Spam Musubi Egg Bake

Name: Spam Musubi Egg Bake
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 6 oz Less Sodium Spam (about 1/2 of the can); 1/2 tbsp Cooking Oil (neutral taste preferred); 2 tbsp Japanese Sake; 2 tbsp Sweetener (your preferred sweetener); 2 tbsp Soy Sauce; 2 Eggs (beaten); 1/2 tbsp Cooking Oil (neutral taste preferred); 2 Cups Rice (rice of choice); 2 tsp Japanese Furikake; 2 tbsp Kewpie Mayo; 1 tbsp Shredded Seaweed

Recipe Video

If you’re a fan of spam musubi with egg but want an even easier and more comforting way to enjoy it, my Spam Musubi Egg Bake is the perfect recipe for you! This dish brings together seared spam, scrambled eggs, and seasoned rice, all drizzled in a homemade musubi sauce, then baked with a touch of creamy Kewpie mayo on top. In just 15 minutes, you’ll have a delicious, Hawaiian-inspired casserole that’s perfect for any meal!

Why I Love This Recipe

I crafted this Spam Musubi Egg Bake as an easy, oven-baked twist on the classic Spam Musubi and Spam Egg Musubi, combining the savory goodness of seared spam, scrambled eggs, and seasoned rice into a delicious casserole just like in my Spam Musubi Bake!

The creamy, savory flavors come together beautifully with a touch of sweet-savory Spam Musubi Sauce and a drizzle of Kewpie mayo on top, making it the perfect main course for dinner or even as a filling for a roasted seaweed wrap. It’s a one-pan wonder that brings Hawaiian-inspired flavors straight from my kitchen to yours. Trust me, you won’t want to wait to try this one out!

Ingredients

6 oz Spam – low-sodium preferred, found in the canned meat section of grocery stores. Cut into bite-sized cubes.
1/2 tbsp Neutral Oil – no taste or flavor with high cooking temperature. Some choices are sunflower oil, peanut oil, sallower oil, vegetable oil, and canola oil. Used to sear the spam.
2 tbsp Japanese Sake – typically will come in a large bottle labeled junmai sake. Can also substitute with dry sherry wine or Chinese cooking wine, found at local grocery stores or Asian markets. Used to make the musubi sauce.
2 tbsp Sweetener – use your preferred sweetener. Used to make the musubi sauce.
2 tbsp Soy Sauce – low-sodium Soy Sauce preferred. Can also use tamari for gluten-free. Used as the base flavor for the musubi sauce. Used to make the musubi sauce.
2 Whole Egg – beaten.
1/2 tbsp Neutral Oil – no taste or flavor with high cooking temperature. Some choices are sunflower oil, peanut oil, sallower oil, vegetable oil, and canola oil. Used to sear the spam scramble the eggs.
2 Cups Rice – rice of choice. Best to use freshly made steamed short grain rice so it sticks and holds together.
2 tsp Furikake – a Japanese all-purpose seasoning mix to sprinkle on top of the rice. Found at many Asian grocery stores.
2 tbsp Mayonnaise – I recommend using Japanese Kewpie Mayo. Can substitute with regular mayo but will alter flavor. Used as a topping for the musubi bake.
1 tbsp Shredded Seaweed – half sheet dried seaweed shredded. Best to use kitchen sheers to cut them into shreds. Used as a topping for the musubi bake.

Essential Kitchen Equipment

Wok or Deep Large Skillet
Baking Dish (I used a 6×6)

Directions

☑ Before Getting Started

Ensure you have a Large Skillet or Wok on hand to provide ample space for searing your spam.

Step 1 Heat 1/2 tbsp of cooking oil in a wok or frying pan over medium heat. Once heated, pour in the beaten eggs and scramble them for 15-30 seconds, leaving them slightly runny. Set the eggs aside.

Step 2 To make the musubi sauce, combine 2 tbsp Japanese sake, 2 tbsp soy sauce, and 2 tbsp sweetener in a skillet. Bring to a simmer and let it cook for 20-30 seconds, then remove from heat.

Step 3 Cut the spam into cubes. Add another 1/2 tbsp of oil to the wok and heat it over high heat. Once hot, add the cubed spam and sear for 2-3 minutes until browned. Toss in the musubi sauce and mix. Transfer the seared spam to a plate.

Step 4 In a mixing bowl, combine the rice with furikake and set aside.

Step 5 In a suitable baking dish, layer the mixed rice, scrambled eggs, and seared spam with all the sauce on top. Squeeze Kewpie mayo over the top and broil at 500°F for 3-5 minutes until the mayo turns slightly brown. After baking, top with shredded seaweed and serve.

Recipe Variations

You can easily tweak this recipe to suit different tastes. For a simpler version, just skip the eggs and make a classic Spam Musubi Bake. If you prefer something lighter, try my Rice Ball Bake by omitting the spam and eggs. For a fresh twist, swap the spam and eggs for salmon to make a Salmon Sushi Bake. Each version brings a unique flavor while keeping the same delicious, baked base!

Pairing Recommendations

This bake is filling on its own, but it goes perfectly with my Ramen Cabbage Salad or Chinese Chicken Salad on the side along with a warm bowl of Miso Soup for a complete meal!

Frequently Asked Questions

Can I make this recipe ahead of time?

Yes, you can make this recipe ahead of time! Simply assemble everything and refrigerate it. I recommend waiting to add the mayo until you're ready to bake it. When you're ready to serve, just warm up the dish in the microwave, add the mayo, and bake.

Can I use a different type of rice for this recipe?

Absolutely! You can use any rice of your choice, but short-grain rice works best for that sticky texture.

Can I add vegetables to this recipe?

Yes! Feel free to add some sautéed vegetables, like onions or carrots to the rice mixture for extra flavors.

Can I bake this in a different type of dish?

Yes, any oven-safe dish works! Just make sure the baking dish is large enough to hold the rice and toppings evenly.

Storage Tips

To store leftovers, place them in an airtight container and refrigerate. This will keep the dish fresh for 3 to 5 days.

Other Recipes You Might Like

Watch How To Make It