Easy 30-min. Spam Musubi

Salty-sweet, crispy soy-glazed spam pairs with warm, sticky rice in this easy spam musubi recipe. Ready in 30 minutes, it delivers savory flavor, chewy rice, and crisp seaweed in every bite. Perfect as a snack or light meal.

5 from 4 votes

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course, Snack

Cuisine Hawaiian

Servings pieces

Calories per serving 409 kcal

Ingredients

3 cups cooked short grain rice or see Notes below if using fresh rice
12 oz spam low-sodium kind
1 sheet nori
1 teaspoon vegetable oil or any neutral oil

Musubi Glaze

2 tablespoon regular soy sauce or light soy sauce
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

Mix sugar, salt, and rice vinegar directly into the warm rice, then cover to lock in moisture while it cools.
Cut the spam loaf into 5 even slices lengthwise. Wash and reserve the empty container to use as a pressing mold later.
Combine soy sauce, mirin, and sake in a small bowl. Whisk until fully blended, then set aside.
Fry the spam slices in hot vegetable oil for 2 minutes per side until golden brown. Pour in the glaze and simmer until it bubbles into a thick, glossy syrup that clings to the meat. Transfer to a parchment-lined plate.
Line the reserved container with plastic wrap. Add an equal portion of warm rice using a wet paddle and press firmly into a tight, level block before lifting it from the mold.
Slice seaweed sheets lengthwise into equal strips. Place one glazed spam slice on each rice block and wrap the seaweed tightly around the middle, sealing with damp fingers.

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.

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