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5.0 from 24 votes

Spam Musubi with Egg

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.

Prep Time
12 mins
Cook Time
12 mins
Total Time
18 mins
Servings: 6 servings
Calories: 230 kcal
Course: Appetizer , Snacks
Cuisine: Asian , Hawaiian

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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

% 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.