• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Urban Bliss Life logo

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube
  • contact
  • shop
  • cookbooks
  • resources
  • Home
  • Recipes
    • 30-Minute Meals
    • Air Fryer
    • Appetizers
    • Asian
    • Bread
    • Breakfast
    • Cookies
    • Dairy-free
    • Dessert
    • Filipino
    • Holiday
    • Instant Pot
    • Main Dish
    • Pasta
    • Salads
    • Side Dishes
    • Seafood
    • Vegan
    • Cocktails
    • Dog Treats
  • Wine
    • Food & Wine Pairing
    • Oregon Wine
    • Washington
    • California
  • Travel
    • Travel Gear
    • Travel Tips
    • Hotels
    • USA travel
    • Europe
    • Japan
    • Canada
    • Asia
  • Restaurants
  • About
    • Work With Us
    • Press
    • Contact
menu icon
go to homepage
search icon
Homepage link
  • All Recipes
  • Wine
  • Travel
  • Cookbooks
  • About
  • Work With Us
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Urban Bliss Life » All Recipes » Asian Recipes » Spam Musubi with Egg

    Published: May 12, 2022 / Updated: September 16, 2022 by Marlynn Jayme Schotland · This post may contain affiliate links.

    Spam Musubi with Egg

    8 shares
    Jump to Recipe Jump to Video Print Recipe
    plates of sliced spam and egg musubi with title text overlay
    plates of sliced spam and egg musubi with title text overlay
    plates of sliced spam and egg musubi with title text overlay

    Spam Musubi with Egg is one of the tastiest snacks around! It's easier to make than you might think, with or without a musubi maker. With Spam, eggs, and rice, it can even be a meal all on its own.

    slices of spam musubi with egg

    If you've been to Hawaii, you've most likely enjoyed Spam Musubi - or at least you've seen it on menus. This popular, delicious Hawaiian snack is beloved by so many, for good reason.

    Jump to:
    • ❤️ Why You'll Love Spam Musubi with Egg
    • 🍳 What is Spam Musubi?
    • 🍚 5-Ingredient Hawaiian snack
    • ✅ Step-by-step instructions
    • 👩🏻‍🍳 Recipe FAQs
    • Kitchen Tools and Equipment
    • 🍽 Serving ideas
    • More Asian-inspired recipes
    • Spam Musubi with Egg

    ❤️ Why You'll Love Spam Musubi with Egg

    • You only need five ingredients to make it.
    • Most of the ingredients are shelf stable or they are refrigerator staples, so it's easy to keep the ingredients on hand and make these when the craving strikes!
    • You can make this yummy musubi recipe in less than 20 minutes.
    • It's easy to make with or without a musubi maker.
    • You get a bit of salty and sweet in each bite!

    🍳 What is Spam Musubi?

    closeup of spam musubi with egg and rice on a green plate.

    Spam musubi is a popular Hawaiian snack. It's fashioned after Japanese onigiri or omusubi, which is a Japanese rice ball that is filled or topped with different ingredients.

    The Hawaiian Spam musubi consists of a slice of Spam, rice, and sometimes other ingredients packed together. Then the whole thing is wrapped in a sheet of nori seaweed.

    🍚 5-Ingredient Hawaiian snack

    ingredients to make spam musubi with egg on a blue background.

    You only need five ingredients to make this delicious Spam and Egg Musubi!

    Spam - Use whatever your favorite Spam flavor is - it comes in so many different flavors now! We still love using the classic Spam.

    Rice - While you can use any type of rice you prefer, traditional Hawaiian musubi usually contains regular white rice (not sushi rice). Feel free to use brown rice if you prefer.

    ✅ Step-by-step instructions

    Exact measurements of ingredients and instructions are in the printable recipe card toward the bottom of this post. Here are some helpful tips to guide you as you make this recipe.

    rice cooking in broth
    adding soy sauce to egg
    whisking egg mixture

    Cook the rice according to package directions.

    While the rice is cooking, make the eggs. In a medium bowl, add the coconut aminos (or soy sauce or teriyaki sauce) to the eggs and beat until well mixed.

    adding olive oil to pan
    cooking eggs for spam musubi with egg
    lid on a pan

    Add olive oil to a large skillet. Using a paper towel, gently wipe the olive oil across the skillet surface so that the oil covers the entire pan. Warm stove to medium heat. Once the oil is hot, add the egg mixture, then cover the pan and allow to cook, covered, until the top of the eggs are set. This takes about 3 to 5 minutes. Be sure to check on it to make sure the top doesn't overcook.

    cutting an egg omelette into musubi shapes
    sliced egg omelet with musubi maker

    Once the top of the eggs are set, remove the cover and use a spatula to fold the sides of the eggs inward, like an omelette. Using your musubi maker or the empty spam can, cut out four pieces of egg. Set aside.

    sliced spam
    cooking spam

    In the same pan, add the Spam slices. Turn the heat up to medium-high, and cook until both sides of each slice are slightly browned and crispy. After the spam cooks, remove from heat and place on a plate.

    Once the rice is cooked, spoon into a bowl to make assembly easier.

    Assemble the Spam & Egg Musubi

    cooked ingredients ready to assemble into spam and egg musubi
    cutting nori seaweed sheets for spam musubi

    Gather all of the items you need so they are within arms reach: the rice, Spam, eggs, and a small bowl of water.

    On a cutting board or large sturdy plate, place one nori seaweed sheet. Place your musubi maker over the center of the sheet. If there is excess on the sides, cut the excess out with kitchen shears. The sides of the nori sheet should be even with the ends of the musubi maker.

    rice in the musubi maker mold
    pressing down on the rice in the spam musubi maker

    Spoon rice into the musubi maker, enough to cover the bottom. Use the musubi maker press to press down and compact the rice so it creates a nice even layer that fits the mold.

    spam in musubi maker
    egg in musubi

    Add one piece of Spam on top of the rice; press down with the musubi maker press. Then top with one of the cut out egg pieces; press down again with the musubi maker press.

    rice in the musubi mold over nori seaweed sheet
    shaped spam musubi with egg

    Finally, top with another layer of rice just enough to barely reach the top of the musubi mold, and press down one last time with the musubi maker press.

    shaped spam musubi with egg
    nori seaweed wrapped musubi

    Holding the musubi maker press in place, gently lift the mold up. Your rice, Spam, and eggs should stay intact in the shape of the mold.

    Fold the bottom half of the seaweed sheet up and over the top. Dip your fingers into the bowl of water and lightly wet the seaweed sheet to help it stick to the top layer of rice.

    Then fold the top half up and over, and wet the top to help seal the seaweed sheet together.

    Repeat the assembly steps to make three more musubi.

    👩🏻‍🍳 Recipe FAQs

    slices of spam musubi with egg on a green and blue plate on a blue table with green and white tablecloth.
    Is Spam musubi Japanese or Hawaiian?

    An American woman from Hawaii, Barbara Funamura, is said to have invented Spam Musubi in the early 1940s.

    Why is Spam so popular in Hawaii and countries like the Philippines?

    Because of its shelf life, Spam was a popular canned food served to the military during World War II. There is a great Time magazine article that outlines the full timeline of Spam's history and popularity over the years.

    What's the best way to store Spam musubi?

    According to health officials, Spam musubi can be kept out at room temperature for up to four hours. After that, wrap the musubi in plastic wrap and refrigerate in an airtight container. It's best eaten the day it is made, but you can refrigerate Spam musubi for another day.

    Kitchen Tools and Equipment

    shaped spam musubi with egg with a musubi maker press on top.

    For this recipe, you just need a few basic kitchen tools, plus a musubi maker.

    You can buy a plastic musubi maker for less than $10 online or in most Asian markets; this 2-pack musubi maker is just $12. If you don't have a musubi maker: use a clean, empty Spam can as your musubi mold!

    🍽 Serving ideas

    hand holding up sliced spam and egg musubi with more sliced musubi on a plate in the blurred background.

    Spam Musubi with Eggs is best enjoyed as a snack on its own.

    You can serve it with some dipping sauce, such as soy sauce, teriyaki sauce, or ketchup.

    It's also delicious when served alongside some warm soup or along with a plate of yummy vegetables!

    If you like this recipe, you might also love our Spamsilog recipe! This traditional Filipino breakfast recipe is just as popular and beloved as Spam Musubi!

    More Asian-inspired recipes

    • shrimp adobo cooking in a pan
      Shrimp Adobo in Coconut Milk
    • Kung Pao Chicken with rice
      Easy Kung Pao Chicken
    • Filipino turon banana lumpia
      Easy Filipino Turon Recipe (Banana Lumpia)
    • air fryer bang bang shrimp
      Air Fryer Bang Bang Shrimp

    Did you make this recipe? Don't forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!

    slices of spam musubi with egg

    Spam Musubi with Egg

    5 from 1 vote
    Prep Time: 5 minutes mins
    Cook Time: 20 minutes mins
    Assemble time: 5 minutes mins
    Total Time: 30 minutes mins
    Recipe by Marlynn Schotland
    This handheld seaweed wrap snack with Spam, egg, and rice is easy to make at home!
    Servings: 4 musubi
    Calories: 504kcal
    PRINT PIN RATE 🤍 SAVESaved!

    Equipment

    • Large Skillet
    • Musubi maker or empty Spam can

    Ingredients

    • 2 cups uncooked sushi rice
    • 4 large eggs, beaten
    • 1 Tablespoon coconut aminos or soy sauce or teriyaki sauce
    • 4 slices Spam
    • 4 sheets Nori seaweed
    Get Recipe Ingredients

    Instructions

    • Cook the rice according to package directions.
    • While the rice is cooking, make the eggs. In a medium bowl, add the coconut aminos (or soy sauce or teriyaki sauce) to the eggs and beat until well mixed.
    • Add olive oil to a large skillet. Using a paper towel, gently wipe the olive oil across the skillet surface so that the oil covers the entire pan. Turn the heat to medium. Once the oil is hot, add the egg mixture, then cover the pan and allow to cook, covered, until the top of the eggs are set. This takes about 3 to 5 minutes. Be sure to check on it to make sure the top doesn't overcook.
    • Once the top of the eggs are set, remove the cover and use a spatula to fold the sides of the eggs inward, like an omelette. Using your musubi maker or the empty spam can, cut out four pieces of egg. Set aside.
    • In the same pan, add the Spam slices. Turn the heat up to medium-high, and cook until both sides of each slice are slightly browned and crispy. Remove from the heat and place on a plate.
    • Once the rice is cooked, spoon into a bowl to make assembly easier.

    Assemble the Spam & Egg Musubis

    • Gather all of the items you need so they are within arms reach: the rice, Spam, eggs, and a small bowl of water.
    • On a cutting board or large sturdy plate, place one nori seaweed sheet. Place your musubi maker over the center of the sheet. If there is excess on the sides, cut the excess out with kitchen shears. The sides of the seaweed should be even with the ends of the musubi maker.
    • Spoon rice into the musubi maker, enough to cover the bottom. Use the musubi maker press to press down and compact the rice so it creates a nice even layer that fits the mold.
    • Add one slice of Spam on top of the rice; press down with the musubi maker press. Then top with one of the cut out egg pieces; press down again with the musubi maker press. Finally, top with another layer of rice just enough to barely reach the top of the musubi mold, and press down one last time with the musubi maker press.
    • Holding the musubi maker press in place, gently lift the mold up. Your rice, Spam, and eggs should stay intact in the shape of the mold.
    • Fold the bottom half of the seaweed sheet up and over the top. Dip your fingers into the bowl of water and lightly wet the seaweed sheet to help it stick to the top layer of rice.
    • Then fold the top half up and over, and wet the top to help seal the seaweed sheet together.
    • Repeat the assembly steps to make three more musubi.

    Video

    Notes

    Sauce: Use coconut aminos to make this a gluten-free musubi. You can also use your favorite soy sauce or teriyaki sauce if you prefer.
    Rice: Sushi rice (also sold as Japanese Rice or Glutinous Rice) is preferred. However, you can always use a long-grain rice like Jasmine Rice instead. 
    Storage: You can wrap each individual musubi with plastic wrap and keep refrigerated for 2 to 3 days. 
    You may have some extra rice and eggs after assembling four musubi. Save them for later!
    Tried this recipe?Please leave a star rating and comment! Then snap a pic of your dish and share it on social media. Tag @UrbanBlissLife and #UrbanBlissLife!

    Nutrition

    Calories: 504kcal | Carbohydrates: 78g | Protein: 16g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 185mg | Sodium: 578mg | Potassium: 264mg | Fiber: 3g | Sugar: 1g | Vitamin A: 373IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 2mg

    Nutrition information is a general estimate. Actual nutrition details may vary depending on the exact foods & brands you use to make this recipe. It does not take into account any substitutions, toppings, or optional ingredients.

    « Air Fryer Bang Bang Shrimp
    Filipino Leche Flan »
    8 shares

    Get recipes, travel tips, deals and more delivered to your inbox!

      Reader Interactions

      5 from 1 vote (1 rating without comment)

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating





      This site uses Akismet to reduce spam. Learn how your comment data is processed.

      Primary Sidebar

      plates of sliced spam and egg musubi with title text overlay
      plates of sliced spam and egg musubi with title text overlay
      plates of sliced spam and egg musubi with title text overlay
      Marlynn Jayme Schotland 2021 profile pic

      Hi! If you're looking for easy, fast, delicious family-friendly recipes, wine pairings, and travel tips, you've come to the right place! I'm Marlynn - a cookbook author, writer, photographer, and mom of two teenagers + a lovable lab retriever. I hold a WSET 2 with Distinction in wine, and am a member of Society of American Travel Writers (SATW) and the International Food, Wine, and Travel Writers Association (IFWTWA).

      More about me →

      Featured In

      Urban Bliss Life Press Featured In graphic

      Spring Recipes

      • Half of a quiche in a pie pan with salmon, asparagus, and leeks.
        Salmon Quiche
      • strawberry crinkle cookies on a plate
        Strawberry Crinkle Cookies
      • dill pickle potato salad
        Dill Pickle Potato Salad
      • bowl of cucumber dill salad.
        Cucumber Dill Salad

      More Spring Recipes ➡️

      New Recipes

      • Cod en Papillote (cod in parchment paper).
        Cod en Papillote
      • berry overnight oats in a mason jar.
        Berry Overnight Oats
      • ube ice cream, ube donuts, ube cookies, ube bars with title text overlay "Best Ube Dessert Recipes"
        Filipino Ube Desserts
      • chicken and chorizo orzo in a pan.
        Chicken and Chorizo Orzo

      New Travel Tips

      • scenes from Casablanca, Chefchaouen, Fes, and Sahara Desert with title text overlay 10 Day Morocco Itinerary.
        10 Day Morocco Itinerary: From Casablanca to the Sahara to the Sea
      • bottles of syrah
        Wine Tasting in Tournon-sur-Rhone
      • vineyards at Domaine De Fond-vieille in Beaujolais, France
        Wine Tasting in Beaujolais: Domaine De Fond-vieille
      • exterior of abba hotel san sebastian spain
        Where to Stay in San Sebastian: Abba San Sebastian

      Visit our Sister Sites

      Fifty cups of coffee logo
      • Twitter
      • Facebook
      • Pinterest
      • Instagram
      • YouTube

      Footer

      plates of sliced spam and egg musubi with title text overlay
      plates of sliced spam and egg musubi with title text overlay
      plates of sliced spam and egg musubi with title text overlay

      ↑ back to top

      logos of media outlets that have featured urban bliss life.

      Recipes

      • 30-Minute Meals
      • 5-Ingredients
      • Air Fryer
      • Asian
      • Dairy-Free
      • Pasta
      • Seafood

      About

      • About
      • FAQs
      • Privacy & Accessibility Policy
      • Terms & Conditions

      Contact

      • Contact
      • Work with me

      As an Amazon Associate I earn from qualifying purchases.
      Copyright © 2024 Urban Bliss Life

      All rights reserved. You may not use any photos or recipes on this site for any personal or commercial use without my express written permission.

      Rate This Recipe

      Your vote:




      A rating is required
      A name is required
      An email is required

      Recipe Ratings without Comment

      Something went wrong. Please try again.