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A classic Hawaiian snack featuring a slice of savory, glazed Spam atop a block of sticky rice, all wrapped in a crisp sheet of nori. The perfect blend of sweet and salty, ready in under 30 minutes.
For 4 servings
Cook the Rice
Prepare the Spam and Glaze
Pan-Fry and Glaze the Spam
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A classic Hawaiian snack featuring a slice of savory, glazed Spam atop a block of sticky rice, all wrapped in a crisp sheet of nori. The perfect blend of sweet and salty, ready in under 30 minutes.
This hawaiian recipe takes 30 minutes to prepare and yields 4 servings. At 390.72 calories per serving with 15.53g of protein, it's a beginner-friendly recipe perfect for snack or lunch or appetizer.
Assemble the Musubi
Serve
Fry a thin omelet (tamago style), cut it to the same size as the Spam, and place it between the rice and the Spam for added protein and flavor.
Add a teaspoon of sriracha or a pinch of red pepper flakes to the glaze for a spicy kick.
For a variation, use teriyaki-glazed chicken thigh or firm tofu slices instead of Spam.
Sprinkle a generous layer of furikake seasoning on the rice before adding the Spam. This adds umami, sesame, and seaweed flavors.
The white rice provides a readily available source of carbohydrates, which the body uses for quick energy, making this a satisfying and fuel-providing snack.
Spam provides a significant amount of protein, an essential macronutrient necessary for building and repairing tissues, including muscle.
A single piece of Spam Musubi made according to this recipe contains approximately 375-400 calories, making it a very energy-dense snack.
Spam Musubi is generally considered an indulgent treat rather than a health food. It is high in sodium, fat (from the Spam), and simple carbohydrates (from the white rice and sugar). It's best enjoyed in moderation as part of a balanced diet.
Japanese short-grain rice, often labeled as 'sushi rice', is the best choice. Its high starch content makes it sticky when cooked, which is crucial for helping the musubi hold its rectangular shape.
Spam Musubi is best eaten fresh on the day it's made, preferably while still warm. If you must make it ahead, wrap each piece tightly in plastic wrap and store it at room temperature for up to 8 hours. Refrigerating it will cause the rice to harden.
The original mold was the Spam can itself! After removing the Spam, open the bottom of the can, clean it thoroughly, and use it to shape the rice. Alternatively, you can wet your hands and manually shape the rice into a compact rectangle.