Egg Spam Musubi - Recipe

Egg Spam Musubi

The first time I had spam musubi was at a potluck in college. A Hawaiian friend brought it, and I honestly don't think I ate anything else that night. It was so addicting, and I was wondering how I could have missed out on so much deliciousness all my life.

After that encounter, I asked my friend for the recipe, and she was gracious enough to give it to me. I've made it the same way since then, although I prefer low-sodium soy sauce now. Today was the first time I tried making egg spam musubi, and although a little more tedious, I think it was well worth the effort.

Ingredients:

  • 1 can of spam, low sodium if you prefer
  • 2-3 cups of cooked rice at room temperature
  • 4 sheets of seaweed
  • 1/4 C sugar
  • 1/4 C soy sauce, I recommend low-sodium
  • 3 large eggs
  • a dash of mirin, about 1 teaspoon (optional)
  • furikake
  • 1 Tablespoon chopped green onion (optional)

The key to spam musubi is 1:1 ratio of sweet and salty, so same amount of sugar and soy sauce is recommended. Also furikake makes a much better tasting spam musubi. Furikake is a mixture of dried seaweed, sesame seeds and salt. It's a Japanese condiment that you can put on rice, fish, porridge, etc., and it's delicious.

First, slice the spam. I cut 1 can of spam into 8 slices. It's up to you if you make it 6 or 8, but I prefer my spam a little on the thinner side.

Mix the sugar and soy sauce so that the sugar is completely dissolved.

Pour the marinade on the spam. You only need to let it soak for about 5 minutes.

Next fry the spam slices, medium heat. After you place them in a pan, pour the rest of the marinade into the pan.

Cook about 5 minutes on one side and flip, then cook 5 more minutes. You should get a little carmelization of the sugar by then, so that spam is not only cooked, but it gets a dark, syrupy coating.

What is the reasoning behind low sodium spam and low sodium soy sauce when this dish is so full of sodium and fat anyways? Well, I guess it's the same as when you order a diet coke at McDonald's. True, you wonder why even bother, but if you're going to eat it anyways, you try to make the healthiest version possible. ;)

Next, make the egg topping. I've seen the eggs cooked in different ways for egg spam musubi, but I basically cooked it in a griddle pan and folded it over a couple of times. I've seen people bake the egg, cook it in the cut out spam can, and I'm sure all the different ways are fine. I considered cutting out the spam can and using it as a mold, but with my luck, I'd probably end up in Urgent Care if I did that.

Crack the eggs into a bowl and whisk. Add mirin if you like, for a little sweetness. Also add a little chopped green onion if you prefer. I just think green onion and eggs are a great combo, so whenever I make eggs, I usually add green onions.

In the griddle pan, pour the whisked egg.

After cooking in low heat, fold the egg into 1/3 of the size by rolling it twice. I was trying to match the size of the spam slices, but if you have a better method, please let me know!

Let the egg cool down a bit. Cut into 6 pieces. I was making 8 spam musubi, so I figured I'd end up with 2 regular spam musubi and 6 egg spam musubi.

Now it's time to assemble all the ingredients.  If you have the spam musubi mold that I'm using, it is a lot easier. I got mine at Marukai supermarket, years ago, but I've seen them at various Asian markets.

First, place the seaweed. You can use the whole sheet, but I cut a little of the sides and made them into two wide strips.

Place the spam musubi mold on to the seaweed. Scoop desired amount of rice into the mold.

Then using the top part, press down firmly into the rice to get a thick layer of compressed rice.

Pour a generous amount of furikake. Don't be shy!

Then put the spam slices on top of the rice.

You can pour a little more furikake, if you like.

Put the egg topping.

Carefully remove the mold.

Lastly, wrap the seaweed around. If the end doesn't stick, you can use rice and water to make the end stay put.

Cut into the middle so you end up with two (egg) spam musubi.

Be careful since the ends of the rice can fall off if it's not compressed tightly. I usually tap the ends in a little, but you can remove some of the excess rice if it's not staying together. Some people just wrap it immediately in plastic food wrapper, so that it will hold its shape.

Spam musubi is all kinds of unhealthy deliciousness, but I think it's a great little snack that you can enjoy at home. In this age of all things organic, I'm sure spam is not the most coveted food item (does Whole Foods even sell spam??), but I grew up with it, and I find it delicious. Just not all the time... everything in moderation, right? smiley

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Comments

Thank you!! Looks delicious!! I'll have to try it... you make it look so easy when I'm sure it's not! Great post!!

Thank you for reading my post!  Hope you have fun making spam musubi.  It's a little tricky to maintain its shape, but it gets easier the more you make.  Hope to see you again smiley

Thank you so much for creating this site. I follow you on IG and everything you make looks so delicious. Just tried your Spam Musubi and your Braised Tofu recipes and they both knocked my socks off! Soooo good! Looking forward to trying more of your creations. Thanks again for sharing with us!

You are so sweet!  Thank you so much for spending time on my blog.  I really appreciate your kind words, and I hope I can continue to post things that will interest you.  Thank you for giving me a huge smile today laughHope to see you again!!

Quick lunch on the go easy and yummilicious

So good! I personally love spam, haha

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