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Stack of spam musubi with egg on a wooden cutting board.

Spam Musubi with Egg

This Spam musubi with egg has salty Spam, fluffy eggs and plenty of rice to hold it together. Perfect for lunch or a big snack!
Course Lunch, Snack
Cuisine Hawaiian, Japanese
Keyword musubi, nut-free, rice, scrambled eggs, spam, sushi, teriyaki
Prep Time 1 hour 30 minutes
Cook Time 20 minutes
Total Time 1 hour 50 minutes
Servings 10 people
Calories 382 kcal

Ingredients

  • 3 cups raw rice
  • 1 ½ tablespoons granulated sugar
  • 2 tablespoons soy sauce
  • 6 large eggs
  • 1 can Spam cut into 10 slices
  • 5 sheets seaweed

Instructions

  1. Cook the rice, and keep warm.
  2. Mix the sugar and soy sauce together until the sugar dissolves.
  3. Crack the eggs into a medium bowl; add a spoonful of the teriyaki sauce and a few grinds of black pepper. Whisk until homogenous (there shouldn’t be any egg white bits visible).
  4. Spray a non-stick pan with oil, or rub it with an oil-soaked paper towel. Place the pan over medium-low heat, and add the eggs. Cover, and let cook for 5 minutes, or until the top is set. Slide the eggs out onto a cutting board, and let cool. Cut into rectangles that can fit the size of your musubi mold.
  5. Line a large plate with paper towels.
  6. In the non-stick pan over medium high heat, add the Spam in one layer. Cook until crispy on both sides, about 5-7 minutes per side. Move the Spam onto the paper towel lined plate to drain off any excess oil. Return the pan to medium-low heat, and add the remaining teriyaki. Cook just until it starts to thicken, then add back the Spam and mix to coat the Spam in sauce.
  7. Set a sheet of seaweed shiny side down on a cutting board. Place your Spam musubi mold on top, making sure the edge of the mold meets up with the edge of the seaweed.
  8. Have a small bowl of water ready: you can dip your hands in if rice starts to stick to them. Scoop some rice (I like to make about a ½" thick layer) into your mold. Press the mold’s plank on top of the rice to gently smoosh the rice down a bit. You want the grains to just stick together, not make rice mush.

  9. Place Spam on top of the rice; use as many slices (1-2) will fit in one layer in your mold. I like to drizzle some of the teriyaki from the pan (from when you caramelized the Spam) over the Spam. You could also sprinkle some furikake over, but I like to use the normal ones (so no umeboshi, aka pickled plum, or salmon here unless you’re daring). Top the Spam with egg.

  10. Make another layer of rice on top of the Spam. Place the plank on top and smoosh down a bit. Hold on to the edge of the mold and bring it up past the rice/Spam/rice stack while the plank is still on top. Remove the plank.
  11. Wrap the seaweed tightly around your rice and Spam stack. Use a bit of water to seal the edges of the seaweed. Let the musubi rest seam side down.
  12. Once all the musubis have been made, cut them using a sawing motion (preferably using a chefs knife). It’s easier to cut them when the seaweed is soft (let sit 10 minutes after assembly). I like to cut into portions that have half a slice of Spam per roll.
  13. Wrap in plastic wrap tightly and place in an airtight container. Serve on the same day if possible, or store in a cool place (not the fridge, but something like a garage in the Bay Area during the winter).

Recipe Video

Recipe Notes

If you don't have a Spam musubi mold, you can carefully cut out the bottom of the Spam can and use that. Alternatively, you can try to free-hand this, though your musubi won't be as neat or uniform (still delicious though!).