spam egg musubi

spam musubi with tamagoyaki

spam egg musubi

Spam Musubi with Tamagoyaki

Take the classic Hawaiian snack up a notch with lightly sweet tamagoyaki (Japanese rolled omelette) -- a perfect pairing with the salty, sweet-glazed spam.
5 from 1 vote
Prep Time 15 minutes
Cook Time 40 minutes
Assembling Time 30 minutes
Total Time 1 hour 25 minutes
Course Snack
Cuisine Hawaiian
Servings 8 musubis

Ingredients
  

  • 1 can low-sodium SPAM
  • 3 sheets roasted nori (seaweed)

Rice:

  • 2 cups short-grain rice
  • 2 ½ cups water

Glaze for spam:

  • 2 tablespoon soy sauce
  • 3 tablespoon mirin
  • 4-5 tablespoon brown sugar

Tamagoyaki:

  • 5 large eggs
  • 1 tablespoon mirin
  • ¼ teaspoon salt
  • 1 teaspoon soy sauce
  • 1 tablespoon sugar
  • ¼ cup water
  • 1 teaspoon cornstarch (optional)

Other ingredients:

  • Furikake
  • Neutral oil for cooking

Instructions
 

Cook the rice

  • Rinse the rice 2-3 times, then cook the short-grain rice according to package directions. (The rice to water ratio I share in the recipe is what is recommended on the short-grain rice I'm using; please follow your package directions). While it cooks, make the tamagoyaki.
    2 ½ cups water, 2 cups short-grain rice

Make the tamagoyaki (Japanese rolled omelette)

  • (Alternatively, you can make just make thin layers of scrambled eggs seasoned with a touch of salt.)
  • (For the tamagoyaki) In a large measuring cup, add the eggs, mirin, salt, soy sauce, and sugar. If using cornstarch, mix it with water in a separate bowl first to dissolve all the cornstarch, then add this slurry to the cup with the eggs. Otherwise, just add the water to the eggs. Beat thoroughly until well-mixed.
    ¼ teaspoon salt, 1 teaspoon soy sauce, 1 tablespoon sugar, ¼ cup water, 1 teaspoon cornstarch, 1 tablespoon mirin
  • Heat up a rectangular tamagoyaki pan or round nonstick skillet on low-medium heat. Once warm, brush a thin layer of oil.
    Neutral oil for cooking
  • Give the eggs a stir, then add enough to just cover the bottom of the pan in a thin layer. Let it cook until it sets — if it browns too quickly, turn down the heat.
  • Once the egg layer is about 80% cooked (the surface should still be a bit shiny), use a spatula to carefully roll the egg onto itself towards the edge of the pan.
  • Brush the pan with more oil, then repeat with more of the egg mixture. Make sure to lift the rolled omelette to allow the egg mixture to spread under it. This will allow this new egg layer to stick to the omelette.
  • Once the new layer is about 80% cooked, use a spatula to carefully roll the egg (starting from the end with the previously rolled omelette) and roll it towards the edge of the pan.
  • Repeat until you’ve run out of the egg mixture.

Prepare and cook the spam

  • Slice the spam into 8 slices. Preheat a pan on medium heat, and brush lightly with oil (optional). Add the spam slices in a single layer and sear both sides until golden brown (about 3 min per side).
    1 can low-sodium SPAM, Neutral oil for cooking
  • Once all the spam slices are seared, remove from the pan.
  • Lower the heat to low-medium, and add all the glaze ingredients to the pan. Stir well. Once it’s thickened, add the spam back in and coat each slice with the glaze.
    3 tablespoon mirin, 4-5 tablespoon brown sugar, 2 tablespoon soy sauce

Assemble the musubi

  • Fold the nori sheets in half, then in half again. Rip or cut the folded seams to create 4 strips per sheet.
    3 sheets roasted nori (seaweed)
  • Slice the tamagoyaki into 8 slices.
  • Using a musubi mold or a clean spam can, press down about ½ cup of cooked rice firmly. Season the top of the rice with a bit of the glaze from the spam, some furikake, a slice of spam coated in glaze, and a slice of tamagoyaki.
    Furikake
  • Face the nori strip shiny side up, then wrap it around the musubi, with the seam side facing down. Repeat until all the musubi are wrapped. Enjoy!
Keyword musubi, spam and egg musubi, spam and tamagoyaki musubi, spam musubi, tamagoyaki
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One Comment

  1. 5 stars
    this sauce is SO addicting! love this version and can't wait to make more of it.

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