Spam Musubi. Pan-fried spam glazed with a homemade teriyaki sauce packed with sushi rice and wrapped in roasted seaweed. An incredibly delicious and popular Hawaiian dish that is quick and easy with simple ingredients!
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What is Spam Musubi?
Spam musubi is a delicious rice ball made of seasoned rice, nori and glazed pan-fried spam and it's absolutely delicious. It's a popular food from Hawaii with Japanese-American influences that is beloved among the locals and tourists!
This popular rice ball is sold at many restaurants, convenience stores, or gas stations in Hawaii. There are even shops specializing in this savory snack with an assortment of flavors and fillings!
The best part about my recipe is you don't need a spam musubi mold or a musubi maker (just use the can and wash it with soap and water prior to use) and if you have leftover rice, it'll be even simpler!
Moreover, Spam has become a very popular ingredient in Hawaiian food. After World War II, canned meat was heavily available on the island as it was imported from the United States for the military.
Hawaiian spam musubi is best served as a handheld treat as a convenient snack or you can serve it with veggies to make it a complete meal. I share some pairing suggestions below!
Ingredients & Substitutes
Please scroll down to the below Recipe card for exact measurements
- Short-grain rice: aka Sushi rice or Calrose rice is recommended for this dish. Avoid using long grain rice or medium rice grain as it's not sticky enough to hold the rice ball shape. Do not use glutinous rice either as that's too sticky.
- Spam: We're using reduced sodium spam but feel free to use regular spam. If you want the spam less saltier, I share an optional tip to achieve that in the Expert Tips section below.
- Nori Seaweed: This Japanese roasted seaweed that you can find in the dried section at most Asian grocery stores.
- Neutral oil: any flavorless oil like avocado oil, peanut oil, grapeseed oil, vegetable oil or canola oil with a high smoke point. I would avoid using olive oil or coconut oil due to its heavier scent.
Teriyaki Sauce
- Regular soy sauce: or substitute with low sodium soy sauce or light soy sauce. If you’re gluten-free, substitute with tamari sauce, coconut aminos or a gluten-free soy sauce.
- Mirin: a popular sweet rice cooking wine used in Japanese cuisine. It’s sweeter than cooking sake and has a very low alcoholic taste. You can find this at most Asian or Japanese grocers.
- Sake: Any Japanese cooking sake will work for this recipe. You can find at most Asian markets. This is different from mirin and you can taste the alcohol in this.
Rice seasoning
- White granulated sugar: you may use brown sugar but this may stain the rice brown.
- Salt
- Rice vinegar (aka rice wine vinegar): or substitute with apple cider vinegar or white vinegar as a last resort
Note: Most Asian grocery stores will carry these ingredients. You may find them at your select grocery store or online, like on Amazon.
Expert Tips
- Season rice while hot. This allows for the seasoning to penetrate the grains of rice. It’ll also be easier to mix when the rice is piping hot versus warm.
- Cover the rice to keep moist and warm. This is super important. Otherwise, your rice will not stick when you press it.
- Cut spam into equal portions. On a flat surface, slice spam into equal pieces. Each slice of spam should be about ¼ inch to ½ inch thick depending on your personal preference.
- Optional Tip: If you want your spam less salty, soak the sliced spam in hot boiling water for 5 minutes and strain the water. Then pat dry the spam. The soaking removes some of the sodium.
- Do not overcook the spam. Fry spam for just 1.5-2 minutes per side over medium heat until pinkish golden. Do not raise flame to medium high heat or it'll burn. You only want to glaze the spam in the sauce for 2 minutes in total at most!
- Use a clean spam can and plastic wrap or cling wrap. This will help you so much versus molding the rice yourself. Be sure to use a sheet of plastic wrap to line the can to make it easier when you remove the rice block.
- Use wet hands when handling the rice block. Short grain rice is a sticky rice. Wet your hands with a little bit of water as this prevents the rice from sticking to your hands as you assemble your musubi
- Keep nori dry inside the package until assembly time. Roasted seaweed tends to draw on surrounding moisture in the air making it less crispy or crunchy. So, I keep the sheet of nori by keeping it in the packaging until you're ready to assemble.
Instructions
Below are step-by-step instructions on how to make spam musubi:
Season hot cooked rice with sugar, salt and rice vinegar. Cover and let it cool down to room temperature as you prepare other ingredients.
Lay spam on a clean surface. Cut spam into 5 equal pieces for the perfect thickness. Clean and reserve the spam can for later as a mold.
In a small bowl, combine regular soy sauce, mirin, and sake to make the teriyaki sauce.
Heat vegetable oil in a large skillet on medium heat. Fry slices of spam in a single layer for 1 ½ to 2 minutes per side, until pinkish golden brown. Do not go above medium-high heat.
Pour teriyaki sauce over cooked spam slices and let it fry in sauce for 1 minute on each side until it becomes a thick glaze. Immediately remove the spam from hot pan and transfer to an oiled plate to prevent the spam from sticking to plate. Note: Do not leave spam in pan as the teriyaki glaze will start to burn it with the residual heat.
Line the clean can with a large piece of plastic wrap.
Divide seasoned rice into 5 equal portions using a wet rice paddle. Scoop 1 equal amount of rice into the bottom of the can.
Cover the rice with the plastic wrap. Then using your fingers, pack the rice into base of can until top is flat. Be careful not to cut yourself along the sharp edges of the can, feel free to use a utensil to help you with this step. Remove the block of white rice from can by pulling the cling film out and unwrap it on a cutting board.
Cut your nori sheet horizontally into 5 equal sized strips with scissors. Wet your hands with a little water to prevent the rice from sticking and place sliced spam on top of rice with the shiny side up. Wrap a strip of seaweed around the whole piece. Enjoy!
Storage
- This is best consumed within 12 hours at room temperature as rice is a breeding ground for bacteria. Each musubi should be tightly wrapped in plastic wrap when kept at room temperature.
- Leftover wrapped spam musubi can be stored for 4 days in an airtight container in the fridge. To reheat, it's best to microwave it for 60-90 seconds until the rice is hot.
Pairing Suggestions
Spam musubi serves well with:
FAQ
Spam musubi is best enjoyed immediately but you can make the rice and spam in advance up to 4 days and assemble the musubi on the day of consumption by reheating the seasoned rice and spam in the microwave for 2-3 minutes until hot.
Feel free to sprinkle furikake or seasoned seaweed flakes to the rice, a layer of cooked egg, sliced avocado, imitation crab meat, kewpie mayo, sliced cucumbers, sliced carrots, or kimchi.
Yes, feel free to substitute the spam with thick cut ham, boneless chicken, imitation crab meat, extra firm tofu, or even shrimp!
Remove the lid from the can using the hook or key to peel away the sides of the can depending on which brand you use. Give the can a squeeze on the sides to loosen the spam from the walls. Flip the can open side down onto a clean cutting board and give the can a light slam to pop out the spam.
Other recipes you may like
- Spicy Tuna Onigiri
- Japanese Tuna Onigiri
- Bulgogi Beef Triangle Kimbap
- Cheese Kimchi Kimbap
- Tenmusu (Shrimp Tempura Rice Ball)
📖 Recipe
Quick & Easy Spam Musubi
Ingredients
- 3 cups sushi rice cooked or see Notes below for how much uncooked sushi rice to use
- 12 oz spam low sodium kind ideally
- 1 sheet nori
- 1 teaspoon vegetable oil or any neutral oil
Teriyaki sauce
- 2 tablespoon regular soy sauce
- 2 tablespoon mirin
- 2 tablespoon sake cooking kind
Rice seasoning
- ½ teaspoon white granulated sugar
- ½ teaspoon salt
- 2 teaspoon rice vinegar or apple cider vinegar/white vinegar
Instructions
- Season hot cooked rice with sugar, salt and rice vinegar. Cover and let it cool down to room temperature as you prepare other ingredients.
- Lay spam on a clean surface. Cut spam into 5 equal pieces for the perfect thickness. Clean and reserve the spam can for later as a mold.
- In a small bowl, combine regular soy sauce, mirin, and sake to make the teriyaki sauce.
- Heat vegetable oil in a large skillet on medium heat. Fry slices of spam in a single layer for 1 ½ to 2 minutes per side, until pinkish golden brown. Do not go above medium-high heat.
- Pour teriyaki sauce over cooked spam slices and let it fry in sauce for 1 minute on each side until it becomes a thick glaze. Immediately remove the spam from hot pan and transfer to an oiled plate to prevent the spam from sticking to plate. Note: Do not leave spam in pan as the teriyaki glaze will start to burn it with the residual heat.
- Line the clean can with a large piece of plastic wrap.
- Divide seasoned rice into 5 equal portions using a wet rice paddle. Scoop 1 equal amount of rice into the bottom of the can.
- Cover the rice with the plastic wrap. Then using your fingers, pack the rice into base of can until top is flat. Be careful not to cut yourself along the sharp edges of the can, feel free to use a utensil to help you with this step. Remove the block of white rice from can by pulling the cling film out and unwrap it on a cutting board.
- Cut your nori sheet horizontally into 5 equal sized strips with scissors. Wet your hands with a little water to prevent the rice from sticking and place sliced spam on top of rice with the shiny side up. Wrap a strip of seaweed around the whole piece. Enjoy!
Devan Randall
Super excited to try this recipe, also I open spam by puncturing a hole in the bottom, flipping the can to pop the tab then flip again and it should come out with a little shake. It’s incredibly quick.
Christie Lai
Thanks for sharing your tip! I hope you enjoy my recipe!
Happy Foodie
Definitely satisfied my musubi craving. I really appreciate that you included the instructions on shaping the musubi without a press. I thought I was going to have to buy one, but this worked perfectly!
christieathome
So happy to read this and glad I could share helpful tips to make the musubi without having a buy a press for it! Thanks for making my recipe and for sharing this kind review!
Smiley N
Yum yum yum.
christieathome
Thank you so much for your kind comment! So glad you enjoyed my recipe!
Jennifer
Delicious and so easy to make.
Winter
This was so delicious! Made these for my family and it was a hit!