Spam Musubi is a delightful Hawaiian snack that combines the smoky, salty goodness of Spam with the sweetness of teriyaki glaze, all wrapped up in savory nori over seasoned rice. It’s like sushi’s fun, picnic-ready cousin! This recipe is super easy to make, even for beginners, and is perfect for quick snacks, lunchbox additions, or on-the-go meals. Don’t let its fancy look fool you—Spam Musubi is incredibly satisfying and packed with flavor that everyone is bound to love.
Table of content
- About The Recipe
- Why You’ll Love This Recipe
- Key Ingredients and Substitutions
- How to Make the Recipe(Step-by-Step)
- Expert Tips for Success
- Variations and Customizations
- Nutritional Information
- Storage and Reheating Instructions
- Recipe Card
- Frequently Asked Questions (FAQs)
- Comments & Reviews
- Social Sharing Options
About The Spam Musubi Recipe
Now, let’s talk about Spam Musubi—a staple snack straight out of Hawaii! If you’ve ever visited the islands or know someone who calls Hawaii home, chances are you’ve seen this at local grocery stores, food stands, or potlucks. Think of it as sushi’s laid-back cousin: a slice of crispy, caramelized Spam sitting lovingly atop a compact block of seasoned rice, all wrapped in a strip of chewy nori. It’s portable, delicious, and brings all the tropical vibes. And if you’re worried about Spam being ‘boring,’ this dish gives it a whole new life! The way the flavors come together—sweet teriyaki, salty Spam, savory nori, and slightly tangy rice—makes it impossible not to love. What makes Spam Musubi extra special is that it represents a fusion of Asian and Hawaiian cultures. Spam gained its popularity during WWII and became deeply rooted in local Hawaiian food traditions. This recipe is straightforward, so even if you’re not a whiz in the kitchen, you’ll nail it on your first try. And, hey, if you’ve got kids or teens at home, they’ll think it’s so cool you can make something as fun as this. Grab your apron, and let’s bring a taste of the tropics to your house!Why You’ll Love This Recipe
- Quick and easy to make, even for beginners
- Perfect for lunchboxes, picnics, or on-the-go snacks
- A unique mix of salty, sweet, and savory flavors
- Budget-friendly with minimal ingredients
- Amazing way to try a Hawaiian comfort food classic
- Customizable to suit your taste
Key Ingredients and Substitutions
- Spam: The star of the show! You can stick with the classic Spam or try flavored ones like teriyaki or bacon for a twist.
- Sushi Rice: Short-grain rice works best. Feel free to use jasmine or brown rice if you’re out of sushi rice.
- Teriyaki Sauce: Gives that sweet, savory flair. Soy sauce with a touch of sugar can work in a pinch.
- Nori Sheets: They wrap everything together; you can find these at most grocery stores or Asian markets.
- Sugar, Salt, Vinegar: Essential for seasoning the rice. Apple cider vinegar works if rice vinegar isn’t available.
How to Make the Recipe (Step-by-Step)
- Cook the Rice: Rinse and cook your sushi rice according to package instructions until it’s fluffy, then season it with rice vinegar, sugar, and salt.
- Sear the Spam: Slice Spam into ¼-inch thick pieces, sear both sides in a hot pan, and coat with teriyaki sauce until caramelized.
- Assemble the Musubi: Use a musubi mold if you have one, or DIY by cutting the Spam can open! Add a layer of rice, top with Spam, and wrap firmly with nori.
- Cut and Serve: Use a sharp knife to slice into bite-sized pieces (or keep whole) and enjoy as a snack or meal.
Expert Tips for Success
Use slightly warm rice for easier assembling.
Wet your hands or the musubi mold to prevent sticking.
Don’t overfill the musubi mold, or it’ll fall apart when you wrap it.
Caramelize the Spam for just the right balance of sweet and salty.
Wrap the musubi tightly with the nori to keep everything intact.
Variations and Customizations
Spam Musubi can easily be customized to suit everyone’s tastes! If you’re a fan of heat, drizzle some spicy mayo or sprinkle a bit of sriracha on top before wrapping. Want to make a breakfast version? Throw in a scrambled egg layer! For vegetarians, swap out Spam for grilled tofu or marinated portobello mushrooms. You can also mix furikake (Japanese rice seasoning) into the rice for extra flavor. The options are endless.
Nutritional Information
Spam Musubi is relatively balanced, considering it’s a snack food. One serving (or piece) typically contains about 250 calories, with 10g of protein for some staying power. The carbs come mainly from the seasoned rice, and the fats are primarily from the Spam. It’s worth noting that Spam itself is high in sodium, so enjoy these in moderation if you’re watching your salt intake. To make this recipe lighter, try using low-sodium Spam or halve the rice portion.
Storage and Reheating Instructions
Leftover Spam Musubi? No problem! Wrap each piece tightly in plastic wrap to lock in freshness, then store them in the fridge for up to 2 days. If you prefer your musubi warm, reheat it briefly in the microwave—just 10-15 seconds should do. If you’re planning to pack it for lunch, you can have it at room temperature straight from the lunchbox.
Recipe Card of Spam Musubi
Ingredients list
- 2 cups uncooked short-grain white rice
- 2 cups water
- 6 tablespoons rice vinegar
- 0.5 cup white sugar
- 0.25 cup soy sauce
- 0.25 cup oyster sauce
- 12 ounce fully cooked luncheon meat (such as Spam)
- 2 tablespoons vegetable oil
- 5 sheets sushi nori (dry seaweed)
Step-by-Step Instructions
- Round up all your ingredients to get started.
- Submerge the uncooked rice in water and let it soak for 4 hours. Afterwards, drain and rinse the rice thoroughly.
- In a saucepan, bring 2 cups of water to boil. Add the rice, give it a stir, then reduce the heat. Cover and let it simmer for 20 minutes.
- Remove the saucepan from the heat and gently fold in the rice vinegar. Allow to cool.
- In a medium bowl, blend together sugar, soy sauce, and oyster sauce until sugar is completely incorporated.
- Cut the luncheon meat into 10 slices (adjust thickness to your liking) and let them marinate in the sauce for 5 minutes.
- In a large skillet over medium-high heat, cook the spam slices until both sides are lightly browned, about 2 minutes per side.
- Cut the nori sheets in half and lay them on a flat working surface.
- Using a rice press, pack the rice tightly in the center of each nori sheet.
- Place a slice of cooked luncheon meat on top of the pressed rice, then carefully pull the press away.
- Fold the nori snugly around the rice and spam, sealing the edges with a touch of water. Alternatively, the rice can be hand-formed to match the meat’s shape, approximately 1 inch thick.
- Your Spam Musubi can be served warm or chilled, ready to enjoy!
Recipe Video
Notes
Nutrition
All Your Questions About This Recipe
Can I use regular rice for Spam Musubi?
While you can use regular rice, sticky sushi rice is best because it holds its shape better and complements the flavors.
Can I make Spam Musubi ahead of time?
Yes, Spam Musubi can be made a day in advance. Just wrap each piece well and store it in the fridge until you’re ready to eat.
What if I don’t have a musubi mold?
No worries! You can DIY one by cutting open the Spam can and using it as a makeshift mold.
Is Spam Musubi gluten-free?
It can be if you use a gluten-free soy or teriyaki sauce. Regular Spam is gluten-free, but always double-check packaging to be sure.