If you’ve ever wanted to make a quick, filling, and portable snack, spam and egg musubi is the one you should try. This Hawaiian favorite combines savory spam, fluffy eggs, seasoned rice, and seaweed for a handheld bite that’s super easy to prepare at home. You don’t need fancy ingredients—just a musubi mold, some cooked sushi rice, and a can of Spam. What I love about this recipe is how flexible it is. You can prep it ahead for lunch, pack it for road trips, or keep it in your fridge for a grab-and-go snack. If you’ve only ever had musubi from a shop, you’ll see how simple it is to make your own spam and egg musubi in your kitchen.
Ingredients You’ll Need
2 tbsp cooking oil
1 can of Spam, cut into 4 thick pieces (trim the ends for an even fit)
3 cups cooked sushi rice
2–3 eggs, beaten
Pinch of salt and white pepper
Furikake (Japanese rice seasoning)
Seaweed wraps, cut into thirds
2 tbsp soy sauce
1 tbsp mirin
1 tsp sugar
How to Make Spam and Egg Musubi
Prepare the Eggs
Heat a stainless-steel pan on high heat, then let it cool down slightly before adding oil. This keeps the egg mixture from sticking and burning.
Pour in the beaten eggs seasoned with salt and white pepper, cover with a lid, and cook on low for 3–4 minutes until set.
Use the empty Spam can as a guide to cut the egg sheet into 4 even pieces.
Cook the Spam
Slice the Spam into 4 equal pieces, trimming the ends to make each piece fit neatly in the musubi mold.
Fry the Spam in a pan until both sides are golden and crispy.
Mix soy sauce, mirin, and sugar in the pan to glaze the Spam. Cook until the sauce thickens slightly and coats the pieces.
Assemble the Musubi
Place a strip of seaweed shiny side down on a clean surface.
Place the musubi mold on top, close to the end of the seaweed strip. Add a layer of rice and press it down firmly. The tighter you press, the less likely the musubi will fall apart.
Sprinkle furikake seasoning over the rice.
Add one egg piece and one Spam slice.
Press again to pack everything tightly.
Lift off the mold, fold the seaweed over the musubi, and seal the ends with a dab of water.
Repeat the steps until all Spam and eggs are used.
Spam and Eggs Musubi Tips
Press the Rice Firmly
Packing the rice tightly is the difference between a musubi that holds its shape and one that crumbles in your hands. Don’t be afraid to press down with force. The rice grains should stick together but not turn mushy. If your rice feels too loose, wet your spatula slightly before pressing to keep it from sticking and to create a clean shape. The firm base also makes it easier to cut and serve later.
Get the Spam Crispy
Spam straight out of the can is soft and salty, but frying gives it a crispy edge that balances the soft rice and egg. Cook each side long enough to get a golden crust before adding the glaze. That crisp surface grabs the sauce better and adds texture to every bite. If you skip this step, your musubi may taste flat. A crispy outside locks in the flavor.
Choose the Right Rice
The type of rice you use is just as important as how you press it. Short-grain or medium-grain sushi rice is best because it’s naturally sticky and holds together well. Long-grain rice like jasmine or basmati won’t work here—it’s too dry and separate, so your musubi will fall apart. When cooking, use slightly less water than you normally would to avoid mushy rice. Let it cool just enough so it’s easy to handle but still warm when pressing into the mold. Warm rice binds better and gives the musubi its classic chewy texture.
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Use Mirin for the Glaze
Mirin not only sweetens the sauce but also helps it thicken as it cooks. This glaze caramelizes on the Spam and gives it a glossy finish. Soy sauce alone can be too sharp, but with mirin and sugar, you get the sweet-savory balance that makes musubi so addictive. If you can’t find mirin, substitute with a splash of rice vinegar and extra sugar.
Pick the Right Pan for Eggs
Cooking the egg layer is often where people struggle. In a stainless-steel pan, preheating then cooling slightly before adding oil keeps the eggs from sticking. Covering with a lid lets the egg cook gently without burning. If you’re unsure, use a non-stick pan instead. The goal is to have an even sheet of egg that’s easy to cut and stack in the musubi mold.
Trim the Spam for Even Stacking
Spam doesn’t always fit perfectly in the mold straight out of the can. Trim the rounded ends so you get even slices. Not only does this make the musubi easier to press, but it also helps every bite feel uniform. Save the trimmed bits—you can fry them up and add to fried rice or a quick omelet.
Season the Rice
Plain rice works, but furikake adds a layer of flavor that balances out the saltiness of Spam. The seasoning mix usually includes sesame seeds, seaweed flakes, and dried fish powder. Sprinkle it between the rice layers for a subtle crunch and umami boost. This small step makes a big difference.
How to Store Spam and Egg Musubi
Wrap each musubi tightly in plastic wrap if you’re packing them for later.
Keep them in the fridge for up to 2 days.
Reheat in the microwave for 20–30 seconds or enjoy cold.
Serving Ideas
Pair spam and egg musubi with miso soup for a quick lunch.
Pack them with fruit or a small salad for a balanced bento box.
Cut them in half for bite-sized party snacks.
Spam and Egg Musubi
Equipment
- 1 musubi mold
Ingredients
- 2 tbsp cooking oil
- 1 can of Spam cut into 4 thick pieces (trim the ends for an even fit)
- 3 cups cooked sushi rice
- 3 eggs beaten
- Pinch of salt and white pepper
- Furikake Japanese rice seasoning
- Seaweed wraps cut into thirds
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 tsp sugar
Instructions
Prepare the Eggs
- Heat a stainless-steel pan on high heat, then let it cool down slightly before adding oil. This keeps the egg mixture from sticking and burning.
- Pour in the beaten eggs seasoned with salt and white pepper, cover with a lid, and cook on low for 3–4 minutes until set.
- Use the empty Spam can as a guide to cut the egg sheet into 4 even pieces.
Cook the Spam
- Slice the Spam into 4 equal pieces, trimming the ends to make each piece fit neatly in the musubi mold.
- Fry the Spam in a pan until both sides are golden and crispy.
- Mix soy sauce, mirin, and sugar in the pan to glaze the Spam. Cook until the sauce thickens slightly and coats the pieces.
Assemble the Musubi
- Place a strip of seaweed shiny side down on a clean surface.
- Place the musubi mold on top, close to the end of the seaweed strip. Add a layer of rice and press it down firmly. The tighter you press, the less likely the musubi will fall apart.
- Sprinkle furikake seasoning over the rice.
- Add one egg piece and one Spam slice.
- Press again to pack everything tightly.
- Lift off the mold, fold the seaweed over the musubi, and seal the ends with a dab of water.
- Repeat the steps until all Spam and eggs are used.
