Name: Spam Musubi Recipe: Savory and Hawaiian-Inspired
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 12 oz can Spam, sliced into 8 pieces; 2 cups sushi rice; 2 1/2 cups water; 2 tbsp rice vinegar; 1 tbsp granulated sugar; 1 tsp kosher salt; 3 tbsp soy sauce; 2 tbsp brown sugar; 1 tbsp mirin; 4 sheets nori (cut into 2-inch strips); 1 tsp sesame oil; Optional: Sesame seeds (chopped green onions); Suggested Pairings: Iced tea (pickled ginger)

Introduction

Table of Contents

Spam Musubi is a savory, Hawaiian-inspired snack, perfect for gatherings, picnics, or light meals. This portable treat, featuring crispy Spam, sticky sushi rice, and crisp nori, delivers bold, umami-rich flavors with a satisfying, sushi-like texture. Presented on a white ceramic platter, optionally garnished with sesame seeds or chopped green onions, this Spam Musubi recipe offers a vibrant, inviting aesthetic that elevates any occasion. This recipe provides a simple homemade version with accessible ingredients, adaptable for dietary preferences, ideal for home cooks seeking a crowd-pleasing dish that brings playful, island-inspired charm to any table.

Ingredients

For the Spam Musubi:

1 (12 oz) can Spam, sliced into 8 even pieces
2 cups sushi rice (short-grain white rice)
2 1/2 cups water
2 tbsp rice vinegar
1 tbsp granulated sugar
1 tsp kosher salt
3 tbsp soy sauce
2 tbsp brown sugar
1 tbsp mirin (or water)
4 sheets of nori, cut into 2-inch-wide strips
1 tsp sesame oil (for cooking Spam)

For Serving:

Optional: Sesame seeds, chopped green onions
Suggested Accompaniments: Pickled ginger, edamame
Suggested Pairings: Iced tea, pineapple juice
Suggested Aesthetic: Serve on a white ceramic platter
Suggested Equipment: Rice cooker or medium saucepan, musubi mold (or empty Spam can), large skillet, small bowl, measuring cups/spoons, sharp knife, cutting board

Step-by-Step Process

Cook Rice: Rinse sushi rice under cold water until water runs clear. In a rice cooker or saucepan, combine rice and 2 1/2 cups water. Cook according to package instructions (about 15–20 minutes). Let cool slightly.
Season Rice: In a small bowl, mix rice vinegar, granulated sugar, and salt until dissolved. Fold into warm rice to season. Set aside to cool to room temperature.
Prepare Glaze: In a small bowl, combine soy sauce, brown sugar, and mirin. Stir until sugar dissolves.
Taste and Adjust: Taste the glaze and adjust with a pinch more soy sauce or sugar to ensure a balanced sweet-salty flavor.
Cook Spam: Heat sesame oil in a large skillet over medium heat. Fry Spam slices for 2–3 minutes per side until golden and slightly crispy. Brush both sides with glaze and cook for 1 minute more to caramelize. Remove from heat.
Assemble Musubi: Place a nori strip shiny-side down on a clean surface. Center a musubi mold (or empty Spam can) on the nori. Add 1/3 cup seasoned rice, pressing firmly to form a compact layer. Place a Spam slice on top. Press again, then remove the mold. Wrap nori around the rice and Spam, sealing the edge with a dab of water. Repeat for the remaining slices.
Serve: Arrange musubi on a white ceramic platter. Optionally garnish with sesame seeds or chopped green onions. Serve with pickled ginger, edamame, iced tea, or pineapple juice.

Tips for Better Spam Musubi

Rinse sushi rice thoroughly to achieve a sticky, cohesive texture.
Taste the glaze before coating Spam to balance sweet, salty, and umami flavors; adjust sparingly.
Press rice firmly in the mold for musubi that holds its shape.
Use a sharp knife to cut nori strips cleanly for a neat presentation.
Present on a white ceramic platter to highlight the golden Spam and dark nori.
Make ahead: Prepare rice and Spam up to 1 day in advance; assemble fresh to avoid soggy nori.
Fry Spam until just crispy to avoid toughness.
Enhance aesthetic: Garnish with sesame seeds or green onions for a vibrant, Hawaiian-inspired pop.

Variations and Customization

Vegetarian Spam Musubi: Replace Spam with grilled tofu or a plant-based Spam alternative; use tamari for a gluten-free glaze.
Gluten-Free Spam Musubi: Use gluten-free soy sauce or tamari in the glaze.
Spicy Spam Musubi: Add 1 tsp sriracha or chili paste to the glaze.
Teriyaki Spam Musubi: Add 1 tsp grated ginger and 1 tsp sesame seeds to the glaze.
Low-Sodium Spam Musubi: Use low-sodium Spam and reduce soy sauce to 2 tbsp.
Sushi-Style Spam Musubi: Add a thin layer of avocado or cucumber inside the rice.
Mini Spam Musubi: Cut Spam and nori into smaller pieces for bite-sized portions; use 1/4 cup rice per musubi.
Furikake Spam Musubi: Sprinkle furikake seasoning over rice before adding Spam.

Storage and Serving Tips

Store assembled musubi in an airtight container in the fridge for up to 2 days; serve at room temperature or reheat briefly in a microwave (nori may soften).
Freeze unassembled cooked Spam and rice separately for up to 1 month; thaw in the fridge and assemble fresh.
Serve at room temperature for the best texture and flavor balance.
Use as a snack, appetizer, or portable lunch option.
Pair with iced tea or pineapple juice to complement the savory, umami flavors.
Present on a white ceramic platter with garnishes for a vibrant, inviting charm.

Nutritional Information

Based on 8 servings (1 musubi each):

Calories: 300 kcal
Total Fat: 12g
Saturated Fat: 4g
Trans Fat: 0g
Cholesterol: 30mg
Sodium: 900mg
Total Carbohydrates: 38g
Dietary Fiber: 1g
Sugars: 5g
Protein: 9g
Vitamin A: 2% Daily Value
Vitamin C: 0% Daily Value
Calcium: 4% Daily Value
Iron: 8% Daily Value

Note: Values vary by ingredient brands and substitutions (vegetarian options reduce cholesterol). Moderate in calories; enjoy as a savory treat.

Conclusion

This Spam Musubi recipe delivers a savory, Hawaiian-inspired snack perfect for gatherings or light meals. It transforms simple ingredients into an island favorite. Its straightforward preparation and vibrant presentation make it a go-to. The crispy Spam and sticky rice delight with every bite. It’s sure to be a cherished recipe, loved for its crowd-pleasing charm.