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 simple, delicious recipe comes together in just 20 minutes—no special tools or ingredients are needed!
It’s inspired by Pork Tamago Onigiri, a restaurant famous for spam musubi that started in Okinawa and now has multiple locations.
I haven’t been to Okinawa yet, but after hearing so many great reviews, I had to try making one at home! 🙂
In This Post
Jump to Recipe✏️What is Spam Musubi?
Spam Musubi was created by Japanese Americans in Hawaii. “Musubi” means the same as “onigiri,” which translates to “rice ball.”
There are two kinds of spam musubi: the Hawaiian version and the Okinawan version.
The Hawaiian version uses teriyaki sauce to caramelize the spam. They typically shape the rice using a spam can, then top it with caramelized spam and wrap it with a thin strip of nori.
On the other hand, the Okinawan version, also known as pork tamago onigiri, doesn’t season the spam. Instead, it uses a sweetened egg to balance the saltiness of the spam.
The Okinawan version doesn’t require a mold—just place cooked rice on a sheet of nori, top it with egg and spam, fold it, and it’s done! This style is similar to onigirazu (an onigiri sandwich).
Pork tamago onigiri is a popular local food in Okinawa, enjoyed for many years as a snack or side dish.
🍳Let's Make This Together!
1. cook rice
Rinse, soak, and cook rice.
2. Fry the spam
Slice the spam and fry until the surface becomes golden brown.
3. make a flat omelet
Combine all the egg ingredients and fry them in a pan to make a fluffy, flat omelet. Cut it into four pieces.
4. assemble the musubi
Place the cooked rice on a sheet of nori, then top it with the spam and egg. Fold it in half, and enjoy!
💌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!
Okinawan-Style Spam Musubi with Egg (Pork Tamago Onigiri)
Ingredients
For the rice
- 1 cup uncooked Japanese short-grain rice 240 ml, note1
- 1 cup + 2 tablespoons water 270 ml
For the egg
- 4 large eggs
- 1.5 tablespoons white granulated sugar
- 1 tablespoon Japanese mayonnaise
- ⅛ teaspoon kosher salt
For the topping
- ½ can spam
- 2 sheets nori seaweeds
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: Transfer rinsed rice and add 1 cup + 2 tablespoons water to the cooker. Soak for at least 30 minutes, then start the cooker and let it finish as per settings.- Using a Pot on the Stovetop: Transfer rinsed rice and add 1 cup + 2 tablespoons water to the pot. Soak for at least 30 minutes. Cover and heat on medium until it boils, then reduce to low and simmer for 15 minutes. Turn off heat and let steam, covered, for 10 minutes. (Avoid lifting the lid while cooking.)
- Fluff the rice to release extra steam.
Prepare the spam
- Cut ½ can spam into 0.5-inch (1.2 cm) thick slices. Heat a medium- large pan over medium heat and spray oil. Fry the spam until both sides become golden brown. Remove from the pan.
Prepare the egg (note2)
- Make egg mixture: Whisk 4 large eggs, 1.5 tablespoons white granulated sugar, 1 tablespoon Japanese mayonnaise, and ⅛ teaspoon kosher salt in a small bowl. Don’t worry if the mayonnaise isn’t completely mixed.Note: If making more than four servings, prepare the egg in batches... mix the ingredients for four servings at a time, fry them, and repeat.
- Cook the egg: Wipe the pan with a paper towel to remove excess oil. Once the pan is hot, pour in the egg mixture and gently stir to make it fluffy. Fold the edges so the omelet becomes a rectangle. Once the bottom sets, flip the egg over and fry for another 2–3 minutes until the bottom is cooked.
- Cut the egg: Transfer the egg to a cutting board and cut it into four pieces (try to match the size to the spam, but it’s totally fine if you can’t!).
Assemble the musubi (note3)
- Cut 2 sheets nori seaweeds into halves to make rectangles. Spread one serving of cooked rice on a sheet of nori, then place one slice of spam and one serving of egg on one half of the rice. Fold the nori over the rice and fillings into half.
- Serve: Serve at room temperature or warm it slightly in the microwave. Enjoy!
Notes
🗄️Storage Tips
(Recommended) Same-Day Consumption: It's best to eat musubi on the same day to keep the rice soft. If you can't eat it immediately, wrap each musubi in plastic wrap and store it at room temperature for up to three hours.
Meal Prep Instructions: If meal-prepping, store each component separately and assemble the 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 ready to eat, reheat the frozen rice, spam, and egg in the microwave (be careful not to over-microwave the spam and egg, as they can become tough.). Then assemble the musubi with fresh nori.
❓Frequently Asked Questions About This Recipe
The Hawaiian version caramelizes the spam with teriyaki sauce, shaping the rice with a spam can and wrapping it with a thin strip of nori.
In contrast, 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, folding it like 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, prepare each component beforehand and assemble the musubi in the morning.
To pack it for lunch, wrap each musubi in plastic wrap, include ice packs, and consume it within 6 hours.
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