Spam Musubi Recipe

Rinse the short-grain rice in cold water until the water runs nearly clear (about 3–4 rinses). Drain.

Combine the rinsed rice and 2.2 cups water in a rice cooker or a medium saucepan. If using a saucepan, bring to a boil, reduce to low, cover tightly and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes.

While rice rests, whisk together rice vinegar, sugar and salt until dissolved. Gently fold this seasoning into the hot rice using a rice paddle or wooden spoon, being careful not to mash the grains. Allow rice to cool until warm (not hot) — about 10–15 minutes. Keep covered to avoid drying.

Open the Spam can and remove the block. Slice the Spam crosswise into 8 equal slices (for 4 musubi, 2 slices each). Trim slightly if needed to fit nori width.

In a small bowl, whisk together soy sauce, brown sugar, mirin and black pepper until sugar is mostly dissolved to make the glaze.

Heat the skillet over medium heat and add the vegetable oil. When shimmering, add Spam slices in a single layer. Pan-fry 2–3 minutes per side until edges brown and meat is lightly crisped.

Reduce heat to low, pour the glaze into the pan, and spoon it over the Spam slices. Cook 1–2 minutes more, turning once so both sides pick up the glaze. The glaze should thicken slightly and coat the slices. Remove from heat and transfer Spam to a plate. Reserve any pan glaze for brushing during assembly.

Place a strip of nori, shiny side down, on a clean work surface. If using a musubi mold, position it centered on the nori with the long edge running parallel to the nori length.

Lightly oil the inside of the mold or spray with cooking spray to prevent sticking. Pack roughly 1/2 cup of the seasoned rice into the bottom of the mold and press gently to form an even layer (for each musubi). Leave a small indentation in the rice center so the Spam will sit flush.

Place one glazed Spam slice onto the rice. Brush a little reserved glaze over the top of the Spam for extra shine and flavor.

Top the Spam with another 1/2 cup of rice, pressing gently but firmly to compact the musubi into a tight block. Carefully lift the mold straight up to release the shaped musubi.

Wrap the nori around the rice/Spam block. Overlap the nori edges slightly and press to seal; the warm rice will help the nori adhere. If needed, dampen a fingertip with water and moisten the nori edge to secure the seal.

Repeat packing and wrapping for the remaining 3 musubi. Sprinkle toasted sesame seeds and/or furikake on top if desired. Let musubi rest 5 minutes for the nori to soften slightly and the flavors to meld.

Serve warm or at room temperature. Musubi can be wrapped individually in plastic wrap for portability and stored refrigerated up to 24–48 hours; reheat briefly in a microwave (15–20 seconds) or eat cold.