How to Make Spam Musubi

4.99 from 61 votes
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If you love Hawaii and all things delicious, you’re in luck! A delicious and easy homemade Hawaiian Spam Musubi is just one of the great things you can make at home with this recipe.

Spam Musubi, rice and spam wrapped in seaweed, on a bamboo sheet

What is Spam Musubi?

Now, you may be wondering what Musubi is. You also may be asking yourself why I want you to try Spam. Well, a little history, Spam became increasingly popular in Hawaii after WWII, it was sent to the troops stationed in Hawaii and kind of spread from there. It was cheap. It was easy to cook. And it still is! It is actually still one of the staple foods there today. It is so famous that even McDonald’s Hawaii breakfast platters includes Spam.

A piece of spam musubi

What is Spam?

Spam is a canned meat made mostly with ham. When I lived in Hawaii, I had Spam all the time, mainly because it was pretty much all I could afford. I had it for breakfast with eggs and rice and dinner with noodles and rice. And for lunch, I made this Spam Musubi. You can buy Spam Musubi in Hawaii at any grocery store or gas station. On the mainland, it is available in most grocery stores where you buy canned meats.

You may be skeptical (I know Spam has a bit of a reputation), I was too until I tried it. Even if you aren’t the biggest fan of Spam, this is worth a try! I made it for some of my family members last week and they all were pleasantly surprised by how good it was. Think of it as a Hawaiian hot dog, really, it’s good! Don’t knock it ’til you try it!

Spam frying in a pan

Make your own Musubi mold

First of all, you will need a Musubi mold (As an Amazon Associate I earn from qualifying purchases). You can also make your own. First, you will need to get a mini Spam can (you will need Spam anyway to make the Musubi). If you use the full-size can, cut it down to about half the original height. Clean it out well with soap and water. CAREFULLY cut off the bottom with a utility knife or an exact-o knife, then cover the sharp edges with electrical tape or duct tape (make sure the tape you use NON-lead based).

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Three pieces of spam musubi

Spam Musubi

4.99 from 61 votes
You don't need to fly to Hawaii to try this tasty, authentic Hawaiian Spam Musubi. With this easy recipe, you can make it yourself at home!
Prep Time 25 mins
Cook Time 5 mins
Total Time 30 mins
Course Appetizer, Lunch
Cuisine Hawaiian
Servings 8

Video

Ingredients

Instructions

  • Slice the SPAM into about 8-10 slices (depending on how thick you like it) and put in a Ziplock bag. Mix oyster sauce, soy sauce, and sugar until sugar is dissolved and add to the bag with the SPAM. Marinate for about 15 minutes.
  • Drain off marinade and fry SPAM on each side over medium heat until slightly crispy or until desired doneness. Some people like to glaze the SPAM with the marinade/sauce AFTER frying, either way tastes great! 
  • Place a strip of nori on a cutting board or clean surface (shiny side down). Place your Musubi mold across the middle of the nori. Add Sushi Rice to the mold, pressing down firmly and evenly so there is about 1-1 ½ inches of rice. Dip the mold and your fingers in water as you go to prevent sticking.
  • Next, remove the mold from the rice. Now you will have a nice little block of rice right on the nori. Add some of the cooked SPAM to the top. Wrap up one side of the nori and stick it to the top of the SPAM, then wrap up the other side. Just like you are wrapping a nice little package. Use a little water on your finger to seal if needed. Serve warm.
  • Some like it dipped in soy sauce, some like it with ketchup, and some like it as is.
    A piece of spam musubi

Notes

If you are making a lot and saving it. Wrap individually in some plastic wrap and keep it in the fridge for up to a week. When you are ready to eat it, unwrap and place in the microwave for 15-20 seconds.

Nutrition Information

Calories: 317kcalCarbohydrates: 43gProtein: 9gFat: 12gSaturated Fat: 4gCholesterol: 30mgSodium: 1210mgPotassium: 202mgFiber: 1gSugar: 13gCalcium: 6mgIron: 0.6mg

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About the author

Erica Walker

Erica lives in Boise, Idaho with her husband, Jared, an attorney, and her beautiful three girls. Beyond the world of recipes, she loves adventuring with everything from kayaking, to cruising, to snowboarding and taking the family along for the thrill ride.

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Comments

  1. I’m still tan from my first trip to Hawaii a couple weeks ago. This popped up on my feed and soon as I saw it, I realized this is one thing that I never got around to trying on my trip. Thanks to you, it looks like I’m going to be making it, so I CAN try it! The reviews are great, so I’m really looking forward to it. Thanks for sharing.

  2. 5 stars
    I just made this, it’s amazing! Thank you!! Question: I now have a ziploc of marinade stuff. Can I store this in the fridge/freezer for re-use? If so, how long would that be good for you think?

  3. I have a question- If the rice is supposed to be made without the vinegar mixture, wouldn’t that just be regular rice??

  4. I made this several weeks ago and it was delicious as I did not marinate the spam first❣️I’m getting up in the morning and making this again marinading spam first then glazing❣️Wonderful recipe❣️Do you put all of the marinade in the pan after the SPAM is brown on both sides?Merry Christmas 🎄🎁 ✝️🎅🏻

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