Spam musubi is a beloved Hawaiian snack that combines a slice of grilled Spam on a block of rice, all wrapped in a strip of nori. The sauce is what ties it together—a sweet-savory glaze that caramelizes on the Spam as it cooks. This recipe uses a simple teriyaki-style sauce made with soy sauce, sugar, and mirin, which is brushed on during grilling for that perfect sticky finish.
Ingredients
- 1 can (12 oz / 340 g) Spam, cut into 8 slices
- 4 cups (740 g) cooked sushi rice (from 1½ cups / 280 g uncooked rice)
- 8 sheets nori (about 8 x 7 in / 20 x 18 cm each), cut in half crosswise
- ¼ cup (60 ml) soy sauce
- ¼ cup (50 g) granulated sugar
- 2 tablespoons (30 ml) mirin
- 1 teaspoon (5 ml) toasted sesame oil
- 2 tablespoons (30 ml) water
- Optional: furikake or sesame seeds for sprinkling
Instructions
- In a small bowl, whisk together soy sauce, sugar, mirin, sesame oil, and water until the sugar is mostly dissolved. This is your glaze.
- Heat a large nonstick skillet over medium-high heat. Add the Spam slices in a single layer (cook in batches if needed). Sear for 2–3 minutes per side, until nicely browned.
- Reduce heat to medium. Pour the glaze over the Spam in the skillet. Let it bubble and thicken, turning the slices to coat them evenly. Cook for another 2–3 minutes until the glaze is sticky and caramelized. Remove from heat.
- While the Spam cooks, prepare a small bowl of water for dipping your hands. Wet your fingers to prevent sticking.
- Place a strip of nori on a clean surface or a bamboo sushi mat (if using). With wet hands, shape about ½ cup (100 g) of rice into a rough rectangle that matches the size of the Spam slice. Place it in the center of the nori.
- Lay one glazed Spam slice on top of the rice. If you like, sprinkle a little furikake or sesame seeds over the Spam.
- Fold one side of the nori over the rice and Spam, then fold the other side to overlap. Press gently to seal. The nori will stick to itself with the moisture from the rice.
- Repeat with remaining ingredients. Serve immediately or at room temperature.
Tips
- Use short-grain rice: Sushi rice is sticky and holds its shape. Regular long-grain rice will fall apart. If you don’t have sushi rice, use a short-grain variety like Calrose.
- Don’t skip the mirin: Mirin adds a subtle sweetness and depth. If you don’t have it, substitute 1 tablespoon (15 ml) dry sherry or white wine plus 1 teaspoon sugar.
- Keep your hands wet: Rice sticks to dry skin. Keep a bowl of water nearby and re-wet your hands before shaping each block.
- Let the Spam cool slightly: If the Spam is too hot, it can make the rice mushy. Let it rest for a few minutes after glazing.
Serving Suggestions
Spam musubi is often enjoyed as a snack or light lunch. Serve it with a side of pickled ginger, a simple cucumber salad, or a bowl of miso soup. It also works well as a picnic or bento box item—just wrap each piece tightly in plastic wrap to keep the nori crisp.
Variations
- Spicy Mayo: Mix 2 tablespoons (30 g) mayonnaise with 1 teaspoon sriracha and drizzle over the Spam before wrapping.
- Teriyaki Chicken: Substitute grilled chicken thigh slices for Spam, cooked to 165°F (74°C) internal temperature.
- Egg Musubi: Add a thin omelet layer (cooked to 160°F/71°C) between the rice and Spam.
- Smoked Spam: Use smoked Spam for a deeper, more savory flavor.
Storage and Reheating
Store leftover Spam musubi in an airtight container in the refrigerator for up to 3 days. The nori will soften over time, which is normal. To reheat, microwave on medium power for 20–30 seconds, or enjoy cold. If you want the nori crisp again, you can briefly toast the unwrapped musubi in a dry skillet over medium heat for 1–2 minutes per side.
Frequently Asked Questions
Can I use low-sodium soy sauce? Yes, but reduce the sugar slightly to balance the flavor, as low-sodium soy sauce is less salty.
What if I don’t have mirin? Use 1 tablespoon (15 ml) dry sherry or white wine mixed with 1 teaspoon sugar. The flavor will be slightly less sweet but still good.
Can I make this ahead of time? You can assemble the musubi a few hours ahead, but the nori will soften. For best texture, assemble just before serving.
Is Spam already cooked? Yes, Spam is fully cooked, but grilling it in the glaze adds flavor and caramelization.
Can I use a musubi press? Absolutely. A musubi press helps shape the rice and Spam neatly. If using one, wet the press to prevent sticking.
How do I keep the nori from getting soggy? Keep the rice slightly warm but not steaming when assembling, and serve immediately. If storing, wrap each piece in plastic wrap to slow moisture transfer.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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