Let’s all pretend we’re sitting on the beach in Hawaii enjoying a spam egg musubi. I’ve not been yet but I would love to go once tourism settles down! I’ve heard so many good things about their food, mainly the spam musubi so I’ve decided to make it myself at home and now so can you!
What is spam egg musubi?
Spam egg musubi is a savoury, handheld Hawaiian snack that combines sliced Spam, a layer of scrambled or fried egg, and sushi rice, all wrapped together in a sheet of nori seaweed. This popular fusion dish borrows from Japanese onigiri, incorporating the American canned meat favourite, Spam, which has been a staple in Hawaii since World War II.
Simple ingredients for Spam Egg Musubi 🍳
Spam: The star of the dish, providing a salty, meaty flavour. I used the Spam Lite (50% less calories and salt).
Eggs: Pears perfectly with the salty spam, a soft texture contrast.
Rice: Sushi rice is sticky base that holds everything together. You can use regular Jasmine rice as well.
Nori: Wraps the ingredients in a crisp, seaweed.
Soy sauce: Enhances the umami of the Spam.
Oyster sauce: Enhances the umami of the Spam.
Sugar: Balances the saltiness with a hint of sweetness.
Kewpie mayo (optional): Adds a creamy, tangy twist.
Musubi maker press: I got mine from Oomomo. You can also reuse the Spam can. Just clean it out well and cut out the bottom with a box cutter or heavy duty scissors.
*These are the main ingredients. The full list of ingredients and measurements can be found at the bottom of this post!*
Why you’ll love THIS Spam Egg Musubi 🫶🏻
It’s incredibly flavourful, with each bite offering a perfect mix of savoury, sweet, and umami.
It’s convenient, making for a great on-the-go snack or a quick meal. Just wrap it tightly in saran wrap and store it in the fridge for up to 2 days.
It’s fun to make, whether you’re cooking with friends, family, or looking to try your hand at something new in the kitchen. It’ll also be fun to make with the kids!
FAQ 🤔
What if I don’t have sushi rice? While sushi rice is preferred for its stickiness, you can use other short-grain rice varieties or just Jasmine rice.
How do I store leftovers? Wrap them tightly in saran wrap and store them in the refrigerator for up to two days.
Tips & tricks 🪄
Rinse the rice thoroughly before cooking to ensure it’s perfectly sticky and not too clumpy.
Use a musubi press for that perfectly shaped musubi, but if you don’t have one, the empty Spam can works great as a mold!
Wrap the nori around the musubi right before serving to keep it crisp.
For this Spam Egg Musubi recipe, you can most of these ingredients at your local asian grocery store! Tag me on Instagram or Tiktok or DM me a photo if you make this recipe!
Spam Egg Musubi
- Total Time: 25 minutes
- Yield: 8 1x
Description
Ingredients
- 1 can of spam
- 2 tablespoon soy sauce
- 2 tablespoon oyster sauce
- 3 tablespoon sugar
- 4 eggs
- Kewpie mayo optional
- 240 g cooked sushi rice
- 2 sheet of nori cut into 8 long pieces
Instructions
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Cook 2 cups of sushi rice. Let it cool to slightly warm.
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Cut a can of spam into 8 slices and place it into a ziploc bag. Add the soy sauce, oyster sauce and sugar into the bag and mix it well. Let it marinate for 10 minutes.
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Cut two nori sheets into 4 lengthwise to make 8 strips.
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Meanwhile, loosely beat together the eggs in a small bowl. Cook the eggs in a large pan like an omelette. Set aside.
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Cook each slice of spam until each side is crispy. (Optional) Brush the marinade from the bag onto each side of the spam.
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Using your musubi mold or a clean spam can with the bottom hollowed out, cut out 8 pieces of spam-shaped eggs from the omelette
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Place your musubi mold in the middle of one piece of nori. Layer a slice of spam into the mold followed by a piece of the omelette. (Optional) Drizzle a thin layer of kewpie mayo onto the egg. Scoop by 1 inch of cooked sushi rice (30g) into the mold. Press firmly and evenly with a spoon or the musubi mold press. Remove mold.
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Wrap one side of the nori over the musubi followed by the other side. Use a few sushi rice grains as glue to stick the top nori layer to the bottom.
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Serve immediately. Enjoy with soy sauce or by itself!
Notes
I recommend using a musubi maker OR a clean spam can with the bottom hollowed out
- Prep Time: 20 mins
- Cook Time: 5 mins
- Category: Snack
- Cuisine: Asian
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