Spam Musubi

November 10, 2017 / By Foodland

Spam Musubi

Chef Keoni makes an island classic - Spam Musubi! Add a layer of takuan (pickled daikon) or ume (Japanese pickled plum) for added flavor. 
Course Dinner, Main Course
Servings 8 Servings


  • 1 can Spam(One can will yield 8 thick slices)
  • 0.25 cup soy sauce
  • 3 tablespoons Granulated Sugar
  • 4 cups cooked calrose rice
  • 4 sheet nori, toasted and cut in half lengthwise
  • furikake, as needed


Tools: 1 spam musubi mold
  1. Heat a saute pan large enough to hold the slices of spam in a single layer.
  2. Place the slices of spam into the pan and allow it to lightly brown. Flip the pieces and allow them to brown.
  3. Pour the shoyu over the spam and drizzle in the sugar.
  4. Allow the Shoyu/sugar reduce and glaze the spam. When the shoyu is syrupy, remove from heat.
  5. Wet the musubi mold with water and place on a working surface.
  6. Place 1 cup of rice into the mold. Press it down with the included press so the rice is nicely molded and firmly packed. Be careful not to overly press it and overly compact the rice. Remove the mold.
  7. Sprinkle the top of the rice with a little furikake.
  8. Place a slice of spam on the rice.
  9. Take a piece of nori and wrap the spam/rice block. To seal, lightly wet the edge of the nori.
  10. Repeat with the other 7 slices.
Note: The spam can be easily cut with a spam cutter, which typically yields 10 thinner slices. You may also adjust the thickness of spam, and amount of rice to achieve your personal preference. There are many variations off of this basic recipe. You may eliminate the shoyu glaze, add in sriracha. Many also add in a slice of fried egg into their musubi.
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