Spam Musubi Sandwich with Teriyaki Glaze

A spam musubi sandwich layers seared, sweet-savory Spam and seasoned rice between sheets of crisp nori, bringing the familiar flavors of Hawaiian spam musubi into a portable sandwich-style meal. This version presses the rice into broad patties rather than a traditional rectangular block, so it is easy to assemble and eat by hand.

Ingredients

2 cups (370 g) uncooked short-grain rice, preferably Japanese-style rice
2 ¼ cups (530 ml) water, for cooking the rice; use the amount recommended for your rice cooker if applicable
2 tablespoons (30 ml) unseasoned rice vinegar
1 tablespoon (12 g) granulated sugar
½ teaspoon fine salt
1 can (12 oz / 340 g) Spam, cut crosswise into 8 even slices
2 tablespoons (30 ml) soy sauce
2 tablespoons (30 ml) mirin
1 tablespoon (15 ml) water
1 teaspoon (4 g) packed brown sugar
1 teaspoon (5 ml) neutral cooking oil, plus a little more if needed
4 sheets (about 8 g) roasted nori, cut in half crosswise to make 8 strips
1 tablespoon (9 g) toasted sesame seeds, optional

Instructions

Rinse the rice in a fine-mesh strainer, swishing it gently under cool water until the water runs mostly clear. Drain well. Combine the rice and 2 ¼ cups (530 ml) water in a rice cooker and cook according to its directions. For stovetop cooking, put the rice and water in a heavy saucepan, bring to a boil, cover, reduce the heat to low, and cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.
While the rice cooks, stir together the vinegar, granulated sugar, and salt in a small bowl until dissolved. Transfer the hot rice to a wide bowl. Drizzle over the vinegar mixture and fold it through with a rice paddle or spatula, taking care not to mash the grains. Cover with a clean, slightly damp towel while you cook the Spam.
Stir the soy sauce, mirin, water, and brown sugar together in a small bowl. Heat the oil in a large nonstick skillet over medium heat. Add the Spam slices in a single layer and sear for 2 to 3 minutes per side, until browned and hot throughout. Spam is fully cooked when packaged; the USDA FSIS safe-minimum temperature rule for raw pork does not apply to this ready-to-eat product, but heat it thoroughly. Pour the soy mixture into the skillet and turn the slices for about 1 minute, until glossy and lightly syrupy. Take the pan off the heat before the glaze becomes sticky enough to burn.
Divide the warm rice into 8 equal portions. With damp hands, shape each portion into a compact oval or rounded rectangle a little larger than a Spam slice, about ½ inch (1.3 cm) thick. Press firmly enough for the rice to hold together, without crushing it. A square of plastic wrap can help shape each portion; remove it before assembling.
Place one glazed Spam slice on each rice patty. If using, sprinkle with sesame seeds. Wrap a strip of nori around the middle of each stack, moistening the end with a dab of water to seal. For an easier sandwich to hold, place two Spam-and-rice stacks together with their rice sides facing out and wrap them together with one larger piece of nori, or serve them open-faced as individual musubi sandwiches.
Serve while warm, or let the musubi cool briefly until the nori is easier to handle. Avoid leaving cooked rice or assembled musubi at room temperature for more than 2 hours; refrigerate promptly if not serving.

Tips

Use the right rice. Short-grain rice is naturally sticky and holds its shape. Long-grain rice tends to crumble, so it is not an ideal swap. If Japanese-style rice is unavailable, another short-grain variety is the closest practical choice.
Keep your hands damp. Rice sticks less to wet hands, but too much water can make the nori soggy. Dip your hands lightly between portions rather than wetting the rice itself.
Adjust the glaze to taste. Soy sauce and Spam vary in saltiness. Use low-sodium soy sauce if desired, and taste the glaze before adding it to the pan. Mirin is sweet Japanese rice wine; if you cannot find it, use 1 tablespoon (15 ml) water plus 1 teaspoon (5 ml) sugar in its place. The result will be less aromatic.
Make assembly manageable. Have the rice portions and nori ready before the Spam comes out of the pan. Nori loses its crispness as it sits against warm, moist rice, so assemble close to serving time.

Serving Suggestions

Serve these musubi sandwiches as a filling lunch, picnic-style meal, or snack. They pair well with a simple cucumber salad, steamed edamame, or a bowl of miso soup. For a fuller plate, add quick-pickled vegetables or sliced fruit; the fresh, tart sides balance the salty-sweet glaze.

For a larger sandwich, place two Spam slices between two broad rice patties and secure the stack with nori. A little Japanese mayonnaise or a thin layer of chili sauce can be added just before eating, but keep sauces modest so the rice stays intact.

Variations

Add a thin strip of scrambled egg or a folded omelet to each stack for an extra layer. Cook egg dishes to 160°F (71°C), the USDA FSIS safe minimum, if you prepare the eggs separately. A slice of cheese is another casual option, though it moves the flavor away from classic musubi.

For a spicier version, mix a small amount of sriracha into Japanese mayonnaise and spread it sparingly on the rice. You can also add a thin slice of fresh cucumber for crunch. To make the sandwich without nori, serve the rice and glazed Spam as a bowl, or wrap each piece in lettuce; neither option will hold together quite like the nori-wrapped version.

Storage and Reheating

For food safety, refrigerate cooked rice and assembled musubi within 2 hours of cooking or serving; do not leave them out longer, especially in warm conditions. Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. The nori will soften during storage, and chilled rice becomes firm, so these are best assembled and eaten fresh when possible.

To reheat, remove the nori if it has become chewy, cover the rice and Spam loosely, and microwave in short intervals until hot throughout. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer. Add fresh nori after reheating. You may also reheat the Spam and rice separately in a covered skillet with a splash of water, then assemble with new nori.

Frequently Asked Questions

Is a Spam musubi sandwich the same as traditional Spam musubi?
It uses the same core combination of Spam, rice, and nori, but the shape and assembly vary. Traditional versions are often formed as a compact block, sometimes using the empty Spam can as a mold. This sandwich-style version uses broad rice patties for a less formal, easy-to-hold shape.

Can I use leftover cooked rice?
Freshly cooked rice is easiest to shape while warm. You can use rice that was safely refrigerated, but warm it until steaming and loosen it with a few drops of water before shaping. Do not use rice that has been left at room temperature for more than 2 hours.

Do I need a musubi mold?
No. Damp hands, a small bowl, or a piece of plastic wrap can help form the rice. A mold makes evenly shaped pieces, but it is not necessary for this sandwich-style recipe.

Can I make these ahead?
You can cook the rice and glaze the Spam ahead, then refrigerate them promptly in separate airtight containers for up to 3 to 4 days. Reheat both to 165°F (74°C), shape the rice while warm, and add fresh nori shortly before serving. Avoid assembling them far in advance because the nori softens.

Why is my rice falling apart?
It may be a long-grain variety, too cool to shape, or not pressed firmly enough. Use short-grain rice, shape it while warm, and compress each portion until it holds together without squeezing it into a dense lump.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).