Spam Sushi Bake – Savory and Easy! | A Korean-Hawaiian Comfort Bake You’ll Crave

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Craving something savory, satisfying, and effortlessly crowd-pleasing? This Spam Sushi Bake is your answer! Inspired by the beloved flavors of Hawaiian Spam musubi and the richness of Korean baked rice dishes, it’s a fun, deconstructed version of sushi that’s perfect for parties, picnics, or lazy weeknight dinners. Packed with umami-rich spam, seasoned rice, seaweed, and a drizzle of mayo, this dish hits all the right notes—salty, sweet, creamy, and crunchy—in every bite.

Imagine sushi… but no rolling, no mess, and a tray full of bubbling umami deliciousness. That’s Spam Sushi Bake—a glorious mashup of Japanese and Hawaiian influences with a Korean twist. Creamy mayo, sweet and salty teriyaki-glazed Spam, nutty sesame rice, and the crunch of seaweed come together in one easy-to-share casserole. It’s the kind of dish that disappears in minutes at parties, potlucks, or lazy Sunday dinners. You don’t need sushi skills—just a spoon and a big appetite. Scoop it out like a casserole, serve with extra nori sheets on the side, and let everyone build their perfect bite. Fuss-free and fun to eat, it’s made for sharing.

Key Ingredients & Their Roles

  • Spam → Salty, rich, and slightly crisp when pan-fried; it’s the heart of the dish and brings that iconic savory umami flavor.
  • Cooked Rice → Acts as the base, seasoned with sesame oil and rice vinegar for tangy and nutty notes that balance the richness.
  • Teriyaki Sauce (soy sauce, mirin, sugar) → Sweet and salty glaze that transforms Spam into a flavorful topping.
  • Furikake & Crumbled Seaweed → Add crunch, umami, and a nod to traditional sushi flavors.
  • Mayonnaise → Creamy and tangy finish; a drizzle on top adds richness and enhances presentation.
  • Spring Onion → A fresh, aromatic touch that cuts through the richness of the Spam and mayo.










Spam Sushi Bake Recipe Details

Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes | Cuisine Type: Korean-Hawaiian Fusion | Calories: ~450 kcal per serving (estimate) |Serving Size: Serves 6–8


📝 Ingredients

For the Spam Teriyaki Topping:

  • 2 cans (340g each) Spam, diced
  • 1½ tbsp soy sauce
  • 1 tbsp mirin
  • ½ tbsp sugar

For the Rice Base:

  • 5–6 cups cooked short-grain rice
  • 1 tbsp rice vinegar
  • ½ tbsp sugar
  • ½ tsp salt
  • 2 tbsp sesame oil
  • 1 tbsp sesame seeds

Toppings:

  • ¼ cup diced spring onion (scallions)
  • 2 sheets roasted seaweed (nori), crumbled
  • 2 tbsp furikake
  • Mayonnaise, to drizzle

👨‍🍳 Instructions

  1. Season the Rice:
    • In a large bowl, mix the cooked rice with rice vinegar, sugar, salt, sesame seeds, and sesame oil. Stir gently to avoid mashing the grains. Set aside.
  2. Cook the Spam:
    • Dice the Spam into small cubes.
    • In a non-stick pan over medium heat, sauté the Spam until lightly golden.
    • Add soy sauce, mirin, and sugar. Stir and cook for 2–3 minutes until the Spam is glazed and sticky. Remove from heat.
  3. Assemble the Bake:
    • Preheat the oven to 200°C (390°F).
    • In a baking dish, spread the seasoned rice evenly on the bottom.
    • Sprinkle furikake and crumbled seaweed evenly on top.
    • Layer the cooked teriyaki Spam over the seaweed layer.
  4. Bake:
    • Bake in the preheated oven for 10 minutes, uncovered.
  5. Finish and Serve:
    • Remove from oven. Sprinkle with diced spring onions.
    • Drizzle with mayonnaise in a zigzag pattern.
    • Serve warm. Scoop out with a spoon or slice into portions.

Tips & Ingredient Substitutions

  • Vegan Option: Use diced mushrooms or tofu with vegan teriyaki sauce instead of Spam.
  • Low-Sodium Tip: Opt for low-sodium soy sauce and Spam Lite to reduce salt content.
  • Add More Crunch: Top with panko breadcrumbs before baking for a crispy layer.
  • Make Ahead: Assemble the layers and refrigerate. Bake just before serving.
  • No Furikake? Use sesame seeds, crumbled seaweed, and a dash of salt instead.

Frequently Asked Questions (FAQ Section)

Q1: Can I make Spam sushi bake ahead of time?
Yes! You can assemble the layers and keep it in the fridge. Bake it right before serving for best texture.

Q2: What can I use instead of Spam?
You can try diced tofu, canned tuna, rotisserie chicken, or even leftover bulgogi.

Q3: How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven.

Q4: Can I freeze Spam sushi bake?
Yes, freeze it before baking. Thaw overnight and bake as instructed.

Q5: Do I need to use sushi rice?
Short-grain rice is best, but jasmine or medium-grain rice also works in a pinch.

Wrap-Up 

There’s something incredibly comforting about scooping into this warm, layered Spam sushi bake. It’s familiar yet exciting—a perfect fusion of Asian flavors in an easy-to-make, crowd-pleasing form. If you’ve never tried a sushi bake before, this is the place to start!

💬 Have you tried sushi bake before? What toppings would you add to yours?
👇 Leave a comment below and let me know!
🧡 Don’t forget to follow me on Instagram @CookWithJuyea for more fusion recipes like this!
👉 Looking for more easy rice dishes? Try my Spam Kimchi Rice Bowl or Tuna Lettuce Bibimbap!

Keywords (키워드)

Spam sushi bake, baked sushi recipe, easy sushi bake, how to make spam musubi bake, Korean sushi casserole, 스팸 스시 베이크, 스팸 요리법, 스팸 무스비 베이크, 초간단 오븐 요리, 간단한 김밥 베이크

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