Teriyaki Spam Musubi
Prep time
Cook time
Total time
Recipe type: Main
Serves: serves 4 - 5
  • 1 can 12 oz. (340 g) Spam (I’m using 20% less sodium version)
  • 1 square sheet roasted nori (seaweed) – cut into 2 –inch strips
  • 2 cups cooked Japanese rice (try not to use Jasmine or other long grain rice as they not hold the shape well)
  • Cling wrap
  • Teriyaki Sauce:
  • 4 tbsp (60 g) sugar
  • 1 tbsp (15 g) mirin
  • 4 tbsp (60 g) soy sauce
  • Optional fillings:
  • Kimchi / Furikake / pineapple / spring onions
  1. In a small saucepan, gently heat all the ingredients for the teriyaki sauce until the sugar has melted. Set aside.
  2. Remove spam from the tin and cut into 5 – 6 slices (approx. ¼ inch thickness). Wash the tin and wipe dry. It will be used as the mould to form the musubi.
  3. Add 2 tbsp oil into a large skillet or pan and cook the spam slices until nicely brown on both sides.
  4. Pour in the sauce and cook under medium high heat until the sauce bubbles and coats the meat.
  5. Remove from pan and set aside. Pour the remaining sauce into a small bowl and reserve as a dipping sauce.
  6. Line the inside of the tin with cling wrap. You will need a large sheet so the excess drapes out of the tin.
  7. Scoop 4 – 5 tbsp rice into the tin and gently pat it evenly.
  8. At this point, if you are using any optional ingredients, lay it on top of the rice.
  9. Take a slice of the spam and fit it into the tin. Gather the excess cling wrap and press it down firmly to form its shape.
  10. Pull out the cling wrap together with the spam rice block.
  11. Transfer the spam rice block onto a strip of nori (rice side up) and fold it tightly. Seal the end with a dab of water so it’ll stick. Repeat with the rest.
  12. Enjoy your spam musubi warm or at room temperature and with reserved sauce.
  13. *Note: the size of the spam and amount of rice used is subjected to your personal preference.
Recipe by Bear Naked Food at https://www.bearnakedfood.com/2016/03/16/teriyaki-spam-musubi/