Spam Musubi with Egg
User Reviews
5
Spam Musubi with Egg
Description
The recipe begins by marinating sliced Spam in a mixture of oyster sauce, soy sauce, and sugar to infuse sweetness and umami, then pan-frying it until slightly crispy and glazed. A pan-cooked egg sheet is prepared by whisking whole eggs, cooking over low heat covered until set, and trimmed to size using a musubi mold. Sushi rice is cooked and cooled, then pressed firmly into the same mold to form a compact base.
Assembly involves layering the rice, egg, and Spam slices on a nori sheet cut into thirds or fourths, then wrapping tightly to hold its shape. Wetting hands or utensils with water during rice handling prevents sticking, and firm pressing ensures the musubi remains intact and portable. The combination offers a balance of savory meat, soft egg, and tender rice, with nori providing a slightly crisp and briny wrap.
Wrap leftover musubi individually in plastic wrap and refrigerate for up to a week for convenient snacks or meals. Cooling the rice before assembly helps maintain texture and ease of handling.
Ingredients
- 1 (12 oz) SPAM can
- 3 egg large
- ⅙ cup oyster sauce
- ⅙ cup soy sauce
- ⅙ cup sugar
- nori roasted seaweed sheets cut into thirds
- 6 cups sushi rice cooked
Instructions
- Prepare the Spam and Nori. Cut the nori sheets into thirds or fourths. Slice the spam into 6-8 slices (depending on how thick you like it). In a small bowl, whisk together oyster sauce, soy sauce, and sugar until the sugar is dissolved. Add Spam to the soy sauce mixture and let it marinate for 10 minutes.
- Fry the eggs. In a small bowl, crack and whisk the eggs. Heat oil in a 12-inch skillet over medium-low heat. When hot, add the egg mixture, cover, and let it sit for 5-6 minutes or until cooked. Remove the egg onto a plate or cutting board. Place the musubi mold on top of the egg and use a knife to trace around the inside.
- Fry the Spam. Remove the spam from the sauce and fry it on each side over medium heat until slightly crispy or until the desired doneness. Lower the heat and add the sauce, cook for 1-2 minutes until thickened.
- Assemble the Spam musubi with eggs. Place the nori on a cutting board (shiny side down). Place the musubi mold across the middle of the nori. Add Spam to the mold and press down firmly.
- Layer in the ingredients. Next, add the egg. Then, add the sushi rice, pressing down firmly and evenly so there is about 1-1 ½ inches of rice. Dip your fingers or the spatula in water as you go to prevent sticking. Use the top of the mold to press down. Wrap up one side of the nori and stick it to the rice, then wrap the other side. Repeat assembling the musubi until all the ingredients are used up.
- Serve warm. Dip it with soy sauce or oyster sauce, if desired.
Notes
- Allow cooked sushi rice to cool before assembling the musubi to improve texture and ease of handling.
- Wet your fingers or spatula with water while layering rice to prevent sticking during assembly.
- Press the musubi mold firmly to compact the rice, egg, and Spam tightly for portability.
- Wrap each finished musubi individually in plastic wrap and store in the refrigerator; they keep up to one week.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 230 kcal
% Daily Value*
| Calories | 230kcal | 12% |
| Carbohydrates | 44g | 15% |
| Protein | 7g | 14% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 82mg | 27% |
| Sodium | 579mg | 24% |
| Potassium | 72mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 209IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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