Teriyaki-Glazed Spam and Egg Musubi
If you've ever been to Hawaii, you may be wondering how to make Spam musubi at home. Teriyaki-glazed Spam is layered with egg, sushi rice, and seaweed for the ultimate grab-and-go snack. Good news: it's not that hard, and my Spam musubi recipe doesn't require any special musubi mold!
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Servings: 8
Equipment
- 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
Ingredients
- 1 ½ cups sushi rice
- 1 ¾ cups water
- 1 tablespoon rice wine vinegar
- 6 large eggs
- Kosher salt
- 1 (12-ounce) can less-sodium Spam
- 4 sheets nori (dried seaweed)
- Furikake
For the Teriyaki Sauce:
- ⅓ cup light brown sugar
- 3 tablespoon low-sodium soy sauce
- 2 tablespoon mirin
Instructions
- Combine the rice and water in a rice cooker and cook according to manufacturer's instructions. Add the vinegar and fluff. Keep warm.
- Meanwhile, preheat the oven to 325°F. Grease an 8-inch square pan and line with parchment paper. Whisk the eggs in a medium bowl with a few pinches of salt, if desired. Pour the eggs into the prepared pan. Bake for 5 to 7 minutes or until the eggs are set. Remove from the oven. Run a knife around the edge of the pan and turn out the eggs onto a cutting board. Cut into 8 equal rectangles. Set aside.
- Cut the Spam into 8 equal rectangles. Heat a large skillet over medium heat. Add the Spam and cook about 1 to 2 minutes on each side or until browned on each side. Remove the Spam from the skillet to a plate.
- Whisk together the brown sugar, soy sauce, and mirin in a small bowl. Add to the skillet and simmer until syrupy. Return the Spam to the skillet, and turn to coat each piece in the teriyaki sauce. Remove from the heat.
- Assemble the musubi: Line the inside of the Spam can with plastic wrap. Press a little of the rice (about ¼ cup) on the bottom of the can. Sprinkle with furikake. Top with 1 egg slice and 1 Spam slice and press down to compact. Top with about ¼ cup more rice and sprinkle with furikake. Press down with a rubber spatula.
- Cut each piece of seaweed in half lengthwise and place on a clean work surface. Brush some of the teriyaki sauce on one side of each piece of seaweed. Remove the stacked rice from the Spam can and place on one end of the seaweed. Roll up, and place the musubi on a platter, seams side down. Repeat with the remaining ingredients.