Easy Hawaiian Spam Musubi with Sushi Nori Seaweed

5 from 1 vote

Craving a taste of Hawaii right in your kitchen? Spam Musubi is a simple, delicious snack that anyone can make.

Prep Time20

Cook Time10

Total Time30

Course: Appetizers

Cuisine: Hawaiian

Servings: portions

Calories: 42kcal

Preheat a large skillet on medium heat.
Cut the Spam into 8 equal pieces.
In a medium bowl, combine soy sauce, brown sugar, and sesame oil, whisking until blended.
Marinate the sliced Spam by either pouring the mixture over the slices or soaking them in the bowl.
Add the marinated Spam slices to the hot skillet in a single layer and cook for 4-5 minutes on each side or until they reach your preferred level of doneness.

Start by placing a piece of nori on a cutting board or parchment paper. Position the musubi mold (or a rectangular mold) in the center and fill it with rice, using about three spoonfuls from a dinner spoon. If you like, sprinkle some furikake rice seasoning on top. Next, add a piece of Spam.
Cover it with the top of the musubi mold and press down firmly to help the rice stick together. Carefully remove the mold, then wrap the nori strips around the rice and Spam. You can dab the edges with a little water to help seal them. Repeat the process with the remaining Spam.
You can serve the musubi as is or with a side of sriracha, teriyaki sauce, oyster sauce, or ketchup for dipping.

Use Freshly Cooked Rice: For best results, use freshly cooked and slightly warm white rice. It’s easier to mold, and its stickiness ensures that the musubi holds its shape. You can use a rice cooker or any other method, but leave enough time to cool a little to avoid making the sheet of nori go soggy.
Wet Your Hands: To prevent the rice from sticking to your hands while assembling the musubi, keep a small bowl of water nearby and wet your hands frequently.
Press Firmly: Press down firmly to compact the rice and Spam together when using the musubi mold. This helps the musubi hold its shape better once the mold is removed.
Uniform Spam Slices: Cut the Spam slices as evenly as possible to ensure each musubi has a consistent size and cooking time.
Crispy Spam: If you prefer a slightly crispy texture, cook the Spam slices until golden brown and caramelized.
Use a Sharp Knife: When cutting the musubi, use a sharp knife to make clean cuts without squishing the rice.
Nori Storage: Keep the nori sheets in a dry place until you’re ready to use them to maintain their crispness.
Customize Seasoning: Don’t be afraid to customize the seasoning for the marinade. Adjust the soy sauce, brown sugar, and sesame oil ratios to suit your taste.
Add Rice Seasoning: Experiment with different types of furikake rice seasonings for added flavors and textures.
Rest Before Serving: Allow the musubi to rest briefly after wrapping to let the flavors meld together.