Spam Musubi Recipe
Make Spam Musubi Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Musubi rice
Spam and glaze
Assembly & finishing
Tools (not eaten)
Method
Musubi rice
- 1
Rinse and cook rice
Place 2 cups short-grain sushi rice in a fine-mesh strainer and rinse under cold running water, swirling with your hand, until the water runs mostly clear (about 3–4 minutes). Drain 10–15 seconds. Transfer rice to a rice cooker or a medium saucepan and add 2.25 cups water. If using a rice cooker, cook according to the manufacturer's instructions. If using a saucepan, bring to a boil over medium-high heat, cover, reduce to low and simmer 12–15 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes.
- 2
Season sushi rice
While rice rests, combine 2 tbsp rice vinegar, 1 tbsp sugar and 1/2 tsp salt in a small bowl and stir until sugar dissolves. Transfer rice to a large bowl and gently fold in the vinegar mixture with a rice paddle or wooden spoon using cutting-and-fanning motions to avoid smashing the grains. Optionally stir in 1/4 tsp sesame oil for a subtle aroma. Let rice cool to warm (not hot) — about 10 minutes — before forming musubi so nori doesn't steam.
Spam and glaze
- 3
Prepare SPAM
Open the SPAM can and remove meat. Slice SPAM into 8 even slices (for 4 musubi, about 1/4-inch thick slices). If desired, trim slightly to fit the nori width.
- 4
Make glaze
In a small bowl whisk together 2 tbsp soy sauce, 1 tbsp mirin, 2 tsp brown sugar and 1 tbsp water until sugar mostly dissolves.
- 5
Pan-fry SPAM with glaze
Heat a nonstick skillet over medium heat and add 1 tsp vegetable oil, swirling to coat. Add SPAM slices in a single layer and cook 2–3 minutes per side until golden. Reduce heat to medium-low, pour glaze over SPAM, and cook 1–2 minutes, spooning glaze over the slices until it thickens slightly and coats the meat. Remove from skillet and place on a plate. Reserve any pan glaze to brush on assembled musubi if desired.
Assembly & finishing
- 6
Prepare nori and mold
Cut each full nori sheet in half widthwise if your musubi molds are shorter than full length; for traditional musubi use full width. If using a musubi mold, line it with plastic wrap (optional) for easier removal.
- 7
Form rice base
With wet hands (to prevent sticking) or using a dampened mold, place enough warm seasoned rice into the mold to form a compact 1/2-inch to 3/4-inch thick rice layer (about 1/3 cup per musubi). Press firmly but gently with the mold's tamper or your hand wrapped in plastic to compact the rice without crushing grains. Repeat to make four rice portions.
- 8
Assemble musubi
Place one glazed SPAM slice on top of each compacted rice portion. If you reserved pan glaze, brush a little over the SPAM. Fold a full or half nori strip around each rice+SPAM stack seam-side down; the rough side of the nori should face outward. If needed, add a thin smear of water along the nori edge to seal. Press briefly to secure. Sprinkle about 1/4 tsp toasted sesame seeds and a pinch of furikake on top of each musubi, if using.
- 9
Rest and serve
Let assembled musubi rest 2–3 minutes so the nori adheres and flavors meld. Serve warm or at room temperature. Musubi are best the day they are made; to store, wrap individually in plastic wrap and refrigerate up to 24 hours. Reheat gently in a toaster oven or microwave (short bursts) before eating.