Classic Spam Musubi

Featured in blog: Rice+Seaweed+Spam= Smiles


  • 1 can Spam
  • 5 cups steamed rice
  • Furikake
  • 1 pack Nori
  • ½ cup Soy Sauce
  • 1 tbsp Rice Vinegar
  • 1.5 tsp Sesame Oil


Making a lot of Musubi is an exercise in working the assembly line.  So it will help to have everything ready to go.  You will want to start by steaming the rice.  While that steams you can get a small bowl  and mix the soy sauce, sesame oil, and rice vinegar together.  When that is done, you can get the nori, and using scissors cut them in half.  Then you can slice the spam into semi-thin sections.  I bought a Spam slicer, makes life easier but you can just as easily cut it yourself with a knife.  On a skillet or frying pan at med-high heat, cook the Spam for about 3 minutes on each side.  If you like your Spam crispy (like I do) then go ahead and cook a bit longer.  Before you first turn the Spam over, pour a little soy sauce on top.  This just helps with the flavor.  Once cooked, set the Spam aside and get to your assembly line.  The order goes, rice, spoonful of soy sauce drizzled on the rice, furikake, spam, then roll and wrap in saran wrap so it stays warm and easy to transport.  Because I am somewhat lazy, I bought a little rice press that helps keep the shape of the rice but the reality is, you can just plop a ball of rice on the nori and shape it into a semi square.  It all gets rolled up anyway so if it looks like a little green burrito, that’s ok amigo.  I didn’t always have these cool gizmos and gadgets and I did it the burrito way.  The only thing you should do is be sure to place the shiny side of the nori facing down and put the rice and everything else on the rough side. 

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