Spam musubi variations

Every one of these starts from the same base: warm short-grain rice, a strip of nori, and the mold. If you have not made the classic yet, start there so you know the feel of it: how to make spam musubi. Then come back and pick a direction.

1. Teriyaki chicken musubi

Swap the Spam for a boneless chicken thigh. Cook it in the same shoyu-and-sugar glaze until it is sticky and browned, slice it to fit the mold, and press it in just like the Spam. This is the one to make when you want something a little heartier.

2. Tamago musubi

Tamago is a sweet rolled egg omelet. A folded slab of it in place of the Spam makes a soft, mild musubi that kids love. It is a nice one for a meatless morning.

3. Fried egg and Spam musubi

Keep the Spam and add a folded fried egg on top of it before you press. This is the breakfast version, and it is the reason people say musubi is a full meal in one hand. Cook the egg firm so it holds up in the press.

4. Bacon musubi

Line up two or three strips of crisp bacon where the Spam would go. The salt and smoke play well with the sweet glaze and the rice. Weave the strips so every bite gets some.

5. Spicy Spam musubi

Make the classic, then add a thin layer of sriracha mayo between the rice and the Spam. A little goes a long way. For more heat, a few slices of fresh jalapeno pressed in with the Spam does the trick.

6. Furikake and shoyu upgrades

The easiest change is the seasoning. A heavier hand with furikake, a brush of extra glaze on the finished musubi, or a swap to a spicier furikake all move the flavor without changing the method. Here is a quick guide to picking a furikake.

7. Teriyaki tofu musubi

For a plant-based version, press firm tofu, pat it very dry, and glaze it the same way as the Spam until the outside is browned and sticky. It holds together better than you would expect and takes on the sauce beautifully.

Start with the classic

Every variation here is a small twist on one method. Learn it once and the rest are easy: how to make spam musubi.