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 in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.
What is Spam Musubi Bake?
Spam musubi bake is a warm, layered twist on the well-loved Hawaiian snack, spam musubi. Instead of being hand-rolled like sushi, this version is baked casserole-style, which makes it super easy to prep and serve—especially for potlucks, parties, or busy weeknights when you need something simple but satisfying
It brings together all the familiar layers: seasoned rice, pan-fried spam, and crunchy seaweed. But what makes it really pop is the topping—creamy spicy mayo blended with a bit of cream cheese. The result is a bold, tangy finish that complements the salty-sweet flavor of the spam. I made this for a family dinner, and it disappeared in minutes—it’s that good!
Sprinkling furikake seasoning over the top adds crunch and a hit of umami, enhancing each bite with layers of texture and flavor. The canned pork gives it that classic salty bite, but the creamy topping helps mellow it out just right.
This dish is also great for meal prep. I’ve packed leftovers for lunch the next day, and it reheats beautifully. If you’re a fan of sushi bake or love the convenience of layered meals, spam musubi bake is a no-fail option. It blends comfort food with bold island flavors—something fun, flavorful, and totally shareable.
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Why I Love This Recipe
I absolutely love this Spam Musubi Bake because it’s a fun and easy way to enjoy the delicious flavors of a classic Hawaiian Style Spam Musubi, but in a whole new way. It’s just like the famous Spam Musubi in a Bowl or even the tasty Spam Egg Rice Plate, but with a twist!
This recipe takes the traditional musubi and deconstructs it into a simple, yet delicious preparation that’s packed with Hawaiian-inspired ingredients. The seared spam, tossed in my homemade Musubi Sauce, adds the perfect amount of savory flavor.
Layering it over rice, then topping it with a squeeze of Kewpie mayo before roasting it to perfection makes it the ultimate comfort food. It’s the perfect main course for anyone craving something creamy, savory, and totally satisfying. Once you taste this unique creation, you’ll want to make it again and again–trust me, I’ve made it so many times, and it’s always a hit!
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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
Spam Musubi Bake is a simple, oven-baked version of the classic Hawaiian spam musubi. Instead of rolling everything by hand, this recipe layers rice, seared Spam, and seaweed into one big dish—perfect for sharing at family dinners, potlucks, or casual get-togethers. It takes the best parts of musubi and makes them easier and more fun to enjoy.
If you've ever struggled to roll spam musubi or wanted a quicker way to serve it to a group, this bake solves that problem. Just layer the rice, add the seasoned Spam, spread on a creamy topping (like spicy mayo and cream cheese), and bake it until hot and bubbly. The result is warm, savory, and packed with flavor in every bite.
Ingredients
Sushi Rice Seasoning (Optional)
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 Sushi Rice for Best Texture:
Short-grain sushi rice gives you that perfect sticky base you want in musubi-style dishes. It’s what I always use when I want that authentic bite. Be sure to rinse the rice well before cooking—this step helps remove extra starch so it doesn't get mushy later. - Pan-Fry the Spam for Extra Flavor:
Cooking the Spam until the edges turn golden adds a tasty layer of crispiness. That caramelized edge makes all the difference—I’ve noticed the bake tastes much richer when I don’t skip this step. - Season Your Rice:
To get that classic musubi flavor, mix rice vinegar, sugar, and salt into your warm rice. A light sprinkle of furikake seasoning on top not only adds umami but also gives a nice texture. I’ve made versions with and without seasoning, and trust me—seasoned rice wins every time. - Layering is Key:
Always start with the rice, then lay down the crispy Spam, and finally spread your creamy topping. That mix of spicy mayo and cream cheese melts into the bake and holds it all together. It’s my go-to method and keeps every bite flavorful. - Customize to Taste:
Feel free to add green onions, avocado slices, or shredded nori in between the layers or sprinkled on top. I sometimes add avocado slices for extra creaminess—it pairs so well with the salty Spam and spicy topping. - Serve with Roasted Seaweed Sheets:
To make it fun and easy to eat, serve the bake with crispy roasted seaweed. Just scoop and roll. It’s interactive and helps keep the seaweed from going soggy. My kids actually enjoy making their own mini rolls! - Make It Ahead:
This bake holds up well in the fridge. I like to prep it ahead for busy weekdays—just store it in an airtight container. Reheat in the microwave or oven, and it’s just as tasty the next day. - Kid-Friendly & Crowd-Pleasing:
It’s got that comfort food vibe and is easy to customize, so it works great for all ages. My family asks for it often, especially during movie nights or weekend potlucks. It’s hearty, simple to make, and always a hit.
