Spam Musubi Recipe
If you’re craving a portable Hawaiian onigiri with grilled Spam, sticky rice, and crisp nori seaweed, this Spam Musubi Recipe is your new go-to Asian fusion snack—ready in under 30 minutes and perfect for lunchboxes, potlucks, or an easy weeknight bite.
Full Recipe Introduction
Spam Musubi is a fun mash-up of Japanese onigiri and Hawaiian plate-lunch vibes: salty-sweet slices of Spam (that beloved luncheon meat) perched on fluffy sushi rice, all wrapped up in a sheet of nori (seaweed). It’s unique because it blends comfort-food nostalgia with a handheld, no-fuss format—ideal for summer picnics or a quick snack after school. I first discovered it during a trip to Oahu years ago, and ever since, I’ve played around with marinades, rice blends, even turkey Spam swaps for a lighter spin. You’ll love how versatile this snack is—dress it up for a party platter or pack it solo for a beach day. Ready for a bit of island magic in your kitchen? Here’s what makes it extra special.
Why You’ll Love This Recipe
- No oven needed—just a stovetop and a pan
- Ready in under 30 minutes—perfect for busy weeknights
- Gluten-friendly when you choose tamari or gluten-free soy sauce
- Handheld, portable snack that’s great for lunches or road trips
- Sweet-savory grilled Spam pairs beautifully with tangy rice vinegar
- Seaweed wrap stays crisp if you tuck in parchment or wax paper
- Easy to customize: add furikake, pickled veggies, or spicy mayo
- A crowd-pleaser that bridges Hawaiian and Japanese tastes—true fusion!
Ingredients
• 2 cups sushi rice (I like Nishiki or Kokuho Rose; rinse until water runs clear)
• 2 ½ cups water (for cooking rice)
• 1 can (12 oz) Spam Classic (or turkey Spam for a leaner option)
• 3 tbsp low-sodium soy sauce (Kikkoman or tamari for gluten-free)
• 2 tbsp granulated sugar (light brown sugar works too)
• 1 tbsp rice vinegar (adds a subtle tang to your rice)
• 1 tbsp canola or vegetable oil (neutral-flavored for frying)
• 4 sheets nori (seaweed), toasted (full-size; cut in half if you like)
• Optional garnish: furikake seasoning, sliced green onions, sriracha mayo
Tip: For extra-fluffy rice, let it rest covered for 10 minutes off the heat before pressing.
Directions
-
Cook the Rice
In a medium saucepan, combine rinsed sushi rice and water. Bring to a simmer, cover, then reduce heat to low. Cook 15 minutes, remove from heat, add rice vinegar, stir gently, and let rest 10 minutes (covered). -
Prep the Spam
Slice Spam into 8 even pieces (about ½-inch thick). Pat dry with a paper towel for a crisper sear. -
Make the Marinade
In a small bowl, whisk soy sauce and sugar until dissolved. Taste—if you like it sweeter, add a pinch more sugar. -
Fry and Glaze
Warm oil in a nonstick skillet over medium heat. Add Spam slices and fry 2–3 minutes per side until edges brown. Pour marinade over Spam, tilt the pan, and spoon the glaze until glossy (about 1 minute). -
Shape the Rice
Lightly oil a Spam musubi mold or use clean hands lined with plastic wrap. Pack rice firmly into the mold, then remove and place on a sheet of nori. -
Assemble the Musubi
Lay a slice of glazed Spam on the rice, then wrap nori around the block. Seal the edge with a dab of water. If you like, sprinkle furikake on the rice before adding Spam for extra umami. -
Rest and Slice
Let musubi rest 2–3 minutes so the nori softens just enough to stick. Slice in half diagonally or enjoy whole—either way, it’s delicious.
Tip: If your nori tears, tuck a thin strip of rice under it to hold the seam together.
Servings & Timing
Makes 8 musubi
Prep Time: 10 minutes
Cook Time: 20 minutes (including rice rest)
Total Time: About 30 minutes
Variations
• Spicy Sriracha Twist: Mix mayo and Sriracha, spread on rice before adding Spam.
• Brown Rice Boost: Swap sushi rice for short-grain brown rice for extra fiber.
• Teriyaki Upgrade: Use teriyaki sauce in place of soy-sugar glaze for a richer flavor.
• Pickled Veg Tango: Top Spam with quick-pickled carrots and daikon for crunch.
• Vegan “Spam”: Try grilled tofu or tempeh marinated in the same sauce.
• Furikake Rain: Coat rice in sesame-seaweed furikake before assembly.
Storage & Reheating
Store musubi in an airtight container in the fridge for up to 24 hours—nori stays crisp if you slip in parchment between each piece. For longer stashes, freeze individual musubi (double-wrap in plastic wrap and foil) up to one month. To reheat, unwrap and warm in a toaster oven or skillet on low until heated through; avoid the microwave if you want that toasted edge. Make-ahead tip: Assemble rice and Spam separately, then wrap nori just before serving to preserve texture.
Notes
I learned that pressing rice too firmly can make the musubi dense—aim for a gentle, uniform pack. Toasting the nori lightly over an open flame (carefully!) brings out a deeper seaweed aroma. If your glaze is too thin, simmer it a bit longer—mouthfeel changes drastically with just 30 seconds more on the heat. And yes, you really can make this without a mold: a sturdy plastic container or cleaned Spam canister works in a pinch.
FAQs
Q: Can I use turkey Spam or luncheon loaf?
A: Absolutely! Turkey Spam trims fat, while luncheon loaf offers a milder taste—both take on the soy-sugar glaze beautifully.
Q: What if I don’t have a musubi mold?
A: A small loaf pan, empty Spam can (lined and cleaned), or even your clean hands wrapped in plastic wrap will do the trick.
Q: How do I keep the rice from sticking to the mold?
A: Lightly oil the mold or your plastic wrap liner—this simple step makes popping out blocks a breeze.
Q: Can I make this gluten-free?
A: Just swap in tamari or a certified gluten-free soy sauce and check your Spam label (some varieties contain wheat).
Q: Is there a vegan version?
A: Yes—firm tofu or tempeh marinated and grilled in the same sauce is a delightful plant-based spin.
Q: How long will nori stay crisp in the fridge?
A: If sealed well with parchment, you’ll get about 12–24 hours of crunch—beyond that, the seaweed can soften.
Q: Can I use leftover rice?
A: Cold rice works, but reheat it slightly so it’s pliable; sticky rice really helps the layers hold.
Q: What’s the best side dish?
A: Pickled cucumber, kimchi, or a simple macaroni salad echo the Hawaiian plate-lunch tradition.
Conclusion
This Spam Musubi Recipe delivers a no-fuss fusion of Hawaiian comfort and Japanese flair—handheld, flavorful, and endlessly adaptable. Give it a whirl, drop a comment below about your favorite twist, and if you love Asian snacks, don’t miss my Teriyaki Tofu Bowls or Simple Poke Bowls for more tasty adventures!
Spam Musubi Recipe
Ingredients
- 2 cups sushi rice I like Nishiki or Kokuho Rose; rinse until water runs clear
- 2 ½ cups water for cooking rice
- 1 can (12 oz) Spam Classic or turkey Spam for a leaner option
- 3 tbsp low-sodium soy sauce Kikkoman or tamari for gluten-free
- 2 tbsp granulated sugar light brown sugar works too
- 1 tbsp rice vinegar adds a subtle tang to your rice
- 1 tbsp canola or vegetable oil neutral-flavored for frying
- 4 sheets nori (seaweed) toasted (full-size; cut in half if you like)
- Optional garnish: furikake seasoning, sliced green onions, sriracha mayo
Instructions
- In a medium saucepan, combine rinsed sushi rice and water. Bring to a simmer, cover, then reduce heat to low. Cook 15 minutes, remove from heat, add rice vinegar, stir gently, and let rest 10 minutes (covered).
- Slice Spam into 8 even pieces (about ½-inch thick). Pat dry with a paper towel for a crisper sear.
- In a small bowl, whisk soy sauce and sugar until dissolved. Taste—if you like it sweeter, add a pinch more sugar.
- Warm oil in a nonstick skillet over medium heat. Add Spam slices and fry 2–3 minutes per side until edges brown. Pour marinade over Spam, tilt the pan, and spoon the glaze until glossy (about 1 minute).
- Lightly oil a Spam musubi mold or use clean hands lined with plastic wrap. Pack rice firmly into the mold, then remove and place on a sheet of nori.
- Lay a slice of glazed Spam on the rice, then wrap nori around the block. Seal the edge with a dab of water. If you like, sprinkle furikake on the rice before adding Spam for extra umami.
- Let musubi rest 2–3 minutes so the nori softens just enough to stick. Slice in half diagonally or enjoy whole—either way, it’s delicious.
