Spam Musubi with Egg
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5.0
24 reviews
Excellent
Spam Musubi with Egg
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Spam musubi with egg is a popular snack in Hawaii. It is prepared by stacking cooked sushi rice on a sheet of nori seaweed, then adding an egg and fried Spam slices seasoned with a sweet soy sauce on top. Not only does it taste great but it also makes for an easy snack or meal on the go.
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Ingredients
- 1 (12 oz) can of spam
- 3 large eggs
- ⅙ cup oyster sauce
- ⅙ cup soy sauce
- ⅙ cup sugar
- Nori roasted seaweed sheets, cut into thirds
- 6 cups cooked sushi rice
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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
- Let the cooked rice cool before assembling. Gather and prep all the ingredients before starting.
- Let the cooked rice cool before assembling.
- Gather and prep all the ingredients before starting.
- While layering in the sushi rice, wet your fingers or spatula with water to prevent it from sticking.
- While layering in the sushi rice, wet your fingers or spatula with water to prevent it from sticking.
- Press the mold down with all your might! You want this packed tight to make it portable.
- Press the mold down with all your might! You want this packed tight to make it portable.
- How to store leftovers: wrap each musubi individually with plastic wrap. It should last in the refrigerator for up to one week.
- How to store leftovers: wrap each musubi individually with plastic wrap. It should last in the refrigerator for up to one week.
Nutrition Information
Show Details
Calories
230kcal
(12%)
Carbohydrates
44g
(15%)
Protein
7g
(14%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
0.01g
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%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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