Spam musubi is the fastest way to bring a taste of Hawaii into my kitchen: sticky rice, a slice of pan-fried spam, and a wrap of nori, all brushed with a sweet-savory glaze. This version uses teriyaki sauce, but if you want something a little sweeter and more concentrated, my eel sauce works just as well here. It's an easy snack, a quick lunch, or something fun to pack for a picnic.
For another comforting Japanese-inspired rice dish, try my Japanese Beef Curry with tender beef, potatoes, and carrots in a thick, savory curry sauce.
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My kids ask for these constantly, and it's our go-to snack whenever we're in Hawaii. Whether we're stopping by an ABC store, a gas station, or 7-Eleven, we always grab a few pieces.
This is also my kids' favorite lunch for field trips. Toss a wrapped musubi in a brown bag, and when they're done, everything just gets thrown away.
We love pairing it with our favorite Hawaiian dishes like huli-huli chicken, ube pancakes, chicken karaage, and spicy garlic shrimp with a side of macaroni salad.
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Why You'll Love This
- Simple and Quick: Easy to make with just a few basic ingredients.
- Good for On-the-Go: A great snack to pack for beach days, road trips, or school lunches.
- Customizable: Easily adapt it to your taste, more teriyaki sauce, or a low-sodium version.
- Real Hawaiian Comfort Food: The dish that's followed my family from island trips straight into our everyday kitchen.
- Kid-Approved: My kids can't get enough of this snack, a genuine family favorite.
What is a Spam Musubi?
Spam musubi is a Hawaiian snack made with rice and a slice of Spam, wrapped in nori. It's pronounced "spahm moo-soo-bee," and it traces back to the post-World War II era in Hawaii, when canned meat like Spam became a pantry staple.
The dish borrows its shape and technique from Japanese onigiri, then wraps in a very local ingredient. It's become a staple at luaus, potlucks, and convenience store counters across the islands, as much an everyday food as a special-occasion one.
Ingredients
- Spam: Choose your favorite type, classic, low-sodium, or even teriyaki-flavored. Slice into 8 even pieces for easy assembly.
- Sushi Rice: Sushi rice, also known as short-grain rice, is sticky and holds the musubi together well. Calrose or jasmine rice both work as substitutes. Traditional Hawaii-style musubi keeps the rice plain, no vinegar or sugar seasoning, that's more of a sushi-style variation some recipes borrow. A pinch of salt is the only seasoning this version uses.
- Nori Seaweed Wrapper: Adds a crispy texture and savory flavor that complements the salty Spam. Cut into strips to wrap around the musubi.
- Soy Sauce: A key ingredient in the teriyaki glaze. Regular or low-sodium both work.
- Oyster Sauce: Adds rich, savory depth to the glaze. Skip it if you want a simpler sauce.
- Mirin: This sweet rice wine gives the teriyaki sauce a subtle sweetness. Substitute with sugar and sake if mirin isn't available.
- Sugar: Helps the glaze thicken and turn glossy.
- Sake: A splash adds depth to the glaze. Water works as a substitute, though the flavor will be less pronounced.
- Furikake: A Japanese seasoning mix of sesame seeds, seaweed, and sometimes fish flakes. Sprinkle over the rice before assembling for extra flavor and texture.
How to Make Spam Musubi with Teriyaki Sauce
- Prepare the Rice. Cook sushi rice (or Calrose or jasmine rice) in a rice cooker or pot with a little water, according to the package instructions. Once done, let it sit for 10 minutes, then fluff with a rice paddle. Season with a little salt if desired.
- Cook the Spam. In a large skillet over medium heat, cook the Spam slices until golden brown on both sides. Remove and set aside.
- Make the Teriyaki Sauce. In a small bowl, combine soy sauce, oyster sauce, mirin, and sake. Stir in sugar until dissolved. Pour the mixture into the skillet with the Spam drippings. Cook over medium-high heat until the sauce thickens into a glaze.
- Glaze the Spam. Return the Spam slices to the skillet and cook in the teriyaki glaze for 2 to 3 minutes, flipping halfway so both sides are coated. The Spam should be shiny and sticky when done. Remove from heat.
- Assemble the Musubi. Place a sheet of plastic wrap on a clean surface. Position a musubi mold on top, shiny side up. Place a strip of nori in the center of the mold, leaving enough hanging over the sides to wrap the musubi.
- Layer the Rice and Spam. Press a layer of rice into the bottom of the mold with your fingers. Sprinkle furikake over the rice if desired. Add a slice of teriyaki-glazed Spam, then another layer of rice on top. Press down firmly to compress the layers.
- Wrap the Musubi. Lift the sides of the nori strip and fold them over the top, pressing gently to secure it around the rice and Spam. Dab a little water on the edge of the nori to help it stick closed. Use the plastic wrap to shape and tighten the musubi if needed. Repeat with the remaining ingredients.
- Serve. Slice the musubi in half if you like, or leave it whole. Serve warm or at room temperature with a dipping sauce of your choice.
Equipment Needed
- Musubi mold: This essential tool shapes the rice and Spam into perfect rectangles.
- Rice cooker: For cooking the sushi rice evenly.
- Large skillet: To cook the Spam slices with the teriyaki glaze.
- Small bowl: For mixing the teriyaki sauce ingredients.
- Sheet of plastic wrap: To help with shaping the musubi and keeping it fresh.
What to Serve This With
- Chicken Karaage: Crispy fried chicken alongside musubi makes a full Japanese-inspired meal.
- Sushi Bake: Savory layers of baked sushi rice, another handheld-friendly rice dish.
- Huli-Huli Chicken: A classic Hawaiian pairing with Spam.
- Macaroni Salad: Creamy and tangy, a refreshing side to round out the meal.
- Miso Soup: A comforting, savory broth that doesn't compete with the musubi's flavor.
- Japanese Pickles (Tsukemono): Adds a tangy, crunchy contrast to the rich Spam and rice.
Variations
Here are some delightful variations on the classic recipe:
- Teriyaki Chicken Musubi: Replace the Spam with teriyaki-glazed chicken slices for a leaner version. This variation adds a deliciously tender texture that pairs well with the sticky rice.
- Tuna Musubi: Substitute Spam with canned tuna mixed with mayo for a lighter option.
- Vegetarian Musubi: Swap out the Spam for grilled tofu or eggplant, and use a soy-based teriyaki sauce. This meatless option is packed with flavor and just as satisfying as the original.
- Bacon-Wrapped Musubi: For an extra indulgent twist, wrap the Spam in bacon before frying. The crispy, smoky bacon adds a new layer of flavor that’s sure to please.
- Spicy Musubi: Add a dash of sriracha or a slice of jalapeño to the musubi for a spicy kick. This variation is perfect for those who love a little heat in their snacks.
- Gochujang Spam Musubi: Mix gochujang into the teriyaki sauce for a spicy kick.
- Spam Musubi with Egg: Top the Spam with a thin layer of scrambled egg before adding the final layer of rice. The egg adds a soft, fluffy texture that balances the saltiness of the Spam.
- Avocado Spam Musubi: Add slices of creamy avocado to your musubi for a fresh and buttery contrast to the salty Spam. Avocado not only adds flavor but also provides a satisfying creamy texture.
- Pineapple Spam Musubi: Grilled pineapple slices pair beautifully with Spam, adding a touch of sweetness to balance the salty and savory flavors. Place a slice of grilled pineapple on top of the Spam before wrapping it in nori for a tropical twist.
- Sesame Spam Musubi: Sprinkle toasted sesame seeds on top of the rice before adding the Spam for a nutty flavor and a crunchy texture. You can also mix sesame seeds into the rice for an extra burst of flavor.
Rose's Tips
- Don't Skip the Rest Time. Letting the rice sit for 10 minutes after cooking makes it easier to handle and mold without turning gummy.
- Press Firmly, But Not Too Hard. You want the layers compact enough to hold together when sliced, but not packed so tight the rice turns dense.
- Wet Your Fingers or the Mold. A little water on your fingertips or the inside of the mold keeps the rice from sticking as you press.
- Save Some of the Glaze for Drizzling. If your teriyaki sauce makes more than you need to coat the Spam, save a spoonful to drizzle over the finished musubi for extra flavor.
- Musubi Is Best Fresh. It doesn't reheat quite as well as it tastes right after assembling, if you're making ahead, keep the rice, Spam, and nori separate and assemble just before eating.
- No Musubi Mold? An empty, clean Spam can with the top and bottom removed works as a makeshift mold in a pinch.
How to Store Leftovers
Leftovers can be stored in an airtight container in the refrigerator for up to three days. To enjoy, simply reheat in the microwave for a few seconds or enjoy cold for a quick snack!
Recipe FAQs
Sushi rice is ideal since it's sticky enough to hold everything together, but Calrose or jasmine rice both work as substitutes. Whatever you use, it should be sticky when cooked, not fluffy or separate, or the musubi won't hold its shape when sliced.
Assemble the musubi close to when you're going to eat it. If you're making ahead, keep the rice, Spam, and nori separate and wrap it right before serving, that's what actually keeps the nori crisp, not any trick with the nori itself.
Yes, but assemble it last-minute rather than storing it fully wrapped. Cook the rice and glaze the Spam ahead, store them separately in airtight containers, and put the musubi together right before eating.
Not for traditional Hawaii-style musubi. Some recipes borrow sushi-style seasoning, rice vinegar and sugar, but that's a variation, not the classic version. This recipe keeps the rice plain with just a pinch of salt, which is closer to how it's actually made in Hawaii.
Both, in a sense. It borrows its shape and technique from Japanese onigiri, but Spam musubi specifically is a Hawaiian creation, born out of the post-WWII era when canned meat became a pantry staple across the islands.
Either. It's often eaten room temperature or cold, straight out of a lunch bag or a convenience store case, but it's just as good warm right after assembling.
Not well, once it's fully assembled. The rice texture suffers after freezing and thawing. If you want to freeze components, cooked rice freezes fine on its own; assemble fresh after thawing rather than freezing the finished musubi.
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Spam Musubi with Teriyaki Sauce
Equipment
- musubi mold
- 1 rice cooker (for frying the spam)
- large skillet
- small bowl
- Sheet of plastic wrap:
Ingredients
- 1 can Spam
- 2 cups sushi rice or jasmine rice
- 5 sheets nori seaweed wrapper
- 1 tablespoon Soy sauce
- 1 tablespoon Oyster Sauce
- 2 tablespoon Mirin
- 2 tablespoon Sake
- 1 tablespoon sugar
- Furikake optional
Instructions
- Prepare the Rice: Cook 2 cups of sushi rice (or Calrose or jasmine rice) in a rice cooker or rice pot with a little water according to the package instructions. Once done, let the rice sit for 10 minutes, then fluff it with a rice paddle. Season with a little salt if desired.
- Cook: In a large skillet over medium heat, cook the Spam slices until golden brown on both sides. Remove the Spam and set aside.
- Make the Teriyaki Sauce: In a small bowl, combine, soy sauce, oyster sauce, mirin, and sake. Stir in 1 tablespoon sugar until dissolved. Pour the mixture into the skillet with the drippings. Cook over medium-high heat until the sauce thickens into a thick glaze.
- Glaze: Return the Spam slices to the skillet and cook them in the teriyaki glaze for 2-3 minutes, flipping halfway to ensure both sides are coated. The Spam should be shiny and sticky when done. Remove from heat.
- Assemble the Musubi: Place a sheet of plastic wrap on a clean surface. Position a musubi mold on the plastic wrap, shiny side up. Place a strip of nori in the center of the mold, leaving enough hanging over the sides to wrap the musubi.
- Layer the Rice and Spam: Press a layer of rice into the bottom of the musubi mold using your pointer fingers. Sprinkle furikake over the rice if desired. Place a slice of teriyaki-glazed Spam on top of the rice, then add another layer of rice on top of the Spam. Press down firmly to compress the layers.
- Wrap the Musubi: Lift the sides of the nori strip and fold them over the top of the musubi, pressing gently to secure the nori around the rice and Spam. Use the plastic wrap to help shape and tighten the musubi if needed. Repeat with the remaining ingredients.
- Serve and Enjoy: Slice the musubi in half if you like, or leave it whole. Serve warm or at room temperature with a dipping sauce of your choice.
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Notes
- Let the rice rest 10 minutes after cooking before handling. It's easier to mold and won't turn gummy.
- Keep your fingers or the mold lightly wet with water so the rice doesn't stick as you press.
- Traditional Hawaii-style musubi uses plain rice with just a pinch of salt, no vinegar or sugar seasoning. That's a sushi-style variation, not the classic version.
- Press firmly enough to hold together when sliced, but not so hard the rice turns dense.
- Musubi is best eaten fresh. If making ahead, keep the rice, Spam, and nori separate and assemble right before serving so the nori stays crisp.
- No musubi mold? A clean, empty Spam can with the top and bottom removed works as a substitute.
- Leftovers keep in an airtight container in the fridge for up to 3 days. Reheat briefly or eat cold.
