Spam Musubi Recipe

Rinse and Cook Rice

Rinse 2 cups short-grain rice under cold water until the runoff is nearly clear (3–4 rinses). Drain. Combine rinsed rice and 2.25 cups water in a rice cooker or saucepan. If using a rice cooker, cook per manufacturer instructions. If using a saucepan, bring to a boil over medium-high heat, reduce to low, cover, and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes.

Season Rice

While rice rests, mix 2 tablespoons rice vinegar, 1 tablespoon sugar, and 1/2 teaspoon salt until dissolved. Gently fold the seasoning into the warm cooked rice with a rice paddle or wooden spoon, fanning if desired to cool slightly. Keep rice covered and warm.

Prepare Spam

Open 1 can Spam and remove from can. Slice the block into 8 even slices (about 1/2-inch thick). Pat slices dry with paper towel.

Make Marinade

In a small bowl mix 2 tablespoons soy sauce, 1 tablespoon mirin, and 1 tablespoon brown sugar until the sugar dissolves.

Pan-Fry Spam

Heat 1 tablespoon vegetable oil in a nonstick skillet over medium heat. Add Spam slices in a single layer and cook 2–3 minutes until golden brown. Flip and pour the soy-mirin marinade over the slices. Cook another 2–3 minutes, spooning the glaze over the Spam, until caramelized and sticky. Remove from heat and let rest briefly.

Prepare Nori

Cut each full nori sheet in half crosswise to create two strips roughly 4–5 inches wide — enough to wrap around rice and Spam. Keep nori dry and at room temperature.

Shape Rice

Line a musubi mold or cleaned Spam can (with both ends removed) with plastic wrap for easy release, or work freehand. Wet hands with water (and a little rice vinegar if desired) to prevent sticking. Place about 1/2 cup seasoned rice into the mold or shape into a compact rectangle roughly the size of a Spam slice. Press firmly but gently with the mold top or fingers to form a cohesive block. Repeat to make 8 rice blocks (one per Spam slice).

Assemble Musubi

Place a rice block on a sheet of plastic wrap or cutting board. Brush or spread a thin layer (~1/2 teaspoon) of Japanese mayonnaise on top of the rice if using. Lay a glazed Spam slice on top of the rice, pressing lightly so it adheres. Wrap a strip of nori around the center of the combined Spam and rice and secure by moistening the nori edge with a little water to seal (or use a short strip of plastic wrap to hold until sealed). For a tighter wrap, warm nori briefly over a low flame or under a broiler for 1–2 seconds before wrapping.

Finish & Garnish

Sprinkle toasted sesame seeds and optional furikake over the musubi, or dot with a tiny squeeze of Kewpie mayo for garnish. Let assembled musubi rest briefly so the nori seals. Serve warm or at room temperature with soy sauce on the side to taste.