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Flavorful Teriyaki Spam Musubi Recipe Easy Homemade Sticky Sweet Glaze

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A quick and easy teriyaki Spam musubi recipe featuring a homemade sticky sweet glaze, perfectly pressed sushi rice, and crispy fried Spam slices. Ideal for a satisfying snack or casual lunch.

Ingredients

Scale
  • 1 can (12 ounces) Spam, classic or lower sodium
  • 2 cups uncooked Japanese short-grain sushi rice
  • 3 tablespoons rice vinegar
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1/4 cup low sodium soy sauce
  • 3 tablespoons mirin
  • 2 tablespoons brown sugar
  • 1 clove garlic, minced (optional)
  • 1 tablespoon vegetable oil
  • 4–6 nori sheets, cut into strips

Instructions

  1. Rinse 2 cups of Japanese short-grain rice under cold water until the water runs clear. Drain well.
  2. In a rice cooker or pot, combine rinsed rice with 2 1/4 cups (540 ml) water. Cook according to your rice cooker instructions or bring to a boil on the stove, then reduce heat to low and simmer for 18 minutes. Turn off heat and let it rest, covered, for 10 minutes.
  3. In a small bowl, mix 3 tablespoons rice vinegar, 2 tablespoons sugar, and 1 teaspoon salt until dissolved. Gently fold this mixture into the cooked rice with a rice paddle or wooden spoon, being careful not to mash the grains. Let the rice cool to room temperature (about 15 minutes).
  4. In a small saucepan over medium heat, combine 1/4 cup soy sauce, 3 tablespoons mirin, 2 tablespoons brown sugar, and the minced garlic clove. Stir gently and let the mixture simmer for about 5-7 minutes until it thickens slightly and becomes glossy. Remove from heat and set aside.
  5. Remove Spam from the can and slice into 8 even slices (about 1/4-inch or 6 mm thick).
  6. Heat 1 tablespoon vegetable oil in a nonstick skillet over medium heat. Fry Spam slices until golden and crisp on both sides, about 3 minutes per side.
  7. Reduce heat to low and brush each slice generously with the teriyaki glaze, cooking for another minute on each side to caramelize the glaze. Remove and set aside.
  8. If using a musubi mold, place the mold on a clean surface and loosely pack about 1/2 cup (120 ml) of seasoned rice into the mold. Press firmly with the tamper to compact the rice.
  9. Place one glazed Spam slice on top of the rice in the mold, then add another 1/2 cup of rice on top, pressing again gently. Carefully remove the mold.
  10. Cut nori sheets into strips roughly 1.5 inches wide. Wrap a strip around the musubi, sealing the edge with a tiny dab of water to stick. Repeat for all musubi pieces.
  11. Arrange the teriyaki Spam musubi on a plate and enjoy warm or at room temperature.

Notes

If the glaze gets too thick or starts sticking too much during frying, lower the heat and add a splash of water to loosen it up. When pressing rice, don’t over-pack—it should hold its shape but not be rock hard. Use tamari instead of soy sauce for gluten-free version. The glaze stores well in the fridge for up to a week. Reheat gently before using.

Nutrition

Keywords: Spam musubi, teriyaki glaze, sushi rice, easy snack, homemade musubi, sticky sweet glaze, quick lunch

Find it online: https://cooksybite.com/flavorful-teriyaki-spam-musubi-recipe-easy-homemade-sticky-sweet-glaze/