📝 About This Recipe
A beloved staple of Hawaiian cuisine, Spam Musubi is the perfect marriage of Japanese omusubi traditions and local island flavors. This portable snack features savory, caramelized glazed ham nestled atop a bed of seasoned sushi rice, all tightly swaddled in a crisp sheet of nori. It’s a salty-sweet masterpiece that is equally at home at a beachside picnic or as a sophisticated, cold-served appetizer for your next gathering.
🥗 Ingredients
The Rice Foundation
- 2 cups Short-grain sushi rice (unprocessed dry weight)
- 2.25 cups Water (for cooking rice)
- 2 tablespoons Rice vinegar (unseasoned)
- 1 tablespoon Granulated sugar (for rice seasoning)
- 1/2 teaspoon Kosher salt
The Protein & Glaze
- 1 can Spam (Classic) (12 oz can, sliced into 8-10 even rectangles)
- 3 tablespoons Soy sauce (low sodium preferred)
- 2 tablespoons Mirin (Japanese sweet rice wine)
- 2 tablespoons Brown sugar (packed)
- 1 tablespoon Neutral oil (vegetable or canola oil)
Assembly & Garnish
- 5 sheets Nori (Roasted Seaweed Sheets) (cut in half lengthwise to make 10 strips)
- 3 tablespoons Furikake seasoning (Japanese rice seasoning with seaweed and sesame)
- 1/4 cup Water (in a small bowl to dampen fingers)
👨🍳 Instructions
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1
Rinse the sushi rice in a fine-mesh sieve under cold running water until the water runs clear. This removes excess starch and ensures a fluffy, non-gummy texture.
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2
Cook the rice with 2.25 cups of water in a rice cooker or on the stovetop. Once finished, let the rice steam undisturbed for 10 minutes.
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3
While the rice steams, whisk together the rice vinegar, 1 tablespoon sugar, and salt in a small bowl until dissolved. Gently fold this mixture into the warm rice using a rice paddle, being careful not to mash the grains.
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4
Slice the Spam into 8 to 10 equal slices (about 1/3 inch thick). Pro tip: Save the empty Spam can, wash it, and line it with plastic wrap to use as a mold later.
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5
In a small bowl, whisk together the soy sauce, mirin, and brown sugar to create your teriyaki-style glaze.
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6
Heat the neutral oil in a large non-stick skillet over medium heat. Fry the Spam slices for 2-3 minutes per side until they are golden brown and slightly crispy on the edges.
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7
Reduce the heat to low and pour the glaze over the Spam. Flip the slices constantly for 1-2 minutes until the sauce reduces to a thick, sticky syrup that coats each piece perfectly.
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8
Lay a strip of nori (rough side up) on a clean work surface. Place your musubi mold (or the lined Spam can) in the center of the nori strip.
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9
Scoop about 1/3 cup of the seasoned rice into the mold. Use a damp press or damp fingers to press the rice down firmly into an even layer about 1 inch thick.
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10
Sprinkle a generous layer of furikake over the pressed rice for an extra punch of umami.
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11
Place a glazed Spam slice on top of the rice and press down firmly again to ensure the layers bond together.
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12
Gently lift the mold upward while holding the rice and Spam down. Wrap the ends of the nori strip over the top of the Spam, using a drop of water to seal the edge if necessary.
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13
Repeat the process for the remaining slices. Let the musubi sit for 5 minutes so the moisture from the rice softens the nori slightly, creating a tight wrap.
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14
Serve immediately at room temperature, or wrap individually in plastic wrap for a grab-and-go snack. For the best 'Cold Wrap' experience, allow them to cool completely before serving.
💡 Chef's Tips
Use high-quality short-grain Japanese rice; long-grain rice will not stick together and the musubi will fall apart. Always dampen your hands and the mold with water to prevent the rice from sticking to everything but itself. Don't over-fry the Spam; you want a crisp exterior but a tender, juicy interior. If you don't have a mold, you can hand-shape the rice into rectangles, but the empty Spam can trick is a lifesaver for uniformity. For a spicy kick, add a thin smear of Sriracha mayo between the rice and the Spam.
🍽️ Serving Suggestions
Pair with a chilled Hawaiian Sun fruit drink (Guava or Passion Orange flavors) for the ultimate island vibe. Serve alongside a scoop of creamy Hawaiian macaroni salad to balance the salty Spam. Offer a side of pickled ginger (gari) and a small dish of extra soy sauce for dipping. These are excellent when packed in a bento box with fresh cucumber slices and edamame.