Teriyaki Spam Musubi is a local favorite from Hawaii filled with teriyaki fried Spam, furikake, and short-grain rice wrapped in nori. It's the perfect low-effort snack or lunch treat for a beach day, potluck, or picnic.
Stovetop instructions - Place rice in a saucepan and rinse the rice in the sink until the water runs clear, then drain. Combine washed rice and filtered water in a medium saucepan. Bring the rice to a low boil, then reduce the heat to low. Cover the pot and simmer for 20 minutes or until the water is absorbed. Remove from the heat and let sit covered for 10 minutes. Fluff the rice with a fork.
3 cups Japanese or calrose rice, 3¾ cups filtered water
Rice cooker instructions - Place rice in the electric rice cooker pot and rinse the rice in the sink until the water runs clear, then drain. Combine rice and filtered water in the pot and cook per the rice cooker directions.
3 cups Japanese or calrose rice, 3¾ cups filtered water
Musubi
Make teriyaki sauce - While the rice cooks, make the teriyaki sauce. Add soy sauce, sake, mirin, and brown sugar to a mixing bowl and whisk. Set aside.
Cook Spam - Cut the Spam lengthwise into 8 equal slices. In a large skillet over medium-high heat, cook Spam slices 3-5 minutes or until caramelized, flipping halfway through. Add teriyaki sauce and cook for 1-2 minutes or until the slices are coated. Remove from heat.
1 12 oz canned low-sodium Spam
Assemble musubi - Place the nori shiny side down on a dry cutting board. Place the musubi mold in the center of the nori sheet. Wet a rice paddle or spoon with water and scoop rice into the mold so it’s evenly filled at about ¾ inch high. Sprinkle furikake on top of the rice, then add a single layer of Spam. Make sure the Spam carries over some of the sauce from the pan.
4 nori sheets, 4 tablespoon furikake
Press the musubi - Use the top of the musubi press and gently push down on the Spam to compact the rice. Remove the mold and tightly wrap the nori over the musubi. Dab a little water on the inside of the top layer of nori to seal the musubi. If using a double musubi mold, wet a sharp knife and slice in half to create two musubis. The wet knife helps prevent the rice from sticking.
Video
Notes
StorageThese musubi should be refrigerated in an air-tight container or plastic wrap for up to 3 days. The key is to keep the moisture locked in so the musubi doesn't dry out. If you want to take them to go for lunch, use plastic wrap or a bento box. These musubi do not stand up well to freezing.Top Tips
Wet your rice paddle before you pick up the rice so the rice doesn't stick to the paddle.
Nori has a shiny side and a rough side. The shiny side is for the exterior of the musubi, and the rice sticks to the rough side.
One sheet of nori is suitable for two standard musubi. If using a single musubi mold, cut the nori in half before assembling the musubi.
If you don't have sake on hand, omit and increase the soy sauce and mirin.