Classic Hawaiian Spam Musubi

Nisrine Idrissii

Classic Hawaiian Spam Musubi

A beloved Hawaiian snack featuring grilled Spam glazed in a sweet and savory soy sauce, pressed onto sticky sushi rice, and wrapped in a crispy nori (seaweed) strip. Perfect for on-the-go lunches or a quick, satisfying bite.

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Prep Time 7

Cook Time 11

Total Time 24

Servings: 3

Calories: 320

Ingredients Equipment Method Notes

Ingredients

2 cups uncooked Sushi rice (short-grain)
2 ½ cups Water
1 can 12 oz Spam (Original), sliced into 6 pieces
¼ cup Soy sauce
¼ cup Brown sugar
2 tbsp Mirin
3 sheets Nori dried seaweed, cut into 1-inch wide strips
2 tbsp Furikake Japanese rice seasoning

Equipment

Rice Cooker (or a pot with a lid)
Non-stick Skillet
Musubi Mold (or a cleaned, empty Spam can)
cutting board

Method

Rinse the sushi rice in cold water until the water runs clear. Cook according to package instructions (usually 20 minutes in a rice cooker).
Slice the Spam into 6 even slices. In a bowl, mix the soy sauce, brown sugar, and mirin until combined.
Heat a dry non-stick skillet over medium-high heat. Fry the Spam slices for 2-3 minutes per side until golden brown and crispy.
Pour the sauce mixture into the pan with the Spam. Let it bubble and reduce for 1-2 minutes until sticky. Flip to coat the Spam fully. Remove from heat.
Place a Musubi mold (or empty Spam can) on a cutting board. Fill with ½ cup of cooked rice and press down firmly.
Sprinkle Furikake over the pressed rice.
Place a slice of the glazed Spam on top of the Furikake. Lift the mold to release the block.
Lay a strip of nori on a flat surface. Place the rice block on the edge of the nori and roll to wrap the center of the block. Use a grain of rice to seal the edge.

Notes

Rice is key: Do not substitute long-grain rice; it will not stick together.
Wet your hands: Always wet your hands with water before handling sushi rice to prevent a sticky disaster.
No Mirin? Substitute with 2 tbsp rice vinegar + 1 tsp sugar.
Packing for lunch? Wrap the finished musubi tightly in plastic wrap to keep the nori from getting soggy.