Entrée: United States – Spam Musubi (Spam Rice Ball)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Additional 5 min

Total 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 can SPAM (12 oz (340 g)), sliced into 8 pieces
3 cups (720 ml) cooked short-grain (sushi) rice, hot (about 1 lb 5 1/8 oz (600 g))
2 tbsp (30 ml) rice vinegar
1 tsp (5 ml) sugar
1 / 2 tsp (2.5 ml) salt
4 sheets nori, cut in half lengthwise
2 tbsp (30 ml) soy sauce
1 tbsp (15 ml) sugar (for SPAM glaze)
1 tbsp (15 ml) vegetable oil
Furikake, to taste (optional)

Show original ingredient measurements

1 can SPAM (12 oz / 340 g), sliced into 8 pieces
3 cups cooked short-grain (sushi) rice, hot (about 600 g)
2 tbsp (30 ml) rice vinegar
1 tsp sugar
1 / 2 tsp salt
4 sheets nori, cut in half lengthwise
2 tbsp (30 ml) soy sauce
1 tbsp sugar (for SPAM glaze)
1 tbsp (15 ml) vegetable oil
Furikake, to taste (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Mix rice vinegar, sugar, and salt; fold into hot rice and let cool slightly.  
2. Fry SPAM slices in oil over medium heat until lightly browned on both sides. Add soy sauce and 1 tbsp (15 ml) sugar, cook until glaze forms.  
3. Place half a nori sheet on a work surface, use a musubi mold or your hand to shape ~3/4 cup (180 ml) rice into a compact rectangle on nori. Sprinkle furikake if using.  
4. Top rice with a glazed SPAM slice, press gently with mold, then wrap nori around and seal the edge with a little water.  
5. Let rest briefly to set, then slice in half if desired and serve warm or room temperature.

1. Mix rice vinegar, sugar, and salt; fold into hot rice and let cool slightly.  
2. Fry SPAM slices in oil over medium heat until lightly browned on both sides. Add soy sauce and 1 tbsp sugar, cook until glaze forms.  
3. Place half a nori sheet on a work surface, use a musubi mold or your hand to shape ~3/4 cup rice into a compact rectangle on nori. Sprinkle furikake if using.  
4. Top rice with a glazed SPAM slice, press gently with mold, then wrap nori around and seal the edge with a little water.  
5. Let rest briefly to set, then slice in half if desired and serve warm or room temperature.