Best Spam Musubi Recipe
Seasoned spam layered atop rice and wrapped in nori
Watch How To Make It:
Spam musubi is a popular, portable snack popular in Hawaii. It consists of a slice of spam on top of a block of rice, wrapped in nori.
This is a great recipe that I like to make for my family and friends. Adding eggs makes it a complete meal!
This recipe goes quicker with a spam musubi mold. If you don’t have a spam musubi mold, you can also shape it using plastic wrap and the Spam can.
**After posting this video, multiple people have complained saying that it's not spam musubi because I've turned it into sushi rice, or exclaimed that they've never met a Hawaiian who does it this way.
I got this recipe from my boyfriend's family. Their whole family is from Hawaii.
1 can of Spam
3 tbsp soy sauce
2 tbsp sugar
Oil for cooking
2 cups short-grain Japanese rice
Sushi rice seasoning (substitute: mix together ½ cup rice vinegar, 2 tbsp sugar, and 2 tspn salt)
Nori (seaweed wrap)
Before you start, make sure you cook some rice first. I used short-grain Japanese rice because it sticks together better, making it perfect for spam musubi.
Slice the spam longways, with each slice about 1 cm thick. Heat up your pan on medium heat, and pour in the soy sauce and sugar. Mix these very well so that the sugar gets fully dissolved in the soy sauce.
Plop each slice of spam into the pan and simmer in the sauce for a few minutes on both sides. Continue this process with the rest of the spam slices. Set aside.
Beat the eggs. Drain the pan you used to simmer the spam, and using the same pan, heat up some oil, and then add the beaten eggs. While you cook these scrambled eggs, make sure you keep the eggs intact rather than in small chunks. Set aside.
We’re going to fry up the spam slices a little more to give it a “crunch.” Add some new oil into the same pan, and then fry each slice on both sides for a few minutes. This step is optional if you don’t want to fry the spam any further.
Now, we’re going to prepare the rice. Take your rice and slowly pour in some sushi rice seasoning (or the substitute), little by little. Make sure you don’t put too much; avoid making the rice too wet and soggy.
Next, we’re going to cut the nori! Take 3 large square pieces of nori and cut them into thirds. You should end up with 9 pieces of nori strips.
Lay one nori strip out vertically and place the musubi mold in the middle of the nori, horizontally. Put some rice into the mold and press it down firmly to let it stick together after you remove the mold. You can put as much rice as you want, but I prefer putting just one serving scoop of rice per musubi to make a more uniform ratio of musubi ingredients.
Next, cut out a piece of scrambled egg that will fit in the mold (you can use the mold to cut it out). Sprinkle about a tablespoon of optional furikake evenly on top of the rice. Then, top it with the egg slice, and then a slice of spam. Press these layered ingredients firmly into the mold one last time, and then push the layers out of the mold (portrayed in the video at 4:46). Finally, fold the nori over and secure the musubi. To ensure that the nori sticks together, scatter a few bits of the sticky rice across the end of the nori, and then press the opposite nori end down gently on these rice bits.
If you want the folds of nori to close on the underside of the spam musubi instead, feel free to make the other musubis in reverse order of the spam, egg, and rice. Repeat until you make as many spam musubis as you desire!
Feel free to make this your own! Some viewers have suggested adding Japanese pickled ginger, hot sauce, pineapple...the musubi is yours to do whatever you wish.
DID YOU MAKE THIS?!
Post on social media and tag @jeanelleats! I get so happy when I see people making these recipes at home!
Join if food is your everything. Be the first to hear about the latest videos, events, and foodie exclusives!