Spam Musubi Bake


Spam musubi bake is like a deconstructed spam musubi meets sushi bake! It’s warm, creamy, savory, and perfect for sharing!

spam musubi bake

What is Spam Musubi Bake?

Spam musubi bake is inspired by spam musubi and sushi bake.

Spam musubi is a popular snack from Hawaii that consists of spam, rice, and furikake wrapped in seaweed.

Sushi bake on the other hand is a fusion dish that is like a sushi roll in a baked casserole form that consists of rice, spicy mayo, cream cheese, and seafood.

This spam musubi bake recipe is a fun combination of both.

It’s all the components of spam musubi but deconstructed into a casserole and served with seaweed on the side.

Everyone can make their own perfect bite with savory spam, warm rice, and crisp seaweed.

It’s the perfect dish for sharing at a potluck with friends, family meals, or even as a meal prep for yourself!


Spam Musubi Bake Ingredients

Before you begin making spam musubi bake, you’ll need to gather the following ingredients:

spam musubi bake ingredients
  • Spam: Spam is a canned pork. Use Classic Spam, low-sodium, or your favorite variety and cut it into small cubes.
  • Glaze: The glaze is a sweet, savory, and sticky sauce made with soy sauce, mirin, and sugar that coats the spam and makes it even tastier.
    • Soy Sauce: Soy sauce adds a salty, savory, and umami flavor. Use Kikkoman low-sodium soy sauce since spam is already salty.
    • Mirin: Mirin is a sweet cooking rice wine. It adds a nice flavor and sweetness to the glaze.
    • Sugar: White sugar balances out the saltiness. It caramelizes to create a thick and sticky glaze.
  • Rice: Use short-grain sushi rice or substitute with any white rice. I like to leave it plain but you can season it like sushi rice if you like with rice vinegar, sugar, and salt.
  • Furikake: Furikake is a Japanese rice seasoning. It consists of seaweed, sesame seeds, salt, and various seasonings depending on the kind you buy. I use mishima, nori komi, or nori fume furikake.
  • Mayo: Japanese mayo adds a little creaminess to make this dish even more decadent. I like to use Kewpie mayonnaise.
  • Green Onion: A finishing touch that adds the perfect amount of mild onion flavor and freshness.
Japanese mayo or Kewpie mayonnaise bottle


How to Make Spam Musubi Bake

Once you have all the ingredients, you can make this spam musubi bake in just 25 minutes.

It is super quick and easy!

This recipe makes about 12 servings which is roughly equivalent to 12 spam musubis.

Let’s get started and walk through how to make spam musubi bake step-by-step together so you can easily recreate it!

As always, there is a recipe card at the end that you to print out, pin to Pinterest, or save for later!


Step 1: Cut and Fry Spam

Start by opening a can of spam and removing the spam from the can.

Then cut spam into small cubes.

Try to cut them as close to the same size as possible so that it cooks evenly.

Once the spam is cut into cubes, fry them in a non-stick pan on medium heat.

Toss the spam occasionally so all sides get crispy. This takes about 5-10 minutes.

I am using a Caraway fry pan.

Depending on the size of your pan, you may need to cook the spam in multiple batches.

There needs to be enough room for each spam cube to touch the pan’s surface in order for it to crisp up.

Similar to cooking bacon, no oil is needed to fry spam since it already contains fat.

cubes of spam for spam musubi bake

Step 2: Glaze the Spam

To give the spam extra flavor and make it even tastier, coat it in a sweet soy sauce glaze.

Mix together low-sodium soy sauce, mirin, and sugar to make the glaze.

Turn the the heat down to low so that the sugars in the sauce don’t burn.

Then pour the sauce over the spam and simmer for about 3 minutes or until it thickens and becomes a sticky glaze.

This also allows the spam some time to soak up that delicious sauce.

Stir occasionally so that the glaze evenly coats each side of the spam cubes.

fried spam simmering in sweet soy sauce glaze for spam musubi bake


Step 3: Layer the Ingredients

In a 9×13 casserole dish, layer sushi rice, furikake, and the fried spam.

You can also season the sushi rice with rice vinegar, sugar, and salt if you want to make it more like sushi rice.

I personally like just plain rice.

Then drizzle on Japanese mayo and top with more furikake.

how to make spam musubi bake casserole

Step 4: Broil in the Oven

As soon as you finish assembling the spam musubi bake, place it into the oven.

Broil at 500°F for 3 minutes until the top is nice and toasty.

Broiling uses heat from the top of the oven, whereas baking uses heat from the bottom.

Broiling melts the Japanese mayo into the spam musubi bake and gives the spam a little bit of char.

This makes the dish so warm and comforting.

spam musubi bake casserole

Step 5: Add Toppings & Serve Spam Musubi Bake

Finally, finish off the spam musubi bake with a sprinkle of sliced green onions.

Serve with roasted seaweed so everyone can make their own perfect bite.

I recommend using the whole sheets of roasted seaweed that are unseasoned and unsalted since spam is already salty.

Cut the whole sheet of roasted seaweed into 6 smaller pieces.

You will need approximately 6 whole sheets for 12 servings.

Some additional toppings that would be delicious to serve on the side:

  • scrambled eggs
  • avocado
  • cucumber
  • eel sauce
  • spicy mayo
  • siraracha
  • Japanese mayo


how to eat spam musubi bake

How to Eat Spam Musubi Bake

The best way to eat spam musubi bake is to make little open faced hand rolls with it.

Take a piece of roasted seaweed paper and place a scoop of the spam musubi bake on top.

Then add any additional toppings that your heart desires.

Finally, fold it in half like a taco and enjoy!

This dish is great for sharing because everyone can make their own perfect bite and the seaweed stays nice and crisp.

But of course it’s delicious no matter how you eat it!

Leftovers & Reheating

If you have any leftovers, store it in a sealed container in the fridge for up to 3-4 days.

To reheat, you can use the microwave, oven, or air fryer.

However, avoid reheating multiple times as that can dry out the rice.

Only reheat the amount you want to eat.

More Recipes You Might Like

If you’re a fan of this spam musubi bake, then you’ll love these recipes that are also great for potlucks, dinner parties, or even meal prep!

Save This Spam Musubi Bake Recipe!

I hope this step-by-step tutorial for spam musubi bake is helpful and that you try to recreate this delicious dish!

I love how easy it is to throw together and everyone can make their own perfect bite.

Be sure to save this recipe and share with your family and friends!

Please leave a rating and comment below if you try it. I’d love to know what you think!

Spam Musubi Bake

Spam musubi bake is like a deconstructed spam musubi meets sushi bake! It’s warm, creamy, savory, and perfect for sharing!
5 from 5 votes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12


  • 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 tbs white sugar
  • 1 green onion, sliced
  • Japanese mayo
  • furikake
  • roasted seaweed

Sushi Rice Seasoning (Optional)

  • 2 tsp rice vinegar
  • ¼ tsp sugar
  • ¼ tsp salt


  • In a pan on medium heat, fry spam cubes until all sides are crispy. This takes about 5-10 minutes.
  • Mix together soy sauce, mirin, and sugar to make a glaze for the spam. Turn down the heat to low. Pour the glaze over the spam and simmer for about 3 minutes or until the sauce thickens and becomes a sticky glaze.
  • In a 9×13 casserole dish, layer rice, furikake, and the glazed spam. Then drizzle on Japanese mayo and top with more furikake.
  • Broil in the oven at 500°F for 3 minutes until the top is nice and toasty.
  • Top with green onions, serve with roasted seaweed, and enjoy!

Watch How to Make It



13 thoughts on “Spam Musubi Bake”

  • Is there something you can substitute for mirin? I can’t find it at any store near me and I really want to try this recipe.

    • Yes you can use rice vinegar as a substitute and add an additional ½ teaspoon sugar for every 1 tablespoon you use to balance out the vinegar’s tang. However in a pinch you can just omit, it will still be yummy!

  • 5 stars
    I used fried rice paper instead of seaweed, as the only person in my family that likes nori is my husband. Followed the rest of the recipe (minus furikake, as I didn’t have any). It was incredibly good. There were no leftovers, and my kids asked that this be added to our normal rotation.

    • Fried rice paper sounds like a great combo, I will need to try it! Thank you so much for trying the recipe and so happy to hear it was a hit with the kids!

  • 5 stars
    This recipe is so good! I have made it three or four times now and it is a hit with everyone I make it for, super tasty and can work as a main for busy nights. Also a great excuse to hit up H-Mart and spend way too much on all sorts of goodies.

    • Wow thanks so much for not only trying the recipe but repeating it! I’m so so happy to hear it’s been a hit! I also love a good excuse to spend too much money at H Mart haha

      • 5 stars
        Huge hit! Several folks have asked for the recipe, the Kewpie mayo is such a great addition, really elevates the meal.

    • I suggest making the rice and spam before but storing it separately. Then heat them up first and layer into the baking dish when you’re ready to put into the oven. The spam musubi bake only gets quickly broiled to get the tops toasty so I don’t think that would be enough time to warm everything up if you layered it in advance.

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