Spam musubi from Cook Real Hawai'i (page 44) by Sheldon Simeon and Garrett Snyder

Ingredients

sushi nori
mirin
Show all ingredients...

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

JimCampbell on February 23, 2026

A 3.5 out of 5. The spam musubi was tasty. As previous reviews have noted, it can seem salty, and consider using a low-sodium soy sauce. We did not have a low-sodium spam as called for, which may have contributed to the saltiness. Having said all that, spam musubi is generally salty. We would add a little more sugar only because we like a little sweeter sauce on our spam musubi. We used Cal Rose rice, which worked fine. We would add another 1/4 of water to the rice cooker to soften the rice a bit more. We will be making this recipe again.
eclairea on February 21, 2026

Yum yum, finally busted out my musubi mold to make this! It was fun to make and fun to eat and I’m already excited to do it again!
dmdmdmmm on February 14, 2026

Honestly one of the best snacks and ways to use up spam. The caramelizing technique is such a nice way to get more flavor to it!
Ishie1013 on July 12, 2024

This was pleasant despite me being a person who is fairly skeptical of spam. The tips the author gives were excellent. I used the spam can, as suggested, as the mold, since I did not have musubi molds lying around my house. I also went with the recipe's suggestion of the 25% lower sodium spam. I highly recommend doing this as this dish, even with the low sodium spam is SALTY. You're soaking lunchmeat in soy sauce, wrapping it in seaweed, and generally using also salty sweet sushi rice. It does make for nice hearty snack.
JTelcontar on August 28, 2022

Used regular spam (not low sodium) and instead used low sodium Kikkoman for the shoyu. Worked perfectly and the flavor was amazing! Definitely recommend getting a musubi mold-- it was SO much easier than I imagine it would have been trying to use the spam can. Would 100% make these again and again.
JTelcontar on August 23, 2022

Recipe appears to be available online here: https://www.today.com/recipes/sheldon-simeon-s-spam-musubi-recipe-t220100
pattyatbryce on June 16, 2022

Loved this on day 1. Didn't love day 2. I am ok on the spam (for the first time ever), but sometimes I feel seaweed is a bit much.
EmilyR on April 13, 2021

We have made these several times as they are so portable for picnics or lunches away. The salty, sweet, sushi-esque rice and seaweed are very good, but filling.