Table of Contents

Teriyaki Spam Musubi: A Taste of Aloha in Every Bite

The first time I tasted Spam musubi, I was a wide-eyed kid on a family trip to Oahu. We’d just come off the beach, sun-kissed and salty, and my uncle handed me one of these neatly packaged treats. I remember being initially skeptical – Spam and seaweed? But one bite, and I was hooked. The savory, sweet teriyaki glaze, the comforting rice, and that surprisingly delightful Spam… it was a revelation. To this day, the aroma of toasted nori and simmering soy sauce instantly transports me back to those carefree Hawaiian days.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 10
Yield: 10 musubi
Dietary Type: Not Gluten-Free

Ingredients

12 ounces Spam
¼ cup soy sauce
3 tablespoons sugar
10 pieces nori (toasted seaweed laver)
3 cups short-grain rice
3 cups water
Vegetable oil (for greasing)

Optional Additions:

Kim chee
Pickle
Slice of egg omelet

Equipment Needed

Rice cooker (or medium saucepan with lid)
Colander
12-inch skillet
Cutting board
Knife
Musubi maker and press (or empty Spam can with modified plastic insert)

Instructions

Begin by preparing the rice. Wash the short-grain rice in a colander under cold running water until the water runs clear, removing excess starch and any impurities. This crucial step ensures fluffy, perfectly textured rice.
Place the washed rice in a rice cooker with 3 cups of water. Cook according to the rice cooker’s instructions. After the rice has finished cooking, let it stand, undisturbed, for 15 minutes before opening the lid. This allows the steam to redistribute, resulting in even more tender rice.
If you do not have a rice cooker, place the washed rice in a medium-sized saucepan with a lid. Add 3 cups of water. Turn the heat to medium-high; once the rice starts to boil, immediately reduce the heat to the lowest setting, so the rice simmers gently. Cover tightly.
Allow the rice to cook until all of the water has been absorbed (approximately 15-20 minutes). You may need to slightly adjust the lid to allow some steam to escape, preventing the rice from becoming overly soggy.
Taste the rice. If it’s still hard, add a tablespoon more water and continue cooking until done. If the rice is cooked through but seems too wet, remove the lid and let the excess water evaporate.
The rice is ready when the grains stick together without being soggy. Remove the saucepan from the heat and set aside.
While the rice is cooking, prepare the Spam. Carefully cut the Spam into 10 slices, ensuring they are of even thickness for consistent cooking.
In a small bowl, combine the soy sauce and sugar, stirring until the sugar is completely dissolved. This forms the teriyaki glaze that will give the Spam its signature flavor.
Heat a 12-inch skillet over medium heat. Add the soy sauce and sugar mixture. Once the mixture is shimmering, carefully place the Spam slices in the skillet, ensuring they aren’t overcrowded.
Saute the Spam slices over medium heat for about 3 minutes on each side, or until most of the soy sauce mixture has evaporated and the Spam is nicely caramelized and slightly sticky. Be careful not to burn the Spam; adjust the heat if necessary.
Remove the cooked Spam slices from the skillet and allow them to cool slightly on a plate.
Prepare the nori (seaweed laver). Cut each nori sheet in half. A simple method is to fold each sheet in half lengthwise and gently tear along the seam.
Prepare your musubi maker. Lightly rub the inside of the musubi maker (or the inside of an empty Spam can, if using) and the press with vegetable oil. This will prevent the rice from sticking and make it easier to unmold the musubi.
Place one half-sheet of nori on a flat surface. Position the musubi maker (or Spam can) in the center of the nori sheet.
Fill the musubi maker evenly with about 1 inch of the cooked, hot rice. Gently press the rice down to create a firm base.
Place one slice of the cooked teriyaki Spam on top of the rice.
Using the spam press (or a stiff plastic insert cut to fit inside the Spam can), press down evenly on the Spam slice and the rice beneath it, compacting the musubi.
Slide the musubi maker (or Spam can) upwards while simultaneously pushing the press downwards to unmold the musubi. This should release a neat, compact block of rice and Spam.
Wrap one end of the nori sheet over the Spam, and then repeat with the other side. The nori should adhere slightly to the moist rice, creating a secure wrap.
Gently transfer the assembled Spam musubi to a flat surface to cool slightly. Repeat steps 14-19 with the remaining ingredients.
Spam musubi can be enjoyed immediately or stored for later. They can also be frozen, thawed, and reheated in a microwave.

Expert Tips & Tricks

For extra flavor, consider adding a touch of furikake (Japanese seasoning blend) to the rice before pressing it into the musubi maker.
If your Spam slices are too thick, gently flatten them slightly with a rolling pin before cooking to ensure even cooking.
To prevent the rice from sticking to your hands, keep a small bowl of water nearby and moisten your fingers before handling the rice.
For a spicier kick, add a thin layer of kim chee or a drizzle of sriracha mayo under the Spam.
When cooking the Spam, don’t overcrowd the pan. Cook in batches to ensure proper browning and caramelization.

Serving & Storage Suggestions

Serve Spam musubi at room temperature or slightly warm. They are perfect as a grab-and-go snack, a light lunch, or a convenient picnic food.

Leftover Spam musubi can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, wrap individual musubi in plastic wrap and freeze for up to 2 months. To reheat, microwave the frozen musubi for 1-2 minutes, or until heated through.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	337.9 kcal	N/A
Calories from Fat	85 g	25%
Total Fat	9.5 g	14%
Saturated Fat	3.4 g	17%
Cholesterol	23.5 mg	7%
Sodium	864.2 mg	36%
Total Carbohydrate	52.7 g	17%
Dietary Fiber	1.7 g	6%
Sugars	3.9 g	N/A
Protein	9.1 g	18%

Variations & Substitutions

For a vegetarian option, substitute the Spam with grilled tofu slices marinated in the same teriyaki sauce.
Instead of plain white rice, try using brown rice or even sushi rice for a different texture and flavor.
Add a thin slice of Japanese tsukemono (pickled radish or cucumber) under the Spam for a tangy contrast.
Experiment with different proteins. Cooked chicken breast (flattened), hot dog, sausage, or fish fillet can be substituted for the spam.
Make a “sandwich” version by placing the Spam between two layers of rice, held together by the nori.

FAQs (Frequently Asked Questions):

Q: Can I make this ahead of time?
A: Yes! Spam musubi can be assembled ahead of time and stored in the refrigerator for up to 3 days, making it a perfect meal prep option.

Q: What if I don’t have a musubi maker?
A: An empty Spam can works perfectly! Simply cut off the other end of the can, tape the sharp edges for safety, and cut a piece of stiff plastic to fit inside as a press.

Q: How do I prevent the rice from sticking to the musubi maker?
A: Lightly oiling the inside of the musubi maker with vegetable oil before adding the rice will prevent sticking and ensure easy unmolding.

Q: Can I use different types of seaweed?
A: While nori is traditional, you can experiment with other types of roasted seaweed sheets, but be mindful of the thickness and flavor profile.

Q: How do I reheat frozen Spam musubi?
A: Microwave frozen Spam musubi for 1-2 minutes, or until heated through. You can also let them thaw in the refrigerator overnight and then microwave them briefly.

Final Thoughts

Teriyaki Spam musubi is more than just a snack; it’s a little piece of Hawaiian sunshine you can create in your own kitchen. This recipe is simple, customizable, and deeply satisfying. Whether you’re a seasoned chef or a beginner cook, I encourage you to try making these delightful treats. Experiment with different variations, share them with friends and family, and most importantly, savor the taste of Aloha in every bite!

Teriyaki Spam Musubi Recipe