This might be one of my favorite ways to eat Spam! This Spam Musubi Crispy Rice Salad is crispy, sweet and savory, and so easy to make! With crispy Spam, crunchy rice, and a glossy musubi glaze tossed all over. If you like Spam musubi, this has the same flavor but with way more texture and is something you’ll probably end up making more than once!
If you’re into quick rice-based meals like this, definitely check out my Vietnamese chicken pho congee for cozy pho flavors in rice form or this easy chai rice pudding for a simple one-pot dessert!
What is Spam Musubi Crispy Rice Salad?
Spam musubi is a popular Hawaiian snack made with grilled Spam, rice, and a strip of seaweed, usually brushed with a sweet and savory soy-based glaze. It’s simple, comforting, and all about that balance of salty and sweet flavors.
Crispy rice salad, often inspired by dishes like Thai crispy rice salad, is all about texture. It typically features rice that’s been crisped up and tossed with fresh ingredients and a flavorful sauce.
This Spam Musubi Crispy Rice Salad brings those two ideas together. You still get the sweet and savory musubi-style Spam and glaze, but instead of soft rice, the rice is baked until crispy and tossed into a salad with cucumber for freshness! It’s crunchy, flavorful, and a fun way to enjoy those classic musubi flavors in a different form.
What’s so great about this Spam Musubi Crispy Rice Salad?
It has everything you want in one bite. The rice is crispy, the Spam is salty and caramelized, and the glaze ties everything together with a sweet, savory coating. The cucumber adds just enough freshness to balance everything out so it doesn’t feel too heavy. It’s one of those recipes that feels really simple but tastes like you put in way more effort than you actually did.
Why you’ll love this Spam Musubi Crispy Rice Salad
- Crispy rice that actually stays crispy.
- Sweet and savory glaze that coats everything.
- Made with simple, pantry staple ingredients.
- Easy to meal prep.
- A fun twist on classic Spam musubi.
Jump to:
- What is Spam Musubi Crispy Rice Salad?
- What’s so great about this Spam Musubi Crispy Rice Salad?
- Why you’ll love this Spam Musubi Crispy Rice Salad
- Ingredients
- How to Make Spam Musubi Crispy Rice Salad
- Top Tips for the Best Spam Musubi Crispy Rice Salad
- Substitutions and Variations
- How to Store and Reheat Spam Musubi Crispy Rice Salad
- FAQ
- Other recipes to try:
- Spam Musubi Crispy Rice Salad (Sweet & Savory)
Ingredients
Spam Musubi
- Low sodium Spam: Keeps it flavorful without being too salty.
- Water: Helps balance out the glaze and a little is used for the cornstarch slurry.
- Brown sugar: Adds sweetness to balance out the saltiness.
- Low-sodium soy sauce: Brings that umami flavor without too much salt.
- Mirin: Adds a subtle sweetness and shine.
- Cornstarch: The base of the slurry that thickens the sauce.
Crispy Rice
- Cooked white rice: Any cooked rice will work!
- Salt: Enhances the flavor.
- Black pepper: Adds a little subtle heat.
- Chili oil: Gives it richness and a slight kick and color.
- Garlic powder: Adds extra savory flavor.
- Neutral oil: Helps the rice get golden and crispy. Use a high smoke point oil!
For Assembling
- Cucumber: Adds freshness and crunch.
See recipe card for quantities.
How to Make Spam Musubi Crispy Rice Salad
- Step 1: Preheat the oven to 400°F.
- Step 2: To a bowl, add the cooked rice and season with salt, black pepper, chili oil, and garlic powder. Spread it onto a parchment paper-lined baking sheet and drizzle it with oil. Bake at 400F for 30-40 minutes or until it reaches your desired level of crispiness, flipping halfway.
- Step 3: Mix together cornstarch and 1 tablespoon of water to make a cornstarch slurry.
- Step 4: To a pot, stir together the cornstarch slurry, soy sauce, brown sugar, mirin, and water. Bring it to a boil and reduce it to a simmer until it thickens. Note: it will thicken more as it cools.
- Step 5: Cut Spam into small cubes by cutting the Spam into 4 horizontal slabs. Cut those slabs vertically into 8 long pieces and then cut each piece into small cubes. Pan-fry until they're golden brown on all sides. Drain onto a paper towel.
- Step 6: To assemble, add the crispy rice to a bowl along with cooked Spam, and diced cucumber. Drizzle the musubi glaze on top and toss the salad to coat everything evenly. Enjoy immediately.
Top Tips for the Best Spam Musubi Crispy Rice Salad
- Spread the rice out evenly so it crisps properly.
- Flip the rice halfway so both sides get golden. Drizzle with more oil as needed.
- Cook the Spam in batches if needed for even browning.
- Toss everything right before eating so the rice stays crispy!
Substitutions and Variations
- Rice: Jasmine or short grain sushi rice work best!
- Protein: Swap out spam for bacon, chicken, shrimp or tofu!
- Vegetables: Add avocado, green onions, cabbage, and shredded carrots for more freshness!
- Heat: Add more chili oil or chili flakes for more heat! A drizzle of sriracha goes great in this too!
How to Store and Reheat Spam Musubi Crispy Rice Salad
Store the rice, Spam, cucumber and glaze separately in airtight containers in the fridge for up to 3 days. When reheating, warm the Spam in a pan, the glaze in a sauce pan and re-crisp the rice in the oven or air fryer. Note that the rice may not get as crispy as it was the day of.
FAQ
Spam musubi is a Hawaiian snack made with grilled Spam and rice, usually wrapped in seaweed. This is a deconstructed version with the same flavors but more crunch!
This is best enjoyed day of but you can prep everything but the rice ahead of time and then bake the rice to crispy perfection right before serving.
Regular spam works but I highly recommend low sodium Spam so the dish isn’t too salty.
Other recipes to try:
- Vietnamese garlic noodles
- Vietnamese caramelized shrimp (tôm rim)
- Sardine shakshuka
- High protein miso egg drop soup
Spam Musubi Crispy Rice Salad (Sweet & Savory)
Ingredients
Spam
- 1 can low sodium Spam
- ½ cup water
- ½ cup brown sugar
- ¼ cup low-sodium soy sauce
- ¼ cup mirin
- 1 teaspoon cornstarch for the cornstarch slurry
- 1 tablespoon water for the cornstarch slurry
Crispy Rice
- 3 cups cooked white rice
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
- 1 teaspoon chili oil
- ⅛ teaspoon garlic powder
- neutral oil for drizzling
For Assembling
- cucumber diced
Instructions
- Preheat the oven to 400°F.
- To a bowl, add the cooked rice and season with salt, black pepper, chili oil, and garlic powder. Spread it onto a parchment paper-lined baking sheet and drizzle it with oil. Bake at 400F for 30-40 minutes or until it reaches your desired level of crispiness, flipping halfway.
- Mix together cornstarch and 1 tablespoon of water to make a cornstarch slurry.
- To a pot, stir together the cornstarch slurry, soy sauce, brown sugar, mirin, and water. Bring it to a boil and reduce it to a simmer until it thickens. Note: it will thicken more as it cools.
- Cut Spam into small cubes by cutting the Spam into 4 horizontal slabs. Cut those slabs vertically into 8 long pieces and then cut each piece into small cubes. Pan-fry until they're golden brown on all sides. Drain onto a paper towel.
- To assemble, add the crispy rice to a bowl along with cooked Spam, and diced cucumber. Drizzle the musubi glaze on top and toss the salad to coat everything evenly. Enjoy immediately.
Notes
- Spread the rice out evenly so it crisps properly.
- Flip the rice halfway so both sides get golden. Drizzle with more oil as needed.
- Cook the Spam in batches if needed for even browning.
- Toss everything right before eating so the rice stays crispy!
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