Spam Musubi
Spam Musubi
Ingredients
For the Spam and Sauce
- 1 can Spam, 12 ounce
- 2 tablespoons cooking oil, divided
- 1/4 cup mirin
- 1/2 cup soy sauce
- 2 tablespoons granulated sugar
For the Rice and Egg
- 1 cup uncooked rice
- 1 1/2 cups water, for cooking rice
- 3 large eggs
- 2 tablespoons furikake, or similar rice seasoning
For Assembly
- 3 nori sheets, cut in half crosswise
Instructions
- 1
Open the can of Spam and carefully remove the block. Slice the Spam block into 6 equal, rectangular pieces.
⏱️ 2 min
- 2
Heat 1 tablespoon of cooking oil in a large skillet over medium heat. Place the Spam slices in the hot pan and fry for 3-4 minutes per side, until they are browned and crispy.
⏱️ 8 min
- 3
While the Spam is frying, combine the mirin, soy sauce, and granulated sugar in a small bowl. Stir well until the sugar is fully dissolved.
⏱️ 2 min
- 4
Pour the prepared sauce over the fried Spam in the pan. Continue cooking, flipping the Spam occasionally, until the sauce reduces and creates a thick, glossy glaze coating each Spam slice. Remove from heat.
⏱️ 5 min
- 5
Measure 1 cup of uncooked rice into the pot of a rice cooker. Wash the rice thoroughly by rinsing it with water multiple times until the water runs clear. Add 1 1/2 cups of water to the rice cooker pot. Place the pot into the rice cooker and start the cooking cycle. Once the rice is cooked, fluff it gently with a rice paddle or spoon.
⏱️ 20 min
- 6
Crack 3 large eggs into a bowl. Whisk the eggs thoroughly until the yolks and whites are completely combined and slightly frothy.
⏱️ 2 min
- 7
Heat the remaining 1 tablespoon of cooking oil in a non-stick skillet over medium heat. Pour the whisked eggs into the pan to form a thin, flat omelet or egg sheet. Cook until the egg is set, then carefully flip it to cook briefly on the other side. Remove the cooked egg sheet from the pan and set aside.
⏱️ 3 min
- 8
Line the inside of the empty Spam can with plastic wrap, ensuring there is enough overhang on all sides to easily pull the musubi out later. Alternatively, use a musubi press if available.
⏱️ 1 min
- 9
Place approximately 1/3 cup of cooked rice into the bottom of the plastic-lined Spam can or musubi press. Using a spoon or the press, firmly press the rice down to compact it.
⏱️ 1 min
- 10
Sprinkle a generous amount of furikake evenly over the pressed rice layer. Cut a piece of the cooked egg sheet to fit the size of the Spam can/press and place it on top of the furikake.
⏱️ 1 min
- 11
Place one glazed Spam slice on top of the egg. Gently pull the musubi out of the Spam can using the overhanging plastic wrap or release it from the press.
⏱️ 1 min
- 12
Take one half-sheet of nori. Place the assembled musubi in the center of the nori. Wrap the nori around the musubi, sealing the ends together with a dab of water if needed.
⏱️ 1 min
- 13
Repeat the assembly process for the remaining Spam slices and rice to create 6 musubi. Serve immediately as a snack.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Spam Musubi
For the Spam and Sauce
- 1 can Spam, 12 ounce
- 2 tablespoons cooking oil, divided
- 1/4 cup mirin
- 1/2 cup soy sauce
- 2 tablespoons granulated sugar
For the Rice and Egg
- 1 cup uncooked rice
- 1 1/2 cups water, for cooking rice
- 3 large eggs
- 2 tablespoons furikake, or similar rice seasoning
For Assembly
- 3 nori sheets, cut in half crosswise
Instructions
- 1
Open the can of Spam and carefully remove the block. Slice the Spam block into 6 equal, rectangular pieces.
⏱️ 2 min - 2
Heat 1 tablespoon of cooking oil in a large skillet over medium heat. Place the Spam slices in the hot pan and fry for 3-4 minutes per side, until they are browned and crispy.
⏱️ 8 min - 3
While the Spam is frying, combine the mirin, soy sauce, and granulated sugar in a small bowl. Stir well until the sugar is fully dissolved.
⏱️ 2 min - 4
Pour the prepared sauce over the fried Spam in the pan. Continue cooking, flipping the Spam occasionally, until the sauce reduces and creates a thick, glossy glaze coating each Spam slice. Remove from heat.
⏱️ 5 min - 5
Measure 1 cup of uncooked rice into the pot of a rice cooker. Wash the rice thoroughly by rinsing it with water multiple times until the water runs clear. Add 1 1/2 cups of water to the rice cooker pot. Place the pot into the rice cooker and start the cooking cycle. Once the rice is cooked, fluff it gently with a rice paddle or spoon.
⏱️ 20 min - 6
Crack 3 large eggs into a bowl. Whisk the eggs thoroughly until the yolks and whites are completely combined and slightly frothy.
⏱️ 2 min - 7
Heat the remaining 1 tablespoon of cooking oil in a non-stick skillet over medium heat. Pour the whisked eggs into the pan to form a thin, flat omelet or egg sheet. Cook until the egg is set, then carefully flip it to cook briefly on the other side. Remove the cooked egg sheet from the pan and set aside.
⏱️ 3 min - 8
Line the inside of the empty Spam can with plastic wrap, ensuring there is enough overhang on all sides to easily pull the musubi out later. Alternatively, use a musubi press if available.
⏱️ 1 min - 9
Place approximately 1/3 cup of cooked rice into the bottom of the plastic-lined Spam can or musubi press. Using a spoon or the press, firmly press the rice down to compact it.
⏱️ 1 min - 10
Sprinkle a generous amount of furikake evenly over the pressed rice layer. Cut a piece of the cooked egg sheet to fit the size of the Spam can/press and place it on top of the furikake.
⏱️ 1 min - 11
Place one glazed Spam slice on top of the egg. Gently pull the musubi out of the Spam can using the overhanging plastic wrap or release it from the press.
⏱️ 1 min - 12
Take one half-sheet of nori. Place the assembled musubi in the center of the nori. Wrap the nori around the musubi, sealing the ends together with a dab of water if needed.
⏱️ 1 min - 13
Repeat the assembly process for the remaining Spam slices and rice to create 6 musubi. Serve immediately as a snack.
⏱️ 5 min