The Ultimate Guide to Making Delicious Spam Musubi

Hello there, fellow foodie! Are you crazy about Asian cuisine and have been experimenting with different dishes? Perhaps you’ve tried the oh-so-popular sushi rolls, but have you heard of Spam musubi? If you’re new to this delicacy, let me introduce you to the ultimate guide to making delicious Spam musubi!

Spam Musubi

Spam musubi is a popular Hawaiian snack that has made its way to mainland America. It is a classic combination of steamed white rice, sweet and salty teriyaki sauce, a spam slice, and wrapped in a sheet of nori seaweed. This simple yet mouthwatering snack is a favorite among locals and tourists alike.

Delicious Spam Musubi Recipe

What is Spam musubi?

Spam musubi, pronounced as “moo-soo-bee,” is a popular Hawaiian snack made with Spam, rice, and wrapped in a sheet of nori seaweed. This delightful snack is reminiscent of sushi but with a unique flavor of its own. Spam musubi is very easy to make, and once you have a taste of it, you’ll surely be hooked.

Ingredients you will need

To make Spam musubi, you will need the following ingredients:

  • 1 can of Spam
  • 2 cups of sushi rice
  • 4 sheets of nori seaweed
  • 1/4 cup of soy sauce
  • 2 tbsp of sugar
  • 1/4 tsp of salt
  • 1/4 tsp of pepper

The above ingredients are enough to make 8 to 10 pieces of Spam Musubi.

How to make Spam musubi

Making Spam musubi at home is quite simple, and you don’t need any special cooking skills. You can follow the steps outlined below to make your own perfect Spam musubi:

  1. Firstly, rinse your sushi rice thoroughly, then put it in a pot and add 2 cups of water. Let it boil for 5 minutes, then reduce the heat and cook for another 10-15 minutes or until all the water has been absorbed. Remove it from heat and let it sit for 10 minutes, then fluff it with a fork.
  2. While the rice is cooking, open the can of Spam and slice it into 1/4 inch thick pieces. Heat a frying pan over medium heat and add the Spam slices. Fry for about 3-4 minutes on each side or until they become crispy and golden brown.
  3. In a separate small pan, mix together soy sauce, sugar, salt, and pepper. Heat it over low heat until the sugar dissolves completely.
  4. Now that all the ingredients are ready, we can start assembling the Spam Musubi. Lay a sheet of nori seaweed on the flat surface with the shiny side down. Place a spam slice on top of the seaweed, then add a generous scoop of rice on top of it. Press the rice lightly using your fingers or a spoon, then fold the bottom of the seaweed over the rice and spam slice, forming a rectangle shape.
  5. Using a sharp knife, cut the Spam Musubi into 1-inch thick slices. Serve immediately or wrap in cling wrap and store in the refrigerator for up to 24 hours.

You can also customize your Spam Musubi by adding toppings like avocado, teriyaki sauce, or mayonnaise. You can even use different types of Spam, such as teriyaki, bacon, or spicy, to add more flavor to your musubi. Use your creativity and experiment with a variety of flavors to find your favorite version of Spam musubi.

That’s it! This simple and delicious Spam musubi recipe is perfect for a quick breakfast, lunch, or snack. It’s a great recipe to add to your list of go-to meals, especially if you’re short on prep time or on a budget. Now that you know how easy it is to make, why not give it a try?

Perfecting Your Spam Musubi

Experimenting with different ingredients

Spam musubi is a beloved Hawaiian snack that is simple to make, but one that can be spruced up with a few creative add-ins. If you want to experiment with different flavors, try adding a few slices of fresh avocado to your musubi. The creamy texture of the avocado is a great contrast to the salty flavor of the Spam.

Another idea is to add teriyaki sauce. Drizzle a bit of sauce over the cooked Spam before assembling the musubi, or brush some sauce on the nori sheet before adding the rice and Spam. The sweetness of the teriyaki will balance out the saltiness of the Spam and add a sticky texture to the dish.

Sesame seeds are another way to enhance your musubi. Try sprinkling some toasted sesame seeds over the rice before adding the Spam and wrapping it all up. This will add a nutty flavor and a bit of crunch to the dish.

Using a Spam Musubi mold

If you want perfectly shaped Spam musubi, consider investing in a musubi mold. These molds are usually made of plastic and come in a few different sizes. The mold will help you create uniform pieces that are easier to wrap in nori and keep together while you eat them.

To use a mold, simply place a sheet of nori on the bottom of the mold, add a layer of rice, then add the Spam on top. Top with another layer of rice and press down firmly with the lid of the mold. Remove the lid and push the musubi out gently. Wrap it up in a sheet of nori and you’re ready to eat!

Storage and serving suggestions

Spam musubi is an ideal snack to take on-the-go, or to pack for a picnic or lunch. You can wrap the finished musubi in plastic wrap and store them in the refrigerator for up to two days. To serve, remove the plastic wrap and enjoy it cold or microwave it for 30 seconds to warm it up.

The convenience and versatility of spam musubi make it a classic and affordable snack. With a few tweaks and experiments, you can create a personalized twist on this Hawaiian favorite. Whether you decide to add avocado, teriyaki sauce or sesame seeds or just stick to the classic recipe, Spam musubi is a delicious and easy snack that will help you create lasting memories.

Thanks for Reading and Happy Cooking!

We hope you’ve enjoyed reading our ultimate guide to making delicious spam musubi! We’ve shared with you our favorite tips and tricks to make this popular Hawaiian snack at home. Whether you’re a fan of traditional spam musubi or want to try something new, we hope our recipe has inspired you to get into the kitchen and start cooking.

Don’t forget to visit our website again for more delicious recipes and cooking tips. We’re always adding new content and updating our existing articles, so there’s always something to discover. And if you have any questions or comments about making spam musubi, feel free to reach out to us. We’d love to hear from you!


1. What is spam musubi?

Spam musubi is a popular snack from Hawaii that consists of a slice of grilled spam on top of a block of pressed sushi rice, wrapped with a strip of seaweed.

2. Can I use a different type of meat instead of spam?

Yes, you can substitute spam with other types of meat, such as grilled chicken, teriyaki beef, or even vegetarian options like tofu or tempeh.

3. Do I need any special equipment to make spam musubi?

No, you don’t need any special equipment. All you need is a musubi mold or a rectangular baking pan to shape the rice.

4. Can I make spam musubi ahead of time?

Yes, you can make spam musubi ahead of time and store it in the refrigerator for up to 3 days. Just wrap each musubi tightly with plastic wrap to prevent them from drying out.

5. Can I freeze spam musubi?

Yes, you can freeze spam musubi for up to 2 months. Just wrap each musubi tightly with plastic wrap and aluminum foil before freezing.

6. Can I reheat spam musubi?

Yes, you can reheat spam musubi in the microwave or oven. Just make sure to remove the seaweed before reheating to prevent it from becoming soggy.

7. What can I serve with spam musubi?

You can serve spam musubi as a snack or appetizer, or as a main dish with sides like macaroni salad, cucumber kimchi, or miso soup.

8. What other variations of spam musubi can I try?

You can try different variations of spam musubi by adding toppings like furikake seasoning, egg omelet, avocado, or teriyaki sauce.

9. Is spam musubi healthy?

Spam musubi is not the healthiest snack option, as spam contains high amounts of sodium and preservatives. However, you can make healthier versions by using brown rice, low-sodium spam, and adding more veggies.

10. Can I make spam musubi without seaweed?

Yes, you can make spam musubi without seaweed if you don’t like the taste or texture. You can wrap the rice and spam with plastic wrap or parchment paper instead.