Making the Perfect Spam Egg Musubi

As a culinary adventurer, I've been experimenting with various musubi recipes, and my latest creation is a delightful twist on the classic Spam musubi. And let me tell you, I was not disappointed! Inspired by the flavors of Japanese egg sando, I set out to create a Japanese Egg Musubi that would tantalize the taste buds.

To add a playful crunch to the musubi, I infused it with tenkasu - crispy, fried tempura bits. These tiny morsels infuse the musubi with a delightful texture, elevating it from a mere mush of flavors to a multi-layered, crunchy delight.

Jump to:

• Ingredients you'll need:
• Step-by-step instructions:
• Build the Spam Egg musubi:
• Pro tips when making Spam egg Musubi:
• Why these ingredients:
• Storage guidelines
• No Spam Mold? 
• Extra tips for perfect Spam egg musubi slices 
• Substitutions and Variations:
• Full Recipe

Egg Musubi: Overview

Spam Egg Musubi is a delicious and satisfying snack that has become popular in Hawaii and beyond. Made from fluffy scrambled eggs, savory Spam, and sticky rice, this dish is wrapped in nori seaweed for a tasty and easy-to-eat treat. The crispy nori contrasts perfectly with the soft rice and eggs, while the salty Spam adds a touch of umami flavor. Whether on the go or just looking for a quick snack, Spam Egg Musubi is a perfect choice.

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Ingredients you'll need:

Tamago sando egg mixture:

• 5 large eggs
• 3 tablespoons kewpie mayo
• 2 tsp Dijon mustard
• ½ tsp Shichimi Tōgarashi
• ½ tbsp sugar 
• a pinch of salt and pepper to taste
• ¼ cup tenkasu (fried tempura bits)
• 2 tablespoon green onions (thinly sliced) optional

Rice:

• 3 cups cooked rice (preferably sushi rice or short-grain rice)
• 2 tbsp rice wine vinegar (optional)
• ½ tsp salt (optional)
• ½ tbsp sugar (optional)

Toppings:

• Nori temaki sheets split in half lengthwise
• 4-8 tablespoon furikake (optional)

Musubi Sauce:

• 3 tablespoons low-sodium soy sauce
• 2 tablespoon oyster sauce
• 2 tablespoon mirin
• 1½ tablespoons brown sugar
• 2 tablespoon water
• 1 (12 oz) can Spam less sodium is recommended

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Step-by-step instructions:

How to Cook Sushi Rice for Egg Musubi:

1. Rinse Rice: Start by rinsing the rice in a fine mesh strainer under cold running water. Keep rinsing until the water runs clear. This removes any surface starch and debris, ensuring the cooked rice is fluffy and separate.
2. Measure Rice: Measure 3 cups of the rinsed rice into a medium saucepan.
3. Add water to the saucepan until it reaches the first knuckle on your index finger when pressed against the rice. The ratio of water to rice should be 1:1.
4. Cook Rice: Place the saucepan over medium heat and bring the water to a boil. Reduce the heat to low and cover the saucepan with a tight-fitting lid. Cook the rice for 18-20 minutes or until the water is absorbed and the rice is tender.
5. Let Rice Steam: Once the rice is cooked, remove the saucepan from the heat and let it sit for 10 minutes to steam. Do not lift the lid during this time.
6. Season Rice: After 10 minutes, transfer the cooked rice to a large bowl. Sprinkle 2 tablespoons of rice wine vinegar over the top of the rice (optional). Use a rice paddle or spatula to gently fold the vinegar into the rice, careful not to break the grains.
7. Cooling the Rice: Allow the seasoned rice to cool to room temperature before using it in the Egg Musubi recipe.

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How to prepare the Tamado sando eggs:

1 Boil the Eggs

• Fill a medium pot halfway with water and bring to a boil.
• Carefully add eggs to the boiling water with a spider strainer or slotted spoon.
• Simmer the eggs on medium heat for 12 minutes.

Note: Adding 2 to 3 tablespoons of vinegar per 5 cups of water helps ease the peeling of the egg shells.

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2 Prepare an ice bath.

• After 12 minutes, remove the eggs with a spider strainer or slotted spoon and immediately transfer them to the ice bath to cool for at least 5 minutes.
• Gently peel the cooled eggs.

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3 Separate the egg yolks:

• Cut the eggs in half and separate the whites from the yolks.
• Dice the egg whites. Set aside.

4 Mix the Japanese Egg Salad

• Use a fork to mash the egg yolks in a small mixing bowl. Add the kewpie mayonnaise, dijon mustard, sugar, and togarashi to the bowl and mix well until smooth.
• Gently fold the diced egg whites and green onion (optional) to complete the Japanese egg salad mixture.

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Sizzle up Some Savory Spam:

Step 1 Prep the sauce

Mix soy sauce, oyster sauce, mirin, and sugar in a small bowl until well combined. Hold tight; this sauce will elevate your dish to the next level!

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Step 2 Get ready to sear some Spam!

Slice your Spam into 8 even pieces and heat up a pan over medium-high heat. When it's hot, lay the Spam in a single layer and let it sizzle for 1-2 minutes. Then, flip it over and continue cooking for another 1 minute or until perfectly browned.

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Step 3 A perfectly executed sauce can make all the difference.

Give the Musubi sauce a quick stir, then pour it into the pan. Place it back on the heat and let it simmer and thicken for 2-3 minutes while stirring occasionally and flipping your Spam pieces halfway through. And voila, you’re done! Set it aside and let it cool to perfection.

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Build the Spam Egg musubi:

Step 1

Construct your musubi by laying a sheet of plastic wrap on your work surface. Arrange a seaweed sheet on top, ensuring the shiny side faces down. Centrally position the musubi mold on the seaweed.

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Step 2

Spoon a hearty ⅓ cup of rice into the mold and distribute it evenly. Use the mold press to compress the rice into place. Sprinkle furikake over the rice to add an extra burst of flavor.

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Step 3

Crown your creation with a slice of Spam, followed by a succulent portion of the Tomago egg mixture. Then sprinkle some tenkasu and then another layer of rice.

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Step 4

Place the lid of the musubi mold on top. Apply gentle pressure to shape the musubi and lift the mold to reveal your masterpiece. Carefully remove the lid for a perfect final presentation.

Step 5

Wrap the spam musubi by folding the nori sheet around it, securing its shape. Note: Rolling the musubi in plastic wrap for a few minutes reinforces its form. Repeat this process with the remaining Spam, eggs, and rice, then slice the entire roll into 2 or 4 pieces, ready to be devoured.

Pro tips when making Spam egg Musubi:

Tip 1

Shaping the rice for Spam musubi can be challenging, but fear not, I've got you covered. Some folks suggest using a hollowed-out Spam can, which requires some sawing. Others opt for a rectangular cookie cutter.

I found a sushi mold for just $1.50 at my local Daiso. And if all else fails, simply roll out the rice into a sheet and cut it with a knife. The key is to make the rice patty dense enough to hold its shape but not so dense that the individual grains are lost, transforming it into a rice cake. Trust me, it's easier than it sounds.

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Tip 2

Let me share a pro-tip with you about the sweet soy sauce for Spam musubi. I always make a big batch of teriyaki sauce, following the recipe from our Teriyaki chicken article. Call me addicted, but I can't get enough of that sweet and savory flavor. Having the sauce ready saves me time and makes this already easy recipe even more convenient.

To clarify, I'm not just saying to dump the nori in a bowl, add rice, and plop the Spam on top. Sure, it's similar, but we're making a snack here, not a meal. After all, they wouldn't have called it Spam musubi if it were a bowl, now would they?

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Tip 3

And now, onto the star of the show: the rice. Listen up, folks, this is important. Don't use long grain, Jasmine, or Thai rice. It's too loose and fluffy, making it nearly impossible to shape into a proper musubi. And forget about using broken Vietnamese rice. It won't hold together, either.

Aim for Japanese-style sushi rice or California-style medium-grain rice. Surprising as it may be, the stickier short-grain rice is actually easier to work with. But, control the water to avoid over-mushiness, as we want to taste each grain after compressing it into shape.

A 1:1 rice-to-water ratio in a rice cooker usually does the trick, but I like to go about 5% less. If you're short on time, use leftover rice, which will have lost some moisture through evaporation. But for me, nothing beats freshly cooked rice every time.

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Tip 4

When I'm in the mood for an immediate musubi fix, I like to give the seaweed a quick toast (15-30 seconds in the toaster oven). Trust me, biting into that crispy seaweed, followed by soft and chewy rice and Spam, is an absolute flavor explosion. It adds a delightful crunch to the musubi experience.

And, just a pro tip, it's always best to order hand rolls at the sushi bar rather than at a table. The nori will lose its crispiness if you wait more than 10 seconds to dig in, and we don't want that to happen now, do we?

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Why these ingredients:

• Eggs: The eggs in Egg Musubi play a crucial role as the main protein source and provide a rich and creamy texture to the dish. A Japanese egg salad that serves as the filling is created by boiling eggs and then mixing them with kewpie mayo, milk, sugar, salt, and pepper.
• Short-grain rice: Rice is the main staple of the dish, serving as the base and bulk of the musubi. The use of short or medium-grain white rice helps to hold the musubi together and gives it a sticky texture. You can add rice wine vinegar to the cooked rice for a mild tanginess.
• Kewpie Mayo: Kewpie mayo is a popular Japanese condiment that adds a creamy and tangy flavor to the egg filling. It provides a balance to the dish and enhances the overall taste.
• Soy Sauce: Many Asian cuisines use soy sauce as a staple and it serves as the sauce for Egg Musubi. It provides a savory, salty flavor that complements the egg filling and adds depth to the dish.
• Oyster Sauce: The oyster sauce is a thick, savory sauce made from the oyster extract and other seasonings. In the sauce for Egg Musubi, oyster sauce contributes a rich umami flavor and a subtle sweetness.
• Mirin: Mirin is a sweet Japanese cooking wine made from rice. In the sauce for Egg Musubi, mirin adds a slight sweetness to the dish and helps to balance the flavors of the soy sauce and oyster sauce. It also helps to enhance the overall taste and provides a glaze to the dish.
• Nori: Nori is an edible seaweed commonly used in Asian cuisine. In Egg Musubi, nori is used as a wrapper to hold the rice and egg filling together, adding a slight oceanic flavor and a crunchy texture.
• Furikake: Furikake is a dry seasoning blend often used in Japanese cuisine to add flavor and texture to rice dishes. In Egg Musubi, furikake is sprinkled over the cooked rice before wrapping it with egg filling and nori, adding a delicious umami flavor.
• Spam: Spam is a processed meat product often used in Asian cuisine. In Egg Musubi, Spam can be added as a topping to the egg filling, providing a salty and savory flavor and a contrasting texture.

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Storage guidelines

1 Preserving the Perfection: The perfect Spam Musubi experience is all about timing. For best results, serve it fresh and slightly warm. But if you have leftovers, wrap each in plastic wrap and store it in the fridge for up to 4 days.

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2 Freezing for later? No problem! Just let your Spam Musubi with egg cool to room temperature, then wrap in plastic and seal it with a layer of foil. Place in a zip-top bag, squeezing out as much air as possible, and store in the freezer for up to 3 months.

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3 Reheating with Care: remove the plastic wrap and warm it in the microwave in 30-second intervals until heated. If reheating from frozen, allow it to thaw overnight in the fridge or microwave in 1-minute intervals until warm.

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4 Planning ahead for a party? While Spam Musubi tastes best warm and fresh, you can make it up to 2 days in advance for the ultimate hassle-free celebration.

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Variations and Regional Adaptations of Egg Musubi:

These are just a few examples of the many regional adaptations and variations of Egg Musubi that can be found worldwide. Each variation provides a unique twist on the dish, allowing people to enjoy Egg Musubi in different ways and to suit different tastes.

• Spam Musubi: In Hawaii, Spam Musubi is a popular variation of Egg Musubi, where Spam is added as a filling. This variation is often seasoned with soy sauce and sugar.
• Tamagoyaki Musubi: Tamagoyaki is a rolled omelette, often served as a sushi filling. In this variation of Egg Musubi, the egg salad filling is replaced with a slice of tamagoyaki.
• Teriyaki Musubi: In this variation, the egg salad filling is seasoned with teriyaki sauce instead of soy sauce, oyster sauce, and mirin. This provides a sweeter and more savory flavor.
• Wasabi Musubi: In this variation, wasabi is added to the egg salad filling to add a spicy kick.
• Bento Box Musubi: In Japan, Egg Musubi is often served as a snack in a bento box, along with rice and other items.

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Advantages of making Spam and egg musubi today

• Pantry Staples: This dish is made with ingredients that are easily accessible and always on hand, including Spam, eggs, and rice. You can quickly whip up this Spam and Egg Musubi with minimal effort.
• Customizable: You can customize this recipe to suit your personal taste preferences. For example, you can add as much or as little nori or furikake as you like. You can also adjust the flavor of the Spam to be as sweet or savory as you prefer.
• No Special Equipment Needed: Need a musubi mold? No problem! You can easily make musubi without any special equipment. Check out the recipe section to learn how.

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Planning ahead?

Here's how to handle leftover Spam Musubi: Freshness is key when it comes to Spam Musubi. Rice tends to harden when stored in the refrigerator, and reheating it in the microwave can cause the nori to lose its crispiness. If you're looking for optimal texture, enjoying your Spam Musubi on the same day it's made is best.

However, if you have leftovers, store them in an airtight container in the fridge. While the nori may not retain its crispness, this makes for a convenient lunch box or picnic option if consumed within the same day.

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No Spam Mold? 

No Problem! Anyone can make delicious spam musubi with a bit of creativity.

• To get started, rinse the tin can from your Spam and line it with plastic wrap. Firmly press your rice into the tin, using it as a mold.
• Sprinkle with furikake and top with Spam. Lightly press down to compact everything into the tin shape. Cut your nori sheet in half and transfer the rice and Spam onto the nori half-sheet by removing the plastic wrap from the tin.
• Wrap as instructed and repeat the process with the remaining Spam. The tin can serves as a convenient mold, ensuring the perfect shape every time.

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Extra tips for perfect Spam egg musubi slices 

To cut even slices of Spam:

• Cut the block in half
• Cut each half into two for 4 pieces
• Cut each piece in half to get 8 even slices

When adding the sauce to the Spam:

• Turn down the heat and remove the pan from the heat
• Stir the sauce and pour it in, avoiding high heat that could burn the sugar

Assembly tip:

• Invest in a cheap spam musubi mold for an easier process. Find it in Asian stores like Daiso or online Asian markets.

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Substitutions and Variations:

Spam: If you don't have Spam, you can use other canned meat products such as luncheon meat or corned beef.

Nori: If you can't find nori, you can substitute it with other types of seaweed, such as wakame or hijiki.

Sushi Rice: Short-grain white rice is best for making sushi rice, but any type of white rice will do in a pinch. For a more nutritious option, try brown jasmine rice.

Variations:

• Fillings: You can experiment with different fillings, such as chicken, tofu, or avocado.
• Seasonings: You can add different herbs and spices to the filling to change the flavor.
• Sauce: Try making sauces to accompany the musubi, such as teriyaki or sweet chili sauce.
• Rice Substitutions: Use brown rice or quinoa instead of white rice for a healthier option. Use sushi rice or rice vinegar mixed with rice for a gluten-free alternative.
• Spam Variations: Experiment with different types of Spam like bacon, garlic, or hot and spicy. You can also use canned tuna, chicken, or salmon instead of Spam for a non-traditional twist.
• Egg Variations: Use scrambled eggs or fried eggs instead of an omelet. For added flavor, you can also add ingredients like cheese, herbs, or vegetables to the eggs.
• Nori Variations: Use flavored nori sheets, like wasabi or soy sauce, for extra zing. You can switch up the seaweed with wraps like lettuce, kale, or collard greens.
• Sauce Variations: Add sriracha or hot sauce to the soy sauce and sugar mixture for a spicy twist. You can also use hoisin sauce, teriyaki sauce, or honey mustard instead of the traditional sauce.

Full Recipe