Hawaiian SPAM Musubi is a unique Japanese/Hawaiian fusion snack found just about everywhere in the Aloha state. SPAM maybe maligned on the mainland but it is a treasured treat in the Hawaiian Islands. SPAM's reputation has not been enhanced by the word becoming synonymous with "unsolicited email" in the digital world. Set your culinary preconceptions aside, try these, you are sure to like them!

The popular Hawaiian snack SPAM musubi can be found in local food markets in Hawaii. In its most basic form it is made from lightly flavored white rice and a slice of SPAM wrapped in dried seaweed paper typically used to make sushi. Recipes also include fried egg, teriyaki sauce, or furikake (a Japanese condiment consisting of fish flakes, seaweed, sesame seeds and spices) for added flavor. It's a simple snack perfect for when you are on-the-go.



  1. Cook rice in a rice-cooker or covered pot according to package instructions
  2. When the rice is cooked, stir in rice vinegar and set aside to cool
  3. Open the can of SPAM, remove it (punching a hole in the bottom of the can helps) and then slice the SPAM into 8 equally thick slices
  4. In a bowl, mix together soy sauce and oyster sauce/li>
  5. Coat the SPAM in the mixture soy sauce and oyster sauce and let sit for 5 minutes
  6. Heat oil in a frying pan on medium/low heat. Fry the SPAM for 2 minutes on each side or until lightly brown
  7. Cut nori sheets in half. Folding the sheets in hand and then cutting on the crease with a sharp knife or kitchen scissors helps.
  8. Place a scoop of rice on a piece of wax paper. Using your fingers and the paper, press and shape the rice into a rectangular block the size of a slice of SPAM and about an inch thick (see photo)
  9. Sprinkle furikake seasoning on the rice.
  10. Top the furikake layer with a slice of fried SPAM.
  11. Take the half sheet of nori and form it around three sides of the SPAM and rice.
  12. With your hand under the wax paper, carefully flip the musubi over into your other hand(nori side down)
  13. Peel the paper off the rice and then wrap the remaining free nori around the rice sealing the edges with a small amount of water. (note: You can purchase a "musubi mold" to make musubi, but it's really necessary)

Recipe submitted by Monica Emery
Photography by Shari Johnston-O'Neill

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