It’s hard to believe that a snack so small and adorable could be truly satisfying, but do not underestimate the power of SPAM musubi. This popular Hawaiian treat is made similarly to sushi, with a slice of SPAM swapped in for the raw fish.
Here, we lightly caramelize the SPAM in a blend of sugar and soy sauce, creating a savory-sweet-chewy layer that contrasts beautifully with the light, airy texture of the egg. The rice is seasoned with sesame oil and furikake, a Japanese spice blend with dried fish that lends just the right note of funk. Creamy Sriracha aioli ties it all together with a little heat at the finish.
Also cute: these little musubi are easier to make than they look — prep time is only about 30 minutes, and the SPAM and eggs come together in one pan for easy clean up. So after you’ve made musubi once, you may soon find that you want them all the time, and that’s okay, because they’re versatile, and you can eat them for breakfast, serve them as a petite appetizer with beer, or pack them for a hike. SPAM musubi also make the ultimate mid-Saturday-chores snack. The sturdy combination of protein, egg, and rice is so fortifying!
Our tip: even if you have a fearlessly salty palate, use the reduced-sodium SPAM and soy sauce here; otherwise, the salt will overpower the other flavors.
Yield: 8 SPAM musubi
1 can reduced-sodium SPAM
2 sheets roasted seaweed
1 Tbsp low-sodium soy sauce
1 Tbsp granulated sugar
1 Tbsp water
6 large Gelson’s eggs
Kosher salt, to taste
Freshly ground Gelson’s black pepper, to taste
2 tsp extra virgin olive oil, divided
4 cups cooked sushi rice
2 Tbsp furikake
1 Tbsp sesame oil
Sriracha aioli, for serving
Slice the SPAM into ¼”-thick slices. Cut the seaweed into 1 ½” strips.
In a small bowl, combine the soy sauce, granulated sugar, and water. Stir to combine and set aside.
In a medium bowl, whisk the eggs. Season with kosher salt and black pepper.
In a medium nonstick skillet, heat 1 teaspoon olive oil over medium heat. Pour half the eggs into the pan and cook for 2 minutes, or until they are starting to set. Fold 2 of the sides toward the middle of the pan, creating a long rectangular sheet. Flip the egg sheet and cook for 1 minute more. Transfer to a cutting board and cut into slices the same size as the SPAM.
Repeat step 4 with the remaining olive oil and eggs.
Wipe out the pan, and then bring it to medium heat. Place half of the SPAM slices in the pan and fry for 2 to 3 minutes, or until browned and sizzling. Flip and cook for 30 seconds more.
Add half the soy sauce mixture, swirling the pan continuously until the SPAM has caramelized, about 1 minute. Transfer to a plate.
Repeat steps 6 and 7 with the remaining SPAM and soy sauce mixture.
Season the cooked rice with the furikake and sesame oil, and stir to combine.
To assemble the musubi: Roll about ½ cup rice into a tight ball, slightly flatten, and shape into a rectangle, about the same size as the SPAM.
Lay a strip of seaweed in the middle of the cutting board. Place a slice of fried SPAM in the middle of it. Top it with a slice of the egg sheet and then a rice rectangle. Pull the ends of the seaweed up and press them into the rice to secure the musubi.
Repeat step 11 with the remaining SPAM, egg, and rice.
Flip the musubi over, so the SPAM is on top, and serve with Sriracha aioli.