Delicious Teriyaki Spam Musubi You Can Make at Home!

Teriyaki Spam Musubi is my absolute favorite when I want something savory, a lil’ sweet, and honestly, just fun to make. Ever tried putting together a quick lunch, but your normal sandwiches are just… boring? That’s where this one comes in hot. And, if you’re a fan of tasty Asian-inspired dishes, you’ve probably eyeballed recipes like this Crockpot Teriyaki Beef and Broccoli from nevaehrecipes.com before, right? No worries, this musubi version is way easier and honestly a blockbuster for picky eaters. Oh, and fair warning—folks will ask you to bring this to every family get-together after.

What is Spam Musubi?

Spam Musubi is a snack thing (like sushi but so much easier), where you press grilled spam, sticky rice, usually a swipe of sweet teriyaki sauce, all wrapped up with a piece of nori. Picture a portable rice brick with a flavor punch.

It’s from Hawaii, where spam is serious business. Trust me, if you ever visit, you’ll see spam musubi all over, even at gas stations (I’m not kidding!). And yes, you can get all fancy with it using different types of rice or glaze, but the basic version already hits those comfort food vibes. It’s kinda wild how something with just a few ingredients tastes like it belongs in a five-star restaurant.

"First time making these, and my family devoured them in minutes! Now, it’s our weekly treat."

—Melissa T., loyal musubi fan

Expert Tips

Okay, making Teriyaki Spam Musubi isn’t rocket science, but there are a couple tricks I swear by. Biggest one: use a musubi mold if you want ‘em restaurant pretty. Or, just rig up your own with an empty spam can (hello, DIY win). Rice needs to be a bit sticky, don’t rinse it too much after cooking.

Another thing—don’t drown the spam in sauce. I mean, sure, I love teriyaki, but let the spam still shine. And don’t skip the part where you cool it a bit before slicing so it doesn’t fall apart like a hot mess.

One time, I was too impatient (hangry, honestly), and I skipped letting my rice cool. Result? Musubi melted into a rice blob. Lesson learned, don’t rush it.

If you’re looking for another easy dinner, try this crockpot teriyaki beef and broccoli. Trust me, it’s a hit with picky eaters too.

How to Make Spam Musubi

Alright, let’s get into it, step by step—but don’t worry, it’s way easier than the result makes it look.

First, slice the spam (keep ‘em thick if you want a meatier bite). Fry those slices in a pan until a little crispy. Sling some teriyaki sauce on ‘em, let it caramelize a bit. Not too much or it just slides off.

While spam’s cooling, grab that rice you prepped. I always use short-grain. Scoop a thick layer into your musubi mold (or use the spam can, don’t forget to line with plastic wrap if you do). Pop your teriyaki-covered spam on top, press another light layer of rice if you like, then wrap it up with a strip of nori. I seal it with a teensy bit of water.

Let ‘em sit. I know you wanna dig in, but five minutes lets it set and get that classic firm shape—makes it easier to eat without a fork.

Ingredients & Substitutes

Here’s what you’ll need for a straightforward batch:

• 1 can Spam (classic or low-sodium), sliced into 8
• 2 cups cooked short-grain rice (sticky rice is best)
• Teriyaki sauce (store-bought or homemade, up to you)
• 4 sheets nori (seaweed), cut in half

If you’re out of nori, I’ve seen folks use lettuce (when desperate). Any sticky-ish rice does fine, not just sushi rice. You could swap in sriracha mayo instead of teriyaki if you’re living on the edge.

Don’t overthink it. Use what’s in your cupboard! If you really want some inspiration for teriyaki flavors in other dishes, peep this recipe for crockpot teriyaki beef and broccoli—it’s simple but tastes brilliant.

Variations

Sometimes, even the classics need a little twist. Try these for a change-up:

• Sprinkle furikake (Japanese rice seasoning) in the rice for a salty crunch.
• Slide in a thin omelette with the spam—breakfast, basically.
• Swap out spam for grilled chicken or even tofu for a different vibe.
• Wrap with two strips of nori “belt-style” for double crunch.

Once, I even mixed a dab of wasabi into my teriyaki sauce. My nose was on fire, but wow, flavor lottery!

Ingredient	Quantity	Substitutes
Spam	1 can	Low-sodium spam, grilled chicken, tofu
Short-grain rice	2 cups cooked	Sushi rice, brown rice
Teriyaki sauce	To taste	Sriracha mayo, homemade teriyaki
Nori sheets	4 sheets	Lettuce wraps

Common Questions

Q: Do I need a musubi mold to make these?
A: Honestly? No, but it helps a ton. If you don’t have one, just use the empty spam can lined with plastic wrap.

Q: Can I make Teriyaki Spam Musubi ahead for meal prep?
A: Absolutely. I wrap them tight in plastic and stick them in the fridge. Microwaved for 15 seconds—almost as good as fresh.

Q: Is there a healthier alternative to classic spam?
A: For sure! Try low-sodium spam or swap in thin sliced chicken or tofu, and serve with extra veggies.

Q: Can I use regular teriyaki sauce?
A: Yup. Use your favorite bottled brand or whip up a quick homemade one. Check this easy crockpot teriyaki beef and broccoli recipe for ideas.

Q: How do I keep them from getting soggy?
A: Key is letting the rice and spam cool before rolling. Hot rice plus steam equals soggy nori—nobody wants that.

Ready to Up Your Snack Game?

Alright, if you made it this far, you are probably ready to tackle Teriyaki Spam Musubi in your own kitchen. The big thing? Don’t freak out if yours look funny the first time. It’s tasty, it’s fun, and way quicker than making fancy sushi rolls. If you want more background on this kind of teriyaki comfort food, scroll through a few trusted food blogs or check out this epic food glossary for cool terms and ideas. Give it a try and I promise, you’ll surprise yourself—and maybe, become the family musubi maker for life.

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