Spam Musubi

Name: Spam Musubi
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 8 musubi
Cuisine: Hawaiian
Ingredients: 2 cups uncooked short-grain white rice or sushi rice; 2 1/4 cups water, or the amount your rice cooker calls for; 1 can Spam, 12 ounces; 2 tablespoons soy sauce; 1 tablespoon sugar; 1 tablespoon mirin or water; 4 full sheets nori, cut crosswise into 8 wide strips; 2 teaspoons neutral oil, such as canola or vegetable oil; Furikake, optional, for sprinkling; Water, for wetting your hands or mold

Spam musubi is a salty-sweet Hawaiian snack made with seared Spam, sticky rice, and crisp nori. It is simple to make at home and easy to pack for lunch, picnics, or after-school snacks.

Total

45 min

Servings

8 musubi

Level

Easy

Spam musubi is a beloved local snack in Hawaii with roots in Japanese onigiri. It layers a slice of browned Spam over warm rice, then wraps everything in a strip of nori, which is dried seaweed.

The key is balance: sticky short-grain rice, a quick soy-sugar glaze for the Spam, and firm shaping so each piece holds together. A musubi mold makes the job neat, but the empty Spam can works well too if you line it with plastic wrap.

Serve spam musubi warm or at room temperature the day it is made. It is filling enough for a light meal and sturdy enough to take on the go.

01What you'll need

Ingredients

10 items · 8 musubi

2 cups uncooked short-grain white rice or sushi rice
2 1/4 cups water, or the amount your rice cooker calls for
1 can Spam, 12 ounces
2 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon mirin or water
4 full sheets nori, cut crosswise into 8 wide strips
2 teaspoons neutral oil, such as canola or vegetable oil
Furikake, optional, for sprinkling
Water, for wetting your hands or mold

02How to make it

Step-by-step

1. Cook the rice
Rinse the rice in a bowl of cool water, swishing with your hand, then drain. Repeat until the water looks less cloudy. Cook the rice with the measured water in a rice cooker or on the stovetop. Let it rest, covered, for 10 minutes after cooking so the grains firm up and stay sticky.
2. Slice the Spam
Open the Spam and slide it out of the can. Save the can if you do not have a musubi mold. Cut the Spam into 8 even slices, about 1/4 to 1/3 inch thick.
3. Mix the glaze
Stir the soy sauce, sugar, and mirin together in a small bowl until the sugar mostly dissolves. Mirin is a sweet Japanese rice wine; water works if you do not have it.
4. Brown the Spam
Heat the oil in a large skillet over medium heat. Add the Spam slices in a single layer. Cook for 2 to 3 minutes per side, until browned at the edges.
5. Glaze the Spam
Lower the heat to medium-low. Pour the soy mixture into the skillet and turn the Spam slices to coat them. Cook for 1 to 2 minutes, until the sauce looks glossy and lightly thickened. Remove the pan from the heat.
6. Set up the wrapping station
Place a strip of nori shiny side down on a clean cutting board. Put a musubi mold in the center of the nori. If using the Spam can, line the inside with plastic wrap so the rice releases easily.
7. Shape the rice
Wet the inside of the mold or can lightly with water. Add about 1/2 cup warm rice and press it down firmly but gently. Sprinkle with furikake if using. Add one slice of glazed Spam on top. Press again so the layers hold together, then lift off the mold.
8. Wrap and seal
Fold one side of the nori over the rice and Spam, then fold the other side over to make a snug wrap. Dab the edge of the nori with a little water to help it stick. Repeat with the remaining rice, Spam, and nori strips.
9. Serve
Serve the musubi while the rice is still slightly warm, or let them sit at room temperature for up to 2 hours before eating. For cleaner pieces, place the seam side down for a few minutes so the nori softens and seals.

03From our kitchen

Cook's tips

Make-ahead note: Spam musubi tastes best the day it is made, while the rice is soft and the nori still has a little texture. You can cook the rice and slice the Spam earlier in the day, then assemble closer to serving.
Storage: Wrap each musubi tightly in plastic wrap or reusable wrap and refrigerate for up to 2 days. The rice will firm up in the fridge, but it is still safe to eat if stored properly.
Reheating: Remove any plastic wrap. Microwave one musubi for 20 to 30 seconds, just until the rice softens. The nori will become softer after reheating, which is normal.
No mold? Use the clean Spam can lined with plastic wrap, or shape the rice by hand with wet hands. Press firmly enough that the rice sticks together, but not so hard that it becomes dense.
Rice swap: Short-grain white rice is the easiest choice because it is sticky. Long-grain rice, jasmine rice, or basmati rice will not hold together as well.
Flavor swaps: Try low-sodium Spam, teriyaki sauce, a thin omelet layer, sliced cucumber, or a little sriracha mayo. Keep wet sauces light so the nori does not get soggy too fast.

Cook's note

For neat musubi, keep a small bowl of water nearby. Lightly wet your fingers, spoon, or mold before touching the rice. This keeps the sticky rice from clinging to everything.

04Frequently asked

Questions & answers

Do I need to season the rice with vinegar like sushi rice?

No. Most spam musubi uses plain short-grain rice, not vinegared sushi rice. If you like a slightly tangy flavor, you can season it, but it is not required.

Can I make spam musubi without a musubi mold?

Yes. The empty Spam can works well as a mold if you line it with plastic wrap. You can also shape the rice with wet hands, then press the Spam on top and wrap with nori.

Can spam musubi be eaten cold?

Yes, it can be eaten cold or at room temperature, but the texture is softer when it is freshly made or gently warmed. Do not leave it at room temperature for more than 2 hours.

Why is my musubi falling apart?

The rice may be too dry, the wrong type, or not pressed firmly enough. Use short-grain rice, shape it while warm, and press the layers together so the rice holds the Spam in place.

What can I use instead of mirin?

Use water for a simple glaze, or use water plus a tiny pinch of extra sugar. The glaze should taste salty-sweet, not syrupy.

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