How to Make Spam Musubi with Teriyaki Sauce

In this recipe, we'll show you how to make spam musubi with teriyaki sauce right at home. The dipping sauce will give an extra boost of flavor. Spam musubi is a popular dish in the Hawaiian Islands. They have it all over in convenience store, grocery stores, even gas stations and it's pretty easy to make at home too. No need to get on a plane.

Prep Time15

Cook Time30

Total Time45

Course: Dinner, lunch, Snack

Cuisine: American, hawaiian

Keyword: copycat, easy recipe, restaurant recipe

Servings: Servings

Calories: 183kcal

As an Amazon Associate I earn from qualifying purchases.

Kitchen Essentials

Non-stick Pan

Rice Cooker

Musubi maker

Salsa Bowls

Cook ModePrevent your screen from going dark

Ingredients

3 Cups Short-Grain White Rice Uncooked
3 Cups Water
¼ Cup Rice Vinegar
12 Ounces SPAM 1 container
2 Tablespoons Vegetable Oil
5 Sheets Nori Dry Seaweed

SPAM Musubi Sauce

½ Cup White Sugar
¼ Cup Soy Sauce
¼ Cup Oyster Sauce

Spam Musubi Sauce Teriyaki Sauce (optional)

1/3 Cup Brown Sugar
3 Tablespoons Soy Sauce
2 Tablespoons Mirin
1 Teaspoon Sesame Oil

Instructions

Rinse rice a few times until the water runs clear.
In a medium saucepan, bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes. Or use a rice cooker.
Remove from heat. Make a sticky rice by adding the rice vinegar. Set aside to cool.
Pro Tip. Have everything ready to assemble at this point. Once the spam is done, you will want to make your musubi right away while your meat is still crispy.
Cut the dried seaweed sheets in a strip. Place on a clean surface with the shiny side down.

SPAM Musubi Sauce

In a medium bowl, add the sugar, soy sauce, and oyster sauce and mix until sugar is completely dissolved.
Slice Spam lengthwise into 8 or 10 slices, or your desired thickness.
In a large skillet heat oil over medium-high heat. The oil helps keep the marinated meat from sticking. Cook the SPAM slices until lightly browned, about 2 minutes on each side or until desired doneness and crispiness.
Pour the soy sauce sugar mix over the Spam and allow it to soak into the spores. Turning once. When the sugar has caramelized, it is done. About another 1 minute on each side. Transfer to a plate.
Working quickly to assemble the musubi.
Place the Musubi mold across the middle of the nori, press the cooled sushi rice tightly and evenly in the mold. There should be 1 to 1 ½-inches of rice. Pro Tip. Dip the mold and your fingers in water often to prevent sticking.
Next, carefully remove the mold from the rice. There should now be a little block of rice in the middle of the nori. Add a cooked piece of spam on top.
Wrap the nori around the rice and spam cake using a little water on the end of the bottom strip of nori if needed to seal it.
Just like wrapping a cute little snack package.
Serve warm or chilled. Dip into the teriyaki glaze in the pan for even more flavor.

Spam Musubi Sauce Teriyaki Sauce (optional)

In a small bowl, combine the brown sugar, soy sauce, mirin, and sesame oil. Stir to combine and microwave 30 seconds and stir. Microwave another 30 seconds and stir again. Set aside to cool slightly.

Notes

Recipe Variation

If you prefer, you can just use the soy sauce and sugar as your seasoning. We prefer adding the rice vinegar to the sushi rice as it helps it stick and adds delicious flavor.

How To Make Spam Musubi Sauce Teriyaki Sauce

This teriyaki sauce takes the spam musubi over the top. It just takes a few minutes to make. I urge you to give it a try.

1/3 Cup Brown Sugar
3 Tablespoons Soy Sauce
2 Tablespoons Mirin
1 Teaspoon Sesame Oil

In a small bowl, combine the brown sugar, soy sauce, mirin, and sesame oil. Stir to combine and microwave 30 seconds and stir. Microwave another 30 seconds and stir again. Set aside to cool slightly.

Make Ahead Snack Recipe

You can make a lot and wrap individually in plastic wrap. It will last in the refrigerator up to 7 days. To reheat, remove the plastic wrap and heat in the microwave 15 seconds or until warm.

You can freeze the musubi too

Wrap individually in plastic wrap then place in an airtight container. It will keep fresh in the freezer up to two months.

Nutrition