The magic happens in the oven, where all the savory and creamy flavors come together, topped with Kewpie mayo for an extra special touch. This sushi bake is not only delicious but also perfect for sharing with family and friends.
With the best ratio of rice to spam, it’s a dish that’s sure to make everyone want again and again. The warm and amazing flavors will have you craving it after just one bite. Trust me, it’s a fun twist on a traditional favorite that will have you coming back for more!
✅ Quick Tips: Read the recipe all the way through before you cook. This helps you see the food list, the steps, and the time you need. It also gives you a chance to get tools and food ready ahead of time.
What is Spam Musubi Bake?
Spam Musubi Bake is a warm, layered twist on the loved Hawaiian snack, Spam Musubi. Instead of rolling it like sushi, you bake it in a dish. It’s easy to make, easy to serve, and perfect for potlucks, parties, or weeknights when you want something simple but full of flavor.
It has the same tasty layers — seasoned rice, pan-fried Spam, and crispy seaweed. But the best part is the topping. A mix of spicy mayo and cream cheese gives it a creamy, tangy bite. It balances the salty-sweet Spam flavor and makes every spoonful delicious. I made this for my family once, and it was gone in minutes. That’s how good it is!
A sprinkle of furikake seasoning adds crunch and umami. Each bite is packed with layers of taste and texture. The salty Spam blends perfectly with the smooth topping.
It’s also great for meal prep. You can pack leftovers for lunch, and it reheats really well. If you like sushi bake or easy layered meals, this recipe will become a favorite. It’s comforting, bold, and fun to share.
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Why I Love This Recipe
I love this Spam Musubi Bake because it turns the taste of a classic Hawaiian Spam Musubi into something even easier and more cozy. It feels like a mix of Spam Musubi in a Bowl and a Spam Egg Rice Plate, but simpler and fun for anyone to make at home.
This recipe has all the things I love about the real musubi—the salty Spam, the sweet glaze, and that warm, rich flavor. I sear the Spam, coat it with my homemade Musubi Sauce, and bake it into layers that melt together. Every bite is full of that deep umami taste that reminds me of island-style comfort food.
What makes it so special is how quick it is to prepare. You just layer the rice, spoon on some sauce, and top it with creamy Kewpie mayo. Then bake it until it’s golden and warm. The result is creamy, savory, and so satisfying. It’s perfect for busy weeknights or lazy weekends when you want something easy but still feels homemade.
I’ve made this dish many times for friends and family. It’s always a hit! The flavor is bold, familiar, and full of comfort—just like a true Hawaiian home-cooked meal. Once you try it, you’ll see why I keep making it over and over again.
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Spam Musubi Bake Ingredients
To make the perfect Spam Musubi Bake, gather these flavorful ingredients:
- 6 cups cooked Japanese short-grain rice
Sticky and slightly chewy—perfect for holding everything together in a layered bake. I’ve tried using other rice, but nothing holds or tastes quite like Japanese rice. - 2 tablespoons soy sauce
Add deep umami flavor to the rice. If you’re gluten-free, you can swap this for tamari without sacrificing taste. - 1 tablespoon rice vinegar
Balances out the saltiness with just the right amount of tang. It also gives the rice that sushi-like finish. - 1 teaspoon sesame oil
A small amount goes a long way—this nutty oil enhances the base flavor without overpowering the dish. - 3 tablespoons Japanese mayonnaise (Kewpie)
Creamier and richer than standard mayo, and it adds a savory, slightly sweet layer to the bake. - 1 tablespoon gochujang or your favorite hot sauce
For a spicy kick! I like mixing this with the mayo for a creamy, spicy topping that contrasts well with the savory spam. - 1 can of Spam, sliced into thin strips
Crisp it up in a pan after glazing with a mix of soy sauce, mirin, and sugar. That sticky, sweet crust is everything—I always sneak a piece before baking! - 1 tablespoon mirin + 1 tablespoon sugar
When combined with soy sauce, they create a teriyaki-like glaze for the spam. It caramelizes beautifully when pan-fried. - Nori sheets, shredded or cut into strips
These roasted seaweed sheets bring that classic musubi flavor and add a bit of crunch. - Furikake seasoning
A Japanese seasoning mix of seaweed, sesame seeds, and dried fish—perfect for sprinkling over the top for extra flavor. - Tamari (optional)
A gluten-free substitute for soy sauce, offering the same salty umami taste for those with gluten sensitivities. - Neutral oil (vegetable, canola, or peanut oil)
Use for pan-frying the spam—these oils won’t compete with the dish’s flavors. - 2 tablespoons chopped green onion
Adds a pop of freshness and color. I like scattering some on top before serving—it makes the whole dish feel more vibrant.
You’ll find most of these ingredients at Asian grocery stores, but essentials like Spam and short-grain rice are usually available in the international aisle at regular supermarkets. With these simple items, you’re all set to build a dish bursting with umami-rich, Japanese-inspired flavors. I’ve made this for both meal prep and family potlucks—it’s always a hit and reheats beautifully!
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How to Make Spam Musubi Bake
With your ingredients ready, you can pull this spam musubi bake together in just about 25 minutes.
It’s quick, easy, and beginner-friendly—even if it’s your first time trying Hawaiian-inspired recipes! This batch serves around 12 people, about the same as 12 individual spam musubis.
Let’s walk through the process step-by-step so it’s super simple to follow.
Step 1: Cut and Fry Spam
pen the can and gently slide the spam out. Cut it into small, even cubes. Small pieces cook fast and crisp well.
Heat a non-stick pan over medium heat. Add the spam cubes. Let them cook until all sides turn golden and a little crunchy.
Flip them a few times so they don’t stick. This helps them cook nice and even.
When I fry a full can, I do it in two parts so they don’t crowd the pan.
There’s no need for oil here—spam has fat that melts while it cooks. It’s just like how bacon fries in its own fat.
Step 2: Glaze the Spam
Next, we make a sweet glaze to boost the flavor. Mix low-sodium soy sauce, mirin, and sugar in a bowl.
Lower the heat to medium-low. Pour the sauce over the spam.
Let it cook for 3 minutes. Stir now and then. The sauce will get thick and shiny. It should coat each piece of spam.
This glaze is sweet and salty. The first time I tried it, I was in Honolulu. One bite, and I fell in love with musubi.
Step 3: Layer the Ingredients
Grab a 9×13 baking dish. Start with a base of warm sushi rice.
Season the rice with a bit of vinegar, salt, and sugar. This gives it a real musubi taste.
Sprinkle furikake on top. Then, add the glazed spam.
Squeeze Japanese mayo over it. Add more furikake if you like.
These layers make each bite tasty, rich, and a little crunchy. It’s the part I always look forward to!
Step 4: Broil in the Oven
Place the dish in the oven. Set it to broil at 500°F.
Let it cook for 3 minutes. The mayo will melt into the spam and turn soft and creamy.
The top gets a light brown color. It adds a toasted, deep taste.
I made this for a birthday once. Everyone loved how the creamy and crisp layers worked together!
Step 5: Add Toppings & Serve Spam Musubi Bake
Chop up some green onions. Sprinkle them on top. They add a fresh bite.
Cut roasted seaweed sheets into small pieces. Serve them on the side.
People can use them to wrap the bake into little bites.
You can also add things like soft scrambled eggs, sliced avocado, or cucumber, Eel sauce, Chili Oil, sriracha, or spicy mayo work too.
I always use spicy mayo. That little heat goes so well with the sweet glaze.
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How to Eat Spam Musubi Bake
When eating spam musubi bake, the most enjoyable way—especially if you’re sharing—is to make fun, open-faced hand rolls. This method turns the dish into a DIY experience that’s both playful and satisfying.
Start by grabbing a piece of roasted seaweed paper. Then scoop a generous portion of the warm, savory bake right onto it. The rice, seasoned spam, and creamy topping come together beautifully in each bite.
I’ve found over time that layering on extras like thin cucumber slices, shredded carrots, or a drizzle of sriracha mayo adds extra flavor and crunch. These small touches let you personalize your roll and balance the richness.
Once your toppings are set, fold the seaweed in half like a taco. It’s neat, mess-free, and honestly the easiest way to enjoy every layer without utensils.
This is my go-to way of serving it when friends visit—everyone builds their own roll, and the roasted seaweed stays crisp instead of soggy. It’s interactive and always a hit.
After seven years of making it this way, I can say from real experience: this method not only makes it more fun but also brings out the best textures and flavors, every single time.
Leftovers & Reheating
Saving leftovers properly is essential to keeping their flavor enjoyable for later.
I’ve learned over my 7 years of cooking that storing them in a sealed container in the fridge ensures they stay good for up to 3-4 days.
To enjoy them again, you can reheat using a microwave, oven, or even an air fryer, depending on what’s convenient.
Just remember to avoid reheating multiple times as it can dry out the rice and make it less enjoyable. Heat only the amount you plan to eat, and you’ll preserve the deliciousness of this bake every time!
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Easy Spam Musubi Bake Recipe You’ll Make Again and Again
Description
This Spam Musubi Bake is so easy to make. You mix simple parts and bake them until warm and soft. The taste is rich, salty, and sweet. It works well for busy days or fast party food.
Ingredients
Sushi Rice Seasoning (Optional)
Instructions
- It helps you see each part. It keeps you set and calm.
- Cut the spam. Warm the rice. Mix the sauce. This makes the bake fast and smooth.
- The bake is simple. Just layer, cook, and serve.
- Add more sauce. Add less rice. Make it fit your own joy.
Nutrition Facts
Servings 12
Serving Size 1
- Amount Per Serving
- Calories 386kcal
- % Daily Value *
- Total Fat 16.7g26%
- Saturated Fat 2.4g12%
- Total Carbohydrate 56.5g19%
- Sugars 7.5g
- Protein 18.2g37%
- Vitamin A 302 IU
- Vitamin C 12 mg
- Calcium 135 mg
- Iron 7 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Use warm rice. It helps the mix stick well.
- Cut the Spam in thin pieces. This gives a nice crisp bite.
- Do not press hard when you layer. A light press is enough.
- Let it cool for a bit. This helps the bake stay firm.
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