Spam Musubi with Egg

Someone holding a plate with two spam musubis with egg.

This spam musubi with egg recipe is an easy and mouthwatering fusion of Hawaiian and Japanese cuisine. Made with crisp caramelized sweet and salty spam, a fluffy rolled omelet, and deliciously seasoned sushi rice, this spam and egg musubi is the perfect breakfast musubi when you’re busy on the go.

Course Appetizer, Appetizer & Sides, Breakfast, Lunch & Dinner Recipes, Main Course, Snack

Cuisine Asian Fusion

Keyword breakfast musubi, hawaiian spam, hawaiian spam musubi, spam and egg musubi,, spam and egg recipe, spam and eggs, spam breakfast, spam eggs and rice, spam musubi, spam musubi recipe, spam musubi sauce, spam musubi with egg

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 449kcal

Author Megan

Equipment

Ingredients

Sushi Rice

1 ½ cup dry short grain sushi rice
2 cups water
2 tablespoon rice vinegar
1 tablespoon sugar
½ teaspoon salt

Caramelized Spam

1 can 12 oz Spam
2 ½ teaspoon soy sauce
2 tablespoon sugar
¼ cup water
6 eggs

Assembly

3 sheets roasted seaweed nori cut into 2 inch wide strips

Instructions

Prepare the rice. Wash the rice until the water runs clear and drain. Cook the rice and water in your rice cooker or on the stove. In a small mixing bowl, mix together the rice vinegar, sugar, and salt until the sugar dissolves. Then drizzle the mixture over the cooked rice and carefully mix it with a rice paddle until combined.
Cook the spam. Slice the spam into 1/4-inch thick slices. Using a medium skillet over medium-high heat, cook the spam until browned and crispy on the edges for about 4 minutes, flip after 2 minutes for even cooking.
Caramelize the spam. In a small bowl, mix the soy sauce and water into a small bowl. Turn the heat to medium-low heat and sprinkle the sugar evenly over both sides of the spam. Next, pour in the soy sauce mixture. Swirl the sauce and flip the spam to evenly distribute. Then let the spam gently simmer until the sauce dissolves around 4 minutes. Flip the spam slices every 2 minutes.
Make the egg omelet. Mix the eggs in a bowl until combined. In a medium 10-inch skillet over medium heat, add a tablespoon of oil and then wipe it down with a paper towel. Add 1/3 of the eggs, about 2 eggs, onto the skillet and lift the skillet to evenly spread the eggs across the skillet. Cook until done. Remove the eggs from heat and roll the eggs into the same width of the spam about 2 inches. Then cut the eggs in half lengthwise to match the same length of the spam about 4 inches. Repeat with the remaining eggs.
Assemble. Add about 1/2 cup of rice into the musubi mold or plastic wrap-lined spam container and press down to fill the mold and allow the rice to stick together. Pull the rice out of the mold. Place a strip of nori onto your workstation. Then place the rice in the middle of the strip. Layer on the egg roll and then the caramelized spam. Tightly wrap the nori strip around the spam musubi with egg. Secure the end by wetting it with water and place the musubi with the seam side down. Continue with the remaining pieces.

Notes

Cook the spam until golden brown. It’s very important that you brown the spam on a medium high heat first. It renders some of the fat and makes a crispy base.
Caramelize the spam on low heat. Make sure to use low heat to caramelize the spam or else the sugar will burn too quickly and turn bitter. If you have the patience to caramelize the spam over low heat, you will end up with a dark brown caramelized surface that is glossy and delicious.
Evenly spread the eggs like a crepe. When creating the egg omelete, quickly spread the eggs over your pan to create a single even layer. This will ensure that you will have a thinly rolled egg for your spam and eggs musubi.
Roll and Cut the egg omlette into the size of the spam can. When you roll the egg omlette, roll the eggs about 2 inches in width. Then when you cut the eggs cut them about 4 inches lengthwise so that each egg piece is the same size as the spam.
Pack the rice. When shaping the rice, it is important that you add some pressure onto the mold and pack the rice together so that it will hold its shape.
Seal the edges of the nori strip with a dap of water. To seal the ends of the seaweed strip, simply dip your finger in some cold water and seal the ends.

Nutrition