Fried spam coated in homemade teriyaki sauce with rice and wrapped with nori. This is the perfect snack or meal for every roadtrip, soccer game, or beach day. It’s delicious, convenient, and sure to satisfy your cravings.
What is Spam Musubi?
Spam musubi is a very popular Hawaiian snack, and it can also be a meal. It consists of fried spam coated in teriyaki sauce, stacked on rice, and then wrapped in nori. This Japanese-American fusion food has become a staple in Hawaii. As its popularity has spread, other variations have started popping up as well. Egg has been added to spam musubis, or the spam has been replaced with teriyaki chicken or chicken katsu. It has truly evolved into something everyone can enjoy!
Spam Musubi in Hawaii
During World War II, Hawaii faced significant food shortages and rationing. Spam, with its long shelf life and convenience, became a staple in the American military diet and was later adopted by locals out of necessity. Influenced by the strong Japanese presence in Hawaii and the concept of musubi—a rice ball wrapped in seaweed—the dish evolved into the popular spam musubi we know today.
Spam musubi is more than just a popular dish—it embodies Hawaiian culture by bringing together people from diverse backgrounds and blending various culinary traditions. It also symbolizes the resourcefulness and adaptability of the Hawaiian people during challenging times
What is Spam?
Spam is a staple that everyone in Hawai’i has in their pantry along with those huge bags of Japanese short grain rice. This canned meat product is primarily made from pork shoulder and ham, with its name derived from a combination of “Spiced” and “ham,” reflecting its ingredients and flavor profile
It may not be very popular where you’re from, but a lot of people raised in Hawaii have grown up eating it. Spam is also known for its long shelf life, affordability, and versatility. In Hawaii, it’s found in popular breakfast plates, fried rice, breakfast sandwiches, and much more. On Oahu, there is also a block party that takes place called the Spam Jam. Vendors sell their products or food based on Spam! It is definitely a unique and fun experience
Let’s Make it Together
Spam Musubis’ are probably the most popular dish in Hawaii. I definitely think that everyone who grows up there knows how to make this. There is no right way to make it. So many people make it differently from each other whether it’s the sauce or toppings. So feel free to add different ingredients to it to make it your own! This recipe is the same one my family has always been using!
Ingredients
- Spam – I like to use SPAM brand and the classic flavor, I do recommend the off brands.
- Rice – Short grain rice is the same rice used in sushi. It’s a lot stickier and starchy, which is perfect to hold these musubis’ together.
- Shoyu – I like to use Aloha Shoyu brand (use code: Higashiskitchen for 15% off at checkout)
- Ketchup
- Sugar
- Nori Sheets – I find this at my local Asian market but I’m pretty sure most grocery stores should carry this.
Step by Step
If you can’t find a spam musubi maker, I got mine on Amazon. They don’t have the exact one I have anymore but here’s a similar one. Aloha Shoyu also carries a musubi kit, which makes it so much easier to cut and mold the musubi. Some also just use the spam can and put cling wrap in it so you can take the Musubi out. I would just cut the Nori sheet in half first. Try to cut your spam the same width and also in an even number. This will leave nothing leftover and all the musubi’s will be even.
Start by frying your spam and once every piece is cooked and a bit brown you can pour the sauce over it in the pan. You want the sauce to thicken a little before turning off the heat so it’ll stick to the spam when you remove them.
Once the spam is finished start building your musubi station. If you have a similar musubi maker to mine, you start off by laying down the sheet of nori. You always what the raised/bumpier side facing up. You fill the bottom of the musubi maker and press it down flat. Then add your spam and more rice on top, pressing it flat again.
Once that is complete, keep pressing down the musubi while you move the sides of the spam musubi maker. This makes sure the whole thing will stay nice and tight when you wrap them. Before completing the roll put some water on your fingers and dab the edge so the nori sticks together. I usually let these cool before cutting them so they don’t fall apart!
Tips and Tricks
- Keep your musubi tight when you roll it so it doesn’t fall apart when you cut. You want to make sure its tight and not loose
- Don’t cut it right away and just let the musubi set.
- I cut into half’s or thirds and wrap each one individually in cling wrap so its easier to grab and warm up.
- Keep in fridge and it lasts up the 5 days. The rice will start getting too hard.
- To warm up in the microwave, wrap in damp paper towel and do 30 seconds on one side then flip and another 15 seconds on the other side.
I know spam isn’t for everyone but don’t knock it til you try it! My grandma used to always make a big bag of these to take on trips and we would eat them on the plane! They are perfect for road trips, quick snacks, potlucks, and even goodie bags for sports. You could bet there were a lot of these in the snack bags after soccer games in Hawaii!
Want more local Hawaii recipes? Try these:
Spam Musubi
Equipment
- rice cooker
- spam musubi maker
Ingredients
- 1 can spam cut into 8 pieces
- ½ cup shoyu
- ¼ cup ketchup
- ¼ cup sugar
- 3 cups rice
- nori sheets
Instructions
- Cut your spam into 8 even pieces. Cook in Skillet on Medium until brown on both sides. While spam is cooking, make sauce and set aside.
- Once spam is finished leave in pan and pour sauce over. Turn heat down to low. Cook for 2 minutes or until the sauce becomes thick and starts sticking to the spam. Then remove skillet from heat and set aside.
- Build your musubi station by putting the spam and rice next to you and a small bowl of water on the side. Start by laying your nori sheet flat on the surface bumpy side facing up longways.
- Put your musubi maker in the middle of the nori sheet and fill the bottom with rice. Flatten it with the top part of the musubi maker then remove and add spam evenly. Top off with more rice and flatten with the top part of the musubi maker again. Don't remove the top of the musubi maker. While you're pushing down on the musubi pull up the ends of the musubi maker so it doesn't ruin the shape.
- Once the musubi maker is removed, you can fold up the nori sheet thats closest to you on the musubi and roll. Before completing the roll dab some water on the end of the nori sheet so it sticks.
- Let musubis cool before cutting them so they don't lose its shape! Enjoy!
Notes
- To store put is ziplock bags or in saran wrap and place it in fridge. Can last up to 4 days.
- To eat after refrigerating, microwave 15-30 seconds then flip musubi onto other side and microbe 15-30 seconds again.