Spam Musubi with Egg

Introduction

Spam Musubi with Egg is a beloved Hawaiian snack that combines the salty-sweet flavor of grilled Spam, fluffy eggs, sticky sushi rice, and crisp nori (seaweed). It’s portable, satisfying, and incredibly versatile, making it a go-to recipe for picnics, lunchboxes, or whenever you crave comfort food. This version with egg takes the classic musubi to another level, adding protein-rich richness and extra flavor to each bite.

My recipe story

I first discovered Spam Musubi on a trip to Hawaii, where it seemed like every convenience store and food truck had their own variation. The first bite instantly hooked me—the balance of salty Spam, the umami from soy sauce, the gentle sweetness of the glaze, and the comfort of warm rice was pure bliss. Later, I learned that adding a fried egg was a popular twist among locals, making the snack more filling and flavorful. Back home, I started making Spam Musubi with Egg for family gatherings and road trips, and it quickly became a requested favorite. Over time, I perfected this recipe so it’s approachable for anyone, even if it’s your first time working with sushi rice or nori.

Ingredient breakdown

The beauty of Spam Musubi with Egg lies in its simplicity, yet each ingredient plays a key role in achieving that perfect balance of flavors. Let’s take a closer look at what you’ll need.

Spam: The star of the show. Classic Spam gives the authentic Hawaiian flavor, but Spam Lite is a great option if you prefer something lower in sodium and fat. Sliced evenly, then pan-fried until golden, Spam develops a crisp exterior and a tender, savory bite.

Sushi Rice: Short-grain rice is essential here. Unlike long-grain rice, sushi rice has the stickiness needed to hold the musubi together. Properly seasoned with a bit of rice vinegar, sugar, and salt, it adds subtle tang and balance to the richness of Spam and egg.

Eggs: Lightly beaten and cooked into thin omelet-like layers, the eggs add protein and a soft texture that pairs beautifully with the chewy rice and crispy Spam. Some people like scrambled egg, but I recommend a folded omelet style for easy layering.

Soy Sauce & Sugar: These simple pantry staples create a savory-sweet glaze that caramelizes on the Spam. The glaze helps balance the salty meat and makes the musubi even more flavorful.

Nori Sheets: Seaweed acts as the wrapper, holding everything neatly together. It adds a touch of umami and a hint of crispness when fresh.

Equipment you’ll need

• Sharp knife and cutting board
• Nonstick skillet or frying pan
• Rice cooker or pot for cooking rice
• Small bowl for beating eggs
• Musubi mold (optional but very helpful)
• Spatula
• Clean kitchen towel or plastic wrap for shaping

Step-by-step directions

Step 1: Prepare the rice. Start by cooking 4 cups of short-grain sushi rice according to package directions, ideally in a rice cooker for the best texture. Once cooked, allow it to rest for 10 minutes. Then, mix gently with a combination of rice vinegar, sugar, and a pinch of salt. This seasoning enhances flavor while helping the grains stick together. Keep covered with a damp towel to prevent drying out.

Step 2: Cook the Spam. Slice the Spam into 8–10 even slices, about ¼ inch thick. Heat a nonstick skillet over medium heat and cook the slices until lightly golden on both sides. In the same pan, add 2 tablespoons of soy sauce and 1 tablespoon of sugar, letting the mixture bubble and coat the Spam. This glaze creates a sweet-savory balance that makes musubi so irresistible.

Step 3: Cook the eggs. Beat 3 eggs in a small bowl with a pinch of salt. Pour into the skillet to form a thin, even layer, similar to an omelet. Cook gently over medium-low heat until set. Remove from the pan, allow it to cool slightly, then slice into strips or squares to match the size of the Spam slices. This ensures a neat fit when layering your musubi.

Step 4: Assemble the musubi. Lay a sheet of nori shiny side down on a clean surface. If using a musubi mold, place it in the center of the nori. Press a thin layer of rice into the mold, about ½ inch thick. Add one slice of egg, then a slice of glazed Spam, followed by another thin layer of rice. Press down firmly to compact the layers. Remove the mold, then wrap the nori tightly around the stack. Use a bit of water or rice grains to seal the edges.

Step 5: Serve and enjoy. Slice the musubi in half for easier handling, or leave them whole. Serve warm for the best texture, or let them cool and pack them for later. Each bite offers a perfect balance of salty, savory, and satisfying flavors.

Variations & substitutions

Spam Musubi with Egg is highly adaptable. You can swap out or enhance ingredients to suit your taste. For a healthier twist, try brown rice instead of sushi rice, though it won’t be quite as sticky. If you want a spicier version, add a drizzle of sriracha or sprinkle chili flakes onto the rice. Teriyaki sauce can replace the soy-sugar glaze for a sweeter flavor profile. Vegetarians can experiment with tofu slices marinated in soy sauce and pan-fried until crispy. For extra indulgence, add a slice of cheese on top of the Spam before wrapping for a gooey surprise.

Storage, freezing & make-ahead

Spam Musubi with Egg tastes best freshly made, but it also stores well. Wrap each musubi tightly in plastic wrap to prevent the rice from drying out. You can refrigerate them for up to 2 days. To reheat, wrap in a damp paper towel and microwave for 20–30 seconds. Freezing is possible, though the texture of the rice may change slightly. If freezing, wrap tightly in plastic and foil. Thaw overnight in the refrigerator and reheat before eating. For make-ahead lunches, prepare the Spam and eggs in advance and assemble the musubi right before serving for optimal freshness.

Serving ideas & pairings

Spam Musubi with Egg is delicious on its own, but you can make it part of a larger meal. Serve with miso soup, pickled vegetables, or a light green salad for balance. For a heartier meal, pair with ramen or udon noodles. Kids love them in lunchboxes alongside fruit and crackers. For picnics, pack them with iced green tea or refreshing lemonade. You can even cut musubi into bite-sized pieces for party platters—guests will love the unique and flavorful snack.

FAQ

Can I make Spam Musubi without a mold?
Yes! You can use the cleaned Spam can as a mold or shape it by hand with the help of plastic wrap to keep it neat.

Can I use regular rice instead of sushi rice?
It’s possible, but sushi rice’s stickiness is what helps musubi hold its shape. Long-grain rice will fall apart more easily.

How do I prevent the nori from getting soggy?
Assemble musubi just before eating for the crispiest results. For packed lunches, wrap tightly in plastic and eat within a few hours.

Can I add extra fillings?
Absolutely! Try avocado slices, kimchi, pickled radish, or cheese to give your musubi a personal twist.

Is Spam Musubi with Egg served hot or cold?
Traditionally, it can be enjoyed warm or at room temperature. Many people prefer it slightly warm for the best texture and flavor.

Final thoughts

Spam Musubi with Egg is more than just a snack—it’s a cultural icon that reflects Hawaii’s diverse food history and love for comfort flavors. This recipe strikes the perfect balance of savory, sweet, and satisfying, while being easy enough for beginners to master. Whether you’re packing them for a beach trip, a road trip, or just a quick lunch at home, musubi is guaranteed to hit the spot. Once you try this homemade version, you’ll see why it has become a beloved favorite across the islands and beyond.

Spam Musubi with Egg

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• Author: Sarah White
• Total Time: 35 minutes
• Yield: 8–10 musubi 1x
• Diet: Vegetarian

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Description

A Hawaiian favorite made with savory Spam, fluffy eggs, sticky sushi rice, and crisp nori. Perfect for a quick snack or portable meal.

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Ingredients

Scale 1x2x3x

• 1 can Spam (Classic or Lite)
• 4 cups cooked sushi rice
• 3 large eggs
• 2 tablespoons soy sauce
• 1 tablespoon sugar
• 2 tablespoons rice vinegar
• 1 teaspoon salt
• 2 tablespoons sugar (for rice seasoning)
• 4 full sheets nori (seaweed), cut in half

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Instructions

1. Cook sushi rice according to package instructions, then season with rice vinegar, sugar, and salt. Keep covered with a damp towel. 
2. Slice Spam into 8–10 pieces. Pan-fry until golden, then add soy sauce and sugar, letting it caramelize into a glaze. 
3. Beat eggs with a pinch of salt, cook into a thin omelet, and slice into strips to match Spam size. 
4. Place a half-sheet of nori on a clean surface. Using a musubi mold (or hands), layer rice, egg, Spam, and more rice, pressing firmly. 
5. Wrap with nori to seal, slice if desired, and enjoy warm or at room temperature.

Notes

Best eaten fresh, but can be wrapped in plastic and refrigerated for up to 2 days. Reheat in the microwave with a damp towel. Great for meal prep or lunchboxes.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Snack
• Method: Stovetop
• Cuisine: Hawaiian