Authentic Hawaiian Spam Musubi Recipe
Ingredients
- 12 ounces Spam
- 1/4 cup oyster sauce
- 1/4 cup soy sauce
- 1/2 cup granulated sugar
- 4 sheets nori seaweed cut in half
- 6 cups cooked sushi rice prepared without vinegar seasoning
- 2 tablespoons furikake seasoning optional
Instructions
- Cut the Spam into 8-10 even slices. Place slices in a resealable plastic bag. Combine oyster sauce, soy sauce, and sugar in a bowl, stirring until sugar completely dissolves. Pour marinade over Spam slices and let marinate for 15 minutes.
- Remove Spam from marinade and discard liquid. Heat a skillet over medium heat and cook Spam slices for 3-4 minutes per side until golden brown and slightly crispy.
- Place a strip of nori seaweed on your work surface with the shiny side facing down. Position your musubi mold crosswise in the center of the nori strip.
- Scoop sushi rice into the musubi mold, filling it about 1 to 1.5 inches high. Press down firmly and evenly with the mold's press. Keep your hands and mold slightly damp to prevent sticking.
- If using furikake, sprinkle it over the pressed rice. Place one piece of cooked Spam on top of the rice.
- Carefully lift the musubi mold away, leaving a neat rectangle of rice topped with Spam on the nori. Fold one side of the nori over the top, then fold the other side over to create a neat package. Use a small amount of water on your fingertip to help seal the nori if needed.
- Serve immediately while warm, or wrap tightly in plastic wrap for later enjoyment.
There’s something incredibly satisfying about making your own musubi at home. I discovered this Hawaiian treasure during my first trip to the islands, and I’ll never forget that first bite – the perfect balance of salty, sweet, and umami flavors wrapped up in one neat little package. Now, whenever I’m craving that taste of aloha, I whip up a batch of these delicious rice and Spam bundles right in my own kitchen.
What makes musubi so special isn’t just the taste – it’s the story behind it. This beloved Hawaiian snack has roots that go back to World War II, when Spam became a staple food in Hawaii due to its long shelf life and affordability. Local residents embraced this canned meat and transformed it into something uniquely Hawaiian, combining it with Japanese rice ball techniques to create what we now know as musubi.
I’ve been perfecting this recipe for years, and I’m excited to share exactly how I make these at home. The key is in the balance – getting that Spam perfectly caramelized with just the right amount of sweetness, paired with properly prepared sushi rice that holds together without being too sticky. It’s a technique that took me several attempts to master, but once you get the hang of it, you’ll be making these on repeat.
The beauty of musubi lies in its simplicity. With just a few ingredients – Spam, rice, nori seaweed, and a simple marinade – you can create something that’s both comforting and exciting. I love how portable they are too. Whether I’m packing lunch for my kids, need a quick breakfast on busy mornings, or want to bring something special to a potluck, musubi always delivers.
What really sets this recipe apart is the marinade. Instead of just frying plain Spam, I create a sweet and savory glaze using oyster sauce, soy sauce, and sugar. This combination caramelizes beautifully in the pan, creating those crispy, golden edges that make each bite irresistible. The sugar balances out the saltiness of the Spam perfectly, while the oyster sauce adds an extra layer of umami depth.
I’ve learned that the rice preparation is just as crucial as the Spam. Using proper sushi rice – the short-grain variety that becomes naturally sticky when cooked – is essential. I don’t add the traditional vinegar seasoning that you’d use for sushi because musubi rice should be more neutral, letting the flavors of the Spam shine through. The rice needs to be warm when you’re assembling the musubi, as this helps everything stick together properly.
One thing I always tell people is that musubi tastes best when it’s served warm or at room temperature. When it gets too cold, the rice can become hard and the whole thing loses that perfect texture. If I’m making these ahead of time, I wrap each one tightly in plastic wrap while they’re still warm to trap the steam and keep them fresh.
The assembly process might seem intimidating at first, but it’s actually quite forgiving. I use a musubi mold, which you can find at most Asian grocery stores or online, but in a pinch, you can even use a clean, empty Spam can with both ends removed. The mold helps create that perfect rectangular shape and ensures each musubi is uniform.
When I’m feeling creative, I like to add a sprinkle of furikake – that wonderful Japanese seasoning made from dried seaweed, sesame seeds, and spices. It adds an extra pop of flavor and a bit of crunch that my family absolutely loves. Sometimes I’ll even add a thin layer of scrambled egg, though that’s more of a modern twist on the traditional recipe.
The nori wrapper is what really brings everything together. I always use the shiny side facing down when I’m assembling, and I make sure to wet my fingers slightly when wrapping to help the seaweed stick to itself. The result is a neat little package that holds together perfectly, even when you’re eating it on the go.
Making musubi has become one of my favorite weekend activities. There’s something meditative about the process – marinating the Spam, cooking the rice, assembling each piece with care. My kids love to help too, especially with the wrapping part. It’s become a fun family tradition that brings a little taste of Hawaii into our home.
I’ve served these at countless gatherings, and they’re always a hit. Even people who claim they don’t like Spam find themselves reaching for seconds. There’s just something about the combination of flavors and textures that wins everyone over. The crispy, caramelized Spam against the soft, warm rice, all wrapped up in that slightly salty nori – it’s comfort food at its finest.
If you’re new to making musubi, don’t worry if your first few don’t look perfect. Like any skill, it takes a little practice to get the technique down. Focus on getting the rice pressed firmly enough to hold together, but not so tight that it becomes dense. The Spam should be golden and slightly crispy on the outside but still tender inside. And remember, even imperfect musubi tastes absolutely delicious.
This recipe has brought so much joy to my kitchen, and I hope it does the same for yours. Whether you’re trying to recreate memories of a Hawaiian vacation or simply looking for a new snack to add to your repertoire, these authentic spam musubi will transport you straight to the islands with every single bite.
