Spam Musubi is as fun to make as it is to eat! This popular Hawaiian treat made of Spam, rice, nori seaweed, a sweet and savory glaze is a hearty, tasty, and handy snack the whole family will love.
Spam musubi is ubiquitous in Hawaii’s food culture and sold at almost every convenience or Mom-and-Pop stores on the islands.
Adapted from the Japanese onigiri, this sushi-style treat is made of Spam, short-grain rice, and seaweed. It’s a popular snack or lunch food, traditionally served with soy sauce or Japanese mayonnaise.
These handy snacks are not only tasty and filling, but they’re also easy to make and budget-friendly, too.
Slices of luncheon meat are grilled in a sweet and salty mixture, placed atop shaped Japanese-style rice blocks, and then wrapped in sheets of nori. It is also common to flavor the rice with furikake or sesame seeds and to add scrambled eggs or pickled vegetables as variations.
The combination of sticky rice, smoky Spam, and crispy nori seaweed is a delightful treat on its own, but a generous dose of a sweet and savory glaze definitely kicks things up. You can use storebought or homemade teriyaki or use the easy sauce below using only two ingredients!
- soy sauce
How to make omusubi without a mold
- If you don’t have a musubi press mold to pack and shape the cooked rice, use the Spam can by cutting its top and bottom. It’s a perfect size and works like a charm!
- You can also easily shape the rice by hand. Lightly wet hands with water and sprinkle with salt in between shaping to keep the rice from sticking.
How to store
- Spam Musubi is best enjoyed fresh and should be kept at room temperature no longer than four hours for food safety.
- If making ahead, wrap in Saran wrap and refrigerate. Microwave for about 10 to 20 seconds or until heated through.
- 3 cups short-grain rice
- 3 cups water
- 1 tablespoon canola oil
- 1 can (12 ounces) Spam, cut crosswise into 10 slices
- 1/4 cup soy sauce
- 1/2 cup sugar
- 5 sheets Nori seaweed, cut lengthwise into two
- Rinse rice two to three times and drain well. In a rice cooker, combine rice and water. Soak for about 30 minutes and then turn on the rice cooker to cook rice.
- In a bowl, combine soy sauce and sugar and stir until sugar is dissolved. Set aside.
- In a pan over medium heat, heat oil.
- Add Spam slices in a single layer and cook, turning once or twice, for about 1 to 2 minutes on each side or until slightly crisp.
- Add soy sauce-sugar mixture and continue to cook, turning Spam slices once or twice, until liquid is fully absorbed. Remove from pan.
- Lay nori seaweed shiny side down on a flat working surface.
- Place musubi press in the center of the seaweed. Spoon about 2/3 cup of cooked rice into mold. Press down rice to pack tightly into about 1-inch thick. Pull up mold to release rice block.
- Place a grilled Spam slice on top of the block of rice.
- Fold one end of the seaweed over and tuck between the Spam and rice and then fold the other side of the seaweed over to wrap around the rice and Spam. Moisten edge of seaweed with water to seal.