Musubi Trio Recipe

Prepare seasoned rice

While rice is warm, combine rice vinegar, granulated sugar and sea salt in a small bowl and stir until dissolved. Fold mixture gently through 3 cups cooked sushi rice. Keep rice covered and warm.

Slice Spam

Remove Spam from can and slice into 8 even slices (about 1/4 inch thick).

Pan-fry Spam

Heat 1 tablespoon vegetable oil in a nonstick skillet over medium heat. Add Spam slices and fry 2 minutes per side until lightly browned.

Glaze Spam

Reduce heat to medium-low. Add 2 tablespoons soy sauce and 1 tablespoon light brown sugar to the pan. Cook, spooning glaze over the slices, about 1–2 minutes until glossy and slightly caramelized. Remove from pan and set aside.

Assemble musubi

Place a sheet of nori shiny-side down on a clean surface. Line up your musubi mold or cleaned Spam can in the center. Press a thin layer of rice (about 1/3 cup) into the mold, compressing gently. Place one glazed Spam slice on top of the rice, then add another thin layer of rice (about 1/4 cup) to cover the Spam. Pull the mold straight up to release the rice block. Wrap a 1/2 sheet of nori around the rice block, sealing the edge with a few drops of water. Sprinkle with sesame seeds if using. Repeat to make 4 musubi.

Make teriyaki sauce

In a small bowl combine 3 tablespoons soy sauce, 2 tablespoons mirin, 1 tablespoon brown sugar, 1 teaspoon minced garlic and 1/2 teaspoon minced ginger. Stir to dissolve sugar.

Cook chicken

Pat chicken thighs dry and season lightly with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Cook thighs 4–5 minutes per side until browned and cooked through (internal temp 165°F / 74°C). Remove chicken to a cutting board and let rest 5 minutes.

Finish sauce

Return pan to medium heat. Pour the teriyaki sauce into the hot pan and bring to a simmer. Mix 1 teaspoon cornstarch with 1 tablespoon water until smooth, then whisk into simmering sauce. Cook 1 minute until sauce thickens. Add the cooked chicken back and spoon glaze to coat, about 30 seconds. Remove and slice chicken into pieces roughly the size of a Spam slice.

Assemble musubi

Place a nori sheet shiny-side down. Using the musubi mold, press about 1/3 cup seasoned rice into the base. Lay a slice of glazed chicken on the rice, then top with about 1/4 cup rice. Release the block and wrap with a 1/2 sheet of nori, sealing edge with water. Repeat for remaining chicken to make 4 musubi.

Prepare egg omelette

In a bowl whisk 4 large eggs with 2 tablespoons milk, a pinch of salt and the 1 teaspoon soy sauce. Heat 1 teaspoon butter in a nonstick pan over medium-low heat. Pour eggs and cook gently, stirring until just set to make a soft omelette. Remove and let cool slightly, then slice into 4 equal pieces sized to fit musubi.

Pan-fry Spam

Slice remaining half can of Spam into 4 slices. In the same pan used previously, brown Spam slices 1–2 minutes per side until crisp at edges. If desired, brush with a little soy sauce while cooking.

Season rice

Toss 3 cups warm cooked sushi rice with 2 teaspoons furikake, mixing gently so the seasoning is evenly distributed.

Assemble musubi

Place nori shiny-side down. Press about 1/3 cup furikake rice into the musubi mold. Layer a fried Spam slice, then a slice of egg omelette, then another 1/4 cup rice. Release and wrap with nori, sealing with water. Repeat to make 4 musubi.

Tips for molding: If using a cleaned Spam can, line it with plastic wrap for easy release. Wet the mold or can lightly to prevent sticking. Press evenly but not so hard that rice becomes dense; you want a compact block that still has some lightness.

Keep finished musubi wrapped in plastic wrap until ready to eat to hold shape. Serve warm or at room temperature. Each musubi pair (Spam, Teriyaki Chicken, Spam Egg) yields 4 pieces — total 12 musubi.

Storage: Refrigerate any leftovers in an airtight container up to 2 days. Reheat briefly in a skillet (low-medium heat) or microwave covered for 20–30 seconds to warm through before serving. For best texture, re-crisp Spam in a hot pan.