Spam and eggs musubi
Cuisine: American
Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
  • 1 can of Spam, cut crosswise into eight ½-inch slices
  • 4 tbsp canola oil
  • 20 oz white sticky rice
  • 8 eggs
  • 4 sheets of nori, cut in half (the length of Spam)
  • ¼ cup mayonnaise
  • 1 tsp dark soy sauce (or tamari for a gluten-free alternative)
  1. Heat up a large nonstick skillet over medium high heat with about 1 tablespoon of oil brushed over the surface. Arrange spam pieces across the pan. Pan-fry for about 5 minutes, until golden brown and crispy.
  2. As Spam is cooking, press half of the rice into the Spam can, packing it in tight. Bang out the formed rice, which will come out in a Spam shaped brick. Carefully slice the rice into 4 pieces, washing and wiping the knife clean after each cut. Further press and condense the rice patty with your fingers. Repeat with the rest of the rice.
  3. Flip over the Spam pieces and brown the other side, too. Remove Spam pieces from the pan and and allow to cool on a rack.
  4. Cut the bottom off of the spam can with scissors (be careful!).
  5. Put in another tablespoon of oil in the pan. Turn the heat to medium. Place bottomless Spam can, machine-edge down, on the flat surface of the pan. Carefully crack an egg into the can and press down on the edge of the can with a hand towel (watch the sharp edges!) so no egg escapes from the mold during the initial cooking. After about a minute, the egg should be set enough and you can let go of the can.
  6. After 2 minutes, free egg from the can. It should release with a little bit of shaking. Flip the egg over to cook it "over easy." Remove egg from the pan after 30 seconds. Repeat with other 7 eggs.
  7. Pour the soy sauce into the mayo and stir to incorporate.
  8. To compose the musubi, lay a piece of fried Spam in the middle of the nori, top it with the egg, then the rice. Fold the flaps of the nori over the rice, using a little bit of water to help the flaps stick together. Flip the musubi over, top with a smear of mayo, and serve!
Recipe by heo yeah yum at