What is Spam musubi

A popular Hawaiian grab-and-go snack combining fried Spam, pressed rice, and nori seaweed. It's so common in Hawaii that piles of them fill grocery store tables.

The history behind Spam

Spam was invented in the nineteen thirties and became a Hawaiian staple during World War II. It's often compared to Japanese onigiri but adds an American meat twist.

Why Spam musubi matters

Growing up in Waipahu, every parent brought musubi for snack duty at sports, field trips, and beach days. It's a nostalgic comfort food for generations of Hawaiians.

“Growing up in Waipahu, every parent brought musubi when they were on snack duty.”

Variations beyond classic Spam

While Spam is traditional, musubi can be made with fried chicken, crispy pork tonkatsu, or bacon and egg for breakfast versions.

The secret to great Spam

Let the Spam get deeply caramelized before tucking it between warm rice and crisp nori. This creates the sweet-and-salty flavor that makes musubi so comforting.

“The secret to really good Spam musubi? Letting the Spam get deeply caramelized before tucking it between warm rice and crisp nori.”

Slice your Spam

Cut one twelve-ounce can of Spam into eight slices. You can slice thinner or thicker depending on preference. A regular kitchen knife works fine.

Make the glaze

Mix brown sugar and soy sauce for the glaze. Many recipes use teriyaki, but this simple combination creates the perfect sweet-and-salty coating.

Pan-fry until caramelized

Heat a skillet over medium, add Spam slices, sprinkle with half the brown sugar, and brush with soy sauce. Cook one to two minutes until browned, flip, add remaining sugar, and cook two to three minutes more.

Prepare your ingredients

Cook short-grain rice according to package directions. Keep it plain and simple, not sushi rice. Cut nori sheets in half lengthwise to wrap around the musubi.

Layer with the mold

Place nori rough side up on a board. Dip the musubi mold in water and place it in the center. Add one quarter cup hot rice, press firmly, top with one Spam slice, add another quarter cup rice, and press again.

Wrap with nori

Remove the mold and fold the nori edges around the rice block. The rough side grips the rice better to hold everything together.

No mold? No problem

You can line a Spam can with plastic wrap and use it as a makeshift mold, or form musubi by hand. They won't be perfect, but they'll still taste delicious.

Storage and serving

Serve immediately with soy sauce and furikake, or wrap individually in plastic wrap and refrigerate for up to four days. Pair with Hawaiian macaroni salad or pickled vegetables.

Try these flavor additions

Mix furikake into the rice or sprinkle on top. Layer a thin egg omelet onto the rice before adding Spam. Or replace Spam with chicken katsu or crispy pork tenderloin.