Description
Can’t get to Hawaii? Fill the void with this Spam and egg musubi. Crispy air-fried Spam, fluffy eggs, sushi rice, and a sweet soy glaze that ties it all together. Fast, easy, and delicious.
Ingredients
Units
Scale
- Sushi rice
- 1 can Spam (12 oz)
- 1 tablespoon light soy sauce
- 1 tablespoon granulated sugar
- 1/2 tablespoon sesame oil
- 5 eggs
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 cup thinly sliced green onions (optional)
- 3 roasted nori sheets
- Neutral oil (just a small amount to pan fry eggs)
- Furikake (optional)
Instructions
- Slice the Spam into 8 equal pieces. The best way to ensure even slices is to cut it in half (2 pieces), then cut each half in half again (now you have 4 pieces), and finally cut each of those in half one more time to make 8 even slices. They are now the perfect thickness for musubi.
- Air fry: No need to spray oil into the air fryer. Air fry at 400°F for 15 minutes, until golden and crispy. I didn’t need to flip in my air fryer and I still got a great crust on both sides. However, give it a check at the half way mark and flip if you think it’s needed.
- Make the sweet soy glaze: In a small bowl, combine light soy sauce, sugar and sesame oil. Brush sauce onto cooked Spam slices and set aside.
- Cook the Eggs: Crack eggs into a bowl, add chopped green onions (if using), and season with salt and pepper. Whisk well. Heat a bit of oil in a nonstick skillet over medium heat, then pour in the eggs. Gently stir and push the eggs around so the uncooked parts flow into the empty spots in the pan. Cook until the eggs are just set. Divide into 8 equal portions. Set aside.
- Cut the Nori: Stack the sheets together and fold it into thirds along the long side, then either tear gently along the fold or use scissors for a more precise cut. You will have 9 pieces, but we only need 8. Save the last sheet in case of tearing. If not needed at the end, enjoy it as a well deserved snack.
- Assemble: Divide rice into 8 equal portions. Prepare a small bowl of water to dip your fingers in. This helps keep the rice from sticking to your hands. When assembling the musubi, I like to build it top-down with nori first, then spam, egg, furikake (if using), rice, and more furikake. Remove mold, fold nori over and wet edge with water to seal. Repeat until you have all 8 done. Picture tutorial below:
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: entree, appetizer
- Method: Stovetop, air fryer, rice cooker
- Cuisine: American, Hawaiian