Party Spam Musubi
Cuisine: Island Style
Author: Guava Rose
Prep time: 20 mins
Cook time: 5 mins
Total time: 25 mins
A festive version of Spam Musubi, using small cookie cutters to cut shapes out of the spam slices before cooking.
  • 1- 12 oz. can Lite Spam
  • 2 T. brown sugar or evaporated cane juice crystals
  • 3 T. lower sodium soy sauce
  • 3 sheets of regular sized nori (~7-1/2" x 8-1/2")
  • ⅓ - ½ c. sesame seed nori furikake
  • 3-1/3 c. fresh cooked short grain white rice
  1. Slice Spam into 10 slices. Use small 1-1/2" to 2" cookie cutters to cut two shapes out of each slice of ham. You can use slightly larger cutters if you don't mind the spam hanging over the edges of the musubi. Set aside the used spam pieces for another use or to make spam fried rice or spam fried rice musubi.
  2. Place sugar and soy sauce in a non-stick frying pan. Swirl around liquid to dissolve sugar as much as possible. Place spam cut-outs in pan and coat both sides of spam with sauce. Place pan on medium high heat. Fry spam, turning occasionally until most of the sauce is evaporated and the spam is browned. Remove spam from pan and set aside.
  3. Turn electric stove burner on high. Place each sheet of nori 2-3" above the heat to toast. Hold until the nori turns slightly green and "tightens" up a bit. Be careful not to burn it. Toast both sides. Stack up the sheets of nori and cut them in half on the longer edge. You should have 6 pieces that are 4-1/4" x 7" each. Set one piece aside for another use, or to roll another musubi if you have extra rice.
  4. Fluff rice and gently mix in furikake with a rice paddle.
  5. Place one piece of nori vertically on a flat surface. Dip the bottom portion of the spam musubi mold completely in cold water, shake off excess water, and place horizontally across the middle of the piece of nori. Fill with ⅔ c. furikake rice. Dip the handled top portion of the spam musubi maker in water, fit it into the top of the musubi mold and press down firmly to compress the rice. Hold the top down, pull the bottom mold up over the rice. Take the top portion of the mold off. Now wrap the top portion of nori down over the rice, and then fold the bottom portion of the nori up over the rice. Place on a plate seam side down, and repeat with the remaining nori and rice.
  6. Slice each rolled musubi crosswise into 4 slices. Use a sharp knife and wet it between each cut to help prevent the rice from sticking to the knife. Lay each slice cut side up and press a spam shape on top.
Recipe by Guava Rose at