Spam Musubi (Hawaiian Snack)

50 min | easy | lactose-free, low-fat

Three pieces of spam musubi on a white plate: glossy glazed Spam atop a block of sushi rice, wrapped with a band of nori and sprinkled with sesame seeds and chopped green onions; chopsticks and a small bowl of soy sauce sit nearby.

Recipe by Eunice Published May 31, 2025

Prep Time	Cook Time	Total Time
25 min	25 min	50 min

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Introduction

This spam musubi is a classic Hawaiian snack that’s salty, sweet, and totally addictive.

It’s perfect for grab-and-go lunches, picnics, or an easy party platter that everyone will crowd around.

Soft seasoned sushi rice, caramelized Spam, and crisp nori come together for a simple yet seriously satisfying bite.

Overhead view of a nonstick skillet with about a dozen Spam slices pan-frying in a shallow pool of soy-based glaze, browned and glossy around the edges.

How to Make Spam Musubi (Hawaiian Snack)

Prep mode (keeps screen active)

Rinse and cook the sushi rice

Place the sushi rice in a fine-mesh strainer and rinse until the water runs mostly clear.
Combine the rinsed rice and water in a rice cooker or medium pot.
Cook using the white rice setting, or bring to a boil over medium heat on the stove.
Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes.
Remove from the heat and let the rice sit covered for 10 minutes to finish steaming.
Season the cooked rice

In a small bowl, stir together the rice vinegar, sugar, and salt until the sugar dissolves.
Transfer the hot rice to a wide bowl or baking dish, spreading it into an even layer.
Drizzle the vinegar mixture over the rice and gently fold with a rice paddle or spatula.
Work in slicing motions to avoid smashing the grains, then let the seasoned rice cool to warm.

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Slice and marinate the Spam

Open the Spam can and slide the block out onto a cutting board.
Slice it crosswise into 8 even pieces, about ¼ to ½ inch thick.
In a shallow dish, whisk together the soy sauce, sugar, and mirin if using.
Lay the Spam slices in the dish, turning to coat them evenly in the sauce.
Let the Spam marinate for about 10 to 15 minutes while the rice rests.
Pan-fry the Spam in the sauce

Heat a thin film of oil in a nonstick skillet over medium heat.
Add the marinated Spam slices in a single layer and cook until the bottoms are lightly browned.
Flip the slices, then pour any remaining marinade into the pan.
Continue cooking until the sauce thickens and coats the Spam in a shiny, sticky glaze.
Transfer the glazed Spam to a plate and let it cool until just warm.
Shape the rice using the Spam can

Rinse the empty Spam can well, then dry it and line the inside with plastic wrap.
Spoon warm seasoned rice into the lined can, about ½ to ¾ inch deep per batch.
Press the rice down firmly with the back of a spoon or damp fingers to compact it.
Lift the plastic wrap to pull out the rice block, then repeat until all the rice is shaped.

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Assemble and garnish the musubi

Cut each nori sheet into long strips about the width of a Spam slice.
Place one strip shiny side down on a cutting board, then center a rice block on top.
Set a slice of glazed Spam on the rice, pressing gently so they stick together.
Wrap the nori strip up and over the stack, overlapping the ends on top or bottom.
Dab the nori end with a little water or sauce if needed to help it seal.
Sprinkle sesame seeds or furikake on top before serving, if you like.

Close-up of a spam musubi: a glossy, soy-glazed slice of Spam on a compact block of white sushi rice, wrapped with a band of nori and topped with chopped green onions, resting on a wooden board; more musubi blurred in the background.

Substitutions

Sesame seeds -> Furikake: Swap the plain sesame seeds with a generous sprinkle of furikake for more flavor and texture. The seaweed, sesame, and seasoning mix echo traditional Hawaiian flavors and make each bite extra savory.
Spam -> Turkey Spam or low-sodium luncheon meat: Use turkey Spam or another low-sodium luncheon meat if you prefer something a bit lighter. The texture stays similar, but the flavor tastes slightly milder and less fatty.
Soy sauce -> Tamari or coconut aminos: Replace the soy sauce with tamari for a gluten-free option that still tastes deeply savory. Coconut aminos also work and add a subtle sweetness that pairs nicely with the caramelized Spam.

Three pieces of Spam musubi on a white plate: glossy pan-seared Spam on compacted sushi rice, each wrapped with a strip of nori and topped with sesame seeds and sliced green onions; chopsticks rest blurred in the background.

Tips

Rinse the rice very well: Rinse the sushi rice until the water looks mostly clear to remove excess surface starch. This helps the grains cook fluffy and separate, not gummy or clumped.
Shape with warm, not hot, rice: Shape the rice blocks while the rice is still warm, not hot or fully cold. Warm rice sticks together better and holds its shape inside the nori.
Control the nori texture: Wrap the musubi just before serving if you want the nori to stay crisp. For softer, chewier nori, wrap earlier and hold the musubi covered at room temperature.
Keep your hands damp: Dip your fingers in water before handling the seasoned rice to prevent sticking. You can lightly salt the water if you want a little extra seasoning on the rice.
Press but do not crush the rice: Pack the rice firmly into the Spam can so the blocks stay together when sliced. Avoid mashing too hard, or the rice will become dense instead of pleasantly chewy.
Use the sauce as glue: Brush a little leftover Spam glaze on the nori where the ends overlap. The sticky sauce helps seal the strip and also adds more flavor in each bite.

Nutrition Facts ^*

Energy	329	kcal
Protein	9	g
Total Fat	10	g
Carbohydrates	50	g
Dietary Fiber	1	g

^* Approximate, per serving.
Data source: USDA FoodData Central.

Close-up of two spam musubi on a white plate: glazed, pan-fried Spam over compact sushi rice, wrapped with a strip of nori and topped with sesame seeds and chopped green onion; background softly blurred.

FAQ

What if my rice turns out too soft or mushy?: If the rice feels mushy, spread it in a wider dish to let extra steam escape. Use a very gentle folding motion when seasoning so the grains do not break more. Next time, reduce the cooking water slightly or shorten the simmering time a bit.
How can I keep the musubi from falling apart?: Make sure the rice is packed firmly into the mold so the blocks hold together. Press the Spam gently into the rice so they grab each other before wrapping with nori. Wrap the nori snugly, overlapping the ends to create a tight band.
Can I make spam musubi ahead of time?: Yes, you can make them a few hours ahead and keep them covered at cool room temperature. For longer storage, wrap each piece in plastic and refrigerate for up to one day. Let refrigerated musubi come closer to room temperature before eating so the rice softens again.
How do I reheat leftover spam musubi?: Loosely wrap each piece in a paper towel and microwave in short bursts until just warm. You can also warm them in a covered skillet over low heat for a few minutes. Avoid overheating, or the rice will dry out and the nori can get tough.
What if I do not have a Spam can mold?: You can shape the rice with a plastic wrap lined loaf pan and cut it into rectangles. Another option is using clean hands to form tight rectangular blocks by eye. Try to match the rice size to the Spam slices so stacking stays neat.