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.
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.
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.
Love this recipe?Follow us at @thenandnowspace for more