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.

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 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.

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