1Tablespooncoconut aminosor soy sauce or teriyaki sauce
4slicesSpam
4sheetsNori 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
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!