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.
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.
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❤️ 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?
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
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.
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. 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.
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. 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
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.
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 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.
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.
👩🏻🍳 Recipe FAQs
An American woman from Hawaii, Barbara Funamura, is said to have invented Spam Musubi in the early 1940s.
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.
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
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
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
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!
Spam Musubi with Egg
Equipment
- 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
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
