Spam and Egg Musubi
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.
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.