Get ready to savor a taste of Hawaii with my Spam Musubi with Egg! This easy-to-make recipe combines delicious spam, fluffy Japanese-style sweet eggs, and my homemade musubi sauce, bringing those iconic flavors right into your kitchen! Trust me, once you take a bite, you’ll be hooked and want to make this again and again!
Why I Love This Recipe
What I absolutely love about my Spam Musubi with Egg is how it showcases a delightful fusion of Hawaiian and Japanese flavors, and it’s super easy to make! Inspired by the flavors found in my Spam Musubi in a Bowl and Spam Egg Rice Plate, I take the classic crispy spam featured in my Spam Musubi and top with delicious rectangular Japanese-Style Sweet Eggs, all brushed with my homemade Musubi Sauce and wrapped in seaweed! Or for a charbroil variation, you could even use my Spam Teriyaki Sauce instead!
It’s perfect for lunch or a snack, packed with sweet and savory notes that will transport your taste buds straight to Hawaii. Plus, all the elements can be made in advance, making it an ideal choice for gatherings and parties. If you’re looking for a simple yet satisfying meal that showcases the best of both worlds, you need to try this recipe now!
Ingredients
Ingredients
- 2 Cups Rice – rice of choice. Best to use freshly made steamed short grain rice so it sticks and holds together.
- 6 oz Spam – low-sodium preferred, found in the canned meat section of grocery stores.
- 1 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.
- 2 Sheets Dried Seaweed – half sheet dried seaweed, found at Asian grocery stores. If your seaweed is stale, you can easily re-roast it over the stove. Simply gently fan it over the fire until it crisps back up.
- 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.
- 2 tbsp Sweetener – use your preferred sweetener.
- 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.
- 1 Clove Garlic – freshly grated garlic. Used to provide the extra flavor in the sauce.
- 1 tsp Thickener – corn starch slurry or thickener of choice.
- 4 Whole Eggs – eggs used for the Japanese tamago mixture.
- 2 tbsp Dashi – fish broth made from steeping kombu and bonito flakes with boiling water. Used in tamago eggs.
- 2 tbsp Japanese Sake – typically will come in a large bottle labeled junmai sake. Used in tamago eggs.
- 4 tsp Sweetener – use your preferred sweetener. Used in tamago eggs.
🍚 Rice Note
I recommend to use Steamed Hot Fresh Rice for this recipe. Freshly steamed rice holds its shape better compared to old cold rice.
🥢 Dashi Pro Tip
For easier preparation of the dashi, use Hondashi mixed with water. This quick tip simplifies the process and ensures a flavorful base for your dish.
Essential Kitchen Equipment
- Musubi Mold
- Large Flat Bottom Skillet
- 10-12 Inch Skillet (or you can use a tamagoyaki rectangular frying pan)
Directions
☑ Before Getting Started
Before you begin, ensure you have a Large Skillet with a Flat Bottom on hand. This will provide ample space for your spam to sear evenly.
Step 1 Slice your spam into pieces that are between 1/4 to 1/2 inch thick, depending on your preference.
Step 2 Combine corn starch and water in a mixing bowl to prepare your corn starch slurry.
Step 3 In a large skillet over medium heat, mix Japanese sake, soy sauce, grated garlic, and sweetener. Let the sauce come to a gentle boil, then lower the heat to simmer. Stir in the corn starch slurry and simmer until the sauce thickens, about 1 minute and set aside.
Step 4 Create egg mixture by combining eggs, Dashi, Japanese sake, and sweetener in a mixing bowl. Beat until the eggs are well combined.
🌀 Mixing Pro Tip
For the fluffiest texture, use a Hand Mixer to incorporate air into the beaten egg.
Step 5 Coat a small frying pan with cooking spray oil and place it over medium-low heat. Once the pan is heated, pour in the egg mixture, cover and let the egg mixture cook for 2-4 minutes, flip and cook the other side until no longer runny.
🍳 Egg Equipment Pro Tip
For the best results when making the eggs, Use a 10-12 Inch Frying Pan. This size allows you to mold four sets of rectangular eggs using the musubi mold without making the egg too thin. If you prefer, you can also use a rectangular tamagoyaki frying pan or use my Bakled Tamagoyaki Eggs recipe for a similar outcome.
Step 6 Once the egg is set, remove it from heat. Use the musubi mold to cut out 4 egg rectangles and set them aside. You can serve the remaining eggs on the side or discard them.
Step 7 In a clean, large skillet, heat some cooking oil. Once the oil is hot, add sliced spam. Cook the spam over medium heat for 2-3 minutes on each side until browned. Place the cooked spam on a plate and set aside.
Step 8 Place a strip of seaweed on a flat surface and position the musubi mold in the center. Add 1/2 cup of rice into the mold and press it down to flatten. Remove the mold, then remove the press and place a slice of egg on top. Lightly brush musubi sauce onto the egg and add the seared spam on top.
💡 Molding Pro Tip
To prevent the rice from sticking to the musubi press, I recommend Wetting the Top of the Press before using it.
🧂 Seasoning Pro Tip
Enhance the flavor of your musubi by sprinkling some Furikake onto the rice before assembling.
Step 9 At the top of the seaweed, place a few grains of rice in a line to act as glue. Fold the bottom of the seaweed up and over the spam, then fold the top down, using the rice to hold the seaweed in place. Repeat these steps for the rest of the musubi.
🍣 Wrapping Pro Tip
For added strength, try Double Wrapping your musubi with two pieces of seaweed instead of one. This will help hold everything together more securely.
Recipe Variations
If you’re looking for simpler variations that still deliver fantastic flavor, consider making my Spam Egg Rice Bowl by combining all the ingredients in a bowl for an easier preparation. Alternatively, you can create my Spam Egg Rice Plate by plating the components and garnishing the eggs with green onions for a fresh touch. Or you could[make a baked casserole Spam Musubi Egg Bake version of this recipe. If you prefer a lighter version, try removing the egg and air frying the spam to make my Air Fried Spam Musubi, which gives you a crispy texture without the fuss.
Or for a Japanese inspired variation, roll these up with a sushi mat to create my Spam Sushi Rolls or add them into a rice ball to make my Spam Rice Ball! The different kinds of variation you can make from this simple recipe is really endless!
Pairing Recommendations
While this spam musubi is satisfying on its own, you can elevate your meal by pairing it with a refreshing Green Salad dressed with Japanese Ginger Dressing for a vibrant crunch. For a warm side, serve it with Classic Miso Soup, which balances the flavors nicely. If you’re craving something heartier, Japanese Pork Miso Soup is an excellent choice, providing rich and savory depth that complements the dish perfectly.
Frequently Asked Questions
Can I make the spam and eggs in advance?
Yes, you can prepare the spam and eggs ahead of time and store them in the fridge for easy assembly later.
How do I ensure the seaweed stays crispy?
Assemble the musubi just before serving to prevent the seaweed from getting soggy.
How thick should I slice the spam?
Aim for slices between 1/4 to 1/2 inch thick as I find this to be the best combination of texture and flavor.
Storage Tips
Once assembled, I recommend the spam musubi to be enjoyed immediately, as the seaweed will lose its texture over time. However, the individual components—spam, egg, and sauce—can be stored in an airtight container in the fridge for 5-7 days. Simply warm them up in the microwave before assembling your musubi.
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Watch How To Make It
Spam Musubi with Egg
Ingredients
Spam
- 2 Cups Rice of rice of choice
- 6 oz Less Sodium Spam about 1/2 of the can
- 1 tbsp Cooking Oil neutral taste preferred
- 2 sheets Seaweed half sheets cut folded length-wise in half, around 1 inch thick and 6 inch length
Sauce
- 2 tbsp Japanese Sake
- 2 tbsp Sweetener your preferred sweetener
- 2 tbsp Soy Sauce
- 1 Clove Garlic
- 1/2 tsp Corn Starch
- 1 tsp Water
Egg
- 4 Eggs
- 2 tbsp Dashi
- 2 tbsp Japanese Sake
- 4 tsp Sweetener your preferred sweetener
Instructions
- Gather all the ingredients.
- Slice the spam into slices that are 1/4 to 1/2 inch thick, based on your preference.
- In a mixing bowl, combine corn starch and water to make a corn starch slurry.
- In a large skillet over medium heat, mix Japanese sake, soy sauce, grated garlic, and sweetener. Let the sauce come to a gentle boil, then lower the heat to a simmer. Stir in the corn starch slurry and simmer until the sauce thickens, about 1 minute. Set it aside.
- In a mixing bowl, combine eggs, dashi, Japanese sake, and sweetener. Use a hand whisk to beat the egg mixture until well combined.
- Coat a frying pan with cooking spray oil and place it over medium-low heat. Once the pan is heated, pour in the egg mixture, cover and cook for 2-4 minutes, flip and cook until the eggs are no longer runny.
- Use the musubi mold to punch out 4 egg rectangles and set them aside. You can serve the remaining eggs on the side or discard them.
- In a clean, large skillet, heat some cooking oil. Once the oil is hot, add the sliced spam. Cook the spam over medium heat for 2-3 minutes on each side until browned. Place the cooked spam on a plate and set it aside.
- Place seaweed strips cut to 1 inch thickness on a flat surface. Position the musubi mold in the center and add 1/2 cup of rice into the mold, pressing it flat with the mold press before removing it. Place the egg on top, brush with musubi sauce, and add the seared spam on top.
- At the top of the seaweed, place a few grains of rice in a line to act as glue. Fold the bottom of the seaweed up and over the spam, then fold the top down, using the rice to hold the seaweed in place. Repeat these steps for the rest of the musubi.
Nutrition
*Values Based Per Serving
