Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 cups short-grain sushi rice + 2 1/4 cups water
- 3 tbsp unseasoned rice vinegar, 1 tbsp sugar, 1 tsp kosher salt
- 2 tbsp furikake
- 1 (12 oz) can Spam, cut into 8 slices
- 1 tsp neutral oil
- 1/3 cup soy sauce, 1/3 cup packed brown sugar, 2 tbsp mirin, 1 tbsp rice vinegar, 1 tsp toasted sesame oil
- 1 small garlic clove (minced) and 1 tsp grated ginger (optional)
- 4 sheets toasted nori, cut in half (8 half-sheets)
Do This
- 1) Rinse rice until water runs mostly clear; soak 20 minutes (optional). Cook with 2 1/4 cups water: boil, then cover and simmer on low 18 minutes; rest 10 minutes.
- 2) Warm 3 tbsp vinegar + 1 tbsp sugar + 1 tsp salt until dissolved; fold into rice. Mix in 2 tbsp furikake; keep warm.
- 3) Slice Spam into 8 pieces. Sear in 1 tsp oil over medium-high heat, 2–3 minutes per side until golden.
- 4) Whisk soy, brown sugar, mirin, rice vinegar, sesame oil, garlic, ginger. Simmer 2–3 minutes on medium until syrupy; coat Spam.
- 5) Place a half-sheet nori shiny-side down. Press 1/3 cup warm rice into a 3 x 2 1/2 inch rectangle. Top with glazed Spam; brush extra glaze.
- 6) Wrap nori snugly around; seal with a dab of glaze. Rest 5 minutes; serve warm or room temp.
Why You’ll Love This Recipe
- Perfect balance of sweet, salty, and savory with a glossy teriyaki-style glaze.
- Portable and kid-friendly—great for picnics, beach days, and lunchboxes.
- Uses easy-to-find ingredients and simple stovetop techniques.
- Classic Hawaiian snack authenticity with a few chef-y touches.
Grocery List
- Produce: 1 small garlic clove, 1 small knob fresh ginger (optional)
- Dairy: None
- Pantry: Short-grain sushi rice, Spam (12 oz can), soy sauce, packed brown sugar, mirin, unseasoned rice vinegar, toasted sesame oil, furikake, toasted nori sheets, neutral oil, kosher salt, granulated sugar
Full Ingredients
Rice and Seasoning
- 2 cups uncooked short-grain sushi rice (Calrose or Koshihikari)
- 2 1/4 cups water (for stovetop)
- 3 tbsp unseasoned rice vinegar
- 1 tbsp granulated sugar
- 1 tsp kosher salt
- 2 tbsp furikake rice seasoning
Spam and Teriyaki-Style Glaze
- 1 (12 oz) can Spam (classic or lite), sliced into 8 equal pieces (about 1/2 inch thick)
- 1 tsp neutral oil (canola or avocado), for searing
- 1/3 cup soy sauce (Aloha shoyu if available)
- 1/3 cup packed brown sugar
- 2 tbsp mirin
- 1 tbsp unseasoned rice vinegar
- 1 tsp toasted sesame oil
- 1 small garlic clove, finely minced (optional)
- 1 tsp finely grated fresh ginger (optional)
Assembly
- 4 full sheets toasted nori, cut in half to make 8 half-sheets
- Bowl of cool water for dampening hands
- Musubi mold (or a cleaned Spam can lined with plastic wrap)
Step-by-Step Instructions
Step 1: Rinse, Soak, and Cook the Rice
Place the rice in a bowl and rinse with cool water, swishing and draining 4–5 times until the water runs mostly clear. Optional but recommended: cover with fresh water and soak for 20 minutes for plump, even grains. Drain well. In a medium heavy pot with a tight lid, combine rice and 2 1/4 cups water. Bring to a boil over medium-high heat, then immediately reduce to low, cover, and simmer for 18 minutes without lifting the lid. Remove from heat and rest, covered, for 10 minutes.
Step 2: Season the Rice
In a small saucepan over low heat (or microwave-safe cup), warm 3 tbsp rice vinegar, 1 tbsp sugar, and 1 tsp kosher salt just until the sugar dissolves; do not boil. Transfer hot rice to a wide bowl. Drizzle the seasoned vinegar evenly over the rice and use a rice paddle to gently fold (cut and lift) to distribute without smashing the grains. Fold in 2 tbsp furikake. Keep the rice warm, covered with a damp towel and lid.
Step 3: Sear the Spam
Slice the Spam into 8 equal pieces (about 1/2 inch thick). Heat a large nonstick skillet over medium-high heat. Add 1 tsp neutral oil, then place the slices in a single layer. Sear 2–3 minutes per side until deeply golden and lightly crisp at the edges. Transfer to a plate.
Step 4: Make the Teriyaki-Style Glaze and Coat
In a bowl, whisk 1/3 cup soy sauce, 1/3 cup brown sugar, 2 tbsp mirin, 1 tbsp rice vinegar, 1 tsp toasted sesame oil, and the optional garlic and ginger. Pour into the same skillet and bring to a lively simmer over medium heat. Cook 2–3 minutes, stirring, until the bubbles become small and the sauce turns glossy and slightly thick—thick enough to coat the back of a spoon. Return the Spam to the pan and flip to coat, 30–60 seconds per side, until lacquered. Turn off heat. Reserve 1–2 tablespoons of glaze in a small dish for sealing the nori.
Step 5: Prep the Nori and Mold
Cut 4 full nori sheets in half to make 8 half-sheets. Work with one at a time, shiny side down on a cutting board. Place a musubi mold centered on the nori (or use a cleaned Spam can lined with plastic wrap as a mold). Keep a small bowl of water nearby to dampen your fingers—it prevents sticking.
Step 6: Press the Rice
Scoop about 1/3 cup warm seasoned rice into the mold. Use the press to firmly compress the rice into a neat rectangle about 1/2 inch thick. If you like, sprinkle a pinch more furikake over the rice for extra flavor and color.
Step 7: Add Spam and Wrap
Set 1 glazed Spam slice on the rice and brush lightly with extra glaze. For a double-rice version, add 1–2 tablespoons more rice on top and press again; for the classic style, skip the top layer. Lift the mold away. Wrap the nori snugly around the stack, pulling it tight. Seal the end with a dab of reserved glaze or a few drops of water. Place seam-side down to set.
Step 8: Rest and Serve
Let the musubi rest for 5 minutes so the nori adheres and the rice settles. Serve warm or at room temperature. For tidy edges or sharing, slice each musubi in half with a sharp, damp knife.
Pro Tips
- Short-grain rice is essential; long-grain rice will not stick properly.
- Keep the rice warm and your hands slightly damp for easy pressing and smooth edges.
- Sear the Spam until well browned before glazing—caramelized edges grab the sauce and add texture.
- Wrap close to serving time for the crispest nori. If making ahead, keep nori separate and wrap just before eating.
- No mold? Use the cleaned Spam can as a press, or hand-form tight rectangles with damp hands.
Variations
- Egg Musubi: Layer a thin, slightly sweet omelet (tamagoyaki-style) beneath the Spam.
- Spicy Kimchi: Add a spoonful of finely chopped, well-drained kimchi and a drizzle of spicy mayo under the Spam.
- Brown Rice: Use short-grain brown rice; cook per package and add 1 tsp extra vinegar for brightness. Texture will be heartier.
Storage & Make-Ahead
Best eaten fresh or within 4 hours at cool room temperature. For later, keep rice and Spam separate; refrigerate components up to 2 days. Rewarm Spam gently and keep rice warm/steamy. Wrap with nori right before serving. Fully assembled musubi can be wrapped tightly in plastic and refrigerated up to 24 hours, but the rice will firm up and the nori will soften; revive by microwaving 10–20 seconds with a damp paper towel, or steam briefly, then rewrap in fresh nori.
Nutrition (per serving)
Approximate for 2 musubi: 600 calories; 27 g fat; 67 g carbohydrates; 16 g protein; 2 g fiber; 16–18 g sugar; 1,600–1,900 mg sodium. Values will vary based on brand of Spam, soy sauce, and exact rice amounts.
