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Spam Musubi

Spam Musubi is perfect for lunch/bento boxes, as a snack or to make ahead for the next day. It’s made up of a slice of crispy grilled Spam, simmered in a sweet, salty, and tangy sauce then sandwiched between rice. It’s also sometimes put on top of rice but always wrapped in a nori sheet. It’s the absolute perfect balance of flavors, it’s sweet, salty, slightly tangy from the sauce, and subtly earthy from the nori.
Prep Time10 mins
Cook Time10 mins
Course: Appetizer, Breakfast, Snack
Cuisine: Asian
Keyword: easy recipe, musubi, rice, spam
Servings: 8 spam musubis

Ingredients

  • 1 can Spam sliced
  • 3 cup short grain rice cooked
  • 4 tbsp Japanese Furikake seasoning
  • 2 eggs optional
  • 3 tbsp soy sauce
  • 2 tbsp sweet rice wine vinegar
  • 2 tbsp sugar
  • 4 nori sheets cut into ½ pieces
  • vegetable oil for cooking

Instructions

  • Cut the spam into 8 slices and set aside. Rinse out the empty Spam tin and save for molding later on.
  • Heat about 1-2 tablespoons of oil in a shallow pan on medium-high heat and sear the Spam slices in a single layer. Grill for about 3 minutes on each side.
  • In a small bowl, combine the soy sauce, sweet rice wine vinegar, and sugar. Stir and mix well. Pour the soy sauce mixture into the pan with the seared Spam slices. Adjust the heat to medium-low and simmer for 5-7 minutes. Take the Spam slices off the heat and set aside.
  • In another bowl, beat 2 cracked eggs using a whisk. Heat about 1 tablespoon of oil on a small pan. Add the beaten egg mixture and cook on low heat for 2 minutes, flip to cook the other side. Take the egg off the heat and set aside to cool.
  • Place the sheet of egg on a cutting board and use the Spam tin to press out 8 pieces. It is okay if they don’t turn out perfect since these will be layered in the middle of the Spam musubi and not as noticeable.
  • To assemble, line the inside of the empty Spam tin with plastic wrap. Add 3 tablespoons of cooked rice to the mold and pat down flat. Sprinkle 1/4 teaspoon of furikake seasoning on top of the first layer of rice. Next, add a slice of Spam and egg (optional) to the mold, sprinkle another 1/4 teaspoon of furikake seasoning. Lastly, add 3 more tablespoons of cooked rice and pat down to flatten.
  • Carefully remove the layers of Spam musubi out of the mold and wrap in a nori sheet. Enjoy as a whole or cut in half!

Notes

To store: Spam musubis keep well in the fridge, covered/wrapped in plastic wrap for up to 3 days.
To reheat: place leftover Spam musubis on a microwave-safe plate and cover with a damp paper towel. Reheat in the microwave for 1 minute. Keep in mind that the nori will not be as crisp as the first day it was made, but still just as delicious!