Spam Musubi Recipe
Make Spam Musubi Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Rice & seasoning
Spam & marinade
Assembly
Method
Rice & seasoning
- 1
Rinse rice
Place 2 cups short-grain rice in a fine-mesh sieve or bowl. Rinse under cold running water, gently stirring with your hand, until the water runs clear (about 4–6 rinses). Drain well.
- 2
Cook rice
Combine rinsed rice and 2.2 cups water in a rice cooker or a heavy saucepan. If using a rice cooker, cook according to the cooker’s instructions. If using a saucepan, bring to a boil covered, reduce heat to low and simmer 15 minutes, then remove from heat and let rest, covered, 10 minutes.
- 3
Season rice
While rice cooks, mix 2 tbsp rice vinegar, 1 tbsp sugar, and 1/2 tsp salt until dissolved. Transfer hot cooked rice to a large shallow bowl or wooden hangiri if available. Pour seasoning over rice and gently fold with a rice paddle or spatula to combine and help cool slightly. Do not smash the grains. Cover with a clean kitchen towel to keep warm and moist while preparing Spam.
Spam & marinade
- 4
Prepare Spam
Open 1 can Spam and remove the meat block. Place on a cutting board and slice crosswise into 6 equal slices (about 1/2" thick each).
- 5
Make marinade
In a small bowl, whisk together 3 tbsp low-sodium soy sauce, 2 tbsp brown sugar, and 1 tbsp mirin until sugar dissolves.
- 6
Pan-fry Spam
Heat 1 tbsp vegetable oil in a nonstick skillet over medium-high heat. When hot, add Spam slices in a single layer (work in two batches if needed). Fry 2–3 minutes per side until the exterior caramelizes and is golden brown.
- 7
Glaze Spam
Reduce heat to medium-low and pour the soy-brown sugar-mirin mixture into the pan. Spoon the glaze over the Spam and cook 1–2 more minutes, flipping once, until the glaze thickens and coats the slices. Remove from pan and place on a plate lined with paper towel to rest briefly.
Assembly
- 8
Prepare nori and mold
If using a musubi mold, lightly oil the inside of the mold with 1/2 tsp oil or spray to prevent sticking. Cut full nori sheets in half crosswise if you prefer smaller wraps (for 6 pieces you can use full sheets or halves depending on desired size).
- 9
Form rice blocks
Wet your hands slightly or oil them to keep rice from sticking. Place the musubi mold on a sheet of nori (shiny side down). Spoon about 1/3 cup seasoned rice into the mold (adjust to fit Spam slice), pressing gently and evenly with the tamper to form a compact rectangle about the size of the Spam slice. The rice should be compressed but not smashed flat—aim for firm cohesion so musubi holds together.
- 10
Add furikake (optional)
If using, sprinkle about 1/8–1/4 tsp furikake or toasted sesame seeds over the rice before adding Spam for extra flavor.
- 11
Place Spam and finish pressing
Lay one glazed Spam slice on top of the compacted rice in the mold. Add a small handful (about 1–2 tbsp) more rice on top of the Spam if you prefer salt on both sides (traditional styles vary), or leave Spam exposed. If adding rice on top, press gently again with the tamper to adhere the layers.
- 12
Wrap with nori
Remove the mold while holding the rice/Spam stack in place. Fold the nori around the stack so the seam is on the bottom; for full sheets wrap completely and seal by moistening the nori edge with a few drops of water so it sticks. For half sheets, wrap so that nori covers two-thirds of the stack — the seam should overlap underneath. If the nori has trouble sticking, briefly warm it over the flame of a gas stove or microwave 1–2 seconds (careful) before sealing.
- 13
Repeat and rest
Repeat forming process for remaining slices to make 6 musubi. Let musubi rest at room temperature for 5 minutes so the nori softens slightly and the flavors meld. Optionally, slice diagonally and serve warm or at room temperature.