Spam and Egg Musubi
This Spam and Egg Musubi combines crispy glazed spam, fluffy baked egg, seasoned rice and nori for the ultimate savoury handheld snack. Inspired by Hawaiian convenience store musubi, this easy homemade version is perfect for lunch boxes, meal prep or quick satisfying snacks.
Servings: 8 serves
Equipment
Ingredients
- 1.5 cups (~280g) short grain rice, rinsed
- 375 mL water
- 8 eggs
- 1 spring onion finely chopped
- 1 tablespoon neutral oil
- 1 can spam cut into 8 slices
- 2 tablespoon tonkatsu sauce
- 2.5 tablespoon furikake
- 4 square nori sheets cut to size into 8 pieces
Instructions
- Rinse the rice under cold water until the water runs mostly clear. Cook according to package instructions or in a rice cooker.
- Preheat the oven to 180°C fan forced. Whisk the eggs with the sliced spring onion, then pour into a lined rectangular baking tin. Bake for 12–15 minutes, or until just set. Slice into 8 even rectangles, roughly the same size as your spam.
- Slice the spam into 8 even pieces. Heat the neutral oil in a frying pan over medium heat, then fry the spam until lightly golden and crisp on both sides.
- Reduce the heat slightly and add the tonkatsu sauce to the pan. Turn the spam pieces through the sauce until glossy and caramelised.
- Remove the spam from the heat. Place a strip of nori shiny side down, then position the musubi mould in the centre. Add a layer of rice, sprinkle with furikake, then top with a slice of egg and a piece of glazed spam.
- Fold the nori tightly around the musubi, sealing with a little water if needed. Repeat with the remaining ingredients and serve warm or at room temperature.
Notes
- Short grain rice or sushi rice works best for musubi because it holds together properly.
- If you don’t have a musubi mould, you can shape the rice by hand or using plastic wrap.
- The nori will soften slightly over time once assembled.
- Furikake varieties can vary in saltiness, so season to taste.
- Spam musubi is delicious warm, at room temperature or cold straight from the fridge.