Skip to Content
  • Find a Store
  • About Us
  • My Cart
  • Log In
Foodland logo

Search form

  • Shop
      • Groceries
      • Gift Cards
      • Party Pans & Platters
      • Maika‘i Gifts
      • Reusable Bags
  • Weekly Specials
  • Maika‘i Member
      • Maika‘i Member
      • Maika‘i Rewards
      • Re-enroll
      • Earn HawaiianMiles
  • In Our Stores
      • Certified Angus Beef®
      • R. Field Wine Company
      • Hawaii's Home For Poke
      • Maika'i Brand
      • Foodland 5
      • What We're Loving This Week
      • Services
      • Our Service Promise
  • Community
      • Commitment To Local
      • Community Programs
      • Eat Local A-Z
      • Senior Thursdays
  • Recipes
  • Fresh Buzz
Foodland Logo
Find a Store
  • Search form

  • Find a Store
  • About Us
  • My Cart
  • Log In
  • Shop
      • Groceries
      • Gift Cards
      • Party Pans & Platters
      • Maika‘i Gifts
      • Reusable Bags
  • Weekly Specials
  • Maika‘i Member
      • Maika‘i Member
      • Maika‘i Rewards
      • Re-enroll
      • Earn HawaiianMiles
  • In Our Stores
      • Certified Angus Beef®
      • R. Field Wine Company
      • Hawaii's Home For Poke
      • Maika'i Brand
      • Foodland 5
      • What We're Loving This Week
      • Services
      • Our Service Promise
  • Community
      • Commitment To Local
      • Community Programs
      • Eat Local A-Z
      • Senior Thursdays
  • Recipes
  • Fresh Buzz

Spam Musubi

Watch the Video
Chef Keoni makes an island classic - Spam Musubi! Add a layer of takuan (pickled daikon) or ume (Japanese pickled plum) for added flavor. 

RECIPE RATING

Rate Recipe
4.75

Share Recipe

Print Recipe

Spam Musubi

Summary

Yield
8 Servings

Ingredients

8 slices
Spam (One can will yield 8 thick slices)
1⁄4 cup
shoyu
3 tablespoons
Granulated Sugar
4 cups
cooked calrose rice
4  
sheet nori, toasted and cut in half lengthwise
   
furikake, as needed

Instructions

Tools:
1 spam musubi mold

  1. Heat a saute pan large enough to hold the slices of spam in a single layer.
  2. Place the slices of spam into the pan and allow it to lightly brown. Flip the pieces and allow them to brown.
  3. Pour the shoyu over the spam and drizzle in the sugar.
  4. Allow the Shoyu/sugar reduce and glaze the spam. When the shoyu is syrupy, remove from heat.
  5. Wet the musubi mold with water and place on a working surface.
  6. Place 1 cup of rice into the mold. Press it down with the included press so the rice is nicely molded and firmly packed. Be careful not to overly press it and overly compact the rice. Remove the mold.
  7. Sprinkle the top of the rice with a little furikake.
  8. Place a slice of spam on the rice.
  9. Take a piece of nori and wrap the spam/rice block. To seal, lightly wet the edge of the nori.
  10. Repeat with the other 7 slices.

Note: The spam can be easily cut with a spam cutter, which typically yields 10 thinner slices. You may also adjust the thickness of spam, and amount of rice to achieve your personal preference.
There are many variations off of this basic recipe. You may eliminate the shoyu glaze, add in sriracha. Many also add in a slice of fried egg into their musubi.

RECIPE TAGS

  • Local Favorites

post it. like it. share it.Foodland on FacebookFoodland on InstagramFoodland on YouTube

  • Shop for Groceries
  • 日本語公式ページはこちら
  • Foodland Policies
  • Message to Customers Regarding COVID-19
  • Site Map
  • Careers
  • Contact Us
  • FAQs
  • Download the Foodland Mobile App
  • Download Foodland App on the App Store  Download Foodland App on Google Play
Foodland Logo

Copyright © 2022 Foodland Super Market, Ltd., Hawaii. All rights reserved.