Spam Musubi with Egg: A Tasty Hawaiian Snack
Spam musubi with egg is a delicious, portable Hawaiian dish that combines savory spam, fluffy rice, a fried egg, and a touch of seaweed. It’s perfect for a quick snack, lunch, or party food. This blog post covers how to make it, tips for success, how to serve it, and storage advice. Let’s get started!
How to Make Spam Musubi with Egg
This recipe takes about 30 minutes and makes 6–8 musubi, serving 3–4 people. It’s simple but requires a musubi mold or a clean spam can for shaping.
- Gather Your Ingredients
- Spam: 1 (12 oz) can of spam, sliced into 6–8 even pieces (about ¼ inch thick).
- Rice: 2 cups cooked short-grain white rice (sushi or sticky rice works best).
- Eggs: 2 large eggs, beaten.
- Nori: 3–4 sheets of nori (seaweed), cut into strips about 1.5 inches wide and 8 inches long.
- Seasonings: 2 tbsp soy sauce, 1 tbsp sugar, 1 tbsp mirin (or water), and 1 tsp sesame oil for the spam glaze.
- Optional: Furikake (rice seasoning) or sesame seeds for extra flavor.
- Tools: Musubi mold or empty spam can (ends removed, cleaned) for shaping.
- Cook the Rice
Cook 2 cups of short-grain rice according to package instructions. Let it cool slightly but keep it warm for easier shaping. Sticky rice helps the musubi hold together. - Prepare the Spam
Slice the spam into 6–8 even pieces. In a small bowl, mix soy sauce, sugar, mirin, and sesame oil to make a glaze. Heat a skillet over medium heat, add spam slices, and cook for 2–3 minutes per side until lightly browned. Brush with glaze and cook for 1 more minute per side. Set aside. - Cook the Egg
In the same skillet, add a drizzle of oil if needed. Pour in the beaten eggs and cook for 2–3 minutes, flipping once, to make a thin omelet. Cut into 6–8 rectangular pieces to match the spam size. - Shape the Musubi
Place a nori strip shiny-side down on a clean surface. Set the musubi mold (or spam can) in the center of the nori. Add a layer of rice (about ⅓ cup), press down gently, then add an egg piece and a spam slice. Press firmly with a spoon or the mold’s lid to compact the layers. Gently slide the mold off. - Wrap the Musubi
Fold the nori strip around the rice, egg, and spam, sealing the edges with a dab of water to help the nori stick. Repeat for each musubi. Sprinkle with furikake or sesame seeds if desired.
Tips and Tricks for Perfect Musubi
These tips will help you make musubi that’s flavorful, well-shaped, and easy to handle.
- Use Sticky Rice
Short-grain sushi or sticky rice is key for holding the musubi shape. After cooking, fluff the rice and let it sit for 5 minutes to cool slightly. Lightly wet your hands or the mold to prevent sticking. - Slice Spam Evenly
Cut spam into uniform slices (about ¼ inch thick) for consistent cooking and stacking. A sharp knife helps get clean cuts. Aim for 6–8 slices per can, depending on musubi size. - Balance the Glaze
Taste the soy sauce glaze before brushing it on. For less saltiness, reduce soy sauce to 1.5 tbsp. For a sweeter flavor, add an extra ½ tsp sugar. Brush lightly to avoid overpowering the spam. - Keep Nori Crisp
Assemble musubi just before serving to keep the nori from getting soggy. If prepping ahead, store nori separately and wrap at the last minute. Toast nori sheets lightly in a dry skillet for extra crunch. - Make Clean Layers
Press each layer (rice, egg, spam) firmly but gently in the mold to ensure the musubi holds together. If you don’t have a mold, use a clean spam can or shape by hand, pressing tightly. - Customize Flavors
Add a sprinkle of furikake between layers for extra flavor. For a spicy kick, mix a pinch of gochujang into the glaze. For variety, swap the egg for a slice of avocado or pickled radish.
How to Serve Spam Musubi with Egg
Serving musubi is about making it convenient and appealing for any occasion.
- For a Quick Snack
Serve 1–2 musubi per person with a side of sliced cucumber or edamame. Pair with iced green tea or a fruit-infused water for a light, refreshing bite. - For a Party
Arrange musubi on a platter, cut in half for easier grabbing. Serve with small bowls of soy sauce or sriracha mayo for dipping. Add a side of tropical fruit salad for a Hawaiian vibe. - For Kids
Make smaller musubi using less rice and smaller spam slices. Skip the glaze for a milder flavor. Serve with a side of carrots or apple slices for a kid-friendly meal. - For Lunch or Picnic
Wrap each musubi tightly in plastic wrap or parchment paper for portability. Pack in a lunchbox with an ice pack to keep fresh. Include a small container of soy sauce or furikake for extra flavor.
How to Store and Keep Musubi Fresh
Proper storage keeps musubi tasty and ready to enjoy later.
- Short-Term Storage
Store assembled musubi in an airtight container in the fridge for up to 2 days. To prevent soggy nori, wrap each musubi in plastic wrap. Reheat in a microwave (15–20 seconds) or eat cold. - Storing Components
Store cooked rice, spam, and egg separately in airtight containers in the fridge for up to 3 days. Keep nori in a sealed bag at room temperature. Assemble just before serving for best texture. - Freezing Musubi
Freeze assembled musubi (without nori) in a freezer-safe bag for up to 1 month. Wrap in nori after thawing to keep it crisp. Thaw in the fridge overnight, then reheat in a 350°F oven for 5–7 minutes. - Reviving Leftovers
If nori softens, replace with fresh strips. Reheat musubi in a skillet over medium heat for 1–2 minutes to warm through. Add a sprinkle of furikake or sesame seeds to refresh the flavor.
Why You’ll Love This Dish
Spam musubi with egg is a fun, flavorful dish that’s easy to make and perfect for any occasion. The savory spam, fluffy egg, and sticky rice wrapped in crisp nori create a satisfying mix of textures and tastes. It’s great for quick snacks, lunches, or parties, and you can tweak the flavors to suit your style. With simple ingredients and a touch of Hawaiian flair, this dish is sure to become a favorite!
