Dinner

Spam Musubi Recipe

Name: Spam Musubi Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Hawaiian
Ingredients: 12 ounces Spam (low-sodium or lite); 2 tablespoons soy sauce; 1 tablespoon granulated sugar; Non-stick cooking spray; 3 cups short grain rice (or sushi rice); Water (amount depends on cooking method, approximately 4 cups for stovetop); 1/4 cup Japanese rice vinegar; 1 tablespoon granulated sugar; 1 teaspoon salt; 3 sheets Nori seaweed (cut into thirds); Saran wrap (plastic wrap); Water (for sealing nori)

ByAiden Wells January 4, 2026January 4, 2026

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Introduction

Spam Musubi is a popular Hawaiian snack combining savory spam, seasoned sushi rice, and crispy nori seaweed. It’s simple to make and perfect for a quick meal or portable treat.

Two musubi pieces stacked on a white plate with a brown rim, each piece having three layers: a thick, rectangular base of white sticky rice, a middle layer of dark reddish-brown cooked spam, and a top layer of white sticky rice, all wrapped halfway by a dark, shiny seaweed strip. The plate rests on a white marbled surface with small bits of seasoning scattered around. The background is simple and blurred, putting focus on the musubi. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 ounces Spam (low-sodium or lite)
2 tablespoons soy sauce
1 tablespoon granulated sugar
3 sheets Nori seaweed (cut into thirds)
3 cups short grain rice (or sushi rice)
1/4 cup Japanese rice vinegar
1 tablespoon granulated sugar
1 teaspoon salt
Water (for cooking the rice)

Instructions

Step 1: Remove the spam from the can by squeezing the sides and shaking it out in one piece. Save the empty can for assembling the musubi later.
Step 2: Cut the spam into 9 equal slices for ideal thickness, or adjust to your preference.
Step 3: Lightly spray a large skillet with non-stick cooking spray. Heat over medium-high and fry the spam slices for 3-4 minutes on each side until golden brown.
Step 4: In a small bowl, whisk together soy sauce and sugar. Brush the spam slices with this mixture and continue cooking until the sauce thickens and caramelizes into a sweet glaze.
Step 5: Rinse the rice under cold water until it runs clear.
Step 6: Cook the rice following your stovetop, rice cooker, or Instant Pot instructions. For a rice cooker, use 4 cups of water for 3 cups of rice.
Step 7: While the rice cooks, combine rice vinegar, sugar, and salt in a small saucepan. Heat over medium-high, whisking until sugar dissolves.
Step 8: Transfer the cooked rice to a large bowl. Pour the vinegar mixture over it and gently fold with a spatula. Cover and let cool to room temperature.
Step 9: Wash and dry the spam can carefully. Line it with plastic wrap, leaving extra to lift the musubi out later.
Step 10: Place about 1/4 cup of sushi rice into the bottom of the can, then add a slice of glazed spam on top.
Step 11: Gather the excess plastic wrap and press down to shape the musubi inside the can. Lift it out using the wrap.
Step 12: Remove the plastic wrap and place the musubi spam-side down on a nori strip. Center it, then wrap the nori tightly around. Seal the edge with a finger dipped in water.
Step 13: Serve warm or chilled for a perfect on-the-go snack.

Tips & Variations

Try using low-sodium soy sauce to control the saltiness of the glaze.
Substitute regular short grain rice with brown sushi rice for a healthier twist.
For extra flavor, add a thin layer of furikake seasoning on the rice before adding the spam.

Storage

Store musubi wrapped tightly in plastic wrap or airtight containers in the refrigerator for up to 2 days. Reheat gently in a microwave or enjoy cold. For best texture, avoid prolonged refrigeration to prevent sogginess of the nori.