Spam and Egg Musubi

If there’s one snack I can make with my eyes closed, it’s Spam and Egg Musubi. After rolling over a thousand of these little gems, I’m thrilled to share my go-to recipe. You’ll love how easy these are to make and maybe stop asking me to bring them to every party! (Just kidding - mostly).

Whether it’s a holiday meal, potluck or big family gathering, Spam Musubi with Eggs is always a hit.

But wait… Spam?

Before you raise an eyebrow at Spam, ask yourself if you’ve eaten a hot dog. Hot dogs actually have a much longer list of mystery ingredients. Spam keeps it surprisingly simple: pork shoulder, water, potato starch, sugar, sodium nitrate, and salt. That’s it.

Spam has an incredible history that ties into Hawaii’s culinary culture. Let’s dive into why Spam and Egg Musubi is so iconic - and how you can make this savory, sweet and satisfying snack at home. Plus how you can personalize it to fit your tastebuds!

A Quick History Lesson

Spam became popular in Hawaii during WWII because the US banned deep sea fishing (as an unfair sanction) which was how Japanese immigrants made their livings.

Spam and sardines (which are also having a moment right now) were used to replace fish as many of the immigrants were close to starvation. Years later, Japanese-Americans created the spam musubi.

Now, Spam has lost much of its stigma, and even shows up on gourmet restaurant dining menus. Enjoy your Spam Musubi adventure!

Essential Ingredients & Tools

A spam musubi maker, you can find these at your local Asian market or online.
Nori (seaweed) and Spam are the basics. I’ve linked to my preferred brand.
Teriyaki marinade; make your own by adding sugar to shoyu (soy sauce), combine and taste.
Additions: Eggs, furikake, togarashi, kimchi, shoyu green chilies and pickled radish or ginger are considered extra credit.
1 Orange: Run your knife through an orange as you slice the musubis. It helps you cut with ease!

Is there a vegetarian option?

To make this vegetarian friendly, substitute spam and eggs with cucumbers, avocado or veggies of your choice!

Spam & Egg Musubi Recipe

Ingredients for Spam & Egg Musubi

1 can of Spam will yield 4 rolls that can be cut into 8 pieces (32 total pieces of musubi)

Total Time: 1 hour

Rice

2 cups of uncooked white, Japanese rice
2-4 tbsp of seasoned rice wine vinegar
Kosher salt to taste

Spam & Eggs

1 can of Spam (sliced lengthwise into 8 pieces)
3-4 eggs (soft scrambled)
1 packet of sushi nori (you’ll use 4 sheets)
1 cup of teriyaki sauce or soy sauce mixed with 1 tbsp of sugar
Optional: An orange for cutting (if you slide your knife through the citrus, the rice and seaweed won’t stick once you’re cutting the rolls up)
Extras: Kimchi, seasoned green chiles, togarashi, furikake (rice sprinkles), picked radish, salsa macha, chili crunch

Ingredients for Homemade Teriyaki Sauce

1/4 cup soy sauce (low-sodium)
2 tablespoons sugar
1 tablespoon mirin (optional but delicious)
1 teaspoon sesame oil (optional)
1 teaspoon grated ginger and garlic (optional)

Preparation for Spam & Egg Musubi

Make your rice ahead of time and let it cool to room temp. Click here to find my recipe on cooking perfect rice. Ensure your rice is room temperature or cooler when assembling, or you’ll end up with soggy nori. To help speed up the process, fan your rice while mixing it with a rice paddle.
Once your rice is at room temp, season it with seasoned rice wine vinegar and salt. Be sure to taste your rice and adjust to your liking. You’re making sushi rice here.

Directions for Spam & Egg Musubi

Prepare your teriyaki sauce. If making from scratch, combine all the ingredients listed in the Homemade Teriyaki Sauce list above in a small saucepan over medium heat. Let simmer until all of the flavors come together. Taste test and adjust to your liking. If using store-bought teriyaki sauce, put it into a large bowl that can hold 8 pieces of spam.
When your rice is cooking, cut each block of Spam into 8 pieces lengthwise. Marinate Spam in teriyaki sauce (at least 15 minutes, ideally 30) - either your store-bought or homemade sauce.
Heat a non-stick pan to medium heat. Place the Spam slices into the pan and the rest of the teriyaki mixture. Fry the slices until they turned nice, dark and crispy, flipping halfway through.
Make soft scrambled eggs. In a medium saucepan, 1-2 tablespoons of butter or extra virgin olive oil, cook 3-4 eggs, stirring constantly over low heat until they are just barely cooked through.

Gather your ingredients, cooked spam, seasoned rice, nori sheets, soft-scrambled eggs and a small dish of water plus any other toppings you plan to add.
Take your musubi maker and place the nori on a cutting board, shiny side down. The matte side should be visible. The nori lines should run perpendicular to the sushi mold (the fold lines of the nori should run vertically).
Line the inside of the maker with a thin layer of water with your fingers. Add about an inch high layer of rice, wet the press, press down firmly so the rice is evenly layered.
Add two slices of spam and your eggs (or any additional toppings). Add one more layer of rice on and press again. All of the ingredients should reach ~3/4 of the way to the top of the mold.
Carefully remove the mold. Bring up the sides of the seaweed and seal with a little bit of water.
Slice: Run your knife through an orange and slice into 4 larger pieces or 8 smaller pieces. This will prevent the rice and nori from sticking to your knife.

Watch this video for a quick tutorial on assembling!