Get ready to enjoy a delicious twist on a classic with my Spam Musubi Bake! This easy-to-make dish captures all the amazing flavors of traditional spam musubi without the hassle of molding it into shape. Simply layer the ingredients in a baking dish, top it with creamy Kewpie mayo, and let the oven do the magic! Trust me, once you try this recipe, you’ll be craving it again and again!
Why I Love This Recipe
I crafted this Spam Musubi Bake as a fun and easy way to enjoy the flavors of a classic Hawaiian Style Spam Musubi in a casserole form! Just like in my beloved Spam Musubi in a Bowl and Spam Egg Rice Plate, this dish deconstructs the traditional musubi into a simple, delicious preparation packed with Hawaiian-inspired flavors!
The seared spam is tossed in my homemade Musubi Sauce, layered over rice, and topped with a rich squeeze of Kewpie mayo before being broiled to perfection just like in my Rice Ball Bake and Salmon Sushi Bake! This dish is perfect for anyone looking for a satisfying main course that’s creamy, savory, and simply delicious! Trust me, once you taste this unique creation, you’ll want to make it again and again!
Ingredients
Ingredients
- 6 oz Spam – low-sodium preferred, found in the canned meat section of grocery stores.
- 1 tbsp Neutral Oil – no taste or flavor with high cooking temperature. Some choices are sunflower oil, peanut oil, sallower oil, vegetable oil, and canola oil.
- 2 tbsp Japanese Sake – typically will come in a large bottle labeled junmai sake. Can also substitute with dry sherry wine or Chinese cooking wine, found at local grocery stores or Asian markets.
- 2 tbsp Sweetener – use your preferred sweetener.
- 2 tbsp Soy Sauce – low-sodium Soy Sauce preferred. Can also use tamari for gluten-free. Used as the base flavor for the musubi sauce.
- 2 Cups Rice – rice of choice. Best to use freshly made steamed short grain rice so it sticks and holds together.
- 2 tsp Furikake – a Japanese all-purpose seasoning mix to sprinkle on top of the rice. Found at many Asian grocery stores.
- 2 tbsp Mayonnaise – I recommend using Japanese Kewpie Mayo. Can substitute with regular mayo but will alter flavor.
- 1 tbsp Shredded Seaweed – half sheet dried seaweed shredded. Best to use kitchen sheers to cut them into shreds.
Essential Kitchen Equipment
- Wok or Deep Large Skillet
- Baking Dish (I used a 6×6)
Directions
☑ Before Getting Started
Ensure you have a Large Skillet or Wok on hand to provide ample space for searing your spam.
Step 1 Prepare the spam sauce by combining Japanese sake, soy sauce, and sweetener in a small skillet. Bring the sauce to a soft boil, simmer for 20-30 seconds, then remove from heat.
Step 2 Preheat cooking oil in a wok or large skillet. Once the oil is hot, add the cubed spam and sear for about 2 minutes until they develop a crispy outer crust. Mix in the spam sauce, toss and then transfer to a holding plate.
Step 3 Mix rice with furikake in a mixing bowl.
Step 4 In a suitable baking dish, add the rice, then layer the seared spam on top along with all the sauce. Squeeze Kewpie mayo over the top and broil at 500°F until the mayo turns slightly brown which will take around 3-5 minutes.
Step 5 Top with shredded seaweed and serve.
Recipe Variations
If you’re looking to switch things up with, consider making my Spam Musubi in a Bowl using the same delicious ingredients. This bowl version offers a delightful way to enjoy all the flavors without the baking step. For a creative twist, you can top it with my Japanese Sweet Eggs to elevate it into a Spam Egg Rice Bowl or Spam Egg Rice Plate! Or you could even make a plain Rice Ball Bake version by omitting the spam and musubi sauce for a lighter version of the recipe!
Pairing Recommendations
While this dish is a satisfying stand-alone meal, it pairs beautifully with a refreshing side of green salad tossed in my Japanese Ginger Dressing or Miso Salad Dressing. For a comforting touch, consider serving it alongside Miso Soup or a hearty Tonjiru Pork Miso Soup.
Alternatively, you can include some Korean-style roasted seaweed, which makes a fantastic wrapper for the musubi bake.
Frequently Asked Questions
Can I use brown rice instead of white rice?
Yes, brown rice can be used but cooking times may vary.
Can I prepare this dish ahead of time?
Yes, you can prepare the spam and rice in advance, then assemble and bake it when ready to serve.
Storage Tips
To store leftovers, place them in an airtight container and refrigerate. This will keep the dish fresh for 3 to 5 days.
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Watch How To Make It
Spam Musubi Bake
Ingredients
Spam
- 6 oz Less Sodium Spam about 1/2 of the can
- 1 tbsp Cooking Oil neutral taste preferred
Musubi Sauce
- 2 tbsp Japanese Sake
- 2 tbsp Sweetener your preferred sweetener
- 2 tbsp Soy Sauce
Rice
- 2 Cups Rice rice of choice
- 2 tsp Japanese Furikake
Toppings
- 2 tbsp Kewpie Mayo
- Shredded Seaweed
Instructions
- Gather all the ingredients.
- Cut spam into cubes.
- Prepare the sauce by combining 1 tbsp Japanese sake, 1 tbsp soy sauce, and 1 tbsp sweetener in a skillet. Bring the sauce to a simmer and let it simmer for 20-30 seconds, then remove from heat.
- Add oil to a wok or a large skillet and preheat it under high heat. Once the pan is heated, add in cubed spam and sear until browned, around 2-3 minutes, then toss in the sauce and mix. Transfer the seared spam onto plate.
- Mix rice with furikake in a mixing bowl and set aside.
- In a suitable baking dish, add the rice, then layer the seared spam on top along with all the sauce. Squeeze Kewpie mayo over the top and broil at 500°F until the mayo turns slightly brown, about 3-5 minutes.
- Top with shredded seaweed and serve.
Nutrition
*Values Based Per Serving
