Spam Musubi

Total Time:
55 min
25 min
30 min

Makes 10 musubi

  • 5 cups cooked sushi rice, room temperature
  • 5 sheets nori, cut in half lengthwise
  • 1 (12 oz.) can Spam
  • 6 tbsp soy sauce
  • 4 tbsp mirin
  • 4 tbsp sugar
  • Furikake, to taste
  • Cut Spam into 10 slices. Fry until slightly crispy. Remove and drain on plate lined with paper towels. In another pan, combine soy sauce, mirin and sugar. Bring to a boil over medium-high heat, then reduce to low. Add Spam slices, coating them in the mixture. When mixture has thickened, remove Spam from pan.

  • Lay a sheet of nori lengthwise on a clean surface. Moisten lower half of musubi maker (see Note), and place on lower third of nori. Fill musubi maker with rice and press flat until the rice is 3/4-inch high. Sprinkle rice with furikake. Top with slice of Spam. Remove musubi maker and keep in a bowl of warm water to keep it clean and moist.

  • Starting at the end towards you, fold nori over Spam and rice stack, and keep rolling until completely wrapped in the nori. Slightly dampen the end of the nori to seal it. Repeat with the other nine Spam slices, making sure to rinse off musubi maker after each use to prevent it from getting too sticky.

  • Note: You can also use an empty Spam can that has been opened on both sides for the musubi mold, using your hands (or a piece of Spam) to press down on the rice.

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Cooking Tips
4.2 12
This is THE BEST sauce for your spam musubi.  Perfect balance of sweetness, saltiness, crunchy seaweed, salty spam, all on your soft pillows of rice.  It is truly addicting...I will not use any other recipe. item not reviewed by moderator and published
Yo Trexster, Spam wasn't introduced to the world until 1937. You need the sweetness of the mirin and sugar to offset the saltiness of the shoyu and Spam. If you're not into spam, you can try using shoyu chicken too. (I've seen a whole variety of musubi types at Tanioka's in Waipahu. Check them out for ono poke too! Brok' da mout!) The musubi mold makes this TONS easier to do. Might make some for my kid's lunch tomorrow! item not reviewed by moderator and published
I am currently in New Orleans and get Aloha Shoyu (soy sauce) sent to me because all the brands in the mainland are too salty. Another thing I like to do is adding some fried egg in there and makes a perfect breakfast spam musubi. Or you can do variation with hot dogs too! Endless possibilities. If you're on the go just wad up your rice on top of the nori throw in left over meat and you've got yourself a tasty musubi ball! item not reviewed by moderator and published
I made this as a joke for my son who loves SPAM. Suprisingly good! I guess the best part was the combinations of flavors. item not reviewed by moderator and published
You dont need all that garbage on the spam for it to be good musabi. Just sear the spam on high heat, make japanese steamed rice and then wrap it with toasted nori sheets. That is the way the Japanese immigrants ate it in their bento boxs in the cane fields in early 1900s and it is the way to eat it today! The best place to eat spam musabi........Zippy's Makiki on King Street and Piikoi in Honolulu. If you ask nicely at Side Street Inn they will make it for you! item not reviewed by moderator and published
I was watching Bizarre Foods with Andrew Zimmern in Hawaii. They introduced this Spam Sushi dish to him. When I saw that, I was like why didn't I ever think of that? I love sushi and spam, I should have thought about that long time ago. When I found this recipe, I thought this might not turn out good because it sounds like it's going to be very sweet. I'm that kinda of person believe that only dessert should be sweet not the main course. Oh man, was I wrong about it. This dish is so fantastic. My husband and I are sushi fanatics. We loved this dish. It wasn't as sweet as I thought it was going to come out. It was absolutely delicious. I didn't have any furikake(and it didn't need it). I cut the pieces into strips and add avocado and cucumber in the roll; also, I didn't do it like the way he did. I made mine like a regular sushi roll. We will definitely make it again, it is so fast and so good. item not reviewed by moderator and published
Yuumy item not reviewed by moderator and published
Have not tried this recipe but very tempted. LOVE Spam. I want to try this but do not like seaweed. What could I use instead of seaweed or does it really need to be added? item not reviewed by moderator and published
This is the best I have had since leaving Hawaii. I have tried several others from State Fairs in MN. and elsewhere. This is easy to understand plus easy to make. item not reviewed by moderator and published
Had't had Spam in almost 2 decades. I was bored and had to try this with ebi furikake. Used the rest of the Spamma for Pineapple Fried Rice. Nice! Must continue to add to my junk food repertoire... item not reviewed by moderator and published
I think the likability depends on if you like the Seaweed. I did not like it at all. It had a very strong "fishy" odor and aftertaste. That being said, the flavoring for the SPAM was good. I substituted rice wine for the Mirin, I could not find it. I didn't season the rice, probably would be better if rice was seasoned, too bland without. I think just the rice and SPAM would have been much better, I removed the seaweed and ate it that way. I used the SPAM can to shape the Musubi. I removed the bottom with a manual can opener by continuously inserting it at about a 45-degree angle around can. item not reviewed by moderator and published
I have not tried this recipe. I make a similar version and it is always a hit with those willing to venture into something different! This is the only thing SPAM that I eat. I used to live in Hawaii and this was my morning breakfast staple. My whole family loves it. The kids especially enjoy helping me make this! item not reviewed by moderator and published
SPAM® musubi is no joke! item not reviewed by moderator and published
I'm not a fan of seaweed either. However, musubi makes the seaweed fabulous. The flavours blend together perfectly, and you would never know you are eating it. I would say it is absolutely needs to be added. Try at least once before deciding you don't like it! item not reviewed by moderator and published
I don't care for nori either, so I make my musubi with "Soy Wrappers," that I find in the nori aisle at our local Asian supermarket. They come in fun colors too. item not reviewed by moderator and published
Mirin is NOT the same as rice wine. How do you give a 2 star review if you didn't even make it correctly? You get one star! item not reviewed by moderator and published