Spam Musubi
intro
Iconic handheld Hawaiian snack of savory-sweet glazed Spam pressed between seasoned sushi rice, wrapped in crisp nori—perfect for portable, no-mess eating.
Ingredients
Steps
Cook seasoned rice
Rinse 360g short-grain sushi rice under cold running water until the runoff is completely clear, then cook with 420ml water in a rice cooker (about 15 minutes on the standard white rice setting). Once cooked, gently fold in 15ml unseasoned rice vinegar while the rice is still hot, then let it cool slightly for 5 minutes, covered with a clean kitchen towel to prevent drying, until it is cool enough to handle with bare hands.
Prep Spam and glaze
Remove Spam from its can, pat dry lightly with a paper towel, and cut into 8 equal 1/2-inch thick slices. In a small mixing bowl, whisk together 60ml low-sodium soy sauce, 25g granulated sugar, and 30ml mirin until the sugar is fully dissolved to make a smooth, savory-sweet glaze.
Sear and glaze Spam
Heat 5ml neutral canola oil in a 10-inch nonstick skillet over medium heat (175°C/350°F). Arrange Spam slices in a single flat layer, sear for 2 minutes per side until edges are golden and slightly crisp. Pour the prepared glaze into the skillet, simmer for 1 minute, flipping each Spam slice once to fully coat both sides as the glaze reduces to a thick, syrupy consistency.
Press rice and Spam layers
Lay one nori strip flat on a clean work surface, then center a 2x3 inch rectangular musubi mold on top of the nori. Scoop 90g (1/2 cup) of cooled seasoned rice into the mold, press firmly with the mold’s flat press to create a compact 1/2-inch thick rice base. Place one glazed Spam slice directly on the pressed rice, then add 45g (1/4 cup) more rice on top of the Spam, pressing again firmly to create a tight, even stack.
Wrap and seal musubi
Lift the mold straight up off the stacked rice and Spam to release the compact block. Fold the two short ends of the nori strip up over the rice block, dabbing a tiny drop of water on the overlapping nori edge to seal it closed like a small package. Sprinkle the top of each finished musubi with a pinch of toasted sesame seeds for garnish.
Tips
2.Press rice layers very firmly during assembly—loosely packed rice will cause the musubi to fall apart when picked up or bitten into.
3.If you don’t own a dedicated musubi mold, thoroughly wash and dry the empty Spam can, remove both metal ends, and use it as a perfectly sized free alternative mold.
OMG this was SO good! I brought these to my neighborhood potluck last weekend and they were gone in 10 minutes flat. I added a little extra furikake on the rice per my grandma’s tip and it was chef’s kiss. So easy even a total beginner like me didn’t mess it up!
Game changer for my weekly meal prep! I make a batch on Sunday and grab one on my way to work all week. The sweet-savory glaze on the Spam is perfect, not too sticky, not too salty. 10/10 will make on repeat.
My kids are OBSESSED! I’ve made this three times in the last two weeks and they keep begging for more. I used low-sodium Spam the last time and it worked just as well, no extra salt needed. Super quick to throw together on busy school nights.
Wait, I never thought to make musubi at home! I always grab it from the little convenience store by my office but this tastes way better. Only thing I messed up was pressing the rice too hard so it was a little mushy, but still delicious.
Made these for my game night with the guys and everyone thought I ordered them from a Hawaiian spot! The glaze recipe is exactly what I was missing from my old attempts. No more store-bought musubi for me.
Has anyone tried making these with spam and a little slice of avocado in the middle? I’m thinking of adding that next time for a little creaminess, wondering if it works?
Super easy recipe! I don’t have a musubi mold so I just used the empty Spam can lined with plastic wrap and it worked perfectly. Saved me from buying a random kitchen gadget I’d only use once a month.
Took these on a day hike last weekend and they were the perfect trail snack! No refrigeration needed, held up great in my backpack, and gave me exactly the energy boost I needed halfway up the trail. Will be a staple for all my outdoor trips from now on.
I grew up eating musubi in Hawaii and was skeptical a mainland recipe would hit, but this is spot on! The ratio of soy, sugar, and mirin for the glaze is exactly what my tutu used to make. Total nostalgia trip.
Made these for my daughter’s luau-themed birthday party and they were such a hit! I even cut them into bite-sized pieces for the little kids and they gobbled them up. Only note is I’d make a double batch next time because we ran out so fast.
I’m not the best cook by any stretch but even I pulled these off! The steps are super straightforward, no weird hard-to-find ingredients. My roommate said they’re better than the ones we get at the food truck down the street, so that’s a win in my book.
Wait can I make the Spam glaze ahead of time? I want to prep as much as possible for a big family BBQ this weekend so I’m not stuck in the kitchen the whole time.
I accidentally burned the first couple Spam slices when I was frying them, oops. Turned the heat down a little for the rest and they came out perfect. Definitely don’t walk away from the pan when the glaze is on, it caramelizes fast!
Meal prep win! These reheat so well in the microwave for 30 seconds, the rice doesn’t get all hard and weird like I was worried it would. I swapped regular rice for short grain brown rice once and it was still tasty, just a little chewier.
First time ever eating musubi, let alone making it, and I’m hooked! Why did no one tell me Spam glazed in soy and sugar is this good? I feel like I’ve been missing out my whole life.
Is there a good vegetarian swap for Spam here? My son is vegetarian and he’s been begging me to make musubi after trying a friend’s at school, want to make something he can eat too.