📝 About This Recipe
A beloved staple of Hawaiian convenience culture, the Spam Musubi is the perfect marriage of Japanese onigiri traditions and American pantry staples. This iconic snack features savory, caramelized glazed Spam nestled atop a bed of seasoned sushi rice, all bundled together by a crisp ribbon of nori. It is a handheld explosion of sweet, salty, and umami flavors that captures the heart of island soul food.
🥗 Ingredients
The Rice Base
- 2 cups Short-grain white rice (uncooked; sushi rice is preferred)
- 2 cups Water (for cooking rice)
- 2 tablespoons Rice vinegar
- 1 tablespoon Granulated sugar (for seasoning rice)
- 1/2 teaspoon Salt
The Protein & Glaze
- 1 can Spam (12 oz; Classic or Low Sodium)
- 3 tablespoons Soy sauce (use shoyu for authenticity)
- 1 tablespoon Oyster sauce (adds depth and richness)
- 3 tablespoons Brown sugar (packed)
- 1 tablespoon Mirin (Japanese sweet rice wine)
- 1 teaspoon Vegetable oil (for frying)
Assembly
- 5 sheets Nori (roasted seaweed; cut in half lengthwise)
- 2 tablespoons Furikake (Japanese rice seasoning)
- 1/4 cup Water (in a small bowl to prevent rice sticking to hands)
👨🍳 Instructions
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1
Rinse the sushi rice under cold water in a fine-mesh sieve until the water runs clear. This removes excess starch and ensures the rice isn't too gummy.
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2
Cook the rice with 2 cups of water in a rice cooker or on the stovetop. Once finished, let it stand for 10 minutes to steam.
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3
In a small bowl, whisk the rice vinegar, 1 tablespoon of sugar, and salt. Gently fold this mixture into the warm rice using a rice paddle, being careful not to mash the grains.
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4
Remove the Spam from the can (save the can for later if you don't have a musubi mold). Slice the block into 8 to 10 even slices.
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5
In a small bowl, whisk together the soy sauce, brown sugar, oyster sauce, and mirin until the sugar is mostly dissolved to create your glaze.
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6
Heat the vegetable oil in a large non-stick skillet over medium heat. Fry the Spam slices for about 2-3 minutes per side until they are golden brown and slightly crispy.
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7
Pour the glaze mixture over the Spam in the pan. Turn the heat down to medium-low and flip the slices constantly until the sauce thickens into a sticky syrup that coats each piece.
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8
Place a half-sheet of nori on a clean work surface, shiny side down. Place your musubi mold (or the cleaned empty Spam can with the bottom cut out) vertically in the center of the nori.
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9
Wet your fingers or the mold's press. Scoop about 1/3 cup of rice into the mold and press down firmly to create an even, compact layer about 1 inch thick.
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10
Sprinkle a generous layer of furikake seasoning over the rice for an extra punch of umami.
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11
Place one slice of the glazed Spam on top of the rice. Press down firmly once more with the mold press to bond the layers.
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12
Remove the mold while holding the rice and Spam down. Fold one side of the nori over the top, then the other. Use a tiny drop of water to seal the edge of the seaweed.
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13
Repeat the process for the remaining slices. Wrap each finished musubi tightly in plastic wrap while still warm; this helps the nori soften slightly and adhere to the rice.
💡 Chef's Tips
Use a proper musubi mold for the most consistent, professional shape; they are inexpensive and widely available. Don't overcook the glaze in the pan; it should be tacky and thick, but if it goes too long, the sugar will burn and turn bitter. Keep a bowl of water mixed with a little vinegar nearby to dip your fingers in to prevent the rice from sticking to your hands. If you are making these for later, wrap them in plastic wrap while warm to lock in moisture and keep the rice from drying out. For a spicy kick, add a teaspoon of Sriracha or chili garlic sauce to the glaze mixture.
🍽️ Serving Suggestions
Serve at room temperature as a perfect 'grab-and-go' snack for hikes or beach days. Pair with a cold Hawaiian Sun fruit drink or a chilled glass of green tea. Serve alongside a fresh Hawaiian macaroni salad for a full plate lunch experience. Dip in a side of spicy mayo (Kewpie mayo mixed with Sriracha) for extra richness. Enjoy as a side dish to a bowl of hot Saimin (Hawaiian noodle soup).