Spam Musubi with Egg

Cook the Rice

1. Rinse and cook the rice according to the package instructions. I use a rice cooker.

Cook the Spam

1. Combine the soy sauce, mirin, and sugar and set aside.
2. Slice the can of spam into 8 even slices. I do so by cutting it in half first and cutting each half in half again, twice.
3. In a large non-stick pan, place the sliced spam in a single layer and cook on medium for 3 to 5 minutes, until it is golden. Flip over the spam.
4. Add the soy sauce mixture to the skillet and let the spam cook for another 3 to 5 minutes.

Cook the Eggs

1. Whisk the eggs together. Feel free to add a splash of milk if desired.
2. As the spam cooks, lightly grease a skillet and place it over medium-low heat, and add the eggs (in batches if you’re using a small skillet like I am). Let cook for 3 to 5 minutes or until the bottom is set and gently flip it. Slide the eggs out onto a cutting board, and let cool. If you’re using a large round skillet, cut the egg into rectangles that can fit the size of your musubi mold, if you’re using the same pan as I am, you’ll have two rectangles that you can cut into 3, width-wise. You might have a little leftover.

Assembly

1. Start with a sheet of plastic wrap laid over your work station. Place the nori sheet, smooth-side down with the slightly longer side on your end and position the musubi mold just a bit under the center.
2. Gently add the rice to the mold until it is almost full. Avoid packing it down too much in this step.
3. Sprinkle furikake over the rice. You can be as generous as you’d like.
4. Add the cut egg pieces on top to fill the mold.
5. Place two pieces of spam on top, side by side, in the mold.
6. Place the musubi mold lid on top and gently press down. Lift the mold off the musubi and then remove the lid.
7. Fold up the nori sheet and wrap up the spam musubi. You can then roll up the musubi in the plastic wrap for a few minutes to help it hold its shape. Repeat with the rest of the spam and rice. Slice the whole roll into 2 or 4 before serving.
8. Optional: Brush a little bit of water on the top of the nori sheet to help the wrap hold. However, I find that I don’t need to do this if I wrap it with the plastic wrap.