This mini spam musubi kimbap is so easy to make and delicious! Spam is cooked in a sweet and salty teriyaki sauce, combined with fresh seasoned rice, and egg, then rolled in roasted seaweed. It’s the perfect on-the-go snack or lunch box meal for the whole family.
What is Mini Kimbap?
Mini Kimbap or Gimbap is essentially seaweed rice rolls filled with various vegetables, your choice of protein, and seasoned fresh rice, all wrapped in roasted seaweed.
These are much smaller and more bite-sized than the traditional kimbap rolls, making them the perfect on-the-go snack or finger food for potlucks.
What you’ll need:
- Rice: short-grained rice is preferred as the sticky texture helps keep the rolls in form. Fresh rice is always best for kimbap!
- Spam: I prefer low-sodium spam, but feel free to substitute it for Canadian bacon or ham.
- Roasted seaweed sheets: also called Nori, you can typically find these dried seaweed sheets at your local Asian store.
For the sauce:
- Soy sauce
- Sugar
- Mirin or rice cooking wine
How to make Mini Spam Musubi Kimbap:
- Cook your spam. Cut the spam into ¼-inch matchsticks. Transfer the spam to a pan and heat to medium-high heat. Add the soy sauce, sugar, and mirin. Continue to cook until sauce has thickened, about 3-5 minutes. Set it aside.
- On medium-low heat, pour your beaten egg into a well-oiled large pan. Swirl the mixture around to create a thin layer. Allow it to cook for 1-3 minutes, or until fully done, and flip it onto a cutting board to cool. Once cool, slice the egg into thin matchsticks.
- In a mixing bowl, combine the rice with furikake rice seasoning and sesame oil. Mix well until the rice is evenly seasoned. Set it aside.
- Cut the roasted seaweed sheets into quarters and set them aside.
- Place a quarter sheet of seaweed on a cutting board with the shiny side facing down. Evenly spread about 1-2 tablespoons of rice over the seaweed. *Tip: wearing food-safe gloves will prevent the rice from sticking to your hands during this process.
- Arrange the julienned egg and spam on top of the rice at the end closer to you. Lift the bottom edge of the seaweed with both hands and start to roll away from you, making sure to tuck the fillings with your fingers as you go.
- Repeat steps 5 and 6 for the remaining ingredients. Make sure to divide the filling ingredients evenly so you have enough.
- Stack the kimbap rolls on a plate. Brush sesame oil on the outside of the rolls and sprinkle with sesame seeds (optional). Enjoy them immediately 🙂
Watch how to make Mini Spam Musubi Kimbap
More Favorite Recipes
- Korean Potato Salad
- Bulgogi Sesame Soba Noodles
- Chicken Katsu (Japanese Fried Chicken Cutlet)
- Sushi Bake
- Kimchi Tomato Soup
- Gochujang Stew
I hope you enjoy this recipe for Mini Spam Musubi Kimbap! Please leave me a star rating and comment to let me know your thoughts! Happy cooking, xoxo!!
Ingredients
- 3 cups of rice, cooked
- 1 can of spam
- 6 sheets of roasted seaweed sheets, or nori
- 2 tablespoons furikake rice seasoning
- 1 tablespoon sesame oil, plus extra for brushing the finished rolls
For the sauce:
- 2 tablespoons sugar
- 3 tablespoons soy sauce
- 2 tablespoons mirin, or cooking rice wine
Instructions
- Cook your spam. Cut the spam into ¼-inch matchsticks. Transfer the spam to a pan and heat to medium-high heat. Add the soy sauce, sugar, and mirin. Continue to cook until sauce has thickened, about 3-5 minutes. Set it aside.
- On medium-low heat, pour your beaten egg into a well-oiled large pan. Swirl the mixture around to create a thin layer. Allow it to cook for 1-3 minutes, or until fully done, and flip it onto a cutting board to cool. Once cool, slice the egg into thin matchsticks.
- In a mixing bowl, combine the rice with furikake rice seasoning and sesame oil. Mix well until the rice is evenly seasoned. Set it aside.
- Cut the roasted seaweed sheets into quarters and set them aside.
- Place a quarter sheet of seaweed on a cutting board with the shiny side facing down. Evenly spread about 1-2 tablespoons of rice over the seaweed. *Tip: wearing food-safe gloves will prevent the rice from sticking to your hands during this process.
- Arrange the julienned egg and spam on top of the rice at the end closer to you. Lift the bottom edge of the seaweed with both hands and start to roll away from you, making sure to tuck the fillings with your fingers as you go.
- Repeat steps 5 and 6 for the remaining ingredients. Make sure to divide the filling ingredients evenly so you have enough.
- Stack the kimbap rolls on a plate. Brush sesame oil on the outside of the rolls and sprinkle with sesame seeds (optional). Enjoy them immediately 🙂
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