Hawaiian Spam Musubi

Hawaiian Spam Musubi is one of those bites that instantly takes me to the warm beaches of Oahu. It’s sweet, salty, savory, and incredibly satisfying—whether I’m grabbing a quick snack or prepping a picnic. In this version, I caramelize Spam slices in a soy sauce glaze, pair them with fluffy seasoned sushi rice, and wrap it all up in crisp roasted seaweed. It’s portable, delicious, and surprisingly simple to make at home.

Why You’ll Love This Recipe

I love how this Spam musubi recipe turns a handful of humble ingredients into a treat that delivers so much flavor. The caramelized Spam gives a sweet and salty punch, the sushi rice is soft yet structured, and the roasted nori adds a subtle crispiness and umami. This is the perfect handheld snack when I’m on the go, packing lunches, or recreating island vibes at home. And with just four main steps, it’s a dish I can easily customize and revisit anytime.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Sushi Rice:

• 1 ½ cups dry short grain sushi rice
• 2 cups water
• 2 tablespoons rice vinegar
• 1 tablespoon granulated sugar
• ½ teaspoon salt

For the Caramelized Spam:

• 1 can (12 oz) Spam
• 2 ½ teaspoons soy sauce
• 2 tablespoons granulated sugar
• ¼ cup water

For Assembly:

• 3 sheets roasted seaweed (nori), cut into 2-inch wide strips

Directions

1. Prepare the Rice: I start by rinsing the sushi rice until the water runs clear, then cook it in a rice cooker with 2 cups of water. While the rice cooks, I mix 2 tablespoons rice vinegar, 1 tablespoon sugar, and ½ teaspoon salt until dissolved. Once the rice is done, I drizzle this mixture over it and gently mix.
2. Cook the Spam: I slice the Spam into ¼-inch thick pieces. In a medium skillet over medium-high heat, I cook the slices for about 4 minutes, flipping halfway, until they’re browned and crispy.
3. Caramelize the Spam: I lower the heat to medium-low, sprinkle 2 tablespoons sugar evenly over the Spam, and flip to coat. Then I pour in 2 ½ teaspoons soy sauce mixed with ¼ cup water. I simmer this for about 4 minutes, flipping every 2 minutes, until the sauce reduces and coats the Spam.
4. Assemble the Musubi: I line a Spam can with plastic wrap, press about ½ cup of sushi rice into it, and remove. On a strip of nori, I place a slice of caramelized Spam, then the molded rice on top. I roll it up, seal the edge with water, and place seam side down. I repeat with the remaining ingredients.

Servings and Timing

This recipe makes about 6 servings, and the total time needed is 45 minutes:

• Prep time: 15 minutes
• Cook time: 30 minutes

It’s great for make-ahead snacks, beach days, or quick lunches.

Variations

I often switch things up with these fun additions:

• Rolled egg omelet for a breakfast-style musubi
• Flavored Spam like jalapeño, hot & spicy, or teriyaki
• Avocado slices for added creaminess
• Shiso leaf under the rice for herbal brightness
• Furikake seasoning mixed into the rice for extra umami
• Kimchi layered inside for a tangy crunch

Storage/Reheating

While I think Spam musubi tastes best fresh, leftovers store well. I wrap each piece tightly in plastic wrap and keep them in the fridge for up to 3 days.

To reheat, I remove the wrap, cover the musubi with a damp paper towel, and microwave it until warm. If the rice feels dry, I add a few drops of water to help rehydrate it during microwaving.

FAQs

How do I make Spam musubi with egg?

To make it with egg, I whisk 4 large eggs and cook them in a lightly greased pan over medium-low heat without stirring. Once cooked, I roll the omelet, slice it to match the Spam’s size, and layer it between the rice and Spam.

What is Spam musubi sauce made of?

The caramelized glaze is made of soy sauce, sugar, and water, gently simmered in a skillet until thickened and glossy.

Is Spam musubi Hawaiian or Japanese?

It’s Hawaiian. Spam musubi was created by a Japanese American woman in Hawaii during WWII. It combines Japanese rice and seaweed with American canned meat, becoming a staple snack across the islands.

Can I use other types of rice?

Yes, I can use medium grain, Jasmine, or even brown rice, though short grain sushi rice holds its shape best. Brown rice is less sticky, so the musubi might not stay intact as well.

How do I keep the musubi from falling apart?

I press the rice firmly in the mold and use plastic wrap to gently reshape it if needed. I also make sure to wrap the nori snugly and seal it with water to keep it from unraveling.

Conclusion

Hawaiian Spam Musubi is such a nostalgic and comforting dish for me—it’s easy to make, endlessly customizable, and brings a little tropical joy to everyday meals. Whether I’m recreating vacation vibes or packing a savory snack, this recipe always hits the spot. Once I made it the first time, I knew it would become a regular in my kitchen.

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