How to Make a Spam Musubi

Last Updated: January 11, 2023 Tested

Spam musubi is a favorite snack in Hawaii. These are popular at beaches, malls and provide a quick bite to eat between work breaks.

Ingredients

A pack of seaweed (nori); "sushi nori" can also be used
Spam
Rice
Furikake (optional)
Soy sauce

Part 1

Part 1 of 3:

Rice

Rinsing or washing the rice is traditional in preparing Japanese rice ^{[1]
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2
Cook the rice in a rice cooker. A 3 US-quart (3,000 ml) rice cooker will be enough for 10 to 12 spam musubi, depending on how much rice is going to be divided amongst each one.
- Put half an inch of rice on both sides of the spam.
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Part 2

Part 2 of 3:

Seaweed and Spam

Lay them shiny side down (so that the rough side is to you). Set these aside for now.
2
Cut the spam. Open can, remove spam. Cut the spam horizontally into slices.
- Use a sharp knife.
3
Cook the spam. Try frying, baking, or boiling the spam. Spam is pre-cooked, so you don't need to cook it long.
- Microwave: Cook approximately 1 to 1 1/2 minutes.
- Frying/baking: Cook until it turns brown or crispy.
- Boiling: Boil the spam in 1/2 part soy sauce, 1 part water and sugar or sweetener for approximately 5 minutes.
Mix equal parts of soy sauce and brown sugar in a small bowl and allow the cooked spam to soak for a little while.

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Part 3

Part 3 of 3:

Assembly

Moisten the musubi mold and place it in the middle of the seaweed. Don't wet it too much, or else the seaweed will be too "gooey."
2
Scoop rice into the mold. Add 1/4 inch (0.64 cm) to 1/2 inch (1.27 cm) of rice, depending size of the mold. Flatten the rice.
- Sprinkle furikake on the rice. (Optional).
3
Place a piece of spam on top of the rice.
- If you want the spam on top of the musubi, fill the mold with more rice and flatten it hard. Sprinkle with furikake, place the spam slice on it, and wrap with seaweed.
Moisten the back of a spoon or the top of a musubi mold to flatten everything down.
Holding down the top flat piece, slowly slide the mold up around the top piece and off of the musubi. Take the flat piece off afterwards, being careful of the stickiness of the rice.
This action is very similar as tucking a baby in a blanket. Dab some water on the edge to seal it.
Note that the rice has to be hot. If you are using refrigerated rice or standing rice, microwave it for a couple of minutes before making.

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Community Q&A

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Question

Why does the rice have to be hot?

Community Answer

The rice has to be hot while making musubi because it helps shape it easily. The steam from hot rice works as moisture to help shape and hold it together.

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Question

How long will the musubi keep for?

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Community Answer

If you should have any leftovers, they keep well in the fridge wrapped/covered in some plastic wrap for up to 3 days. To reheat: Place Spam musubi on a microwave-safe plate and cover with a damp paper towel.

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Question

What kind of rice do you use, jasmine, regular or sweet rice?

Community Answer

Sushi rice would work best. If you don't have access to sushi rice, you can make it by adding vinegar to short-grained white rice.

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Tips

Wet the mold and flat piece each and every time you use it. This makes your job a lot easier and the rice does not stick to it.

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To store these snacks, wrap them individually in plastic wrap and refrigerate them. Microwave when you're ready to eat; it's better hot.

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If you cannot find any source of getting a musubi maker, create or make something that will hold the rice in place and something that will "pound" the rice down. For instance, you can cut out the top and bottom ends from the spam container. Be careful not to cut yourself on the edges.

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Warnings

Depending on the rice, you might not want to put it in the refrigerator because the rice gets hard and flaky. However, you can usually get away with refrigerating medium rice grains. Or, you can learn how to microwave refrigerated rice.

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Things You'll Need

Mold (that holds the "figure" together) or spam container
Rice cooker
Cutting board
Knife

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[1]

How to Make a Spam Musubi

Ingredients

Steps

Rice

Seaweed and Spam

Assembly

Community Q&A

Video

Tips

Warnings

Things You'll Need

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