Spam Musubi

Spam musubi is a popular snack in Hawaii. It is a type of sushi that features marinated cooked Spam and rice wrapped with nori. I got this recipe from a local Hawaiian friend when I was living there.

Print Recipe

Prep Time 25

Cook Time 30

Total Time 5 25

Course lunch/dinner

Cuisine Japanese

Servings 10 people

Calories 2772.6 kcal

Equipment

1 Medium Saucepan For cooking rice
1 Large Skillet For cooking Spam
2 Mixing Bowls One for soaking rice, one for marinade
1 Rice Press (Musubi Mold) Essential for shaping the musubi
1 Sharp Knife and Cutting Board For slicing Spam and nori

Ingredients

Main

2 cups uncooked short-grain white rice
2 cups water
6 tablespoons rice vinegar
½ cup white sugar
¼ cup soy sauce
¼ cup oyster sauce
1 12 ounce container fully cooked luncheon meat (such as Spam)
2 tablespoons vegetable oil
5 sheets sushi nori dry seaweed

Instructions

Gather all ingredients. Dotdash Meredith Food Studios
Soak uncooked rice in water to cover for 4 hours; drain and rinse. Dotdash Meredith Food Studios
Bring 2 cups water to a boil in a medium saucepan. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes. Dotdash Meredith Food Studios
Remove pan from heat and stir in rice vinegar. Set aside to cool. Dotdash Meredith Food Studios
Stir sugar, soy sauce, and oyster sauce together in a medium bowl until sugar is completely dissolved. Dotdash Meredith Food Studios
Slice luncheon meat lengthwise into 10 slices, or to desired thickness, and marinate in sauce for 5 minutes. Dotdash Meredith Food Studios
Heat oil in a large skillet over medium-high heat. Cook slices until lightly browned, about 2 minutes per side. Dotdash Meredith Food Studios
Cut nori sheets in half and lay on a flat work surface. Dotdash Meredith Food Studios
Place a rice press in the center of a sheet, and press rice tightly inside. Dotdash Meredith Food Studios
Top with a slice of luncheon meat, and remove press. Dotdash Meredith Food Studios
Wrap nori around rice, sealing edges with a small amount of water. (Rice may also be formed by hand in the shape of the meat slices and about 1-inch thick.) Dotdash Meredith Food Studios
Serve musubi warm or chilled. Dotdash Meredith Food Studios

Notes

For the rice, soaking is crucial for achieving the desired sticky texture; ensure it's short-grain or sushi rice. When stirring in the rice vinegar, fold it gently into the cooled rice to avoid mashing. Make sure the sugar is fully dissolved in the marinade for even flavor distribution. Pan-fry the Spam until caramelized but not overly crisp, as it can dry out. For enhanced flavor, a touch of toasted sesame oil in the marinade or brushed onto the finished musubi adds depth. Press the rice firmly into the mold to prevent the musubi from falling apart, and seal the nori neatly with a dab of water.