cooked sushi rice, pressing down firmly and evenly so there is about 1 inch of rice. (Dip your fingers in water as you go to prevent sticking.)
- Sprinkle with a teaspoon of furikake, then lay a piece of fried glazed spam on top.
- Pull out the plastic wrap to remove the spam musubi from the can. With the plastic wrap still on, press firmly on all sides to shape the musubi so that the rice sticks together.
- Remove the plastic wrap and wrap a seaweed strip (shiny side not exposed) around the spam musubi. Do this by placing the middle of the seaweed on top of the spam side and folding the edges so that they meet at the bottom rice side. Use a little water on your finger to seal if needed.
- Eat immediately while warm or wrap individually for an easy grab-and-go snack for later!
Notes
- Experiment with flavor: If you want to switch things up, try marinating the spam before cooking or play around with different glazes. You can also add cooked egg in between the rice and spam or try it with a drizzle of spicy mayo.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make Spam Musubi Step by Step
Gather all the ingredients together.
Slice the spam: Slice 1 can of classic Spam into 6 even slices.
Fry the spam: Place a nonstick skillet over medium heat. Once hot, fry the spam slices for 2 to 3 minutes per side, or until crispy, then reduce the heat to low.
Make the glaze: In a small bowl or measuring cup, whisk together 2 tbsp soy sauce, 2 tbsp mirin, and 1 tbsp sugar to make the glaze.
Glaze the pam: Pour the mixture over the spam and simmer for about 2 minutes, until the sauce thickens and becomes sticky.
Prepare the rice base: Rinse out the empty spam can, wipe it dry, and line it with plastic wrap. Add about 1/2 cup of cooked sushi rice (without vinegar added), pressing down firmly so there is about 1 inch of rice. Dip your fingers in water as you go to prevent sticking.
Add furikake and spam: Sprinkle with 1 tsp of furikake seasoning, then place one glazed spam slice on top.
Shape the musubi: Use the plastic wrap to lift the musubi out of the can. With the wrap still on, press gently but firmly on all sides to shape the musubi so the rice sticks together.
Wrap the nori: Remove the plastic wrap and wrap a strip from the 2 sheets of nori (cut into 3 strips each) around the musubi. Place the middle of the nori strip over the spam side and fold the edges to meet underneath the rice. Seal with a little water if needed.
Serve and enjoy: Eat immediately while warm, or wrap each musubi individually for an easy grab-and-go snack later. enjoy!
Variations & Add-Ins
- Add scrambled eggs or avocado slices.
- Swap furikake for sesame seeds.
- Make spicy mayo musubi with a drizzle inside.
Serving Suggestions
Spam Musubi is delicious all on its own as a quick snack, but it also makes a great addition to a larger meal. Pair it with miso soup, edamame, or a side of cucumber salad, for a light lunch. For a Hawaiian-inspired spread, serve musubi alongside poke bowls, teriyaki chicken, or creamy Hawaiian macaroni salad. It’s also a fun option for picnics, road trips, or even a game-day snack platter since it’s easy to eat with your hands.
How to Store Leftovers
If you’re not eating your Spam Musubi right away, wrap each one tightly in plastic wrap while it’s still warm. This traps the steam inside and keeps the rice from drying out too quickly. They can sit out at room temperature for a couple of hours, which makes them perfect for a picnic or lunch on the go. After that, store them in the refrigerator for up to 4 days. When you’re ready to eat, unwrap the musubi, cover it with a damp paper towel, and microwave it for 30–45 seconds until warmed through.
More Asian-Inspired Finger Food Recipes
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