Spam Musubi Bake: A Delicious Twist on Tradition!

This easy and authentic Spam Musubi with Egg is the perfect on-the-go breakfast or snack. Fried Spam gets coated in a delicious homemade teriyaki sauce. Then it's wrapped in seaweed with warm rice and fluffy eggs. This popular Hawaiian snack couldn't be easier to make at home!

Spam musubi is one of my all-time favorite comfort foods. Growing up on the mainland meant that my family was far away from our extended family in Hawaii. Whenever my mom pulled out her spam musubi mold, we knew we were in for a comforting treat that would transport us back to Hawaii after the first bite. Mom seriously makes the Best-Ever Spam Musubi – this is her recipe. In my experience, there are 3 secrets to making the best spam musubi: Nail the ratio of spam & rice: These 2 components need the perfect balance, so you'll notice that we slice each can of spam into 7 pieces – not 8, not 6…7!!! – & this is exactly why.  Make a killer spam musubi sauce: Mom's is a simple teriyaki-style sauce made with a couple of pantry ingredients. When you pan-fry it with spam, it turns into a gloriously glossy & thick glaze that clings to the spam beautifully & its sweetness provides the perfect balance for the rich, savory flavor of spam.  Cook the rice well & handle it with care: Musubi rice needs to have the perfect light-yet-sticky texture. We love medium-grain Calrose rice, but sushi rice works just fine if that's what is most readily available to you.  (Note! ⇢ If spam &/or musubi are new-to-you, be sure to read through the blog post to learn more about their delicious history in Hawaii!)  While nothing beats a warm spam musubi on a beach in Hawaii, I think my family's spam musubi is the next best thing. If you've never made homemade spam musubi before, this is a great recipe to start with! We wanted it to be as approachable as possible, so the directions are very detailed & we've provided step-by-step photos to help you along the way. We hope you love it as much as we do! ♡

Sweet and salty Spam musubi is a great on-the-go snack and this recipe will teach you how to assemble this Hawaiian food in no time.

This spam musubi bowl is the perfect easy and simple recipe for students on a budget.

This crispy spam musubi recipe adds a crunchy twist to the Hawaiian favorite. Panko-coated musubi with pan-seared Spam, rice, and nori fried until golden.

Take a tasty bite out of a creative twist on sushi! This sushi bake is literally stacked with flavor in each layer. You won't be able to get enough!

This salmon sushi bake is a layered casserole with a sushi rice base topped with a creamy salmon and surimi spread, then sprinkled with everything seasoning, avocado, and green onion.

Sushi bake is essentially a California roll casserole in which the main ingredients of the popular sushi roll are layered, then baked for an easy comfort dish. This recipe uses imitation crab, but feel free to use real crab meat, or equal amounts cooked or canned tuna or salmon. Furikake, the Japanese seasoning mix, flavors the rice, while Kewpie mayo and cream cheese bind and add richness. (Both furikake and Kewpie mayo can be found at Asian supermarkets and online.) A final drizzle of sriracha mayo brings it all to life. Once baked, everyone can assemble their own atop seaweed squares with a variety of toppings. Don’t forget a side of <a href="https://cooking.nytimes.com/recipes/1020357-tamagoyaki-japanese-rolled-omelet"><span>tamagoyaki</span></a>, and sweet and savory unagi, or eel, sauce for drizzling.