Easy and Delicious Spam Musubi Recipe
Simple Spam Musubi to Enjoy at Home
Making Spam Musubi is surprisingly simple and convenient, making me want to make it more often. It’s also easy to eat! This recipe makes about 3-4 servings and is perfect for a satisfying meal or a quick snack.
Main Ingredients- 1 can Spam (cut into 6 equal pieces, about 1.5cm thick)
- 3 large eggs
- 3 bowls cooked rice
- Nori seaweed sheets (cut to fit the size of the musubi)
Cooking Instructions
Step 1
1. Cut the Spam into 6 equal pieces, about 1.5cm thick. Place the Spam in a pan and cook over medium heat until golden brown and slightly crispy. After cooking, place the Spam on paper towels to press out any excess oil.
Step 2
2. In a bowl, crack the 3 eggs and add a pinch of salt. Whisk well. Lightly grease a pan and heat over low to medium-low heat. Pour the egg mixture and cook until a thick omelet or egg pancake forms. Once cooked, cut the egg into pieces that match the size of the Spam slices.
Step 3
3. In a bowl with the warm cooked rice, add 2 Tbsp of sesame oil, 1 Tbsp of toasted sesame seeds, and a pinch of salt. Mix gently with a spatula, being careful not to mash the rice grains, until all the seasonings are evenly distributed.
Step 4
4. Prepare your musubi mold or a partitioned container. (One with appropriate dimensions works well.) First, line the mold with plastic wrap, leaving some overhang. Add about 1/3 of the seasoned rice and press it down firmly with the spatula to create a solid layer. Then, place a slice of cooked Spam on top, followed by a piece of the cooked egg. Finish by adding another layer of rice and pressing it down firmly. (Layering rice, then fillings, then rice again will create a firmer and neater musubi. If you only use rice and fillings, it might shift slightly when wrapped in seaweed.)
Step 5
5. To remove the musubi from the mold, carefully grasp the edges of the plastic wrap and gently pull the musubi out. Be careful not to let the shape fall apart.
Step 6
6. Once removed, tightly wrap the musubi with the plastic wrap, ensuring it’s snug. This helps to keep the shape intact for easy handling and storage.
Step 7
7. Cut the nori seaweed sheets into pieces that will fit around the size of your wrapped musubi. (Typically, cutting a sheet into 2 or 3 strips horizontally works well.)
Step 8
8. Place a musubi (still wrapped in plastic wrap) onto a piece of nori seaweed. Carefully wrap the nori around the musubi. You can moisten the edge of the nori with a little water or use a grain of rice to help seal the edge. This recipe should yield about 6 musubi.
Step 9
9. Cut each completed musubi into 4 bite-sized pieces. They are perfect for eating on the go or enjoying as a convenient meal. I enjoyed these with a simple Americano for breakfast. Feel free to enjoy them in various ways according to your preferences!
