SPAM Musubi

Servings: 4 Foodies

If you don't like SPAM, grow up. It is delicious and you are wrong. Ipso facto, Musubi Rolls are AMAZING! Hawaii got a lot of things right...this may be the top one.

  • Prep Time


  • Cook Time


  • Total Time (with rest)


The How To:


  • 2 c. Sushi Rice (rinsed)
  • 12 oz. can SPAM (sliced into 8 equal parts)
  • 4 Nori Sheets (each cut in half)
  • 3 tbsp. Soy Sauce
  • 1/3 c. Brown Sugar
  • 2 tbsp. Mirin
  • 8 tsp. Surf's Up (divided, 1 per Roll)


  1. Measure two cups of rice and three and a half cups of water into the pot. Let the rice soak for at least 30 minutes.
  2. Add 1/2 teaspoon of salt and stir.
  3. Place the pot over high heat and bring the water to a boil. Turn the heat to medium low and cover the pot, leaving the lid slightly off on one side to vent.
    Cook for 10 minutes. DO NOT STIR YOUR RICE!
  4. After 10 minutes, check to see if the rice has absorbed all of the water by pulling the rice away from the center with a fork to create a hole. If there is still water, continue cooking for 5 to 10 minutes or until the liquid has been absorbed.
    Remove the pot from the heat and place the lid on securely. Allow the rice to stand for 10 minutes before serving.
  5. While Rice is cooking, make your SPAM glaze. Add Brown Sugar, Mirin, and Soy Sauce into bowl. Mix until evenly incorporated. Place into plastic bag with sliced SPAM.
  6. After marinating for 15 minutes, fry in pan. Pull when sauce begins to caramelize.
  7. Place a strip of Nori on 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.
  8. Top Rice with 1 tsp of Surf's Up and remove Musubi Mold. Top Rice with glazed SPAM.
  9. Wrap Nori around Rice and Spam. Use water to seal Nori if needed. Dip in Sriracha, Soy, or the extra glaze.
  10. MUNCH!


  • Dip the mold and your fingers in water as you go to prevent sticking
  • This seems way more intimidating than it actually is. Once you figure it out, you're golden! You'll want to make these all the time
  • if you don't want to buy a musubi mold, cut the SPAM can in half and there's your mold!
  • For a little change in flavor, dip in Lowcountry Gold. The sweetness and vinegar help cut the richness of the Musubi.

Common Questions