Entree: United States – Hawaii – Spam Musubi

Serving Size: 6

Approximate Time

Prep 40 min

Cook 15 min

Additional 20 min

Total 1 hr 15 min

Ingredients

- 2 cups (360 g) short-grain sushi rice, rinsed
- 2 1/4 cups (540 ml) water (for cooking rice)
- 2 tbsp (30 ml) rice vinegar
- 1 tbsp (12 g) granulated sugar
- 1/2 tsp (3 g) salt
- 2 cans Spam (12 oz / 340 g each), approx. 24 oz (680 g) total, refrigerated, sliced into twelve 1/4-inch (6 mm) slices (use 2 slices per musubi)
- 2 tbsp (30 ml) vegetable oil, divided
- 3 tbsp (45 ml) soy sauce (for glaze)
- 3 tbsp (45 g) brown sugar or dark sugar (for glaze)
- 1 tbsp (15 ml) mirin or rice cooking wine (optional) (for glaze)
- 1 tsp (5 ml) toasted sesame oil (for glaze)
- 1 tbsp (15 ml) water (for glaze)
- 6 sheets (full-size) nori (seaweed), toasted if preferred — cut or used to wrap each musubi
- 2 tbsp (20 g) furikake (optional), for sprinkling into rice or on top
- 2 scallions (green onions), thinly sliced, for garnish
- Quick slaw:
  - 3 cups (240 g) shredded green cabbage
  - 1 medium carrot, peeled and shredded, approx. 4 oz (115 g)
  - 2 tbsp (30 ml) rice vinegar
  - 1 tbsp (15 ml) soy sauce
  - 1 tbsp (15 ml) sesame oil
  - 1 tsp (4 g) granulated sugar
  - Pinch salt
  - 1 tbsp (8 g) toasted sesame seeds
- Plastic wrap or musubi mold (optional) for shaping

Instructions

Short Description:
A Hawaiian classic of grilled, savory-sweet Spam slices layered on seasoned short-grain rice and bound with nori (seaweed), served here as a filling main course with a quick cabbage-carrot slaw for balance.

Regional Notes:
This Hawaiian version centers on a slice of grilled Spam glazed with a teriyaki-style sauce placed atop compacted sushi rice and wrapped with nori — the ubiquitous local adaptation of canned pork very common across Hawaii. For a full meal (rather than a snack), this recipe increases portion size and adds a bright quick slaw while preserving the authentic Spam-on-rice, nori-wrapped presentation.

1. Rinse the sushi rice under cold water until the water runs mostly clear. Drain and combine with 2 1/4 cups (540 ml) water in a medium pot or rice cooker. Cook according to rice cooker instructions or bring to a boil, reduce to low, cover and simmer 18 minutes, then let rest 10 minutes covered off heat.
2. Meanwhile, whisk together 2 tbsp (30 ml) rice vinegar, 1 tbsp (12 g) sugar, and 1/2 tsp (3 g) salt until dissolved. Gently fold this seasoning into the hot cooked rice with a rice paddle or wooden spoon, fanning if possible to cool and give the rice a slight sheen. Keep rice warm.
3. Make the quick slaw: in a bowl combine shredded cabbage (3 cups / 240 g) and shredded carrot (1 medium / 115 g). Whisk together 2 tbsp (30 ml) rice vinegar, 1 tbsp (15 ml) soy sauce, 1 tbsp (15 ml) sesame oil, 1 tsp (4 g) sugar, and a pinch of salt. Toss dressing with cabbage and carrot, sprinkle 1 tbsp (8 g) toasted sesame seeds, and refrigerate until serving.
4. Prepare the Spam: pat Spam slices dry with paper towel. Heat 1 tbsp (15 ml) vegetable oil in a large skillet over medium-high heat. Fry Spam slices in a single layer for 1–2 minutes per side until edges are golden and beginning to crisp. Transfer to a plate.
5. Make the glaze in the same skillet: add 3 tbsp (45 ml) soy sauce, 3 tbsp (45 g) brown sugar, 1 tbsp (15 ml) mirin (if using), 1 tsp (5 ml) sesame oil, and 1 tbsp (15 ml) water. Bring to a simmer over medium heat, stirring until sugar dissolves and sauce slightly thickens, about 1–2 minutes.
6. Return fried Spam to the skillet and spoon glaze over slices, turning to coat. Cook 1 more minute until glaze clings to Spam and is syrupy. Remove from heat and keep warm.
7. Toast nori briefly over a low flame or in a dry pan if desired to make it more pliable. Cut full sheets into strips if needed to fit the musubi size you plan (typical musubi uses a strip about 2–3 inches / 5–8 cm wide).
8. Assemble musubi (using musubi mold or by hand): place a strip of plastic wrap on your work surface or set the musubi mold on a bamboo mat. If using a mold, set it on the nori strip so the nori will wrap around the finished block. Fill the mold bottom with about 3/4 cup (175–185 g) of warm seasoned rice (adjust to make a substantial entrée portion). Sprinkle a little furikake (about 1/2 tsp / 1–2 g) into the rice if using. Press rice firmly and evenly to form a compact block.
9. Lay two glazed Spam slices (about 2 slices / approx. 2.5–3 oz / 70–85 g total) on top of the rice block. If you like, add a thin layer of quick slaw or a few cucumber slices between the rice and Spam for brightness (optional). Press another thin layer of rice on top if you prefer Spam fully encased; traditionally Spam sits on top of rice with the nori wrapped around the middle.
10. Remove the mold and tightly wrap the nori strip around the rice and Spam, sealing the edge with a dab of water. If the nori edge does not stick, warm slightly with a torch or press seam down on a damp finger to seal. Repeat to make 6 musubi.
11. Garnish each musubi with a sprinkle of sliced scallions (2 scallions total, sliced) and extra furikake if desired. Serve warm or at room temperature with the quick slaw on the side (about 1/2 cup slaw per person).
12. To store: cool musubi to room temperature, wrap individually in plastic wrap, and refrigerate up to 24 hours. Reheat by pan-searing briefly or microwaving wrapped musubi for 20–30 seconds until warmed through.