Teriyaki Spam Musubi

July 4, 2023
spam musubi on a white plate with scallions around it

Our Champion Dish from Midnight Market

Spam Musubi, spoilers, was the highlight of a recent food festival we went to. If you’ve read the blog on our Midnight Market adventure, which you undoubtedly have because you’re still here, you’ll know that the best bite came from Eemas with Spam Musubi. So we decided to make our own version for you.

Down to business: How to make Spam Musubi

You’re also going to want a musubi mold to make the construction easier, unless you’re a professional and can do it by hand. We used a press. You can also use the Spam can but…would not recommend it. 

We started this dish the same way we start every dish, with a drink. We chose sake today for lunch. A cold Junmai.

Start by placing two cups of rice and three cups of water in your rice cooker (we love this one). Add about a teaspoon of salt and let the cooker do its work. If you don’t have a rice cooker, you can do this on the stove with a pot. Bring the water to a boil, add rice and salt, reduce to a simmer and cook for about 20 – 25 minutes until al dente. It should be nice and sticky.

Next combine your tamari, rice vinegar, sugar, and sesame oil in a bowl and whisk together.

Yes, spam smells a little weird

cutting spam with a spam cutter

Take your spam and cut it into 12 even slices. You can check this link for the spam slicer and musubi mold that we used. Add a little veggie oil to a hot pan and cook your Spam over medium heat. The good thing about Spam is that it’s already cooked, technically, so you’re just browning it up. Brown the Spam on each side, about two minutes each, and remove from the pan.

Cooking down your Teriyaki Sauce

Add in your sauce and let it come to a light boil; it will be simmering on the edges of the pan. Add your Spam back in and let the sauce reduce by half until thickened. Keep an eye on it. You want it to be just about sticky. Don’t cook it too much or it will become syrup thanks to the sugar.

Assembly the Musubi

It’s time to assemble your dish.

Slice your nori strips to about three inches wide per piece.

Lay one sheet down lengthwise. Place the mold on top and fill it in the middle halfway with your rice. Mash it down so it fills the mold. Add a heavy layer of your furikake (we got this one off amazon) next. Add a slice (or two) of the Spam. Press down with the other piece of the mold kit and carefully remove the mold by pulling it and off of the layers you just assembled, being mindful not to wreck the beautiful piece you just made. Take each end of the nori and wrap it around. The moisture of the rice should nicely seal your nori strips, but if they don’t stick, just add a drop of water with your finger. 

Pour some more sake and enjoy

Items from Amazon we use for this recipe

We do receive a small commission for you using these thinks but we only promote products we stand behind!

FAQ

What does spam taste like?

Spam tastes a lot like ham with the texture of bologna. Like any other processes meat its damn delicious especially when crisped in a pan!

Is spam musubi Hawaiian or Japanese

It depends on who you ask. Both cultures claim it as there own, and we think that there are influences from both cultures!

Is spam musubi healthy?

Its not… unhealthy. If you ware trying to not eat processed food than this is not the dish for you. If you are thinking strictly about calories than this is a great dish to fit in any diet!

How do I store spam musubi and can I freeze it?

I would not suggest freezing this dish. You can put it in the fridge and eat it cold the next day but it looses a bit of its pizazz.

Print
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spam musubi on a white plate with scallions around it

Teriyaki Spam Musubi


  • Total Time: 25 minutes
  • Yield: 4 servings 1x

Description

Teriyaki Spam Musubi is a quick and delicious dish that could satisfy any craving!


Ingredients

Units Scale
  • 1 can Spam of your choice
  • 3 sheets Nori (seaweed)
  • 2 cups short grain rice, rinsed
  • 4 tbsp furikake
  • 3 tbsp tamari
  • 2 tbsp mirin
  • 1 tsp sesame oil

Instructions

  1. Add your two cups of short grain rice to a strainer and rinse until water runs clear. This could take a few minutes. Put your rinsed rice into your rice cooker. Add 3 cups of water and salt to taste. Turn your rice cooker on and allow your rice to cook.
  2. While your rice is cooking combine mirin, tamari (or soy sauce), and sesame oil in a bowl and whisk. Set aside
  3. Cut your spam with your spam cutter into 12 even slices. If you do not have a cutter do your best to slice the spam evenly.
  4. Set a shallow frying pan on the stove over medium heat. Spray the pan with non-stick spray of your choosing and place half of the spam in the pan. Allow to brown for 1-3 mins and flip. Allow second side to brown for another 1-3 minutes and then add half of your teriyaki sauce. Simmer the sauce until it thickens, and then repeat with the remaining spam and teriyaki being careful not to burn the teriyaki.
  5. To assemble the musubi, cut your nori sheets in half. Place a half of 1 nori sheet down on your surface. Placed the bottom of the musubi mold in the middle of the sheet and remove the top (the press). Fill the mold half way up with rice and then liberally sprinkle the furikake on top of the rice. Add 1 slice of cooked spam and then use the press to press the mixture down. Use a good amount of pressure here. While the press is still in the mold lift the bottom of the mold off the nori leaving behind the rice and spam.
  6. Use the end of the nori closest to you and wrap it around the rice and spam and then roll until your rice is completely covered with the nori. The moisture of the rice should seal the nori but if it does not you can use a bit of water on your finger.
  7. Cut the roll in half and enjoy!
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: Appetizer, Main Course, Snack
  • Cuisine: Hawaiian, Japanese

Keywords: musubi, rice, spam, sushi

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We’re Matt and Melissa, and this is our food blog, though it may not be the food blog you are expecting. We are here to take you on a culinary adventure through our kitchen, our passions, our stories, and our liquor cabinet. Residing in Monmouth County, NJ (the best county in NJ) we love to cook and create in our kitchen. But we know we’re not the real experts and the only thing more fun than tasting our own creations are tasting others’. When we’re not cooking for you, we’re around town sampling all that New Jersey’s culinary scene has to offer. Let take A Couple Bites!

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