Recipe: Egg and Kimchi Spam Musubi

Despite the fact that it’s meat shaped like a cube out of a can, I actually find SPAM to be pretty good. Spam is so easy to cook with and for the first time in my life, I’ve finally make a spam musubi. I have to tell you, it’s so easy and delicious!


  • Makes 6 spam musubis



  • 1 can of SPAM
  • 2 1/2 cups of rice
  • 3 eggs
  • 3 sheets of seaweed
  • Kimchi

Teriyaki Sauce*

  • 1/2 cup soy sauce
  • 1/2 cup sugar
  • Splash of rice vinegar


  • Musubi maker – you don’t really need this, but it makes it a lot easier to form and hold it’s musubi shape.

Notes and tips

  • Having a rice cooker and masubi maker/mold will help speed up the process of cooking
  • *If you don’t want to make teryaki sauce (see above), you can easily buy some at the store
  • When pan frying the spam, I don’t add oil to the pan beforehand because the spam already has a lot of oil
  • If you’re cutting the musubi in half, dip a sharp knife into hot water for a cleaner cut. If the knife doesn’t cut through the seaweed cleanly, the rest can fall apart.
  • I recommend eating the musubi right after you make it so the seaweed is still crisp
  • I had left over teriyaki sauce so I dipped my musubis into it for extra flavor while I was eating

Putting it together

Cooking the rice

  1. Follow the instructions on how to cook rice in your rice cooker. If you don’t have a rice cooker, TBH, you should invest in one.

Making the teriyaki sauce

  1. In a bowl, mix the soy sauce, sugar and rice vinegar

Cooking the spam

  1. Cut the spam block into 6 pieces
  2. Heat up a cast iron or frying pan on the stove on medium high heat
  3. Once it’s hot (you can splash water on it and if it sizzles, it’s good), add the spam slices
  4. Cook for about a minute or until a little brown and then flip over
  5. Once flipped, spread some teriyaki sauce on top of the slices (I just use a spoon to pour some on top and then spread it around with the back of a spoon).
  6. Cook for about a minute or until a little brown
  7. Flip it one more time for about 30 seconds so that the teriyaki sauce caramelizes
  8. Take the finished ones off the stove and set aside
  9. Repeat steps above until they are all cooked

Frying the egg

  1. Crack one egg in a small bowl and scramble
  2. Pour scrambled egg on a hot pan
  3. Cook for about a minute and then flip over
  4. Cook for another minute and set aside
  5. Repeat until all eggs are cooked
  6. Cut each egg in half


*If you don’t have a musubi maker, you will have to free form everything.

  1. Cut the seaweed sheets in half
  2. Have a half sheet of seaweed long ways in front of you and place the musubi maker horizonally in the center
  3. Scoop some rice and fill up the mold about 1/3 way full. Push down the rice so that you can get an even layer.
  4. Stack on the egg, kimchi and spam (or whatever order you’d like)
  5. Add another layer of rice and press down
  6. Remove the mold and wrap the seaweed around the rice
  7. Optional: flip musubi upside down and cut in half
  8. Repeat until you’ve made them all


I was pleasantly surprised at how easy it was to make musubis – especially with a mold. It was actually pretty fun putting everything together and seeing everything in perfect rectangles. It tasted delicious and the cool thing about these is that you can change up the fillings and put whatever you want in them (fish, meat, different sauce, different fillings, etc.).

Overall, this was a successful meal and I would totally make it again.