Hawaiian Spam Musubi – Hawaii | Spam, Sushi Rice, Nori, Teriyaki Glaze

I’ve perfected Hawaiian Spam Musubi, that iconic island treat born in mid-20th century Hawaii from Japanese immigrants’ onigiri and WWII-era Spam. It’s made with sticky sushi rice cooked in water, glazed Spam (using soy sauce and sugar for a teriyaki twist), and crisp nori sheets. Roll it up tight for a portable snack that’s great for beach picnics. Stick around to uncover more variations and tips that’ll elevate your next creation.

History

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Hawaiian Spam Musubi traces its origins to mid-20th century Hawaii, where Japanese immigrants adapted traditional rice balls (onigiri) by incorporating American Spam—a canned meat popularized during World War II—reflecting the state’s multicultural fusion of Japanese and Western influences.

Regional variations, such as those with teriyaki glaze, furikake seasoning, or spicy additions, signify Hawaii’s creative adaptations and the dish’s role in local identity and innovation.

Traditionally, it’s served at casual occasions like beach picnics, family gatherings, or as a quick snack in bento boxes, embodying the island’s relaxed lifestyle and resourcefulness.

Ingredients

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• 2 cups of sushi rice: Oh, let’s kick things off with the star of the show here – 2 cups of that sticky, glorious sushi rice, because what’s a Hawaiian Spam Musubi without the base that holds everything together, right? Imagine it soaking up all those flavors, making each bite a little hug for your taste buds.
• 4 cups of water: Now, don’t overlook this simple one – 4 cups of plain old water, the unsung hero that helps cook that rice to fluffy perfection; after all, even the best ingredients need a reliable sidekick to shine.
• 1 can of Spam (12 oz), sliced into 8 pieces: Here’s where it gets fun – grab one 12-ounce can of Spam, that retro canned meat that’s surprisingly versatile, and slice it up into 8 even pieces; it’s like giving a nod to Hawaii’s history, and who knew something so humble could turn into a crowd-pleaser?
• 4 tablespoons of soy sauce: Pour in 4 tablespoons of soy sauce, that salty, umami-packed liquid that adds a savory punch; it’s the kind of ingredient that makes you think, why didn’t I use more of this on everything?
• 2 tablespoons of sugar: Sweeten the deal with 2 tablespoons of sugar, balancing out those bold flavors – a little touch that reminds you cooking’s all about that perfect harmony, even if I’m the type to sneak an extra pinch just for good measure.
• 2 tablespoons of mirin: Don’t forget 2 tablespoons of mirin, that sweet rice wine with a subtle tang – or if you’re playing it safe, swap it with rice vinegar and a dash of sugar; it’s like giving your dish a secret whisper of elegance, and honestly, who doesn’t love a good substitute story?
• 4 sheets of nori seaweed: You’ll need 4 sheets of that crisp nori seaweed, the wrap that keeps it all neat and portable; picture it as the musubi’s cozy blanket, and let’s face it, wrapping things up can be tricky, but this makes you feel like a pro.
• Furikake seasoning, to taste: Sprinkle in some furikake seasoning to your heart’s content – that mix of sesame seeds, seaweed, and spices adds a crunchy, flavorful twist; it’s the ingredient that says, why settle for boring when you can jazz it up a bit?
• 1 tablespoon of mayonnaise (optional, mixed with a dash of sriracha): And for a little extra flair, mix up 1 tablespoon of mayo with just a hint of sriracha if you’re feeling spicy – it’s that optional kick that turns a simple snack into something memorable, because sometimes, a bit of heat makes the whole thing worth the effort.

Cooking Steps

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Now for the fun part, assembling everything into those neat little packages.

Lay out 4 sheets of nori seaweed on a clean surface, then scoop some of that cooked rice onto each sheet – about a half cup per one, spread it out evenly.

Sprinkle on furikake seasoning to taste for that extra crunch and flavor, place a slice of the glazed Spam on top, and if you’re in the mood for spice, spread a bit of the optional 1 tablespoon of mayonnaise mixed with a dash of sriracha over it; roll it up tightly like you’re wrapping a gift, and slice if you want smaller pieces.

Who knew something so straightforward could end up feeling like a mini celebration on a plate?

Tips and Variations

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Sometimes, you might want to mix things up with your Hawaiian Spam musubi to keep it fresh, like swapping out the Spam for grilled tofu if you’re aiming for a vegetarian vibe that still packs that savory punch.

Or, for a bit more crunch and color, toss in some sliced cucumbers or pickled ginger alongside the furikake, turning a simple roll into something that feels like a mini adventure on your plate.

And if you’re not into the spicy mayo, why not try a gentle honey glaze instead, or even double up on the furikake for that extra toasty flavor – it’s all about making it your own, especially on those days when plain just won’t cut it, you know?

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