Spam musubi is a quintessential Hawaii snack – easy to make, portable and absolutely delicious. Furthermore, Spam has a long history of popularity in Hawaii, thanks to its introduction during World War II. Today, it’s so beloved that Oahu even hosts an annual Spam Jam festival! Whether you’re packing it for a beach day or just recreating a taste of the islands at home, this Spam musubi recipe will help you master this local favorite in no time.

What You’ll Need for This Spam Musubi Recipe:

Ingredients

• 3-4 cups hot, cooked short-grain rice (like sushi rice)
• 1 can Spam, cut into 6-8 slices (depending on desired thickness)
• 3-4 sheets of nori (seaweed)
• ¼ cup shoyu (soy sauce) – Aloha brand is a local favorite, or Kikkoman
• ¼ cup brown sugar
• 1 tablespoon oil (for frying)
• 2 tablespoons water (to seal the nori)

Optional Ingredients

• ¼ teaspoon sesame oil (for extra flavor)
• Furikake (a blend of shredded nori, sesame seeds, and seasonings)
• 2-3 scrambled eggs (for a more elaborate musubi)

Tools for Spam Musubi

• Musubi mold (or use the Spam can as a mold)
• Plastic cling wrap

Spam Musubi Directions

Step 1: Prepare the Rice

Cook your short-grain rice, ideally in a rice cooker, but stovetop works too. Short-grain rice is essential for its sticky texture, which helps hold the musubi together.

Step 2: Make the Sauce

In a small bowl, combine shoyu, brown sugar, and sesame oil (if using). Mix well and set aside. Optionally, soak your Spam slices about 15 minutes for extra flavor.

Step 3: Cook the Spam

Heat the oil in a skillet over medium heat. Fry the Spam slices until browned on both sides. Pour the reserved sauce into the pan and let it reduce until it thickens slightly. Remove the Spam from heat.

Step 4: Assemble the Spam Musubi

1. Place a sheet of nori, shiny side down, on a clean surface.
2. Place the musubi mold in the center of the nori.
3. Add a layer of rice, filling the mold halfway. Press it down firmly.
4. Sprinkle furikake and add scrambled eggs, if desired.
5. Place 1-2 slices of Spam on top of the rice. Add more rice to fill the mold and press firmly again.
6. Finally, carefully lift the mold off, leaving a neat stack of rice and Spam.

Step 5: Wrap the Nori

1. Fold one end of the nori over the rice and Spam stack.
2. Wet your finger with water and dab it on the edge of the nori to act as glue.
3. Fold the other end of nori to seal the musubi.
4. Wrap the musubi tightly in plastic wrap to keep it compact and fresh.

Using the Spam Can as a Mold

1. Cut a nori sheet in half.
2. Line the Spam can with plastic wrap, ensuring there’s enough to wrap the musubi.
3. Layer rice, furikake, egg (optional), and Spam into the can, pressing firmly after each layer.
4. Carefully lift the plastic wrap and stack out of the can, wrap the nori, and seal with water as described above.

Recipe Tips for Perfect Spam Musubi

• Use a rice paddle to handle the rice to prevent sticking.
• Adjust the sweetness and saltiness of the sauce to your taste.
• If you’re making a big batch, keep the musubi wrapped in plastic to maintain freshness.

This Spam musubi recipe is versatile, delicious, and a piece of Hawaii you can enjoy anywhere. Whether it’s your first time making it, or it’s a highly-requested family favorite, this recipe will bring a little aloha spirit to your kitchen! To sample this local favorite in the Islands, contact us today to learn about our all-inclusive Hawaii vacations and make paradise a reality!