If you've never had teriyaki spam rice paper musubi, get ready to fall in love. This recipe takes the classic Hawaiian spam musubi and gives it a crispy rice paper upgrade that makes every bite a little more fun to eat.
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- Ask AI about this recipe
- What Is Teriyaki Spam Rice Paper Musubi?
- Why You'll Love This Teriyaki Spam Rice Paper Musubi
- Equipment You'll Need
- Ingredients for Teriyaki Spam Rice Paper Musubi
- Customizations
- How to Make Teriyaki Spam Rice Paper Musubi
- Storage
- Tips to Make the Perfect Teriyaki Spam Rice Paper Musubi
- Frequently Asked Questions (FAQs)
- Related Recipes You'll Love
- Teriyaki Spam Rice Paper Musubi
What Is Teriyaki Spam Rice Paper Musubi?
Teriyaki spam rice paper musubi is a spin on the classic Hawaiian snack, where seasoned rice, fried spam, and egg get wrapped in nori and rice paper, then pan fried until crispy. The rice paper adds an extra crisp texture on the outside while keeping everything tender inside.
Why You'll Love This Teriyaki Spam Rice Paper Musubi
- Crispy outside, soft inside: The fried rice paper shell gives you a satisfying crunch you don't get with regular musubi.
- Sweet and savory teriyaki: Homemade teriyaki sauce coats the spam and doubles as a dip.
- Great for parties: Make a batch and you've got snacks for everyone.
Equipment You'll Need
- Rice cooker
- Small nonstick pan
- Large frying pan
- Musubi mold
- Mixing bowl
- Whisk
Ingredients for Teriyaki Spam Rice Paper Musubi
Spam Musubi
- White rice
- Spam: I prefer less-sodium or lite spam to make the musubi a little less heavy.
- Eggs
- Nori seaweed sheets: Wraps around the rice and filling to hold everything together and add a savory bite.
- Furikake: A Japanese rice seasoning blend that adds salty, savory flavor and a little crunch.
- Rice paper: Softened in water and wrapped around the musubi to create that crispy fried shell.
- Neutral oil
Teriyaki Sauce
- Soy sauce
- Mirin
- Grated ginger
- Garlic
- Brown sugar
- Sesame oil
- Corn starch + Water: to create a corn starch slurry to thicken the sauce.
Customizations
- Turn up the heat: Stir a little sriracha into the teriyaki sauce for a spicy kick.
- Add some crunch: Sprinkle sesame seeds or chopped green onion on top before rolling.
How to Make Teriyaki Spam Rice Paper Musubi
Cook the Rice
Cook the white rice according to package instructions in a rice cooker.
Make the Teriyaki Sauce
Whisk together the soy sauce, mirin, ginger, garlic, brown sugar, sesame oil, and cornstarch slurry. Set aside.
Cook the Egg
Pour the beaten eggs into a small pan and cook for 1 minute, then flip and cook another minute until you have a thin omelette.
Cut the egg into rectangular pieces sized to fit your musubi mold. The empty spam can works great as a mold!
Fry the Spam
In a shallow pan, fry the spam on both sides for 2-3 minutes until browned.
Add the teriyaki sauce and let it reduce for a few minutes. Remove the spam and reserve the leftover sauce for dipping.
Assemble the Teriyaki Spam Rice Paper Musubi
Cut each nori sheet into thirds. Lay a nori strip on a flat surface and place the musubi mold on top.
Add a layer of cooked rice about half an inch thick, pressing down to flatten with the mold. Sprinkle furikake on top, then add a piece of egg and a piece of spam. Remove the mold and fold the nori over to cover most of the musubi.
Wrap in Rice Paper
Dip a sheet of rice paper in water to soften, place the musubi on top, fold the edges toward the center, then roll up to fully cover the musubi.
Repeat with a second layer of rice paper, then repeat the whole process with the remaining musubi.
Fry Until Crispy
Heat the neutral oil in a nonstick pan and fry the spam musubi on each side for 2 minutes until crispy. Serve with extra teriyaki sauce for dipping.
Storage
This teriyaki spam rice paper musubi is best enjoyed fresh while the rice paper is still crispy.
Tips to Make the Perfect Teriyaki Spam Rice Paper Musubi
- Don't over soak the rice paper: A quick dip is all it needs, too long and it gets too wet to work with and won't fry in the pan later.
- Fry in batches: Don't crowd the pan or the rice paper won't crisp up evenly.
Frequently Asked Questions (FAQs)
Can I make these teriyaki spam rice paper musubis ahead of time?
You can assemble them up to the rice paper wrapping step and keep them in the fridge for a few hours before frying. Fry them right before serving for the best crunch.
What size rice paper should I use?
22cm round rice paper wrappers work best for this recipe since they give you enough room to fully wrap the musubi.
What can I serve with this?
I serve these with extra teriyaki sauce and even a tangy bang bang sauce.
Can I use turkey spam instead?
Yes, turkey spam works as a lighter substitute and still crisps up nicely in the pan.
Related Recipes You'll Love
- Rice Paper Shrimp Pancakes
- Rice Paper Scallion Pancakes
- Lemongrass Chicken Rice Paper Dumplings
- Crispy Rice Paper Seaweed Rolls
- Caramelized Banana Crispy Rice Paper Rolls
Teriyaki Spam Rice Paper Musubi
Equipment
Ingredients
Rice Paper Spam Musubi
- 1 cup white rice uncooked
- 5 eggs beaten
- 1 can less-sodium spam sliced to about ¼-inch thick
- 2 nori seaweed sheets
- 5 tablespoon furikake
- 10 sheets rice paper 22cm round
- 3 tablespoon neutral oil
Teriyaki Sauce
- ¼ cup soy sauce
- 3 tablespoon mirin
- 2 teaspoon grated ginger
- 2 cloves garlic minced
- 1.5 tablespoon brown sugar
- 1 teaspoon sesame oil
- 1 teaspoon corn starch + 2 tablespoon water to make corn starch slurry
Bang Bang Sauce (Optional)
- ⅓ cup Japanese mayo
- 2 Tbsp sweet chili sauce
- 2 teaspoon sriracha
- 1 teaspoon honey
- 2 teaspoon rice vinegar
- ¼ teaspoon salt
Instructions
- Cook the white rice according to package instructions in a rice cooker.1 cup white rice
- Make the teriyaki sauce by whisking together the soy sauce, mirin, ginger, garlic, brown sugar, sesame oil, and cornstarch slurry (cornstarch mixed with water). Set aside.¼ cup soy sauce, 3 Tbsp mirin, 2 tsp grated ginger, 2 cloves garlic, 1.5 Tbsp brown sugar, 1 tsp sesame oil, 1 tsp corn starch + 2 tablespoon water
- Make the optional bang bang sauce by whisking together Japanese mayo, sweet chili sauce, sriracha, honey, rice vinegar, and salt. Set aside.⅓ cup Japanese mayo, 2 Tbsp sweet chili sauce, 2 tsp sriracha, 1 tsp honey, 2 tsp rice vinegar, ¼ tsp salt
- Pour the beaten eggs into a small pan and cook for 1 minute, then flip and cook another minute until you have a thin omelette. Cut the egg into rectangular pieces sized to fit your musubi mold. You can use the spam can as a mold!5 eggs
- In a shallow pan, fry the spam on both sides for 2-3 minutes until browned. Add the teriyaki sauce and let it reduce for a few minutes. Remove the spam and reserve the leftover sauce for dipping.1 can less-sodium spam
- Cut each nori sheet into thirds. Lay a nori strip on a flat surface and place the musubi mold on top. Add a layer of cooked rice about ½-inch thick, pressing down to flatten with the mold. Sprinkle furikake on top, then add a piece of egg and a piece of spam. Remove the mold and fold the nori over to cover most of the musubi.2 nori seaweed sheets, 5 Tbsp furikake
- Dip a sheet of rice paper in water to soften, place the musubi on top, fold the edges toward the center, then roll up to fully cover the musubi. Repeat with a second layer of rice paper, then repeat the whole process with the remaining musubi.10 sheets rice paper
- Heat 3 tablespoon neutral oil in a non-stick pan and fry the spam musubi on each side for 2 minutes until crispy. Serve with extra teriyaki sauce.3 Tbsp neutral oil
Annabelle says
I love every dish you prepare and share it with your followers. Thank you so much