Description
Spam Musubi with Egg is a quick and delicious breakfast option featuring savory caramelized Spam, fluffy sushi rice seasoned with rice vinegar, and a soft rolled egg omelet, all wrapped in roasted nori for a perfect handheld meal.
Ingredients
Scale
Rice
- 2 cups Sushi Rice (Short-grain rice can be used as an alternative)
- 2 cups Water (for cooking the rice)
- 3 tablespoons Rice Vinegar
- 1 tablespoon Sugar
- 1 teaspoon Salt
Spam and Marinade
- 1 can (12 oz) Spam (can be swapped with tofu or oyster mushrooms)
- 3 tablespoons Soy Sauce
- 1 teaspoon Sugar (for caramelizing mixture)
- A splash of Water (to dilute soy sauce for marinade)
Egg Omelet
- 3 large Eggs
Assembly
- 3 sheets Roasted Nori
Instructions
- Prepare the Rice: Rinse the sushi rice under cold water until the water runs clear to remove excess starch. Cook the rice with 2 cups of water following package instructions. While the rice is still warm, gently fold in rice vinegar, sugar, and salt to flavor the rice and allow it to cool slightly.
- Cook the Spam: Slice the Spam into thick slabs. Heat a medium skillet over medium-high heat and fry the Spam slices for about 4 minutes, turning occasionally until browned and crispy.
- Caramelize the Spam: In a small bowl, mix soy sauce with a splash of water and 1 teaspoon sugar. Place the fried Spam slices in the skillet, pour the soy sauce mixture over them, and cook over low heat for about 4 minutes, allowing the Spam to become beautifully caramelized and coated.
- Make the Rolled Omelet: Whisk the eggs in a bowl. Heat a clean skillet and pour in the eggs, cooking over medium heat for about a minute until partially set. Carefully roll the omelet in the pan, then remove and slice it into pieces sized to fit your musubi.
- Assemble the Musubi: Lay out a sheet of roasted nori on a clean surface. Place a generous layer of sushi rice over the nori, then add a slice of the rolled egg omelet and a caramelized Spam slice on top. Wrap the nori tightly around the filling to form the musubi, sealing the edges by dampening the nori with a little water.
Notes
- Short-grain or sushi rice is preferred for best texture but short-grain rice can be used as a substitute.
- For a vegetarian alternative, swap Spam with tofu or oyster mushrooms.
- Use dampened fingers or a rice mold to shape the rice evenly for neat musubi.
- Make sure the nori edges are sealed well to keep the musubi intact during eating.
- This recipe serves 2 and can be easily doubled for more servings.
