As I stood in my kitchen, the sizzle of Spam in a hot skillet reminded me of long summers spent in Hawaii, where each bite evokes sunshine and joy. Enter the Best-Ever Spam Musubi, a comforting Hawaiian staple that combines crispy, golden Spam with fluffy rice and savory nori. This dish is not only a mouthwatering taste of home but also a fantastic portable snack that brightens up any lunchbox or picnic. With its quick prep, Spam Musubi is designed for those busy days when you crave something hearty yet hassle-free. Plus, it’s easily customizable to suit your dietary needs—dairy-free and gluten-free options are just a substitution away! Are you ready to recreate this delightful experience in your own kitchen? Let’s dive into the recipe that’s bound to become a new favorite. Why is Spam Musubi so special? Bursting with Flavor: The savory, sweet teriyaki glaze beautifully balances the rich taste of Spam, creating a snack that’s simply irresistible. Simplicity Made Delicious: This recipe is straightforward, perfect for both beginners and seasoned chefs looking for an easy, satisfying dish. Portable Perfection: Great for lunchboxes or picnics, Spam Musubi is an ideal on-the-go snack that keeps hunger at bay, making it a fantastic alternative to fast food. Cultural Connection: Each bite transports you to Hawaii, celebrating a unique blend of culinary traditions that appeals to the adventurous eater and home cook alike. Versatile Variations: Whether you prefer tofu or chicken, you can tailor this dish to fit your taste or dietary needs, all while maintaining that beloved Spam Musubi essence. Indulge in this Hawaiian comfort food and discover why making your own Spam Musubi at home is a wonderful journey worth taking! Spam Musubi Ingredients For the Rice • Calrose rice – This sticky rice is perfect for musubi; rinse until water runs clear for the best texture. For the Spam • Spam – A salty, savory protein; can be replaced with low-sodium Spam for a healthier option. For the Wrap • Sushi nori – Essential for wrapping; place shiny side down for the best presentation. For the Glaze • Dark brown sugar – Sweetens your teriyaki sauce; light brown sugar works as a suitable substitute. • Soy sauce – Adds depth and umami; opt for gluten-free soy sauce if necessary. • Mirin – Sweet rice wine; if unavailable, use a vinegar-sugar mix to achieve similar flavor. • Sesame oil – Introduces a nutty aroma; can be skipped if you have allergy concerns. For the Topping • Furikake – This flavorful seasoning enhances umami; feel free to swap with your favorite spice blend. Delight in preparing your very own Spam Musubi, and enjoy a taste of paradise in each satisfying bite! Step‑by‑Step Instructions for Best-Ever Spam Musubi Step 1: Cook the Rice Begin by rinsing 2 cups of Calrose rice under hot water until the water runs clear, which typically takes about 3-5 minutes. Then, cook the rice according to the package instructions, usually in a rice cooker or on the stovetop. Once done, let it steam for an additional 10 minutes, covered, to achieve the perfect sticky texture for your Spam Musubi. Step 2: Prepare the Teriyaki Sauce While the rice is cooking, whisk together ¼ cup dark brown sugar, ¼ cup soy sauce, 2 tablespoons of mirin, and 1 tablespoon of sesame oil in a medium bowl until smooth. Next, transfer the mixture to a microwave-safe bowl and heat in the microwave for about 30-45 seconds, or until the sugar fully dissolves. This sweet and savory glaze will elevate the flavor of your Spam Musubi. Step 3: Pan-Fry the Spam Preheat a nonstick skillet over medium-high heat, then slice your Spam into 8 even pieces. Lightly spray the skillet with cooking spray and place the Spam slices in a single layer. Cook for 2-3 minutes on each side until golden brown, then drizzle the prepared teriyaki sauce over the Spam, allowing it to caramelize for an additional minute while you gently flip them. Step 4: Prepare Nori and Mold Lay a sheet of sushi nori on a clean work surface, ensuring the shiny side is facing down for the best presentation. Position your musubi mold on the nori, aligning it horizontally. This will help you create the perfect shape for each Spam Musubi, making it easier to assemble your delightful Hawaiian snack. Step 5: Build the Musubi Scoop a generous portion of the sticky rice into the musubi mold, filling it about halfway. Use the back of a spoon or your fingers to pack the rice down evenly, creating a solid base. Sprinkle a thin layer of furikake over the rice, then carefully place 2-3 slices of the glazed Spam on top of the furikake, ensuring each bite of your Spam Musubi will be infused with flavor. Step 6: Wrap Musubi With the Spam and rice in place, press the lid of the mold down gently to form the musubi. Carefully pull the nori around the filled mold and seal the edges by wetting them with a little water. This will help the nori stick together, creating a neat, portable package perfect for enjoying your Spam Musubi on-the-go. Step 7: Repeat Continue the process using any remaining rice and Spam. Keep assembling additional Spam Musubi with the leftover ingredients, adjusting the quantities based on your preferences. Each piece should brag a delightful combination of flavors and showcase the beloved components of Spam Musubi just like you’d find in Hawaii. Step 8: Slice and Serve Once your Spam Musubi is complete, use a warm, clean knife to slice each musubi in half, creating two beautiful pieces. The heat from the knife will ensure a clean cut, showing off the layers of rice and Spam inside. Serve them immediately for the best flavor and texture, or pack them up for later enjoyment! Expert Tips for Best-Ever Spam Musubi Rice Perfection: Always rinse your Calrose rice thoroughly until the water runs clear—this prevents excess starch and ensures a fluffy texture. Glaze Quality: Make sure the Spam is well-coated with the teriyaki sauce while pan-frying; a good glaze enhances the flavor of your Spam Musubi. Gentle Handling: Avoid packing the rice too tightly when molding; this keeps your musubi fluffy and enjoyable without being too compacted. Nori Wrapping: Ensure the shiny side of the sushi nori is down when wrapping—this helps maintain a beautiful presentation and keeps the nori crisp. Neat Slicing: Use a warm knife to slice your Spam Musubi; this prevents tearing and allows for clean, picturesque edges that highlight each delicious layer. Make Ahead: While fresh is best for flavor, you can store leftover Spam Musubi in the fridge for up to 5 days—perfect for meal prep! Spam Musubi Variations & Substitutions Embrace the joy of personalizing your Spam Musubi recipe with these delicious variations that cater to all tastes and dietary preferences! Dairy-Free: Use a different cooking oil instead of sesame oil for a delightful flavor without any dairy concerns. Gluten-Free: Substitute regular soy sauce with your favorite gluten-free soy sauce to maintain that savory essence. Protein Swap: Opt for tofu or chicken for a lighter, vegetarian version while keeping the juicy texture intact. Plank-style tofu drizzled with the teriyaki sauce offers a delightful experience! Furikake Flavors: Experiment with different furikake blends, such as spicy or wasabi-flavored, for an exciting kick. Adding a sprinkle of kimchi can also ramp up the flavor profile! Vegetable Additions: Incorporate thinly sliced pickled vegetables for a fresh crunch and tangy zest that harmonizes beautifully with the savory Spam. Consider carrots or radishes for an extra crunch! Sweet Twists: Mix in crushed pineapple with your rice for a tropical sweetness that complements the savory Spam perfectly. This fruity touch gives your musubi a refreshing depth! Spicy Kick: Add sriracha or chopped jalapeños to your teriyaki sauce for a spicy kick. This adds an exciting heat that elevates the entire dish. Seaweed Variations: Try using flavored nori or roasted seaweed snacks for a more intense umami flavor, creating a delightful crunchy texture that surprises with every bite. Feel free to adapt these ideas and make your Spam Musubi your own! Whether it’s adding vibrant flavors or swapping ingredients, there’s no wrong way to enjoy this Hawaiian classic. How to Store and Freeze Spam Musubi Fridge: Store leftover Spam Musubi wrapped tightly in plastic wrap or an airtight container for up to 5 days. This keeps the rice moist and the flavors intact. Freezer: For longer storage, freeze individual Spam Musubi pieces wrapped in plastic and then in aluminum foil. They can last up to 2 months in the freezer without losing quality. Reheating: When ready to enjoy, thaw in the fridge overnight. Then, either microwave for about 30-45 seconds or reheat in a non-stick skillet, covered, until warmed through. Freshness Tip: For the best texture, enjoy Spam Musubi fresh, but don’t hesitate to savor leftovers during busy weekdays or picnics! What to Serve with Best-Ever Spam Musubi Elevate your Spam Musubi experience by pairing it with delightful sides and drinks that enhance its savory sweetness. Seaweed Salad: This refreshing salad introduces a crunchy texture with tangy notes, perfectly balancing the rich Spam flavor. Edamame: Lightly salted, steamed edamame adds a satisfying bite and a protein boost to your Hawaiian meal, providing a lovely contrast. Miso Soup: A warm bowl of miso soup adds a comforting depth to your meal, and its subtle umami complements the flavors of the musubi beautifully. Pineapple Slices: Sweet, juicy pineapple adds a tropical flair that harmonizes with the savory notes of Spam, creating a refreshing balance on your plate. Rice Paper Rolls: These fresh delights, packed with crisp veggies and a hint of herbs, provide a light, crunchy texture that pairs well with the savory musubi. Cold Noodle Salad: Tossed with sesame dressing, this cold noodle dish adds an Asian twist that perfectly complements the Spam’s salty profile and keeps the meal light. Hawaiian Luau Punch: A fruity drink made with pineapple, orange juice, and a splash of coconut creates a sweet and refreshing sip to wash it all down. Mochi Ice Cream: For dessert, this chewy, sweet treat offers a cool finish with delightful flavors that pair perfectly after the hearty musubi. Savor these flavorful complements and turn your Spam Musubi into a memorable dining experience! Make Ahead Options These Best-Ever Spam Musubi are perfect for busy home cooks looking to save time during the week! You can prepare the rice and teriyaki sauce up to 24 hours in advance; just store the rice in an airtight container in the refrigerator to maintain its fluffy texture. Additionally, slice and glaze the Spam, then refrigerate it for up to 3 days. When you’re ready to enjoy your Spam Musubi, simply reheat the Spam in a skillet until warm and slightly crisp, assemble with the prepped rice and nori, and you’ll have a delicious, satisfying snack that’s just as tasty as when it was freshly made! Best-Ever Spam Musubi Recipe FAQs How do I select the best Spam for musubi? Absolutely! When choosing Spam for your musubi, look for a can that’s labeled as “Original” or “Classic” for that iconic flavor. If you’re concerned about sodium, opt for low-sodium Spam, which works just as well in this recipe. What’s the best way to store leftover Spam Musubi? I often store leftover Spam Musubi tightly wrapped in plastic wrap or in an airtight container. This way, they stay moist and flavorful in the fridge for up to 5 days. Just remember to let them cool to room temperature before storing to avoid condensation! Can I freeze Spam Musubi, and how? Absolutely! For freezing, wrap each musubi individually in plastic wrap and then in aluminum foil. This provides an extra layer of protection against freezer burn. They can last up to 2 months. To enjoy, simply thaw overnight in the fridge and reheat using a microwave or in a nonstick skillet. What should I do if my rice isn’t sticky enough? Very! If your rice isn’t sticky, try rinsing it more thoroughly before cooking to remove excess starch, as this is key to achieving that perfect clumpiness. Additionally, ensure you’re using Calrose rice, known for its stickiness; if you’ve used another type, it may not have the same consistency. Can I make Spam Musubi vegan or gluten-free? Yes, indeed! To make it vegan, swap out Spam for firm tofu, marinated and prepared in the same way. For gluten-free options, ensure you use gluten-free soy sauce in your glaze. Additionally, double-check your nori and any toppings, as these can sometimes contain gluten-based additives. What does it mean if the nori turns soggy? Soggy nori can happen if the musubi is stored for too long or if they’re wrapped before the rice cools completely. I recommend enjoying your Spam Musubi fresh, but if you must store them, let the rice cool before wrapping to maintain the crispness of the nori. Irresistible Spam Musubi: A Taste of Hawaiian Comfort Spam Musubi is a comforting Hawaiian staple combining crispy Spam, fluffy rice, and savory nori, perfect for any lunchbox or picnic. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 20 minutes minsResting Time 10 minutes minsTotal Time 45 minutes mins Servings: 4 piecesCourse: SnacksCuisine: HawaiianCalories: 250 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Rice2 cups Calrose rice Rinse until water runs clear for best texture.For the Spam1 can Spam Can be replaced with low-sodium Spam.For the Wrap4 sheets Sushi nori Place shiny side down for best presentation.For the Glaze1/4 cup Dark brown sugar Light brown sugar is a suitable substitute.1/4 cup Soy sauce Opt for gluten-free soy sauce if necessary.2 tablespoons Mirin Use vinegar-sugar mix if unavailable.1 tablespoon Sesame oil Can be skipped if allergic.For the Topping2 tablespoons Furikake Feel free to swap with your favorite spice blend. Equipment rice cookernonstick skilletmusubi mold Method Step-by-Step Instructions for Best-Ever Spam MusubiRinse 2 cups of Calrose rice under hot water until water runs clear, then cook according to package instructions. Let steam for 10 minutes after cooking.Whisk together 1/4 cup dark brown sugar, 1/4 cup soy sauce, 2 tablespoons mirin, and 1 tablespoon sesame oil until smooth. Microwave for 30-45 seconds until sugar dissolves.Preheat a skillet over medium-high heat. Slice Spam into 8 pieces, then cook for 2-3 minutes per side until golden brown. Drizzle teriyaki sauce over Spam and caramelize for 1 minute.Lay a sheet of sushi nori shiny side down. Position the musubi mold on the nori to shape the Spam Musubi.Scoop sticky rice into the mold halfway, pack it down, sprinkle with furikake, and place 2-3 slices of Spam on top.Press the lid down gently to form the musubi. Wrap nori around and seal edges with water.Repeat with remaining rice and Spam adjusting quantities as needed.Slice each musubi in half with a warm knife to showcase layers and serve immediately or pack for later. Nutrition Serving: 1pieceCalories: 250kcalCarbohydrates: 30gProtein: 10gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 700mgPotassium: 300mgFiber: 1gSugar: 5gCalcium: 2mgIron: 6mg NotesStore leftovers tightly wrapped in plastic or in an airtight container for up to 5 days. For longer storage, freeze wrapped musubi for up to 2 months. Tried this recipe?Let us know how it was!
