What is Spam Musubi?

Spam musubi is a beloved Hawaiian snack featuring a slice of Spam atop a block of rice, all wrapped in a strip of roasted nori (seaweed). The classic version is enhanced with a sweet soy sauce glaze, but feel free to get creative by adding ingredients like fluffy eggs or grilled eel (unagi).

This Hawaiian staple originated during World War II when Spam was introduced to Hawaii by American troops. With fresh meat scarce, Spam quickly became a pantry essential. Japanese locals began pairing Spam with rice, leading to the creation of Spam musubi—a delightful fusion reminiscent of Japanese onigiri.

Spam’s popularity in Hawaii is so significant that even McDonald’s breakfast platters feature it.

What Does Spam Mean?

If you’re curious about the name “Spam,” some suggest it stands for spiced ham, combining the S from spiced and ham. However, Hormel, the manufacturer, has never confirmed this. They have humorously referred to it as Specially Processed American Meat. Ultimately, the true meaning remains a mystery.

Why You Will Love This Recipe

While there are numerous Spam musubi recipes out there, this one stands out for several reasons:

• Air-fried Spam: Enjoy crispy Spam without the mess of oil splatter.
• Sushi rice: Using sushi rice instead of plain rice adds a sweet and tangy flavor that complements the salty Spam perfectly.
• Quick preparation: With a rice cooker, air fryer, and a pan, you can have this dish ready in just 30 to 40 minutes.

What You Will Need for Musubi

Ingredients

Gather the following ingredients to make this Spam and egg musubi:

• Spam: Classic Spam works best, but you can also choose low-sodium, spicy, or smoked varieties.
• Eggs: Whisked and lightly seasoned with salt and pepper, then pan-fried. Optional: add chopped green onions for freshness.
• Sushi rice: This is key for the dish. Regular steamed rice can work, but sushi rice, seasoned with rice vinegar, sugar, and salt, is preferred for its sticky texture.
• Nori (roasted seaweed): Essential for wrapping the musubi, easily found in Asian markets.
• Sweet soy glaze: A mix of soy sauce, sugar, and sesame oil for shine. Alternatively, use store-bought unagi or teriyaki sauce.
• Furikake (optional): A rice seasoning blend that includes crumbled seaweed and toasted sesame seeds.

Equipment Needed

• Rice cooker: Ideal for cooking rice quickly, though stovetop instructions are also available.
• Air fryer: Perfect for frying Spam without the oil mess. A pan or skillet can be used as an alternative.
• Musubi mold: Optional but helpful for shaping the musubi. You can also form them by hand.

How to Make Spam Musubi

Step 1: Cook the Rice

Follow the sushi rice recipe while you prepare the other ingredients.

Step 2: Slice and Fry the Spam

Cut the Spam into 8 equal slices. The best method is to halve the Spam, then halve each piece again until you have 8 slices. Air fry at 400°F for 20 minutes until golden and crispy. No need to flip, but check halfway through.

Step 3: Make the Sweet Soy Glaze

In a small bowl, mix light soy sauce, sugar, and sesame oil. Brush this glaze over the cooked Spam slices and set aside.

Step 4: Cook the Eggs

Crack the eggs into a bowl, add chopped green onions (if using), and season with salt and pepper. Whisk well. Heat oil in a nonstick skillet over medium heat, pour in the eggs, and gently stir until just set. Divide into 8 portions and set aside.

Step 5: Cut the Nori

For 8 musubi, stack 3 sheets of nori, fold into thirds along the long side, and tear or cut along the fold. You’ll have 9 pieces; keep the extra in case of tearing.

Step 6: Assemble

Season the cooked rice with the vinegar, sugar, and salt mixture. Divide into 8 equal portions. Prepare a small bowl of water to dip your fingers to prevent sticking. Assemble the musubi by layering nori, Spam, egg, furikake (if using), and rice. Remove the mold, fold the nori over, and wet the edge to seal. Repeat for all 8 musubi.

Storage & Reheating

Wrap leftovers tightly in plastic wrap and store in an airtight container. They can last in the fridge for up to 4 days or in the freezer for up to 3 months. To reheat, microwave wrapped musubi for about 45 seconds to retain moisture.

FAQs

Is Musubi Best Served Hot or Cold?

Spam musubi is best enjoyed warm, as cold rice can become hard. However, it can be served at room temperature, making it a great lunch option for kids.

I don’t have a mold. What Can I use?

If you lack a mold, you can shape the rice with your hands, wetting them to prevent sticking. Alternatively, clean out a Spam can, line it with plastic wrap, and use it to shape the musubi.

Can I use leftover plain rice?

Absolutely! If you have leftover steamed rice, you can use it as is or reheat and season it to make sushi rice.