I crafted a Musubi Recipe that layers sticky sushi rice with pan fried teriyaki spiced Spam, a sweet tamagoyaki, and a sprinkle of furikake to create an irresistible Hawaiian snack.

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I used to think Spam musubi was just another simple snack, but it keeps surprising me. A sweet glazed slice of Spam wrapped in crisp nori becomes something oddly addictive.

There’s something about the contrast between salty and sweet that makes me grab one whenever I can. I add this to my Spam Recipes note like a secret weapon.

Don’t get me wrong, it’s not fancy, yet every bite has layers that make you pause. If you like small, bold flavors that sneak up on you, this will make you curious.

Ingredients

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Japanese short grain rice: sticky carbs, some fiber, B vitamins, fills you up.
Spam: salty pork, high protein but really high in sodium and fat.
Nori seaweed: low calorie, adds umami, provides iodine and trace minerals.
Soy sauce: salty umami, boosts flavor, adds sodium not many nutrients.
Furikake: crunchy seasoning, adds sesame, seaweed, salt and extra flavor.
Eggs: good protein, some fat, add moisture and mild richness to musubi.
Mirin: sweet rice wine, adds gentle sweetness and a glossy finish.
Rice vinegar: brightens rice, mild acidity, balances sweet and salty notes.

Ingredient Quantities

2 cups japanese short grain rice, uncooked

2 1/4 cups water

1 can Spam (12 oz)

6 sheets nori (sushi seaweed)

1/4 cup soy sauce

2 tablespoons granulated sugar

2 tablespoons mirin

1 teaspoon cornstarch

2 tablespoons furikake

4 large eggs

1 tablespoon sugar

1 teaspoon soy sauce

2 tablespoons neutral oil (vegetable or canola)

1 tablespoon rice vinegar (optional)

pinch of salt

How to Make this

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1. Rinse 2 cups Japanese short grain rice under cold water until it runs nearly clear, drain, then combine with 2 1/4 cups water in a rice cooker or heavy pot; bring to a boil, lower heat, cover and simmer 15 minutes, turn off and rest 10 minutes, fluff with a fork and stir in 1 tablespoon rice vinegar (optional) and a pinch of salt.

2. While rice cooks slice the can of Spam into six even slices (matching the 6 nori sheets) and set aside.

3. Make the teriyaki glaze: mix 1/4 cup soy sauce, 2 tablespoons granulated sugar and 2 tablespoons mirin in a small saucepan; mix 1 teaspoon cornstarch with a tablespoon of water to make a slurry, heat the sauce until sugar dissolves, stir in the slurry and simmer until glossy and slightly thickened, then remove from heat.

4. Heat 1 tablespoon neutral oil in a skillet over medium-high, fry Spam slices until nicely browned both sides, pour about half the teriyaki glaze into the pan and cook just until the slices are sticky and caramelized, remove to a plate.

5. Make the tamagoyaki: whisk 4 large eggs with 1 tablespoon sugar, 1 teaspoon soy sauce and a pinch of salt (add the 1 tablespoon rice vinegar from ingredients if you didn’t use it in the rice); heat the remaining 1 tablespoon neutral oil in a nonstick pan, pour a thin layer, cook until almost set, roll to one side, add more oil, pour another thin layer and roll again; repeat until all egg is used, then slice the rolled omelette into six pieces sized to fit the musubi.

6. Season the rice: fold 2 tablespoons furikake into the warm rice, taste and adjust, dont overwork the rice or it will get gummy.

7. Assemble musubi: lay a sheet of nori shiny side down, use a musubi mold or the cleaned Spam can lined with plastic wrap; pack about 1/3 to 1/2 cup rice into the mold, press firmly, sprinkle a little extra furikake, place a Spam slice on top, add a slice of tamagoyaki, press another thin layer of rice if you like, then press firmly to compact and slide the block out onto the nori.

8. Wrap the nori around the rice/Spam/egg block and seal the edge with a dab of water; repeat for remaining sheets. If you want the nori crisper, briefly toast it before wrapping.

9. Finish and store: brush any remaining teriyaki glaze on top, wrap each musubi tightly in plastic wrap and let sit 5 minutes to set; keep refrigerated up to 24 hours, reheat briefly in a skillet or microwave before eating. Tips: use the Spam can as a mold, dont over-salt since soy is salty, and toast nori for crunch if you like.

Equipment Needed

1. Rice cooker or heavy pot with lid for cooking the rice
2. Fine mesh sieve or large bowl for rinsing and draining the rice
3. Measuring cups and spoons
4. Small saucepan for the teriyaki glaze
5. Nonstick pan for making tamagoyaki (rolled omelette)
6. Skillet for frying the Spam
7. Musubi mold or cleaned Spam can lined with plastic wrap, plus extra plastic wrap to wrap finished musubi
8. Rice paddle or fork, and a heatproof spatula for flipping and pressing
9. Sharp knife and cutting board for slicing Spam and the omelette

FAQ

Q: How do I get the rice sticky enough so the musubi holds together? A: Use Japanese short grain rice, rinse till water runs clear, then cook with 2 1/4 cups water for 2 cups rice. While it's hot fluff and gently fold in 1 tablespoon rice vinegar, a pinch of salt and a little sugar if you like. Let it cool just enough to handle. Pack firmly but don't mash it totally or it gets gummy.

Q: Do I need a musubi mold or can I make it without one? A: You can totally do it without a mold. Clean an empty Spam can, line it with plastic wrap, and press rice in, then Spam, then more rice. Or shape rice by hand with wet fingers. A mold just speeds things up and gives uniform shapes.

Q: How should I cook the Spam so it tastes best? A: Slice the Spam about 1/4 to 1/3 inch thick, pan fry in a bit of oil till edges are browned. Make a quick glaze with the soy sauce, sugar, mirin and cornstarch, add Spam and let it caramelize briefly so it gets a shiny savory sweet coating.

Q: What do I do with the eggs in the ingredient list? A: Beat eggs with 1 tbsp sugar and 1 tsp soy sauce, make a thin omelette and roll or fold it, then slice to fit inside musubi. It adds texture and balances the salty Spam. You can skip it if you want simpler musubi.

Q: How do I wrap with nori so it doesn't get soggy? A: Put the warm rice and Spam together, then wrap nori right away so it sticks. If you're making ahead, wrap each musubi in plastic first and store in fridge, then wrap nori just before eating so it stays crisp. Or use slightly toasted nori for better texture.

Q: How long can I store musubi and how do I reheat it? A: Store in fridge up to 48 hours in an airtight container. To reheat, microwave 20 to 30 seconds with a damp paper towel over it so rice doesnt dry out. Pan frying briefly to crisp the Spam and nori also works great.

Spam Musubi Recipe Substitutions and Variations

Spam: firm tofu, pressed and pan-fried then brushed with the soy-sugar glaze for a vegetarian swap; or thick-cut ham or bacon if you want a similar porky bite, you’ll get the texture and saltiness.
Japanese short grain rice: use sushi rice (same thing) or medium-grain rice if thats what you have, and for a heartier option try short-grain brown rice but expect longer cook time and less stickiness.
Soy sauce: tamari for a gluten-free swap, coconut aminos for lower sodium and a touch sweeter, or just low-sodium soy sauce to cut salt without changing flavor too much.
Mirin: substitute sake plus sugar (roughly 1 tsp sugar per tablespoon mirin), or use a sweet white wine or a splash of rice vinegar with a pinch of sugar if needed.

Pro Tips

– Rinse and rest the rice like you do, but pack it when it’s warm not hot. Warm rice compresses and holds shape, hot rice will steam and go gluey. Dont press so hard that the grains get crushed though, firm but not cement.

– Get the Spam super brown before you glaze it. Browning adds flavor and texture, and the glaze should be added at the end so it caramelizes quickly instead of burning. If your pan is too hot the sugar burns, too cool and the glaze stays runny.

– Cook the tamagoyaki low and steady and roll thin layers. Let the rolled omelette cool a little before slicing so it keeps nice clean edges. If the pan sticks, wipe with paper towel and a little oil between pours instead of adding a ton of fat.

– Wrap and store smart: toast nori just before wrapping if you want crunch, otherwise wrap each musubi tightly in plastic wrap to keep moisture in and refrigerate. Reheat briefly in a skillet or microwave with a damp paper towel to avoid drying out.