Go Back
–+ servings
Print
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 1/2 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.
    Crispy pan-fried sliced Spam in a non-stick pan.
  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.
    Step 1 of assembling Spam musubi with egg: place the seaweed shiny side down on a cutting board and position the mold on top.
  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 1/2" 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.
    Step 3 of spam musubi with egg assembly: press down the rice so it sticks together.

  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.

    Step 4 of spam musubi with egg assembly: add the Spam and egg on top of the rice.
  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.
    Step 7 of spam musubi with egg assembly: remove the outside of the mold from the rice, Spam and egg stack.
  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.
    Step 8 of spam musubi with egg assembly: wrap the seaweed around the stack of rice, Spam and egg, and place 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.
    Hand holding a slice of spam musubi with egg.
  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