Spam Musubi

🌺 My Musubi Moment in Waikīkī 🍱✨During my recent family trip to Hawaii, I finally tried Spam Musubi for the first time—and I loved it! I visited Musubi Café in Waikīkī, and from the very first bite, I knew this simple snack had something special going on. Salty, savory, warm, and portable—it was everything I didn’t know I needed. Inspired by those island flavors, I couldn’t wait to put my own twist on it once I got home. I used Korean-style Gochujang Spam (yes, it's a thing!), layered it with fluffy eggs, creamy avocado, and fresh organic carrots and cucumber. The result? A bold, fusion-packed musubi with a kick—Hawaiian roots with a little global flair. 🌍
🔥Want to try making it yourself? Here's my upgraded Deluxe Musubi with Egg & Veggies recipe—perfect for your next kitchen adventure!

🛒 Ingredients:1 can Spam (or low-sodium) or Korean-style Gochujang Spam (Spicy flawed Spam)
2 cups cooked short-grain rice (sushi rice)
2 eggs, lightly beaten
½ cup shredded carrots
½ cup thinly sliced cucumbers or pickled radish
2 tablespoons soy sauce
2 tablespoons sugar
1 tablespoon mirin or oyster sauce (optional)
2 sheets nori (seaweed), cut into thirds or halves
Oil for cooking
Optional: 1 tablespoon furikake (Japanese rice seasoning) or sesame seeds 🍳 Instructions:

• Cook the Rice: 
  • Prepare and slightly cool short-grain rice.
• Prep the Spam:
  ​Add soy sauce, sugar, and mirin to a bowl and mix well until the sugar dissolves.
  Slice Spam into 8–10 pieces. Pan-fry Spam golden on both sides.
  Pour the mixture over the sliced cooked Spam. Simmer for a few minutes until glazed.
• Cook the Egg:
  • Heat a bit of oil in a non-stick pan.
  • Pour in the beaten eggs to make a thin omelet.
  • Cook until set, then remove and slice into rectangles (about the same size as the Spam).
• Sauté the Veggies:
  • Lightly sauté shredded carrots just until softened.
• Assemble the Musubi:
  • Lay the nori strip shiny-side down.
  • Place a mold (or Spam can) on top.
  • Layer about ⅓ cup of rice and press gently. (about 1-1 ½ inches of rice)  
  • Add a slice of Spam.
  • Add one egg rectangle and a layer of veggies.
  • Next, remove the mold, then wrap nori around the stack and seal with water.
• Serve:
  • Let it sit for a few minutes to set.
  • Wrap individually for on-the-go or slice in half to show off the layers.

• 🍳 Tips:
• Swap Spam for grilled tofu for a vegetarian version.
• Add a splash of sesame oil to the rice for a nutty twist.
• Serve with sriracha mayo or pickled ginger on the side for a gourmet feel.
• Add slice avocado or tempura shrimp 
• You can marinate the spam with the soy mixture for 10 -15 minutes before frying instead of frying the Spam first.
  
• If you are not eating immediately, wrap each musubi very tightly in plastic wrap to keep it together. This helps to keep the rice together and moist. 
• Musubi can be store at room temperature for up to 2 to 4 hours depending on your added topping. I like to play it safe and refrigerate my musubi after 1 hour. 
• To reheat, remove from the plastic wrap, then wrap it in a damp paper towel before microwaving for 30-45 seconds or until heated through. 

What’s your favorite vacation food you brought home and reinvented?

How to cook rice