Spam Musubi with Teriyaki Sauce

This delicious Spam musubi with teriyaki sauce is a delightful fusion of savory flavors and satisfying textures. It’s a quick and easy snack that brings the taste of Hawaii right to your kitchen. Perfect for a snack, lunch, or even a fun picnic, it’s hard to resist!

My kids absolutely adore these, and it’s our go-to snack whenever we’re in Hawaii. Whether we're stopping by an ABC store, a gas station, or 7-11, we always grab a few pieces.

This is also my kid’s favorite lunch for field trips. You can simply toss a wrapped musubi in a brown bag, and when you’re done, just throw everything 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.

⭐What is a Spam Musubi?

Spam musubi is a popular Hawaiian snack, made with rice and a slice of Spam. It’s pronounced “spahm moo-soo-bee,” and its origins trace back to the post-World War II era in Hawaii.

This delicious dish combines elements from Japanese onigiri and local flavors, making it a beloved treat among locals and tourists alike. With its rise in popularity, it has become a staple at luaus and potlucks, enjoyed by people of all ages.

🥘Ingredients

• Spam: Choose your favorite type, whether classic, low-sodium, or even teriyaki-flavored. Slice it into 8 even pieces for easy assembly.
• Sushi Rice: Sushi rice, also known as short-grain rice, is sticky and perfect for holding the musubi together. You can substitute it with Calrose rice or jasmine rice if you prefer. Just make sure the rice is slightly sticky for easy molding.
• Nori Seaweed Wrapper: These sheets of nori (seaweed) add a crispy texture and a savory flavor that complements the salty Spam. Cut the nori into strips to wrap around the musubi.
• Soy Sauce: Soy sauce is a key ingredient in the teriyaki glaze. Use regular soy sauce or opt for a low-sodium version if you prefer.
• Oyster Sauce: Adds a rich, savory depth to the teriyaki glaze. You can skip it if you’re looking for a simpler sauce.
• Mirin: This sweet rice wine gives the teriyaki sauce a subtle sweetness. You can substitute it with sugar and sake if mirin isn’t available.
• Sugar: Helps create a thick, sweet glaze for the teriyaki sauce.
• Sake: A splash of sake adds flavor to the teriyaki glaze. If you don’t have sake, water can be used as a substitute, though the flavor will be less pronounced.
• Furikake: This Japanese seasoning mix of sesame seeds, seaweed, and sometimes fish flakes adds extra flavor to the rice. Sprinkle it over the rice before assembling the musubi for added texture and taste.

🔪How to Make Teriyaki Spam Musubi

1. Prepare the Rice: Cook 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.
2. Cook the Spam: In a large skillet over medium heat, cook the Spam slices until golden brown on both sides. Remove the Spam and set aside.
3. 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 thick glaze.
4. Glaze the Spam: 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.
5. 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.
6. 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.
7. 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.
8. 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.

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.
• Pointer fingers: Your best tools for pressing the rice into the mold!

What to Serve This With?

• Fresh Fruit: Serve with sliced pineapple or mango for a refreshing contrast to the savory flavors.
• Japanese Pickles (Tsukemono): These pickles add a tangy and crunchy element that complements the musubi well.
• Edamame: A side of steamed edamame makes for a nutritious and satisfying accompaniment.
• Miso Soup: A bowl of miso soup on the side makes for a comforting and well-rounded meal. The savory broth enhances the flavors of the musubi without overpowering it.
• Seaweed Salad: Enhance the oceanic flavors with a side of seaweed salad, providing a textural and umami-rich contrast.
• Chicken Karaage: Enjoy crispy, flavorful chicken karaage alongside Spam Musubi for a delicious Japanese-inspired meal.
• Dipping Sauce: A soy-based dipping sauce, perhaps with a touch of wasabi or ginger, can add an extra layer of flavor to each bite of musubi.
• Pineapple Fried Rice: Sweet and savory, this dish complements the musubi beautifully.
• Sushi Bake: Savory layers of sushi rice baked to golden perfection.
• Huli-Huli Chicken: A classic Hawaiian dish that pairs perfectly with the flavors of Spam.
• Macaroni Salad: Creamy and tangy, it adds a refreshing side to your meal.

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.

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

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📋 Recipe

How to Make Easy Spam Musubi with Teriyaki Sauce?

Rose Sioson

If the mere mention of Hawaii makes your taste buds dance, you’re in for a treat! Explore the flavors of the islands with our easy-to-follow recipe for homemade Hawaiian Spam Musubi.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 5 minutes mins

Course Appetizer, Snack

Cuisine American, Asian

Servings 8 people

Calories 286 kcal

Equipment

• ▢
  musubi mold
• ▢
  1 rice cooker (for frying the spam)
• ▢
  large skillet
• ▢
  small bowl
• ▢
  Sheet of plastic wrap:

Ingredients

  

1x2x3x

• ▢ 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

• Follow these step if you wanted to learn how to cook rice. 
• When shaping the musubi, press down firmly to make sure everything sticks.

Nutrition

Calories: 286kcalCarbohydrates: 45.8gProtein: 6gFat: 4.8gSaturated Fat: 1.7gCholesterol: 12mgSodium: 1881mgPotassium: 130mgFiber: 0.6gSugar: 8.2gCalcium: 22mgIron: 2mg

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Keyword spam musubi