This Spam Musubi is a symphony of flavors that will tantalize your taste buds. The savory and slightly salty slices of spam, perfectly caramelized to a crispy exterior, are paired with a sweet and tangy glaze made from soy sauce, mirin, and sugar. The sticky, fluffy jasmine rice serves as the perfect base to hold all these flavors together, while the nori sheet gives a nice crunch and a hint of oceanic flavor. Each bite is a burst of umami — a perfect balance of sweet, salty, and savory.
A Little Hawaiian History
Spam Musubi has its origins in Hawaii during World War II, when Spam was a popular food item among military personnel. It was also a staple among Hawaiian plantation workers, as it was a cheap and easy source of protein. Over time it became a beloved fusion food — combining the nori and rice of Japanese cuisine with a product that has deep ties to the islands, creating something uniquely Hawaiian that's enjoyed by generations.
FAQs
Q: Can I use a different type of rice for this recipe?
A: Yes. Jasmine rice is commonly used in Spam Musubi, but sushi rice works great too — even brown rice if you prefer. Short-grain sticky varieties hold together best.
Q: Can I use a different type of spam?
A: Yes. Different varieties have different salt levels, so you may need to adjust the soy sauce and sugar in the glaze to taste.
Q: Can I make this recipe vegetarian?
A: Absolutely. Swap the spam for a plant-based alternative, or use thick-cut glazed tofu or tempeh.
Q: How long does Spam Musubi last in the fridge?
A: Spam Musubi keeps for up to 3 days stored in an airtight container in the refrigerator. You can also freeze them wrapped in plastic for up to 3 months.
Ingredients
Method
- Preheat your oven to 375°F. Set an oven-safe pot over medium-high heat on the stovetop and bring 3 cups of water to a boil.
- Rinse 3 cups of rice under cold water until most of the starch is gone, then add the rice to the boiling water. Season with a pinch of kosher salt.
- Cover with a lid and transfer to the preheated 375°F oven. Bake for 25 minutes, until the rice is soft and fluffy. Keep covered and set aside.
- In a small bowl, whisk together the soy sauce, mirin, and sugar until the sugar dissolves.
- Stack the nori sheets and cut them into thirds.
- Heat a sauté pan large enough to hold the spam slices in a single layer. Add the spam and lightly brown both sides.
- Pour in the soy sauce mixture and reduce to a syrupy glaze, about 1 minute. Remove from heat.
- Wet a musubi mold with water and set it on a clean work surface. Press about 1 cup of rice firmly but gently into the mold, then lift the mold away.
- Place a slice of glazed spam on top of the pressed rice.
- Wrap a strip of nori around the rice-and-spam block. Lightly wet the nori edge to seal.
- Repeat with the remaining 7 spam slices and serve.
Video
Notes
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This recipe is a great way to enjoy the flavors of Hawaii in the comfort of your own home. The combination of salty spam and sweet soy glaze is irresistible, and you can easily make it your own — try a sprinkle of furikake between the spam and rice, or a thin swipe of spicy mayo for extra kick. Spam Musubi is versatile, travel-friendly, and shockingly addictive.
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