Side angle of Hawaiian Spam Musubi on a white plate.

Hawaiian Spam Musubi

Spam Musubi is a Hawaiian staple that is as fun to make as it is to eat! It’s sweet & savory and features caramelized spam on a fluffy bed of seasoned U.S.-grown sushi rice that is wrapped with crispy roasted seaweed. Trust us-don’t knock it until you’ve tried it!

This recipe comes to us from our friend @takestwoeggs in partnership USA Rice and Thefeedfeed.

  • Servings
  • Prep Time
    15 min
  • Cook Time
    30 min
  • Total Time
    45 min


Sushi Rice

  • 1½ cup short grain sushi rice
  • 2 cups water
  • 2 tablespoon rice vinegar
  • 1 tablespoon sugar
  • ½ teaspoon salt

Caramelized Spam

  • 6 ounces (½ can) Spam, cut into ¼ inch thick slices and can reserved
  • 2½ teaspoons soy sauce
  • 2 tablespoon sugar
  • ¼ cup water


  • 3 sheets roasted seaweed nori, cut into 2 inch wide strips



  • Add short grain rice and water into a rice cooker or pot and cook based on packaging instructions.
  • In a small mixing bowl, mix together rice vinegar, sugar and salt until sugar is completely dissolved. Drizzle mixture over cooked rice and carefully mix it with a rice paddle until combined. Set aside.


  • Using a medium sized skillet on medium-high heat, cook spam until browned and crispy on the edges for about 2 minutes per side.
  • In a small bowl, mix soy sauce and water into a small bowl. Turn heat to medium low heat and sprinkle sugar evenly over the spam. Flip spam to evenly coat, about 30 seconds. 
  • Add soy sauce mixture. Swirl sauce and flip the spam to evenly distribute.
  • Let spam gently simmer until sauce dissolves, around 4 minutes. Flip spam slices every 2 minutes.


  • Line inside of reserved Spam can with plastic wrap. Add about ½ cup of rice into container and gently press down to fill the mold. 
  • Pull rice out of the can. 
  • Place a slice of caramelized Spam on top of nori strip, then place rice on top of the spam. Gently roll up nori around rice and Spam. Secure the end by wetting with water and place the musubi with the seam side down. Continue with remaining pieces.
  • Serve immediately.

Recipe Notes

For a breakfast musubi option, add a rolled egg omelet.