Dinner

Spam Musubi Recipe

Name: Spam Musubi Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Hawaiian
Ingredients: 12 ounces Spam (low-sodium or lite); 2 tablespoons soy sauce; 1 tablespoon granulated sugar; Non-stick cooking spray, for frying; 3 cups short grain rice (or sushi rice); 1/4 cup Japanese rice vinegar; 1 tablespoon granulated sugar; 1 teaspoon salt; Water (for cooking rice); 3 sheets Nori seaweed (cut into thirds); Saran wrap (plastic wrap); Water (for sealing the nori)

ByClara Bennett February 2, 2026February 2, 2026

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Introduction

Spam Musubi is a popular Hawaiian snack that combines savory grilled Spam with seasoned sushi rice, all wrapped in crispy nori. It’s a delicious, portable treat perfect for lunches, picnics, or anytime you want a satisfying bite. This easy recipe will guide you to make authentic musubi at home.

The image shows two pieces of Spam musubi stacked on top of each other on a white plate with a speckled brown rim. Each musubi has three layers: a thick slice of grilled reddish-brown Spam on both the top and middle, with a layer of sticky white rice in between and under the Spam. The layers are all wrapped tightly with a dark greenish-black seaweed strip around the sides. The background is a white marbled texture, and some sesame seeds are scattered on the plate near 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 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 and heat over medium-high. Fry the Spam slices for 3–4 minutes on each side until golden brown.
Step 4: Whisk together soy sauce and 1 tablespoon sugar. Brush this mixture onto the Spam slices and continue cooking until the glaze thickens and caramelizes.
Step 5: Rinse the rice under cold water until the water runs clear to remove excess starch.
Step 6: Cook the rice according to your preferred method (stovetop, rice cooker, or Instant Pot). Use approximately 4 cups of water for 3 cups of rice if using a rice cooker.
Step 7: While the rice cooks, combine rice vinegar, 1 tablespoon sugar, and salt in a small saucepan. Heat and whisk until sugar dissolves.
Step 8: Transfer cooked rice to a large bowl. Pour the vinegar mixture over and gently fold it in with a spatula. Cover with plastic wrap and let cool to room temperature.
Step 9: Wash and dry the Spam can carefully. Line it with plastic wrap, leaving extra hanging over the edges.
Step 10: Press about 1/4 cup of sushi rice into the bottom of the lined can.
Step 11: Place one slice of glazed Spam on top of the rice in the can.
Step 12: Use the excess plastic wrap to press and shape the musubi inside the can, then lift it out by the wrap.
Step 13: Remove the plastic wrap from the musubi. Place it spam-side down on a nori sheet, center it, wrap tightly, and seal with a damp finger.
Step 14: Serve musubi warm or chilled as a tasty snack on the go.

Tips & Variations

Use low-sodium soy sauce to control saltiness and balance flavors.
For added flavor, sprinkle toasted sesame seeds on the rice before assembling.
Try substituting the Spam with cooked chicken or tofu for a different twist.
If you don’t have a Spam can, use a small rectangular mold or shape by hand.

Storage

Wrap leftover musubi tightly in plastic wrap and store in the refrigerator for up to 3 days. Reheat briefly in a microwave or pan for a warm snack, or enjoy cold for convenience.

How to Serve

The image shows three pieces of spam musubi arranged on a white marbled surface. Each piece has three layers: the bottom layer is white rice with a slightly sticky texture, the middle layer is a rectangular block of reddish-brown grilled spam, and the top layer is a shiny, black seaweed strip wrapped around the center holding the spam and rice together. Small black and white sesame seeds are scattered around the musubi pieces. In the background, there is a round wooden bowl filled with white rice, slightly out of focus. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Spam musubi without a Spam can?

Yes, you can shape musubi using a small rectangular mold, a plastic container of similar size, or by hand shaping the rice and Spam. The can helps create a uniform shape but isn’t essential.

What type of rice should I use for Spam musubi?

Short grain or sushi rice is best because it’s sticky and holds together well. Long grain rice is less sticky and won’t hold the musubi shape as easily.