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Spam Musubi might just be the ultimate portable snack. A perfect rectangle of savory, seared Spam, glazed with a sweet-savory soy-based sauce, rests on a bed of sticky, seasoned rice, all wrapped up in a strip of nori. This humble yet flavorful treat is a staple in Hawaii, and it’s easy to see why—it’s satisfying, packed with umami, and surprisingly simple to make.
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Spam musubi has a rich cultural connection to Hawaii, where it’s a beloved fusion of Japanese and American influences. Spam, introduced during World War II, became a pantry staple for its convenience and long shelf life. Pairing it with rice and nori takes inspiration from Japanese onigiri, and the result is something entirely its own.
While it looks impressive, Spam musubi is one of the easiest dishes to make at home, especially if you have an inexpensive musubi mold. The ingredients are minimal, and the process is straightforward. You can even get creative by adding extras like scrambled eggs, teriyaki sauce, or avocado slices for a unique twist.
Ingredients You Need
Most of what you need for Spam musubi is easy to find, but there are a few items that might require a trip to the Asian grocery store. Here’s what to have on hand:
- Spam: Use the original or reduced-sodium version. Its salty, savory flavor is key.
- Oil: Use any neutral oil in the pan when you’re searing the Spam slices. It helps crisp up the edges of the Spam as it cooks.
- Soy sauce: Adds depth and enhances the glaze.
- Mirin: This sweet Japanese cooking wine balances the saltiness of the soy sauce.
- Sugar: For that sticky-sweet glaze that caramelizes beautifully on the Spam.
- Nori seaweed: Thin sheets of roasted seaweed hold everything together. Cut them into thirds for perfect strips.
- Short-grain rice: Essential for its sticky texture. Japanese-style rice is ideal.
- Furikake: Furikake is a Japanese rice seasoning blend, usually containing sesame seeds, dried seaweed, and dried fish flakes. It adds flavor and crunch.
How To Make Spam Musubi
You’ll be surprised at how quick this dish is to assemble. Here’s how:
- Cook the rice: Rinse the rice until the water runs clear, then cook it as directed. Let it rest for a few minutes once done.
- Prepare the Spam: Slice the Spam into even slabs, then fry them in a bit of oil until golden brown.
- Make the glaze: Mix the soy sauce, mirin, and sugar in a small bowl. Pour this over the Spam and simmer until it thickens into a sticky coating.
- Assemble the musubi: Lay a strip of nori shiny side down in the musubi mold to layer rice, furikake, and glazed Spam. Press it gently to compact, then wrap the nori around to seal.
- Repeat and serve: Continue with the remaining ingredients. Serve immediately or store for later.
Expert Tips for Success
Getting the texture and assembly just right takes a bit of care. Here are some tips to help:
- Rice texture matters: Slightly sticky rice is essential for holding its shape. Avoid using long-grain rice, which is too dry. Japanese style short-grain rice, like the kind used to make rice for sushi, is perfect.
- Press lightly: Don’t over-compress the layers in the mold. A firm but gentle press is all you need.
- Control the glaze: Let the glaze thicken just enough to coat the Spam. Overcooking can make it too sticky or even burn.
- Use the right tools: A musubi mold makes assembly much easier, but you can also use your empty Spam can lined with plastic wrap in a pinch.
Menu Suggestions
Spam musubi works as a snack, lunch, or even part of a larger meal. Pair it with a fresh salad like this Spicy Cucumber Salad, Japanese Cucumber Salad, or Cucumber Kimchi. Or serve it with Chawanmushi or Shrimp Yakisoba.
Spam Musubi
Robin Donovan
Ingredients
- 1 can 12 ounces Spam, sliced into 6 pieces
- 1 tablespoon vegetable oil
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- 1 tablespoon sugar
- 2 large sheets nori cut into thirds
- 1 ½ cups uncooked Japanese short-grain rice
- 2 tablespoons furikake
Instructions
- Cook the rice: Rinse the rice under cold water until clear. Cook according to package instructions. Let it rest for 10 minutes.
- Fry the Spam: Heat oil in a skillet over medium heat. Add Spam slices and cook for 2–3 minutes per side until golden.
- Make the glaze: Mix soy sauce, mirin, and sugar in a bowl. Pour over Spam in the skillet, letting it simmer until the glaze thickens.
- Assemble the musubi: Lay a strip of nori on a clean surface. Place the musubi mold on top, add rice, furikake, and a slice of Spam. Press gently with the mold’s top piece.
- Wrap and serve: Fold the nori around the musubi, sealing it with a bit of water if needed. Repeat with remaining ingredients.
