Spam Musubi is a delicious Hawaiian snack that combines the sweetness of sushi rice and the savory umami of Spam. But do you know that you can elevate it to a whole new level of deliciousness by adding perfectly cooked eggs? In this blog post, I'll walk you through a step-by-step guide on how to make Spam musubi with egg and much more. Read on!
Jump To
What is Spam musubi with egg?
This popular Hawaiian snack combines elements of sushi and American comfort food, and it is a variation of the classic Spam musubi. In the Spam musubi with egg variation, cooked eggs are added as an additional layer between the Spam and the rice. Spam musubi with egg offers a wonderful combination of sweet and savory flavors, and adding the egg brings an extra level of satisfaction to the dish.
Various ingredients
Cooked sushi rice: Sushi rice is commonly used for making Spam musubi due to its stickiness.
Eggs: Adding eggs adds a layer of richness and creaminess that pairs well with the spam and rice.
Light soy sauce and light brown sugar: These two ingredients create a simple teriyaki sauce. You can add a pinch of oyster sauce and mirin for extra flavor. It is an option; I did not add it.
Seaweed sheet: They are slightly salty and have an oceanic taste. Additionally, seaweed sheets add crispiness, giving this dish a pleasant crunch.
A can of Spam (low-sodium or classic): Spam has a unique savory and slightly salty flavor that adds a distinct taste to spam musubi. Spam has a significant historical connection to Hawaii. It was introduced to the Hawaiian islands during World War II when it became a popular food item among American soldiers and locals due to its long shelf life and versatility. It is the star of this dish!
Vegetable oil: To fry the eggs.
Salt and pepper: Add a pinch of salt and pepper to the beaten eggs.
Spam musubi mold: It is also called Spam musubi maker. Use it for an easier experience, especially if you are a beginner. You can also DIY your own Spam musubi mold; keep reading:
DIY your spam musubi mold
Here's a simple guide on how to make a DIY spam musubi mold using a Spam can:
Open the lid of the Spam can, take out the Spam. Wash the Spam can with warm soapy water. Make sure the Spam container is thoroughly cleaned and free from any food residue. Press the plastic wrap to the bottom of the empty Spam can, leaving some wrap hanging out of the can. This way, you have enough plastic wrap to hold on to lift the whole Spam musubi.
Step-by-step cooking instructions
Rinse the sushi rice and cook it in a rice cooker for the best results. Once cooked, let the white rice cool slightly in a medium bowl before seasoning with rice vinegar and a pinch of salt. Mix well. You can also skip it if you prefer plain rice without seasoning, like me.:)
Cut the seaweed sheet to your desired size. Mix the soy sauce and sugar in a small bowl until the sugar dissolves, set aside.
Heat vegetable oil over medium-high heat in a non-stick skillet or a large pan. Beat the eggs and add a pinch of salt and pepper to the eggs. Add the egg mixture into the skillet and cook until they are done. Remove the eggs from the skillet, cut them to the same shape as Spam and set them aside.
Slice the block of Spam into ¼-inch thick pieces. Add the remaining vegetable oil and heat it over medium high heat in the same skillet you used for the eggs. Place the Spam slices in the skillet and cook them on each side for 2-3 minutes until they develop a golden brown crust. Pour the premade sauce to the top until the sauce thickens.
Assemble the Spam musubi with egg
If you have a Spam musubi plastic mold, lightly grease it to prevent sticking. Otherwise, you can use your own DIYed Spam musubi mold. Spoon a single layer of sushi rice into the mold, about half a cup of sushi rice, pressing it down gently to form the base of the musubi. Lay a slice of cooked Spam on top of the rice. Place the fried egg patties on the Spam, gently pressing it down to secure it in place. Add another layer of rice to cover the egg and press it down gently. Lift the whole thing with plastic wrap. If you're using a Spam musubi mold, lift it and gently press the Musubi together to compact it.
Set the formed Spam musubi on a clean cutting board, and place a sheet of seaweed on the surface, shiny side down. Fold the seaweed sheet over the musubi to hold all the layers together, sealing the edges with a bit of water to help them stick together. Serve and enjoy!
Pro tips for making perfect Spam musubi with egg
Here are some tips to help you to create the perfect spam musubi with egg:
- Aim for thin slices of Spam, about ¼ inch thick. Thin slices cook more evenly and create a better balance with the other components of the musubi.
- Use a non-stick skillet to cook the eggs; this prevents sticking.
- Be cautious not to overcook the Spam. A golden-brown crust is perfect; overcooking can lead to a dry and less flavorful outcome.
- When assembling the musubi, firmly press each layer of rice to create a compact structure. This helps the musubi hold together when slicing and eating.
- Consider sprinkling a bit of furikake over the top rice layer before sealing the musubi. It adds extra flavor.
- Avoid assembling the musubi too far in advance to avoid the nori from becoming soggy. Make them closer to serving time.
- Feel free to get creative with fillings! You can add avocado slices, pickled vegetables, or even swap out the Spam for grilled teriyaki chicken for a different twist.
By following these pro tips, you'll be well on your way to creating the perfect Spam musubi with egg!
Storage and reheat
I don't recommend you leave Spam musubi with egg at room temperature for more than 2 hours as this can lead to bacterial growth. It is best to store Spam musubi in the refrigerator. First, you can wrap each spam musubi with egg in plastic wrap or aluminum foil. This helps to prevent the ingredients from drying out. Place the wrapped spam musubi with egg in an airtight container or zip-top bag. Then store them in the refrigerator. If you need to store multiple spam musubi with egg, place a layer of parchment paper or plastic wrap between each layer to prevent them from sticking together.
Freezing is another option, and you can freeze Spam musubi with egg for up to 2 months. It is best to enjoy Spam musubi with egg when consumed within 2-3 days of preparation.
If you want to reheat the spam musubi with egg, it's better to unwrap them and reheat in a microwave for short intervals, checking the temperature and texture as you go. Overheating can make the egg rubbery and the rice tough. Remember that the quality of the Spam musubi with egg might change after storage, especially in terms of texture.
Conclusion
This simple recipe transforms the classic spam musubi into a delightful meal by adding a perfectly cooked egg. The combination of sushi rice, savory Spam, and the richness of the egg is sure addictive! So go ahead and try this "Spam sushi," and prepare to be amazed at how such simple ingredients can create such a satisfying dish!
Easy Spam Musubi With Egg Recipe: Step By Step
Ingredients
- 1 can of Spam low-sodium or classic
- 4 cups cooked sushi rice
- 4 sheets of roasted nori seaweed
- 6 large eggs
- pinch of salt and pepper
- 2 teaspoons light soy sauce
- 2 tablespoons light brown sugar
- 2 tablespoons vegetable oil
Instructions
- Rinse the sushi rice and cook it in a rice cooker for the best results. Once cooked, let the white rice cool slightly in a medium bowl before seasoning with rice vinegar and a pinch of salt. Mix well. You can also skip it if you prefer plain rice without seasoning, like me.:)
- Cut the seaweed sheet to your desired size. Mix the soy sauce and sugar in a small bowl until the sugar dissolves, set aside.
- Heat vegetable oil over medium-high heat in a non-stick skillet or a large pan. Beat the eggs and add a pinch of salt and pepper to the eggs. Add the egg mixture into the skillet and cook until they are done. Remove the eggs from the skillet, cut them to the same shape as Spam, and set them aside.
- Slice the block of Spam into ¼-inch thick pieces. Add the remaining vegetable oil and heat it over medium high heat in the same skillet you used for the eggs. Place the Spam slices in the skillet and cook them on each side for 2-3 minutes until they develop a golden brown crust. Pour the premade sauce to the top until the sauce thickens.
- If you have a Spam musubi plastic mold, lightly grease it to prevent sticking. Otherwise, you can use your own DIYed Spam musubi mold. Spoon a single layer of sushi rice into the mold, about half a cup of sushi rice, pressing it down gently to form the base of the musubi. Lay a slice of cooked Spam on top of the rice. Place the fried egg patties on the Spam, gently pressing it down to secure it in place. Add another layer of rice to cover the egg and press it down gently. Lift the whole thing with plastic wrap. If you're using a Spam musubi mold, lift it and gently press the Musubi together to compact it.
- Set the formed Spam musubi on a clean cutting board, and place a sheet of seaweed on the surface, shiny side down. Fold the seaweed sheet over the musubi to hold all the layers together, sealing the edges with a bit of water to help them stick together.
- Serve and enjoy!
Leave a Reply