Glazed pan-fried spam and sushi rice wrapped with roasted seaweed. This easy spam musubi recipe uses simple ingredients and is ready in 30 minutes. A delicious handheld snack or light meal that's family-friendly and budget-friendly. It's perfect for lunch boxes or picnics.
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Spam musubi is a popular Hawaiian snack made with seasoned short-grain rice, pan-fried Spam glazed in teriyaki sauce, and wrapped with crunchy nori. It reflects both Japanese and American influences in Hawaiian cuisine.
Its origins trace back to post-World War II Hawaii, when canned meat became widely available through imports from the U.S. military.
Today, Spam musubi is commonly sold at specialty shops, restaurants, convenience stores, and even gas stations across Hawaii, with many variations available.
Why This Recipe Works
- We use short-grain rice for its sticky texture and keep it covered to retain moisture, helping the musubi hold together during assembly.
- I've tested this with both regular and low-sodium Spam, and recommend reduced-sodium Spam for a less salty flavor.
- Most Spam musubi recipes can fall apart easily; using the Spam can or a musubi mold helps firmly pack the rice so the musubi stays intact.
Ingredients & Substitutes
Please scroll to the recipe card below for exact measurements.
- Cooked Short-Grain Rice (such as Calrose or sushi rice): Short-grain rice gives a slightly sticky texture. Avoid substituting with medium or long-grain rice as it's not sticky enough. Do not replace with glutinous or arborio rice as it's too sticky.
- Low-Sodium Spam: A canned meat product primarily made of pork. Substitution: Use regular spam and rinse it with boiling water, drain, pat dry, and reduce the soy sauce to 1 tablespoon (15 ml).
- Nori: Dry roasted seaweed sheets used for sushi [I recommend Yamamotoyama or Shirakiku]. If soft, toast over a low flame for 2-3 seconds to restore crispness.
- Neutral Oil: Use high-smoke-point oils like avocado, peanut, vegetable, canola/rapeseed, or sunflower oil. Avoid extra-virgin olive oil (smokes at high heat).
Teriyaki Sauce
- Regular Soy Sauce: Any all-purpose brand works [I recommend Kikkoman or Lee Kum Kee]. Low-sodium or light soy sauce also works.
- Mirin: A sweet Japanese rice wine that adds depth [I recommend Mizkan or Kikkoman]. Non-alcoholic sub: Mix 1 tablespoon water with 1 teaspoon sugar.
- Sake: Adds a fruity, mild sweetness [I recommend Gekkeikan or Ozeki]. Substitutions: Use dry sherry or Shaoxing wine; avoid rice vinegar.
Rice Seasoning
- White Granulated Sugar: To sweeten the rice.
- Salt: To add flavor to the rice.
- Rice Vinegar: A mild vinegar for acidity [I recommend Marukan or Mizkan]. Substitution: Use apple cider vinegar; avoid distilled white vinegar.
Note: Most Asian ingredients are typically found at Asian grocery stores, or you can check online.
Instructions
Below are step-by-step instructions on how to make spam musubi:
- Season the rice: Season the hot cooked rice with sugar, salt, and rice vinegar. Cover and let it cool to room temperature while you prepare the remaining ingredients.
- Slice the Spam: Slice the Spam lengthwise into 5 pieces, about ¾-inch thick. Rinse and reserve the empty can to use as a mold later.
- Make the sauce: In a small bowl, combine soy sauce, mirin, and sake to make the teriyaki sauce. Set aside.
- Cook the Spam: Heat vegetable oil in a large skillet over medium heat. Fry the Spam in a single layer for 1 ½ to 2 minutes per side, until lightly golden. Pour in the teriyaki sauce and cook for 1 minute, or until thickened into a glaze. Transfer the Spam to a lightly oiled or parchment-lined plate to prevent sticking.
- Shape the rice: Line the empty Spam can with a large piece of plastic wrap (or use a musubi mold). Divide the rice into 5 equal portions using a wet rice paddle. Add 1 portion to the can, cover with plastic wrap, and firmly press until compact and level. Lift out by pulling the plastic wrap upward. Repeat with the remaining rice.
- Assemble the musubi: Cut 1 nori sheet lengthwise into 5 equal strips. With lightly moistened hands, place 1 slice of Spam on top of each rice block and wrap with a strip of nori. Repeat until all 5 pieces are assembled.
Expert Tips
- Season the rice while hot. This helps the seasoning absorb evenly and makes the rice easier to mix.
- Keep the rice covered. Covering the rice helps retain moisture so it stays sticky enough to hold its shape.
- Do not overcook the Spam. Fry for just 1 ½-2 minutes per side over medium heat until lightly golden, then glaze briefly to prevent burning.
- Use the Spam can or a musubi mold to shape the rice into even blocks. Line the can with plastic wrap first to make it easy to press and release clean, uniform rice portions.
- Keep the nori dry until assembly. Nori absorbs moisture quickly, so wait until the last minute to keep it crisp.
Variations
- Egg version: Add a thin layer of scrambled egg between the spam and rice.
- Spicy mayo version: Drizzle a layer of spicy mayo (1:1 ratio of Japanese mayonnaise and sriracha) before wrapping.
- Gluten-free version: Replace the soy sauce with tamari sauce, coconut aminos, or gluten-free soy sauce. Use gluten-free mirin.
Pairing Suggestions
Spam musubi pairs well with:
- Starters: Miso Soup, Korokke, Karaage, Garden Salad with Carrot Ginger Dressing, or Ebi Mayo.
- Protein Dishes: Chicken Katsu, or Teriyaki Chicken.
- Noodle Dishes: Creamy Mushroom Udon or Garlic Shrimp Udon.
Storage & Reheating
- Leftover spam musubi can last up to 4 days when wrapped tightly in plastic wrap and stored in an airtight container in the fridge. To enjoy, reheat in the microwave or on the stovetop until heated through.
- Freezer-friendly? Spam musubi is not ideal for freezing as it will make the rice taste hard.
FAQ
Can I make spam musubi in advance?
Spam musubi can be made up to 4 days in advance when wrapped tightly in plastic wrap and stored in an airtight container in the refrigerator. For the best texture, store the seasoned rice and Spam separately. To serve, reheat the components in the microwave or on the stovetop until warmed through, then assemble.
Can I use store-bought teriyaki sauce?
Store-bought teriyaki sauce can be used as a substitute for this recipe, but make sure it's the runny kind and not the thick kind or it can burn in the pan.
Why does my Spam musubi fall apart?
Spam musubi usually falls apart if the rice isn't sticky enough, is too dry, or isn't firmly packed. Make sure to use slightly warm short-grain rice for shaping, and press it tightly using a musubi mold or the Spam can to help it hold together.
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📖 Recipe
Quick & Easy Spam Musubi
Glazed pan-fried spam and sushi rice wrapped with roasted seaweed. This easy spam musubi recipe uses simple ingredients and is ready in 30 minutes. A delicious handheld snack or light meal that's family-friendly and budget-friendly. It's perfect for lunch boxes or picnics.
Ingredients
- 3 cups cooked short grain rice or see Notes below for uncooked rice measurements
- 12 oz spam low-sodium kind
- 1 sheet nori
- 1 teaspoon vegetable oil or any neutral oil
Teriyaki Sauce
- 2 tablespoon regular soy sauce or light soy sauace
- 2 tablespoon mirin
- 2 tablespoon sake
Rice Seasoning
- ½ teaspoon white granulated sugar
- ½ teaspoon salt
- 2 teaspoon rice vinegar or apple cider vinegar
Instructions
- Season the hot cooked rice with sugar, salt, and rice vinegar. Cover and let it cool to room temperature while you prepare the remaining ingredients.
- Slice the Spam lengthwise into 5 pieces, about ¾-inch thick. Rinse and reserve the empty can to use as a mold later.
- In a small bowl, combine soy sauce, mirin, and sake to make the teriyaki sauce. Set aside.
- Heat vegetable oil in a large skillet over medium heat. Fry the Spam in a single layer for 1 ½ to 2 minutes per side, until lightly golden. Pour in the teriyaki sauce and cook for 1 minute, or until thickened into a glaze. Transfer the Spam to a lightly oiled or parchment-lined plate to prevent sticking.
- Line the empty Spam can with a large piece of plastic wrap (or use a musubi mold). Divide the rice into 5 equal portions using a wet rice paddle. Add 1 portion to the can, cover with plastic wrap, and firmly press until compact and level. Lift out by pulling the plastic wrap upward. Repeat with the remaining rice.
- Cut 1 nori sheet lengthwise into 5 equal strips. With lightly moistened hands, place 1 slice of Spam on top of each rice block and wrap with a strip of nori. Repeat until all 5 pieces are assembled.
Notes
To make fresh rice for this recipe, rinse 200 g (1 cup + 2 tbsp) short-grain rice in cold water until the water runs clear, then add it to a rice cooker or pot. Use a slightly reduced water ratio (about 1:1 rice to water) so the rice stays firm enough to shape.
Cook in a rice cooker, or on the stovetop by bringing it to a boil over medium-high heat, then reducing to low, covering, and cooking for about 18-20 minutes, until the water is fully absorbed. Avoid stirring during cooking.
Once done, let the rice rest, covered, for 10 minutes before fluffing.
Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!
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Nutrition
Calories: 409kcal | Carbohydrates: 45g | Protein: 13g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 48mg | Sodium: 1650mg | Potassium: 332mg | Fiber: 1g | Sugar: 2g | Vitamin A: 26IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg
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!