Perfectly sweetened egg paired with salty spam—this spam musubi with egg, also known as pork tamago onigiri, is the easiest and most delicious onigiri ever!
This super simple recipe comes together in just 20 minutes—no fancy tools or hard-to-find ingredients required!
It’s inspired by Pork Tamago Onigiri, a spot known for its spam musubi that started in Okinawa and now has locations everywhere.
Pair it with miso soup to make a delicious onigiri teishoku (meal), or if you’re a fan of onigiri, check out my tuna mayo onigiri too!
Why You'll Love This Recipe
- Simple & Easy: The ingredients are basic, and it comes together effortlessly—but it's packed with flavor!
- Perfect Sweet & Salty Balance: The sweetness of the egg pairs perfectly with the salty spam, creating an incredible balance of flavors.
- No Onigiri Shaping Needed: Pork tamago onigiri is like an onigirazu—a type of onigiri that doesn’t need to be shaped into a ball or triangle. Just layer the rice, egg, and spam, fold it in half, and you're done!
Notes on Ingredients
See the recipe card for the full ingredients list.
- Japanese Rice: Use short- or medium-grain rice (also called sushi rice) for onigiri. Brown rice works too, but since it's less sticky, shaping the onigiri might be trickier. Avoid other types of rice, such as Jasmine.
- Japanese Mayonnaise: The fat and acid of Japanese mayo help create a fluffier omelet. Regular American mayo works too, but the texture may be a bit less fluffy.
- Nori Seaweed: Go for large, roasted nori sheets like CHOI’s Roasted Seaweed.
How to Make Spam Musubi with Egg
- Step 1: Rinse, soak, and cook the rice
- Step 2: Mix the egg ingredients
- Step 3: Slice the spam and fry until golden brown
- Step 4: Cook the egg into a fluffy, flat, square omelet
- Step 5: Cut the omelet into four pieces
- Step 6: Place the cooked rice on a sheet of nori
- Step 7: Top with the omelet and spam
- Step 8: Fold in half, and enjoy!
Kurumi's Tips
- Choose the Right Rice: For the best results, go with Japanese short-grain rice like Koshihikari. Medium-grain varieties such as Nishiki or Botan work well too. Just avoid other rice types like Jasmine.
- Use Freshly Cooked Rice: Old rice tends to get drier over time, so I highly recommend cooking the rice fresh for this recipe.
- But… You Can Use Leftover Rice Too: If you're short on time, you can microwave leftover rice and use it instead. Just make sure it’s not too dry. I usually divide rice into servings and freeze it to keep it fresh.
- Use a Tamagoyaki Pan for an Easier Method: A tamagoyaki pan makes it much easier to create a neat rectangular omelet!
What to Serve with Spam Musubi with Egg
Serve this spam musubi with miso soup and side dishes like sunomono or Japanese potato salad to make it a complete meal, or simply enjoy it on its own as a tasty snack!
Storage & Reheating Instructions
(Recommended) Same-Day Consumption: For the best texture, eat spam musubi the same day to keep the rice soft. If you can't eat it right away, wrap each musubi in plastic wrap and store it at room temperature for up to three hours.
Meal Prep Instructions: If you're prepping ahead, store each component separately and assemble the spam musubi just before eating.
- Cooked Spam and Egg: Wrap each separately and store in an airtight container or plastic bag. Refrigerate for up to 2–3 days.
- Cooked Rice: Divide into serving sizes, store in small airtight containers, and freeze for up to 1 week.
- Reheating and Assembling: When you're ready to eat, reheat the rice, spam, and egg in the microwave (be careful not to overheat the spam and egg, as they can become tough). Then, assemble the musubi with fresh nori.
FAQs
The Hawaiian version caramelizes the spam with teriyaki sauce, shapes the rice with a spam can, and wraps it in a thin strip of nori.
On the other hand, the Okinawan version (pork tamago onigiri) skips seasoning the spam and uses sweetened egg to balance its saltiness. It’s made by layering rice, egg, and spam on nori and folding it like an onigirazu.
I wouldn’t recommend making spam musubi with egg a day ahead, as the rice will harden in the fridge. If you’re short on time, prep each component ahead of time and assemble the musubi in the morning.
To pack it for lunch, wrap each musubi in plastic wrap, include ice packs, and eat within 6 hours.
More Japanese Side Dish Recipes
Looking for other recipes like this? Try these:
💌 If you created this recipe and liked it, please let me know by leaving a comment below or tagging me on Instagram (@giveme.umami). I'd love to see your creation!
📖Recipe
Okinawan-Style Spam Musubi with Egg (Pork Tamago Onigiri)
Ingredients
For the rice
- 1 cup uncooked Japanese short-grain rice 240 ml (see Note 1)
- 1 cup + 2 tablespoons water 270 ml
For the egg
- 4 large eggs
- 1 tablespoon white granulated sugar
- 1 tablespoon Japanese mayonnaise
- ⅛ teaspoon kosher salt
For the topping
- ½ can spam
- 2 sheets nori seaweed
Instructions
Prepare the rice
- Rinse 1 cup uncooked Japanese short-grain rice about three times until the water is clear.
- Cook the rice:- Using a Rice Cooker or Slow Cooker: Add the rinsed rice and 1 cup + 2 tablespoons water to the cooker. Let it soak for at least 30 minutes, then start the cooker and let it do its thing.- Using a Pot on the Stovetop: Add the rinsed rice and 1 cup + 2 tablespoons water to a pot. Soak for at least 30 minutes, then cover and bring to a boil over medium heat. Once boiling, lower the heat and simmer for 15 minutes. Turn off the heat and let it steam, covered, for another 10 minutes. (Resist the urge to lift the lid!)
- Fluff the rice to release extra steam.
Prepare the spam
- Slice ½ can spam into 0.5-inch (1.2 cm) thick pieces. Heat a medium-large pan over medium heat, spray with oil if needed, and fry the spam until both sides turn golden brown. Remove from the pan and set aside.
Prepare the egg (see Note 2)
- Make egg mixture: Whisk 4 large eggs, 1 tablespoon white granulated sugar, 1 tablespoon Japanese mayonnaise, and ⅛ teaspoon kosher salt in a small bowl. It’s okay if the mayo isn’t fully mixed in. (If making more than four servings, mix and cook the eggs in batches—four servings at a time.)
- Cook the egg: Wipe the pan clean with a paper towel, then heat it back up. Pour in the egg mixture and gently stir to keep it fluffy. I like to wait until some parts of the egg start to set, then fold those cooked bits into the liquid part. I just keep repeating that until it's mostly solid—that’s how I get a nice fluffy texture. Fold in the edges to shape it into a rectangle. Once the bottom sets, flip it and cook for another 1 to 2 minutes until it’s fully cooked through.
- Cut the egg: Transfer to a cutting board and slice into four pieces—aim for spam-sized pieces, but no worries if they’re not perfect!
Assemble the musubi (see Note 3)
- Cut 2 sheets nori seaweed in half to make rectangles. Spread a serving of rice on a sheet, then layer with spam and egg on one side. Fold the nori over everything to seal it in.
- Serve: Enjoy at room temperature or warm it up slightly in the microwave. Dig in!
Notes
- (Note 1-2) Choose the Right Rice: For the best results, go with Japanese short-grain rice like Koshihikari. Medium-grain varieties such as Nishiki or Botan work well too. Just avoid other rice types like Jasmine.
- (Note 1-2) Using Leftover Rice: If using pre-cooked rice, microwave 10–12.5 ounces (290–350g) to make 4 onigiri.
- (Note 2) Using a Tamagoyaki Pan: A tamagoyaki pan makes shaping the egg much easier!
- (Note 3) Assembling Musubi: Check out the step-by-step photos for a visual guide.
- Same-Day Consumption: For the best texture, eat musubi the same day. If needed, wrap in plastic and keep at room temperature for up to 3 hours.
- Meal Prep: Store each component separately and assemble before eating.
- Spam & Egg: Wrap separately and refrigerate for 2–3 days.
- Rice: Portion into airtight containers and freeze for up to 1 week.
- Reheating & Assembly: Microwave the rice, spam, and egg (avoid overheating), then assemble with fresh nori.
Kurumi says
I usually try to avoid processed foods, but this Spam musubi with egg is totally worth the exception! The salty Spam and sweet egg make such a good combo, and the rich, ocean-y flavor of the nori reminds me of Japan. It's actually one of my husband’s favorite onigiri too—so I hope you enjoy it as much as we do!