Spam Musubi with Egg
Ingredients
- 4 large sheets roasted seaweed sheets
sushi nori
- 2⅔ cup short or medium-grain white rice
cooked
- 1½ tbsp rice wine vinegar)
(optional
- 6 eggs
- ¼ tsp salt
- ¼ tsp pepper
- 1 tbsp cooking oil
- 3 tbsp low-sodium soy sauce
- 1 tbsp oyster sauce
- 1 tbsp mirin
- 1½ tbsp white granulated sugar
- 1 can Spam
12 oz
Directions
- 1
Season rice. Stir in rice wine vinegar, if using, while the rice is warm. Set aside.
- 2
Cook eggs. In a large bowl, whisk eggs, salt, and pepper until frothy and homogenous. Heat oil in a 12-inch skillet over medium-low heat. When hot, add egg mixture, cover, and let sit for 6-7 minutes or until cooked. Slide out onto a plate and let cool. Use a paper towel to lightly wipe down the pan so you can cook the Spam. Once the eggs have cooled, place musubi mold on top at the edge and trace the inside with a paring knife. Repeat until you have 8 pieces.
- 3
Make the sauce. In a small bowl, combine soy sauce, oyster sauce, mirin, and sugar. Set aside.
- 4
Cook the Spam. Cut Spam into 8 slices. Heat the pan over medium-high heat. When hot, add Spam in a single layer and cook for 3-4 minutes. Then flip and continue cooking for another 2 minutes.
- 5
Turn the heat to low and take the pan off the heat. Working quickly, give the sauce a stir and then pour into the pan. Return the pan to the heat and let sauce thicken for 2-3 minutes, stirring occasionally and flipping Spam halfway through. Then set aside.
- 6
Assemble. Lay a sheet of plastic wrap on the bottom, then place seaweed on top, shiny side down. Place musubi mold in the center of the seaweed. Spoon ⅓ cup rice into mold and evenly spread out. Use mold press to flatten the rice. Then place Spam on top, followed by a slice of egg. Wrap with seaweed, using a little water at the edge to seal.
Spam Musubi with Egg
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Based on 6 ratings
Rating Breakdown
About this Recipe
Craving a taste of the islands that’s both satisfying and incredibly easy to make? This Spam Musubi with Egg recipe brings the iconic Hawaiian snack right to your kitchen, perfect for a hearty breakfast or a delightful on-the-go snack. You'll love how simple it is to recreate this beloved treat at home.
This recipe works its magic by taking savory fried Spam and coating it in a truly delicious homemade teriyaki-style sauce. When combined with warm, fluffy rice and tender scrambled eggs, then neatly wrapped in crisp seaweed, you get a harmonious balance of sweet, salty, and umami flavors that makes each bite irresistible.
What can you expect from this Spam Musubi with Egg? Imagine biting into the savory richness of fried Spam, perfectly glazed with a hint of sweetness from the teriyaki-style sauce. This is beautifully complemented by the comforting softness of the short or medium-grain white rice and the fluffy texture of the seasoned eggs. The thin sheet of roasted seaweed provides a gentle briny crispness, holding all these wonderful components together. It’s a wonderfully balanced and satisfying snack that delivers authentic flavors without any fuss.
Customization & Variations
While this recipe is a classic, you can easily adapt it to your preferences. If you're mindful of sodium, opting for less sodium Spam is a great choice, as recommended. For the rice, a touch of rice wine vinegar is optional, offering a subtle tang that brightens the overall flavor profile. If you prefer a musubi without egg, simply omit it for a more traditional Spam musubi.
Serve this delightful Spam Musubi with Egg as a quick and hearty breakfast, a satisfying lunch, or a substantial snack any time of day. It’s ideal for packing in lunchboxes, taking on a road trip, or enjoying a taste of island comfort wherever you are.