Spam musubi is a popular Hawaiian snack that consists of a spam slice sandwiched between rice or sitting on top of a block of rice wrapped in seaweed.
To take our spam musubi to the next level, we added an egg. Chef K was a bit confused when I tried to explain my idea to him. The best way I could explain it was that we were making mini omelettes!
The egg part of this recipe requires quick hands. When you ladle the egg mix into the pan, you want to swirl it around fast so the egg is as thin as a crepe and covers the bottom of the pan.
As soon as you see the egg start to bubble, start folding the edge of the egg toward the center of the omelette. Fold the egg over two more times, until you have an egg omelette that is rolled to about the same width as a slice of spam. I know this sounds hard, but I swear it was way easier than I thought it would be!
For the assembly, you will need a spam musubi maker. Spam musubi makers come in two sizes, one that is for a single slice of spam and then one for two slices of spam. I have a two slice spam maker because then I don’t have to cut my seaweed in half.
Spam musubi molds also come with a press that allows you to pack down the rice. It’s important to press the rice down, so that the musubi doesn’t fall apart when you cut it.
Keep your spam in your musubi, not the floor,
Your favorite alternative chefs, K & T
Spam and Egg Musubi
Ingredients
- 1 tbsp oil
- 1 can spam sliced horizontally into 8 slices
- 4 eggs
- 1 tsp tamari
- 3 green onions chopped
- 4 sheets seaweed
- 2 cups rice cooked
- Sriracha
- Japanese Mayo
- Furikake
Instructions
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In a medium sized pan, heat oil over medium-high heat. Sear spam for a couple of minutes on each side, until there’s a nice crisp on the spam.
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Whisk together eggs and tamari.
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In the same hot pan that you cooked the spam in, ladle out ¼ of the egg mixture into it. Swirl the pan until the egg mix covers the bottom of the pan. Sprinkle some green onions over the egg. The egg cooks quickly, so as soon as the egg starts to bubble, fold the egg into a roll (try to match the same width as the spam).
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Repeat step 3, until you have 4 mini omelettes.
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To assemble, place the musubi maker rectangle over the center of a flat piece of seaweed. Pack down the bottom layer of rice (about ½ inch thick). Sprinkle some furikake over the rice layer, then add sriracha and mayo to taste. Place a layer of spam over the rice, then place an omelette on top of the spam. Pack on another layer of rice and push it all down so that it is tightly packed. Carefully remove the musubi maker. Slightly wet one edge of the seaweed sheet and wrap it around the rice block to meet its other edge.
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Cut each roll into 8 even pieces.