Description

Spam Musubi with Egg is a delicious and satisfying breakfast delight combining tender sushi rice, caramelized Spam, and a fluffy egg omelet, all wrapped in crisp nori. This easy-to-make Hawaiian-inspired snack offers a perfect balance of savory flavors and textures, making it an ideal quick morning meal or on-the-go treat.

Ingredients

Rice

2 cups Sushi Rice
2 cups Water
3 tablespoons Rice Vinegar
1 tablespoon Sugar
1 teaspoon Salt

Spam and Seasoning

1 (12 oz) can Spam, sliced into 1/4-inch thick pieces
2 tablespoons Soy Sauce
1 tablespoon Sugar
2 tablespoons Water

Egg

6 large Eggs
Cooking oil or spray for greasing the skillet

Assembly

3 sheets Nori, cut into 2-inch wide strips

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Instructions

Prepare Sushi Rice: Rinse the sushi rice under cold water until the water runs clear to remove excess starch. Cook the rice with 2 cups of water in a rice cooker or on the stovetop until tender. Once cooked, mix the rice with rice vinegar, sugar, and salt while still warm, then let it cool to room temperature.
Fry Spam: Slice the canned Spam into 1/4-inch thick pieces. Heat a skillet over medium heat and fry the Spam slices until browned on both sides, about 2-3 minutes per side.
Caramelize Spam: In the same skillet, add soy sauce, water, and sugar to the browned Spam. Cook until the sauce thickens and coats the Spam slices, creating a sweet and savory glaze.
Make Egg Omelet: Whisk eggs thoroughly. Lightly grease the same skillet, pour in the eggs, and cook over medium heat until the omelet sets. Roll the omelet carefully and cut it into strips similar in size to the Spam slices.
Assemble Musubi: Using a musubi mold or your hands, pack a layer of sushi rice firmly. Place a strip of the egg omelet on top, followed by a caramelized Spam slice. Finally, wrap the entire stack tightly with a strip of nori, sealing the edges to hold everything in place.
Serve: Serve the Spam musubi warm or at room temperature. Enjoy this flavorful Hawaiian breakfast treat with tea or coffee.

Notes

Use a musubi mold for neat and uniform shapes; alternatively, use your hands tightly.
For extra flavor, try adding a thin layer of mayonnaise or sriracha between layers.
The rice vinegar mixture can be adjusted to taste for sweetness or tanginess.
Store leftover musubi wrapped tightly in plastic wrap in the refrigerator for up to 2 days.
Reheat musubi gently in a microwave or skillet before serving.