Easy SPAM Musubi Recipe
This easy Spam Musubi recipe features pan-fried Spam glazed in a sweet and savoury soy sauce, layered over rice with furikake and wrapped in roasted seaweed. Learn how to make it with or without a musubi mold for a delicious classic Hawaiian snack.
Ingredients
- 1 can SPAM low sodium
- 3 sheets roasted seaweed cut into 2-inch strips
Spam Musubi Sauce
- 1/8 cup brown sugar
- 1/8 cup soy sauce
- 1 tbsp mirin
Rice
- 3 cups cooked rice
- 3 tsp mirin
Eggs
- 5 pcs eggs
- 1/4 tsp salt
Instructions
- Sauce: Mix your sugar, soy sauce, and mirin in a small bowl. Set it aside while we prepare the other components.
- Eggs: Scramble your eggs and salt in a bowl.
- In a pan over medium heat, put about ½ tsp of oil and spread it around. Pour about ¼ of your egg into the pan.
- Once the bottom is set, gently fold the eggs from one end to the other. Make sure the width is about the same as your SPAM. Set it aside and repeat 3 more times until you've used up all of the egg mixture.
- SPAM: Slice your Spam into 8 pieces, about 1 cm thick each.
- Fry your Spam in a pan over medium heat until the outsides are crispy.
- Once all your Spam has been fried, return it to the same pan and pour in your sauce mixture.
- The sauce will start to thicken, so move your SPAM around the pan to make sure it's evenly coated. Flip each piece once you see a light crust forming on one side.
- Transfer the glazed Spam to a plate.
- Rice: In a bowl, combine your cooked rice and mirin, then mix. Let it cool so some of the moisture can evaporate.
- Assembly (if you are using a musubi mold): Place your seaweed sheet on a plate, then put your musubi mold on top. Add your rice and furikake, then press it down to release it from the mold.
- Place your egg on top of the rice, followed by your glazed Spam. Pull one side of the nori over the Spam to wrap it.
- Assembly (if you are the SPAM tin): Make sure to wash your tin first, then line it with plastic wrap. Add your rice and flatten it with a spoon. Add your furikake, egg, and Spam.
- Lift the plastic wrap to gently remove your musubi, place it on top of your seaweed sheet, and wrap!
- Enjoy your SPAM Musubi at home, or wrap it in plastic wrap or place it in a container to enjoy as an on-the-go snack!
I like doing this first to give time for the sugar to fully dissolve.
I highly recommend using a nonstick pan for this part if you're not familiar with using a stainless steel one (like me).
You only need the tiniest amount of oil to help cook the eggs, so you can use a cooking brush to spread it around the pan to make sure it's evenly coated and to prevent the eggs from sticking.
The technique is very similar to making tamago! It's a nice way to incorporate more protein into your Spam Musubi.
If you'll be doing this in two batches, pour about half of the sauce over each batch.
Be careful not to overcook it because the sugar can burn quickly. You can lower the heat if you notice the sauce is cooking too fast. The goal is to slightly thicken the sauce so it glazes the outside of the Spam.
The amount of rice you put in your Spam Musubi depends on your preference! I like mine not too thick because I want to taste the Spam more, but my rule is to add 1 tsp of mirin for every 1 cup of cooked rice.
A trick to seal it is to place a few grains of rice along the edge of the nori. This will act as your glue!