I reworked classic Spam musubi into a Spam Musubi Casserole that stacks short grain sushi rice, sliced Spam, Kewpie mayo blended with sriracha and soy, furikake, torn nori and melty mozzarella, finished with green onions and sesame seeds. This oven-baked rendition plays on sushi elements for a shareable centerpiece.

Jump to Recipe

I keep calling this Spam Musubi Bake my selfish party trick. It feels like a deconstructed musubi mashed with sushi bake, warm sushi rice (3 cups cooked short grain sushi rice) and a hit of rice vinegar set against slices of Spam and soy sauce scented sweetness from a little brown sugar.

Creamy Japanese mayonnaise with 2 to 3 tbsp Sriracha and a splash of soy gives it bite, while furikake, torn nori, melty cheese, green onions and toasted sesame seeds add texture. If you liked Spam Musubi Casserole or even a cheeky Spam Ramen this will make you curious, I cant promise youll behave.

Why I Like this Recipe

* I love how the layers melt into a warm, gooey comfort, it’s kinda like a cozy hug.
* I like that I can throw it together fast and people always want seconds, perfect when I’m feeding friends.
* I dig the bold savory hits with just enough sweet and heat to keep every bite interesting, never boring.
* It’s great for sharing and somehow looks fancy even when I half try, so I always get compliments.

Ingredients

Print Recipe (No Advertisments)

Short grain sushi rice: Sticky carbs that fill you up, mild tang from rice vinegar.
Spam: Salty canned pork, high protein and fat, not the healthiest to eat often.
Soy sauce: Adds salty umami, little nutrients, watch sodium if you care about salt.
Kewpie mayo: Creamy, rich in fat, adds tangy umami, perfect for mellow spice.
Sriracha: Spicy, adds heat and brightness, low calories but packs a punch.
Furikake: Crunchy seaweed mix, gives iodine and umami, tiny bits of fiber.
Nori: Dried seaweed, low calorie, has trace minerals and a savory ocean taste.
Cheese: Melty cheese brings fat and gooey comfort, adds savory depth and salt.
Green onions: Fresh crunch, little calories, adds bright oniony flavor and color.

Ingredient Quantities

3 cups cooked short grain sushi rice (about 1 1/2 cups uncooked)

2 tbsp rice vinegar

1 tbsp granulated sugar

1 tsp salt

1 (12 oz) can Spam, sliced about 1/4 inch thick

1 tbsp vegetable oil for frying Spam

2 tbsp soy sauce (for frying/glaze)

1 tbsp brown sugar (optional, for a sweeter glaze)

1 cup Japanese mayonnaise (Kewpie preferred)

2 to 3 tbsp Sriracha, adjust to taste

1 tbsp soy sauce (to mix with mayo)

1 to 2 tbsp mirin or rice vinegar (optional, for the mayo sauce)

1/4 to 1/3 cup furikake, plus extra for sprinkling

1 sheet nori, torn or cut into small pieces

1/2 to 1 cup shredded melty cheese (mozzarella or Japanese blend), optional but common

2 green onions, thinly sliced

1 tbsp toasted sesame seeds

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 375 F and grease a 9×9 or similar baking dish or line with foil or parchment so clean up is easy.

2. Warm the cooked short grain sushi rice in a bowl or microwave until hot, then fold in 2 tbsp rice vinegar, 1 tbsp granulated sugar and 1 tsp salt while fluffing gently with a rice paddle or spatula so it seasons evenly. don’t overmix or it gets gluey.

3. Tear or cut 1 sheet nori into small pieces and stir most of it plus 1/4 to 1/3 cup furikake into the rice so it gets a nice savory base, taste and add more furikake if you want.

4. Heat 1 tbsp vegetable oil in a skillet over medium high, fry Spam slices about 2 to 3 minutes per side until golden and crisp on edges. Add 2 tbsp soy sauce and 1 tbsp brown sugar if using, let it sizzle and glaze the Spam, then remove and drain on paper towels.

5. Mix the mayo sauce: in a bowl combine 1 cup Japanese mayonnaise, 2 to 3 tbsp Sriracha (adjust to your heat level), 1 tbsp soy sauce and 1 to 2 tbsp mirin or rice vinegar if you want a little tang. taste and tweak, it’s the soul of this bake.

6. Press the seasoned rice into the bottom of your prepared dish using damp hands or a spatula to make an even layer about 1 inch thick, sprinkle a little extra furikake and some torn nori over the rice for more flavor.

7. Arrange the glazed Spam slices over the rice, then dollop or spread the mayo mixture evenly on top of the Spam. Sprinkle 1/2 to 1 cup shredded melty cheese over everything if you want the classic gooey finish.

8. Bake at 375 F for 10 to 15 minutes until the sauce is bubbly and cheese melted. For a browned top pop under the broiler 1 to 2 minutes watching carefully so it doesn’t burn.

9. Let rest 5 minutes, then scatter the remaining green onions, toasted sesame seeds and a little extra furikake. Serve hot scooping out portions onto plates or rice bowls, it’s great with extra Sriracha or soy on the side.

Equipment Needed

1. 9×9 (or similar) baking dish plus foil or parchment for easy cleanup
2. Mixing bowls (one for seasoning the rice, one for the mayo sauce)
3. Rice paddle or silicone spatula for fluffing and pressing the rice
4. Nonstick or cast iron skillet and a spatula or tongs for frying the Spam
5. Measuring cups and measuring spoons
6. Sharp knife and cutting board for Spam, nori and green onions
7. Microwave safe bowl or small saucepan to warm the rice
8. Small whisk or spoon to mix the mayo sauce, and oven mitts for pulling the pan from the oven

FAQ

Q: Can I use long grain rice instead of short grain sushi rice? A: Short grain is best because it sticks together and gives that musubi texture. Long grain will be fluffier and might fall apart. If you gotta use it, rinse less, add a touch more water and press it firmly into the pan, but it wont be quite the same.

Q: How do I get the Spam nice and caramelized? A: Pat the slices dry, fry in a little oil over medium high until golden on both sides. Add the soy and brown sugar in the last 30 seconds and spoon the glaze over the slices so it gets sticky and shiny. You can also bake slices at 425 F for about 10 to 12 minutes flipping once.

Q: Can I make this ahead and reheat? A: Yes. Cook the rice, spam and sauce ahead and store covered in the fridge up to 3 days. Reheat in the oven at 350 F until warmed through and cheese bubbles. Microwaving works in a pinch but rice can get soggy and Spam loses crispness.

Q: Is this recipe gluten free? A: Not automatically. Regular soy sauce and some furikake contain gluten. Swap in tamari or coconut aminos and check labels on mayo and furikake to make it gluten free.

Q: Any good swaps for Spam if I want a vegetarian version? A: Try extra firm tofu pressed and sliced, or pan seared tempeh, with the same soy glaze. Use vegan mayo and choose a vegan furikake or omit the fish bits. It wont be exactly the same but still really tasty.

Q: Do I have to use cheese and what toppings work best? A: Cheese is optional, it gives a gooey finish but the bake is great without it. Top with extra furikake, torn nori, sliced green onions and toasted sesame seeds. Dont be shy with the toppings, they make the whole thing pop.

Spam Musubi Bake Recipe Substitutions and Variations

Short grain sushi rice: Calrose or other medium grain rice (closest sticky feel), short grain brown rice for a nuttier chewier bake, or arborio/risotto rice if thats all you have — it gets creamy and sticky when cooked
Spam: thin sliced ham or luncheon meat (turkey/chicken), firm tofu pressed and marinated in soy then pan fried, tempeh slices marinated and seared, or canned corned beef warmed and pressed into a layer
Kewpie mayonnaise: regular mayo plus 1/2 tsp rice vinegar and a pinch of sugar (mimics Kewpie flavor), vegan mayo for a plant based swap, or mix Greek yogurt 1:1 with mayo for tang and less richness
Furikake: quick DIY — toasted sesame seeds + crumbled nori + a pinch of sugar and salt, everything bagel seasoning for crunch and savory notes, or shichimi togarashi for a spicy citrusy finish

Pro Tips

1) Get the rice texture right: work with hot rice and gently fold in the vinegar/sugar/salt so you season it without smashing the grains. Wet your hands or the spatula when pressing the rice into the pan so it forms a firm, even layer without turning into glue.

2) Spam hacks for max crisp and glaze: slice while cold so it keeps shape, fry in a hot pan to get golden edges, then turn the heat down before adding the soy/sugar glaze so it caramelizes instead of burning. Drain briefly on a rack or paper towel so the bottom doesn’t go soggy when assembled.

3) Make the mayo-sauce versatile: use Kewpie if you can, but always taste and tweak the heat and tang. Add a splash of mirin or rice vinegar to cut the richness, or thin slightly so it spreads or pipes easier. If you want a charred top, broil the sauce very briefly at the end, watching it closely.

4) Finish and serve like a pro: line the pan for easy cleanup and let the bake rest 4 to 5 minutes so it sets before scooping. Scatter furikake, torn nori, green onions and toasted sesame seeds after baking so they stay bright and crunchy. If using cheese, don’t overload it or the dish gets greasy; a light, even layer melts better and keeps the texture balanced.