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A stack of three Hawaiian spam musubi rest atop a wooden serving platter. The platter sits atop a creamy white textured surface. A container of Furikake seasoning and a plate of additional finished spam musubi sit out of focus in the background.

Best-Ever Spam Musubi (Hawaiian Family Recipe, Step-by-Step!)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 13 reviews
  • Author: Jess Larson
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: 7 musubi 1x
  • Category: Main Dish, Snacks
  • Method: Stovetop
  • Cuisine: Hawaiian, American

Description

Whether you’re in Hawaii or on the mainland – my Hawaiian family’s recipe for Homemade Spam Musubi is the best! Cut planks of rich and salty canned spam are pan-fried until golden, then glazed in a simple teriyaki-style spam musubi sauce. From there, the spam is wrapped in nori seaweed with fluffy white rice and lots of furikake seasoning, making the perfect handheld snack.

If you’ve never made homemade spam musubi before, this is a great recipe to start with! We wanted it to be as approachable as possible, so the directions are very detailed and we’ve provided step-by-step photos to help you along the way.

We hope you love it as much as we do! ♡

Ingredients

Scale
  • 2 cups Calrose rice, rinsed well
  • simple teriyaki sauce, below
  • nonstick cooking spray
  • 1 (one) 12-ounce can Spam, sliced lengthwise into 7 pieces
  • 3 1/2 sheets sushi nori
  • heaping 1/3 cup furikake

for the simple teriyaki sauce:

  • 1/3 cup dark brown sugar, can sub light brown sugar
  • 3 tablespoons soy sauce
  • 2 tablespoons mirin
  • 1 teaspoon sesame oil

Useful equipment:

Instructions

  1. Cook the rice: Place the rice in a fine mesh colander and rinse it well with hot water until the water runs clear. This will take a good minute or two – feel free to jostle the rice with your hands as you rinse it to help speed this process along. Once the water runs clear, drain any excess water from the rice, then transfer it to a rice pot. Following the ratios provided on the rice package directions, add water to the rice pot. Cover and cook. Once the rice is done, let it steam and rest for 5-10 minutes before assembling Spam musubi. Cooked rice rests in the bottom of a pot-style rice cooker. The rice cooker rests atop a creamy white textured surface.
  2. Prepare the teriyaki sauce: Combine all listed ingredients in a small bowl, whisking to combine. Microwave for 30 seconds – 1 minute to dissolve the sugar. Stir to combine then set aside to cool slightly. (Alternatively, you can combine all ingredients in a small saucepan over medium-low heat and cook, stirring occasionally, until the sugar is dissolved, 4-5 minutes.)Prepared musubi sauce fills a clear glass mixing bowl that sits atop a creamy white textured surface. A small wire whisk rests inside of bowl for mixing.
  3. Pan-fry the Spam and glaze with the teriyaki sauce: Place a large nonstick skillet over medium heat. Very lightly spritz with nonstick cooking spray. Arrange the sliced Spam in a single layer in the skillet. Cook 4-5 minutes, until lightly browned. Flip the Spam. Reduce the heat to medium-low. Spoon 1 tablespoon of the prepared teriyaki sauce over each slice of Spam. Cook 2-3 minutes longer. Repeat flipping and spooning sauce on the Spam 1-2 more times, until the Spam is as browned and saucy as you like and the teriyaki sauce is reduced to a thick glaze. Remove from the heat and set aside for Spam musubi assembly. Seven pieces of pan-fried spam that have been glazed with a homemade teriyaki sauce fill a black non-stick frying pan. The pan sits atop a creamy white textured surface.
  4. Prep the nori and musubi mold: Place a large piece of plastic wrap or wax paper on your work surface. Grab a piece of sushi nori. Sushi nori has 2 distinct sides – one is rough and textured while the other is shiny and smoother – and is ever-so-slightly rectangular. Place a piece of sushi nori on top of the plastic wrap/wax paper such that its shiny and smooth side is facing down and one of its slightly longer sides is closest to you. Place the outer box of the musubi mold on the center of the nori such that its long edge runs parallel with the longer sides of the nori. A single sheet of sushi nori rests atop a piece of plastic wrap that sits atop a creamy white textured surface. The outer box of a double musubi mold is arranged in the center of the sushi nori with the long edge of the mold running parallel with the long edge of the nori. Resting above the nori & the musubi mold is a small bowl filled with furikake seasoning with a spoon resting inside, another small white bowl filled with water, and a small speckled ceramic plate with pan-fried teriyaki Spam resting atop with a gold fork resting on the plate. The musubi mold lid rests alongside.
  5. Build the Spam musubi: Use a rice paddle to scrape a small amount of rice off the top of the rice pot. Be sure to scrape off the top rather than digging, which compacts the rice – we want our musubi rice nice and light! Gently add the rice to the musubi mold, filling it almost entirely full. As you fill the mold, use the edge of the rice paddle to gently pat the rice down into a uniform level but, again, avoid pressing down on the rice too much. Once the mold is filled with rice, sprinkle a generous amount of furikake seasoning over top, about 1-2 tablespoons. Arrange two slices of the teriyaki Spam side by side in the musubi mold. [gallery size="full" ids="29090,29092,29094"]

     

  6. Assemble and wrap the Spam musubi: Place the musubi mold lid on top of the Spam. Press down on the lid firmly, starting at the center and working your way to the outer edge. Once you reach the outer edge, press down on the lid firmly with your thumbs and pointer fingers while using your pinky fingers to simultaneously pull the musubi mold box up. Set the box to the side, then remove the musubi mold top off of the Spam and set aside. Gently-yet-firmly pull the side of the nori sheet facing you up and tautly fold it over the Spam – the nori should stick to the Spam. Brush a little water over the opposite edge of nori, then tautly roll the musubi away from you, sealing the musubi shut. The musubi should be seam side down at this point. Set aside – it will continue to tighten up as it sits.  [gallery size="full" ids="29096,29098,29100,29102,29104,29106"]
  7. Repeat Steps 4-6 with the remaining rice and teriyaki Spam. Your last musubi will only have one piece of Spam, so simply slice the sushi nori in half crosswise and assemble the musubi using only one half of the mold. A finished but uncut double spam musubi sits atop a piece of plastic wrap atop a creamy white textured surface.
  8.  Slice and serve: Run a sharp knife under warm water, then slice the double musubis in half crosswise (between the two pieces of Spam), creating 2 individual Spam musubi. Be sure to rinse the knife with warm water before slicing the next musubi – this helps create a clean cut. Enjoy immediately!A stack of three Hawaiian spam musubi rest atop a wooden serving platter. The platter sits atop a creamy white textured surface. A container of Furikake seasoning and a plate of additional finished spam musubi sit out of focus in the background.

Equipment

Notes

  • Ingredient Notes:
    • Spam Varieties: Spam comes in a number of different varieties. My family always makes Spam musubi using the original variety, labeled “Classic,” which I don’t find to be too salty when used with the right ratio of rice. If you prefer to use a reduced-sodium variety, go for it!
    • Rice for Spam musubi?: For best results, use either short-grain or medium-grain white rice for your spam musubi. My family is partial to Calrose-style medium-grain white rice (preferred brands: Botan and Kokuho Rose), though sushi-style short-grain white rice can be used to make Spam musubi as well. 
  • Storage and Reheating: If you don’t plan to enjoy all 7 Spam musubi immediately, wrap each tightly in plastic wrap or wax paper and store in the refrigerator. Leftover Spam musubi will keep for up to 5 days. You can enjoy it cold straight from the refrigerator, but I think leftover Spam musubi is much better warm. To reheat, simply place it in the microwave for 30 seconds – 1 minute, then carefully unwrap and enjoy. 

Find it online: https://playswellwithbutter.com/spam-musubi-recipe/