Teriyaki Spam Musubi Recipe With Egg

Spam musubi is one of Hawaii’s most iconic comfort foods — a delightful blend of Japanese and Hawaiian influences. This version adds a twist with teriyaki-glazed Spam and a fluffy layer of egg, making it even more satisfying. Perfect for breakfast, picnics, or on-the-go meals, this recipe combines the sweetness of teriyaki sauce, the saltiness of Spam, and the comforting texture of warm rice.

1. Teriyaki Spam Musubi Recipe With Egg (Yield: 8 Servings)

Ingredients

• 1 ½ cups sushi rice
• 1 ¾ cups water
• 1 tablespoon rice wine vinegar
• 6 large eggs
• Kosher salt, to taste
• 1 (12-ounce) can less-sodium Spam
• 4 sheets nori (dried seaweed)
• Furikake (Japanese rice seasoning), as desired

For the Teriyaki Sauce:

• ⅓ cup light brown sugar
• 3 tablespoons low-sodium soy sauce
• 2 tablespoons mirin

Instructions

Step 1: Prepare the Sushi Rice

Rinse the sushi rice under cold water until the water runs clear. This removes excess starch and keeps the rice fluffy rather than sticky.

Combine the rinsed rice and water in a rice cooker or saucepan. Cook according to the rice cooker’s instructions or bring to a boil, then reduce heat to low and simmer, covered, for about 15 minutes.

Once cooked, let the rice sit covered for an additional 10 minutes to steam.

Transfer the rice to a large bowl and gently fold in the rice wine vinegar. Let it cool slightly while you prepare the other ingredients.

Step 2: Make the Teriyaki Sauce

In a small saucepan, combine light brown sugar, soy sauce, and mirin.

Bring the mixture to a gentle simmer over medium heat, stirring until the sugar dissolves.

Allow the sauce to cook for about 3–5 minutes, until it thickens slightly and coats the back of a spoon.

Remove from heat and set aside.

Step 3: Cook the Spam

Slice the Spam into 8 equal pieces (about ¼ inch thick).

Heat a nonstick skillet over medium heat and cook the Spam slices for 2–3 minutes on each side, or until golden brown.

Pour the teriyaki sauce over the Spam slices and let them simmer in the sauce for 1–2 minutes, flipping occasionally to ensure even coating.

Once caramelized and sticky, remove from the pan and place on a plate lined with parchment paper.

Step 4: Make the Egg Layer

Beat the 6 eggs in a bowl and whisk the eggs with kosher salt. Then heat a nonstick skillet over medium-low heat and lightly oil it.

Next, pour in a thin layer of beaten egg to form a large omelet, cooking until set but still tender.

Carefully flip once, then remove from the pan and transfer to a cutting board.

Slice the omelet into rectangles roughly the same size as your Spam slices.

Step 5: Assemble the Musubi

Place a sheet of nori shiny side down on a clean surface or bamboo mat.

Using a Spam musubi mold (or simply by hand), press a layer of rice — about ⅓ to ½ cup — onto the nori. Then sprinkle furikake over the rice layer for extra flavor.

Add one piece of teriyaki Spam on top of the rice. Next, place a rectangle of cooked egg over the Spam. Add another small layer of rice on top if desired, then press gently to compact.

Fold the sides of the nori up and over the stack, sealing the ends with a dab of water to help it stick.

Repeat with remaining ingredients until all 8 musubi are assembled.

For easier handling, wrap each musubi tightly in plastic wrap if you’re not eating immediately. They can be served warm or at room temperature.

2. Tips for Perfect Spam Musubi

Use Freshly Cooked Sushi Rice: Slightly warm rice sticks together better and gives musubi its classic chewy texture. Avoid cold or day-old rice.

Don’t Overload the Rice Mold: Too much rice can overpower the flavor of Spam. Aim for a balanced ratio of rice to Spam.

Caramelize the Spam Well: The teriyaki glaze should be slightly sticky and glossy — this enhances both flavor and appearance.

Keep Nori Dry Until Assembly: Humidity makes nori soggy quickly. Only unwrap and use it right before assembling your musubi.

Cut the Egg Neatly: A rectangular omelet ensures a uniform look and makes stacking easier.

Wrap Tightly for Storage: If you’re packing musubi for lunch or a trip, wrap each tightly in plastic to maintain freshness.

Experiment with Fillings: You can add avocado, pickled radish, or even spicy mayo for a creative twist.

3. Frequently Asked Questions

Q1: What type of rice should I use for spam musubi?

Use short-grain sushi rice. It’s stickier than long-grain rice, which helps hold the musubi together.

Q2: Can I make spam musubi ahead of time?

Yes, but it’s best eaten the same day. You can make it a few hours in advance and wrap it tightly in plastic wrap. If refrigerating overnight, reheat briefly in the microwave to soften the rice.

Q3: Can I use regular soy sauce instead of low-sodium?
You can, but the flavor will be saltier. If using regular soy sauce, reduce the amount slightly or balance it with a bit more brown sugar.

Q4: What is furikake, and can I skip it?

Furikake is a Japanese rice seasoning that often includes sesame seeds, seaweed flakes, and dried fish. It adds umami and texture but is optional — you can skip it or replace it with toasted sesame seeds.

Q5: Can I make this recipe without a musubi mold?

Absolutely. Simply shape the rice and Spam layers by hand using a piece of plastic wrap or a rectangular cookie cutter. The key is to press gently but firmly.

Q6: How do I keep the nori from getting soggy?

Use dry nori and wrap it around the musubi just before serving. You can also place a piece of plastic wrap between the rice and nori if storing longer.

4. Nutrition Information

Teriyaki Spam Musubi with Egg is more than just a snack — it’s a taste of Hawaiian comfort and Japanese simplicity. The combination of fluffy rice, sweet-savory teriyaki glaze, and tender egg creates a balance of flavors that’s irresistible.

Once you’ve mastered this classic, try customizing it — add spicy mayo, avocado, or even kimchi for a unique twist on this beloved Hawaiian staple.