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Spam Musubi Recipe
This no-oven Hawaiian snack stacks savory grilled Spam, seasoned rice, and crisp nori into a perfect on-the-go treat—your new favorite Spam Musubi Recipe.
I still remember the first time I sank my teeth into one at a beachside food truck on Oahu. Spam Musubi blends simple ingredients—rice, Spam, nori, soy sauce—yet it feels like a mini celebration of Asian fusion and island warmth. It’s not just a snack; it’s a little rice onigiri hug wrapped in seaweed. You know what? This Recipe is ideal for potlucks, lunchboxes, game-day spreads, and even a light picnic. Plus, it’s ready in under 20 minutes and needs no oven, making it perfect for busy weeknights or last-minute cravings.
Why You’ll Love This Recipe
• No oven needed—just a skillet and a rice cooker.
• Ready in under 20 minutes—perfect for quick meals.
• A fusion of Hawaiian and Asian flavors—soy sauce, Spam, sesame oil.
• Portable snack—great for lunchboxes, picnics, or road trips.
• Kid-approved—my grandkids ask for these more than pizza!
• Customizable—swap Spam for tofu, turkey, or even grilled mushrooms.
• Hands-on fun—get the kids to press and wrap their own musubi.
• Gluten-free option—use tamari instead of soy sauce.
Ingredients
• 2 cups short-grain sushi rice (or Calrose rice), rinsed until water runs clear
• 2½ cups water (for cooking rice)
• 1 can (12 oz) Spam (original or low-sodium)
• 3 tablespoons soy sauce (use tamari for gluten-free)
• 2 tablespoons brown sugar or coconut sugar
• 1 tablespoon rice vinegar (optional, for extra tang)
• 1 teaspoon toasted sesame oil
• 6–8 sheets nori seaweed (cut in half lengthwise)
• Furikake seasoning (optional, for rice)
• Pickled ginger or cucumber slices (for serving)
Substitutions & Tips:
– Swap Spam with smoked turkey slices or extra-firm tofu (press water out first).
– Use low-sodium soy sauce if you’re watching salt.
– For vegan musubi, replace Spam with shiitake bacon or marinated tempeh.
– If your rice is too sticky, fold in a little rice vinegar and gently cool on a tray.
Directions
1. Cook the rice. In a medium pot or rice cooker, combine rinsed sushi rice and 2½ cups water. Cover, bring to a gentle boil, then lower heat to a simmer for 15 minutes. Turn off heat and let it rest (covered) for 10 minutes—fluffy, slightly sticky rice that’ll hold its shape.
2. Slice and grill the Spam. While rice cooks, slice Spam into eight equal strips. Heat a skillet over medium heat—no oil needed. Cook each side about 2 minutes, until golden brown edges appear.
3. Make the glaze. Whisk soy sauce, brown sugar, rice vinegar, and sesame oil in a small bowl. Pour over Spam; let it bubble 30 seconds per side. Turn off heat when glossy and slightly sticky.
4. Prepare the nori. Lay nori strips shiny side down. For extra crunch, lightly toast each strip over an open flame or in a dry skillet for 5 seconds.
5. Shape the rice. Wet your hands with cold water to prevent sticking, then grab about ¼ cup rice. Press gently into a 3×1-inch log—onigiri style. If you have a musubi mold, press rice firmly, then release.
6. Assemble the musubi. Place a slice of glazed Spam atop each rice log. Wrap nori around snugly, sealing ends with a dab of water. Keep edges tight for neat bars.
7. Garnish & serve. Sprinkle furikake on top or tuck in a slice of pickled ginger before eating. Serve warm or at room temperature—both taste fantastic.
Servings & Timing
Makes 8 musubi bars
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Variations
• Teriyaki Twist: Swap soy sauce with teriyaki sauce and add sesame seeds.
• Spicy Sriracha: Drizzle sriracha mayo over Spam before wrapping.
• Avocado Fusion: Add thin avocado slices between rice and Spam.
• Vegan Delight: Use smoky tofu slices and tamari glaze.
• Breakfast Musubi: Top with a fried quail egg and scallion for brunch flair.
• Furikake Crunch: Mix furikake into rice for extra umami and crackle.
Storage & Reheating
To Store: Keep musubi in an airtight container in the fridge for up to 3 days. For longer life, wrap each bar tightly in plastic and freeze up to 1 month.
To Reheat: Microwave 20–30 seconds (wrapped in a damp paper towel) or gently toast in a skillet 1–2 minutes per side.
Make-Ahead: Grill Spam and cook rice earlier; let both cool, then assemble musubi when you’re ready.
Notes
Pressing rice too firmly can make musubi dense—aim for gentle but steady pressure. In humid kitchens, skip rice vinegar or rice will get gummy. I love nori from Emerald Cove for its crisp snap. Pro tip: coconut sugar gives a deeper sweetness than brown sugar—just a little surprise I stumbled on last summer.
FAQs
Q: Can I use different types of rice?
A: Short-grain or medium-grain sushi rice is ideal for stickiness; jasmine or basmati won’t hold shape well.
Q: Is Spam Musubi gluten-free?
A: It can be—just swap regular soy sauce for tamari and check that your nori has no added gluten.
Q: How do I keep nori from getting soggy?
A: Assemble just before eating. If storing, wrap nori separately and combine at serving.
Q: What if I don’t have a musubi mold?
A: No worries—shape rice with wet hands into small logs; it’s a bit messier but works fine.
Q: Can I grill Spam on a barbecue?
A: Absolutely—use a grill pan or direct flame for smoky flavor. Spam cooks fast, so watch it closely.
Q: Any tips for a low-sodium diet?
A: Use low-sodium Spam, soy sauce, and skip extra salt in your rice.
Q: How do I make it vegan?
A: Swap Spam for marinated tempeh, shiitake bacon, or grilled eggplant and use tamari.
Q: Can I add veggies inside?
A: Yes—thin cucumber or carrot strips add crunch and freshness; just pat them dry first.
Conclusion
This Spam Musubi Recipe brings Hawaiian vibes home with minimal fuss and maximum flavor. Whether you need a quick snack or a crowd-pleasing appetizer, these rice bars hit the spot every time. Give them a try, share your thoughts below, and don’t miss my Chicken Katsu and Loco Moco recipes for more island-inspired fun!
Spam Musubi Recipe
Ingredients
- 2 cups short-grain sushi rice (or Calrose rice) rinsed until water runs clear
- 2½ cups water (for cooking rice)
- 1 can (12 oz) Spam (original or low-sodium)
- 3 tablespoons soy sauce (use tamari for gluten-free)
- 2 tablespoons brown sugar or coconut sugar
- 1 tablespoon rice vinegar (optional, for extra tang)
- 1 teaspoon toasted sesame oil
- 6–8 sheets nori seaweed (cut in half lengthwise)
- Furikake seasoning optional, for rice
- Pickled ginger or cucumber slices (for serving)
Instructions
- In a medium pot or rice cooker, combine rinsed sushi rice and 2½ cups water. Cover, bring to a gentle boil, then lower heat to a simmer for 15 minutes. Turn off heat and let it rest (covered) for 10 minutes—fluffy, slightly sticky rice that’ll hold its shape.
- While rice cooks, slice Spam into eight equal strips. Heat a skillet over medium heat—no oil needed. Cook each side about 2 minutes, until golden brown edges appear.
- Whisk soy sauce, brown sugar, rice vinegar, and sesame oil in a small bowl. Pour over Spam; let it bubble 30 seconds per side. Turn off heat when glossy and slightly sticky.
- Lay nori strips shiny side down. For extra crunch, lightly toast each strip over an open flame or in a dry skillet for 5 seconds.
- Wet your hands with cold water to prevent sticking, then grab about ¼ cup rice. Press gently into a 3×1-inch log—onigiri style. If you have a musubi mold, press rice firmly, then release.
- Place a slice of glazed Spam atop each rice log. Wrap nori around snugly, sealing ends with a dab of water. Keep edges tight for neat bars.
- Sprinkle furikake on top or tuck in a slice of pickled ginger before eating. Serve warm or at room temperature—both taste fantastic.
