How to Make Teriyaki-Glazed Spam and Egg Musubi

After frequently traveling to my mother-in-law's house on Kauai, I often wondered how to make spam musubi at home. It is one of our favorite Hawaiian breakfasts that we have while on island.

Hawaiian musubi are made with glazed, pan-fried Spam or other fillings, surrounded by sushi rice, and wrapped in nori (seaweed). The great thing about musubi is that it's grab-and-go; a simple breakfast or snack you can take with you.

When I went to Kauai for the first time, I didn't understand why Chris (my husband) was so obsessed with musubi. I'll admit I turned up my nose at the thought at eating Spam (there may have been some food snobbery going on.) However, I was curious and wanted to see what the fuss was all about. I've since changed my tune.

There's something delicious about musubi that keeps me coming back for more. The sweet teriyaki sauce that glazes the salty Spam is perfect with sushi rice and briny seaweed. It's an umami bomb and is a great way to start the day.

In Hawaii, musubi are served for breakfast, and often our first stop of the day is to Sueoka's in Old Koloa Town. They make the best spam musubi. There, locals and tourists alike choose from a wide array of musubi. From the OG (Spam) or Spam and egg, to more unique versions like shoyu chicken, crispy fish, or teriyaki beef, they really are the perfect handheld snack.

For the ultimate on-the-go breakfast, serve these teriyaki spam musubi with my Homemade Vanilla Iced Coffee. And, if you love Hawaiian food, be sure to check out my Poke Nachos with Ahi Tuna. I include instructions for using the ingredients to make Poke bowls too--they're a favorite dish we always enjoy while on Kauai.

Or, if you're looking for more easy snack ideas, you'll love my Shortcut Sautéed Ham and Cheese Empanadas and Oven-Baked Onion Rings recipes.

Ingredients

Before we get started, let's gather the ingredients we need for this recipe:

• sushi rice
• water
• rice vinegar
• large eggs
• low-sodium Spam
• nori
• light brown sugar
• low-sodium soy sauce
• mirin
• furikake (Japanese seaweed seasoning)

Instructions

Now that we've got our ingredients, it's time to get cooking!

1. First, combine the rice and water in a rice cooker and cook rice according to manufacturer's instructions. Uncover and add the vinegar. Fluff and keep warm.

2. Then, whisk the eggs in a medium bowl with a little salt. Pour into a well-greased and parchment paper-lined 8-inch square pan. Bake at 325°F for 5 to 7 minutes or until set. Remove the eggs from the pan and cut into 8 rectangles.

3. Next, cut the Spam into 8 equal pieces. Heat a large skillet over medium heat. Cook the Spam slices in a single layer about 1 to 2 minutes on each side or until golden brown. Remove from the skillet to a plate.

4. Then, whisk together the brown sugar, soy sauce, and mirin in a small bowl. Add the sauce to the skillet and simmer until it's syrupy. Add the Spam and turn to coat each piece in the sauce. Remove from the heat and set aside.

5. Assemble the musubi: Line the Spam can with a large piece of plastic wrap. Spoon a layer of rice in the bottom of the can and sprinkle with a generous amount of furikake. Place 1 egg slice on top of the rice. Place a slice of Spam on top, pressing down to compact the rice. Layer more rice on top of the Spam, and press with a spatula to compact. Sprinkle furikake on top.

6. Finally, cut each piece of nori in half lengthwise and place on a clean surface. Brush some of the sauce from the skillet onto one side of the nori. Lift the layered rice and slices of Spam from the can and place on one end of the nori. Roll up and place seam side down on a platter. Repeat with the remaining ingredients to create 8 musubi.

Substitutions

Here are some ways to change up this recipe:

• Low-Sodium Spam - Spam is high in sodium, so I opt to use the low-sodium version. If you only have regular Spam, that's okay. Just note that your musubi may be on the saltier side. You might want to skip adding salt to the egg and make sure that the soy sauce you use is low-sodium.
• Sushi Rice - Sushi rice has the perfect sticky rice texture that's great for helping the musubi stick together once it's shaped. If you don't rinse the rice, other types will work great too. Jasmine rice, short-grain rice, and regular white rice are good options.
• Vegetarian - Did you know that they make vegan Spam? Use that instead of regular Spam to make vegetarian musubi.

Variations

Looking for more options to adjust this recipe? Here are some thoughts:

• Spicy - Add a little kick by stirring in some crushed red pepper or sriracha to the homemade teriyaki sauce.
• The OG - For an original musubi, omit the egg.

Equipment

Here's what you'll need to make this recipe:

• dry measuring cup
• liquid measuring cup
• measuring spoons
• chef's knife
• rice cooker
• medium bowl
• large skillet
• 8-inch square pan
• metal tongs
• whisk
• small bowl
• rubber spatula

Note: Traditional musubi are made using a musubi maker. Yes, we have one, but for this recipe, I wanted to offer a way to make them without the musubi mold box. Turns out, the can of Spam is the perfect vessel for making musubi yourself. If you plan on making musubi a lot, look for musubi molds on Amazon.

Storage

To store leftovers or to make ahead, wrap the prepared musubi tightly with plastic wrap or aluminum foil and store in the refrigerator for up to 2 days.

Leftover musubi does not freeze well.

Frequently asked questions

Recipe guidelines and test kitchen tips

When developing and testing recipes, here are some key things that I do for more success in the kitchen:

• Be sure to use dry measuring cups for things like flour, sugar, and mayonnaise and a liquid measuring cup for things like water, milk, and broth.
• When measuring dry ingredients like flour and powdered sugar that can pack down, spoon the ingredient into a dry measuring cup and level with a knife as opposed to scooping the measuring cup into the ingredient.
• I test and develop recipes using a standard electric oven and standard gas stovetop. Be aware that if you use an electric stovetop or convection oven, your bake times will be different.
• When recipes call for kosher salt, I use Diamond Crystal kosher salt.

Food safety

Finally, don't forget to keep these food safety tips in mind when making this recipe.

• Don't leave food sitting out at room temperature for extended periods.
• Never leave cooking food unattended.
• Always have good ventilation when using a gas stove.

See more guidelines at USDA.gov