Name: Spam Musubi Bake Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Japanese
Ingredients: 2 cans Spam, cubed; ¼ cup low-sodium soy sauce; ¼ cup mirin rice wine; 2 tablespoons white sugar; 8 cups cooked sushi rice (or 2 cups uncooked rice before cooking); 2 teaspoons rice vinegar (optional, for sushi rice seasoning); ¼ teaspoon sugar (optional, for sushi rice seasoning); ¼ teaspoon salt (optional, for sushi rice seasoning); Furikake, to taste; 1 green onion, sliced; Japanese mayo, for drizzling; Roasted seaweed, for serving

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Introduction

Spam Musubi Bake is a fun and flavorful twist on the classic Hawaiian snack. Combining crispy glazed spam, seasoned sushi rice, and savory toppings, this dish comes together quickly and delivers all the deliciousness in an easy-to-serve casserole form.

A woman's hand with white nail polish holds a small square piece of dark green seaweed wrapped around a layer of white sticky rice and topped with shiny brown glazed tofu cubes, green sliced scallions, and sprinkled black and white sesame seeds. In the background is a glass container filled with the same tofu cubes, scallions, and sesame seeds on top of a white rice base, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cans spam, cubed
8 cups sushi rice, cooked (or 2 cups uncooked)
¼ cup low-sodium soy sauce
¼ cup mirin rice wine
2 tablespoons white sugar
1 green onion, sliced
Japanese mayo
Furikake
Roasted seaweed
Sushi Rice Seasoning (optional):
- 2 teaspoons rice vinegar
- ¼ teaspoon sugar
- ¼ teaspoon salt

Instructions

Step 1: In a pan over medium heat, fry the cubed spam until all sides are crispy, about 5 to 10 minutes.
Step 2: Mix together soy sauce, mirin, and white sugar to create a glaze. Reduce heat to low, pour the glaze over the spam, and simmer for about 3 minutes until the sauce thickens into a sticky glaze.
Step 3: In a 9×13 casserole dish, layer the cooked rice, sprinkle with furikake, and add the glazed spam on top.
Step 4: Drizzle Japanese mayo over the spam layer and sprinkle more furikake on top.
Step 5: Broil in the oven at 500°F for 3 minutes until the top is nicely toasted.
Step 6: Garnish with sliced green onions and serve with roasted seaweed for wrapping or on the side. Enjoy!

Tips & Variations

For extra flavor, season the sushi rice with a mixture of rice vinegar, sugar, and salt before layering.
You can swap Japanese mayo for spicy mayo if you like a little heat.
Add a layer of sliced cucumber or avocado for freshness and texture contrast.

Storage

Store leftover Spam Musubi Bake in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through. The seaweed is best added fresh when serving to keep it crisp.

How to Serve

The image shows a clear glass baking dish filled with a single layer of small, browned, slightly crispy diced pieces that look like cooked meat or tofu. The top of the layer is sprinkled with light green chopped scallions and a few black sesame seeds, giving it a fresh touch. The dish sits on a white marbled surface, and in the background, there are green plants and a white vase that add a natural, cozy feel to the scene. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular white rice instead of sushi rice?

While sushi rice is preferred for its sticky texture and flavor, you can use regular white rice in a pinch. Just make sure it’s slightly sticky to help hold the layers together.

Is there a vegetarian version of this dish?

You can substitute the spam with firm tofu or seasoned tempeh cubes, pan-fried until crispy. Use vegetarian soy sauce and skip the mayo or use a plant-based alternative.