Rolled Spam Musubi
Rolled Spam musubi is a Korean-style snack combining seasoned white rice, pan-fried Spam, and nori seaweed—quick to assemble and perfect for lunch boxes or on-the-go eating.
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Rolled Spam musubi is a Korean-style snack combining seasoned white rice, pan-fried Spam, and nori seaweed—quick to assemble and perfect for lunch boxes or on-the-go eating.
Delivery in as fast as one hour.*
Prices vary by store
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Slice the block of Spam into thick slices, about 1/4 inch each.
In a frying pan over medium heat, pan-fry the Spam slices for 4-5 minutes on each side, until they are slightly crispy and browned.
Remove the cooked Spam from the pan and place on a paper towel-lined plate to drain excess grease.
Once cool enough to handle, cut each Spam slice vertically into 3-4 skinny strips.
Optional: Return the Spam strips to the pan and drizzle with BBQ sauce. Sauté for a minute to coat evenly.
Prepare and cook the white rice according to your usual method, such as in a rice cooker. For extra flavor, you can optionally add dashima kelp to the rice while it cooks.
Once the rice is cooked, transfer it to a large bowl. Sprinkle generously with furikake seasoning and mix well to combine.
To assemble, lay a sheet of nori on a clean surface. Spread a layer of the seasoned rice evenly over the nori.
Place a strip of the cooked Spam on top of the rice, near the edge closest to you.
Tightly roll the nori. To help seal the roll, smear a few grains of rice at the far end of the nori sheet to act as glue.
Tuck in the ends of the roll to secure the filling.
Repeat the process with the remaining ingredients to make more rolls.
Store wrapped musubi in an airtight container at room temperature for up to 4 hours or refrigerate for up to 1 day; nori softens over time.
Yes, assemble the rolls up to 4 hours ahead and store in an airtight container at room temperature. The nori will soften slightly but remain edible.
Noritamago furikake is a seasoning blend that adds umami flavor and a hint of nori seaweed taste to the rice without extra salt.
Use standard white rice cooked normally, then season with furikake while warm so the seasoning adheres evenly.
Yes, but the flavor and texture will differ; pan-fry until crispy on the edges. Spam's saltiness and fat are part of the traditional taste.
Ensure the rice is packed firmly but not compressed, and use light, even pressure when rolling. Nori is delicate when fresh.
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