Zippy's Spam Musubi Platter Recipe

Zippy’s Spam Musubi is a Hawaiian classic: a slice of seasoned Spam atop a block of rice, wrapped in nori. This platter version makes a generous batch, perfect for parties, lunches, or a fun family dinner. It’s savory, salty, and satisfying, with the crispy pan-fried Spam and tender rice creating a perfect bite.

Ingredients

2 cups (370 g) sushi rice (or short-grain rice)
2 1/2 cups (590 ml) water
1/4 cup (60 ml) rice vinegar
2 tablespoons (25 g) sugar
1 teaspoon (5 g) salt
2 cans (12 oz / 340 g each) Spam, cut into 8 slices each (16 total)
1/4 cup (60 ml) soy sauce
1/4 cup (50 g) brown sugar
2 tablespoons (30 ml) mirin (optional, or use 1 tbsp sugar + 1 tbsp water)
1 tablespoon (15 ml) vegetable oil
8 sheets nori (dried seaweed), cut in half crosswise
Optional: furikake (rice seasoning) for sprinkling

Instructions

Rinse the rice in a fine-mesh strainer under cold water until the water runs clear (about 2-3 minutes). Combine rice and water in a rice cooker or pot. Cook according to your rice cooker’s settings, or bring to a boil, cover, reduce heat to low, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes.
While the rice cooks, make the sushi seasoning: in a small bowl, whisk together rice vinegar, sugar, and salt until dissolved. Set aside.
In a separate small bowl, mix the soy sauce, brown sugar, and mirin (if using) to make the Spam glaze. Set aside.
Cut each Spam slice into 1/4-inch (6 mm) thick slices. You should get about 8 slices per can. Pat them dry with paper towels.
Heat vegetable oil in a large skillet over medium-high heat. Add the Spam slices in a single layer (work in batches if needed). Cook for 2-3 minutes per side, until golden brown and crispy on both sides.
Reduce heat to low and pour the glaze over the Spam. Stir to coat each slice. Cook for another 1-2 minutes, until the glaze thickens and caramelizes slightly. Remove from heat and set aside.
When the rice is done, transfer it to a large bowl. Fold in the vinegar mixture gently with a spatula, being careful not to mash the rice. Let it cool to room temperature (about 10 minutes).
To assemble: place a strip of nori on a clean surface, shiny side down. Place a musubi mold (or a small rectangular container) in the center. Fill the mold halfway with rice, press down firmly. Add a slice of Spam on top, then cover with more rice, pressing firmly to compact. Remove the mold. Wrap the nori around the rice block, folding the ends over. If the nori doesn’t stick, moisten the edge with a little water.
Repeat with remaining ingredients. Serve immediately or at room temperature.

Tips

Use a musubi mold: If you don’t have one, use a small rectangular Tupperware or a clean Spam can lined with plastic wrap. Press the rice firmly to keep the musubi from falling apart.
Keep the rice moist: Cover the cooked rice with a damp towel while assembling to prevent it from drying out.
Adjust the glaze: If you prefer a less sweet glaze, reduce the brown sugar to 3 tablespoons (40 g). For a spicier kick, add a pinch of red pepper flakes to the glaze.
Nori handling: Nori gets chewy quickly once it touches moist rice. Assemble all musubi before wrapping, or wrap just before serving for the crispiest texture.

Serving Suggestions

Serve the musubi platter as a party appetizer, a picnic main, or a fun lunch. Pair with pickled ginger, wasabi, and soy sauce for dipping. A side of macaroni salad or a simple green salad with a sesame-ginger dressing balances the richness. For a Hawaiian plate lunch feel, add a scoop of mac salad and some grilled chicken.

Variations

Teriyaki Chicken Musubi: Replace Spam with grilled teriyaki chicken thigh slices.
Vegetarian Musubi: Use grilled tofu or tempeh marinated in the same soy-brown sugar glaze. Add avocado slices for creaminess.
Spicy Mayo Drizzle: Mix 1/4 cup (60 g) mayonnaise with 1-2 tablespoons (15-30 ml) sriracha and drizzle over the Spam before wrapping.
Egg Musubi: Add a thin omelet layer (cooked egg) between the rice and Spam for extra protein.

Storage and Reheating

Store leftover musubi in an airtight container in the refrigerator for up to 3 days. The nori will soften, but the flavor remains. To reheat, microwave on a microwave-safe plate for 30-45 seconds until warm. For a crispier texture, reheat in a toaster oven at 350Â°F (175Â°C) for 5-7 minutes. If you plan to eat them later, consider wrapping the nori separately and assembling just before serving to keep it crisp.

Frequently Asked Questions

Can I use regular long-grain rice? Sushi rice is ideal because it’s stickier and holds its shape. Regular long-grain rice will be less sticky and may fall apart more easily. If using long-grain, increase the water slightly and cook until very tender.

Do I need a musubi mold? No, you can use a clean Spam can (lined with plastic wrap) or any small rectangular container. The key is pressing the rice firmly to compact it.

Can I make these ahead of time? Yes, you can assemble them a few hours ahead. Keep them covered in the refrigerator. The nori will soften, but they’ll still taste great. For best texture, wrap them in nori just before serving.

Is Spam already cooked? Spam is fully cooked, but pan-frying adds flavor and texture. You can eat it straight from the can, but the glaze and crispy edges are what make it special.

How do I prevent the rice from falling apart? Make sure the rice is slightly warm (not hot) when pressing, and press very firmly. Wetting your hands with water or vinegar helps prevent sticking.

Can I freeze musubi? Yes, wrap each musubi tightly in plastic wrap and freeze for up to 1 month. Thaw in the refrigerator overnight and reheat in the microwave. The nori will be soft after freezing.

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

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Zippy’s Spam Musubi Platter Recipe