If you love classic Spam musubi, you are going to be obsessed with this Crispy Spam Musubi. It takes everything you already love about the traditional Hawaiian snack and adds the most satisfying crispy texture by wrapping the musubi in rice paper and pan frying it until golden and crunchy. Inside you still get the familiar layers of savory Spam, fluffy rice, and a soft sheet of nori, but the outside has this crackly bite that makes it impossible to stop eating.

This version feels like the perfect mashup between Hawaiian musubi and Vietnamese fried rice paper rolls. The rice paper turns beautifully golden when it hits the pan and creates a delicate shell that holds everything together. As soon as you bite into it, you get that crispy crunch, then the warm Spam, the soft egg, and the sticky rice all in one bite. It is comfort food with a fun twist and is so good that you will want to make a batch for meal prep, picnics, or quick lunches.

The homemade eel sauce is what takes this musubi to the next level. It is thick, glossy, sweet, salty, and coats the musubi perfectly. It brings the same flavors you get on your favorite sushi rolls and ties the entire dish together. Pairing it with a spicy mayo drizzle adds creaminess and heat in the best way. When both sauces melt into the crispy coating, every bite becomes rich, flavorful, and completely addictive.

What really makes this dish stand out is how customizable it is. You can keep it simple with just Spam and rice, or load it up with egg, avocado, or cucumber for extra texture. Frying the musubi in rice paper protects the seaweed from getting soggy, so it holds up beautifully whether you serve it right away or pack it for later. It also stays crispy for much longer than traditional musubi, which makes this recipe great for sharing or bringing to gatherings.

This Crispy Spam Musubi is also a guaranteed crowd pleaser at potlucks, picnics, parties, or game day events. People instantly notice the golden crunchy exterior and want to know what it is. Once they take a bite, they get the familiar musubi flavor with a surprising crispy twist that keeps them coming back for more. It is an easy recipe that looks impressive but requires simple ingredients you may already have at home.

If you are looking for a fun and flavorful snack or meal that combines the best of Hawaiian and Asian comfort food, this Crispy Spam Musubi will become one of your go to recipes. It is fast, customizable, packed with umami, and perfect for anyone who loves crunchy textures. The drizzle of homemade eel sauce and spicy mayo with a sprinkle of furikake and green onions brings restaurant quality flavor right to your kitchen.

Substitutions

Spam:
Use turkey Spam, low sodium Spam, or even sliced chicken sausage or tofu for a lighter option.

Rice Paper:
If you want a softer exterior, skip the frying and keep it traditional with just nori.

Rice:
Short grain rice is classic, but medium grain or sushi rice also works. Brown rice can be used if you want a healthier option, but it will be less sticky.

Eel Sauce:
You can use teriyaki sauce, hoisin glaze, or soy sauce mixed with honey as quick alternatives.

Spicy Mayo:
You can swap mayo with Greek yogurt for a lighter drizzle or use sriracha mixed with kewpie mayo for extra richness.

Add-ins:
Egg, avocado, cucumber, furikake, green onions, and pickled vegetables all work well inside or on top of the musubi.

Print

Crispy Spam Musubi

Recipe by Julia Vuong

0.0 from 0 votes

Course: AppetizersCuisine: Hawaiian

Servings

4

servings

Prep time

20

minutes

Cooking time

10

minutes

Total time

30

minutes

Ingredients

• 1 can 1 spam

• 3 cups 3 cooked short grain rice

• 2 sheets 2 nori (seaweed)

• 4 4 eggs

• 8 sheets 8 rice paper

• 3 tbsp 3 neutral oil for frying (vegetable, canola, etc.)

• Eel Sauce

• 3 tbsp 3 soy sauce

• 3 tbsp 3 sugar

• 3 tbsp 3 mirin

• 2 tbsp 2 water (adjust to thin out the sauce)

• Spicy Mayo

• 3 tbsp 3 kewpie mayo

• 2 tbsp 2 sriracha

• Toppings

• sliced green onions

• furikake

Directions

• Cook the Spam and Egg
  Heat a nonstick pan over medium heat.
  Add the sliced Spam and cook until browned and crispy on both sides.
  Remove from the pan and set aside.
  
  Beat eggs add to the pan with a little bit of oil.
  Over medium heat, spread evenly all over pan for a thin crepe layer.
  Carefully flip over.
  Remove from pan and set aside.
• Assemble the Musubi
  Cut seaweed sheets into 8 rectangles. 1 sheet will be split into 8 rectangles. Quickly run a rice paper under water so it’s damp. Place one piece of seaweed onto the rice paper, stack your rice, add furikake, an egg slice, and spam. Fold the rice paper from sides over the roll, then bring the top over the roll, and finish off the rolling tightly.
• Fry the Musubi
  Fry all sides of the rice roll on a pan with oil until crispy.
• Make the Sauces
  In a small saucepan, add soy sauce, sugar, and mirin.
  Simmer on low heat for 3 to 5 minutes until thickened and glossy. Add a bit of water if reduced too much.
  Let cool slightly.
  
  Mix mayo and sriracha in a small bowl until smooth.
• Assemble and Serve
  Drizzle the crispy musubis with homemade eel sauce.
  Add spicy mayo on top.
  Sprinkle with furikake and green onions.
  Slice in half or serve whole while warm and crispy.
• Enjoy!