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!
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Jump to RecipeWhy You Will Love This Recipe
This recipe is simple yet incredibly delicious! You don’t need any special equipment or ingredients, and the best part is you can whip it up in just 20 minutes.
This recipe was inspired by a restaurant called Pork Tamago Onigiri. They specialize in spam musubi and originally started in Okinawa but have since expanded to multiple locations.
I’ve never been to Okinawa myself, but after reading so many great reviews about the restaurant, I wanted to try making one here in the U.S. 🙂
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 and Tamago Onigiri)
Ingredients
For the rice
- 1 cup uncooked Japanese short-grain rice* (240 ml)
- 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
- Rinse the rice about three times until the water is clear.
- Cook the rice:– Using a Rice Cooker or Slow Cooker: Transfer rinsed rice and add 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 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 the 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**: 1. Whisk all the egg ingredients in a small bowl. Don’t worry if the mayonnaise isn’t completely mixed. Wipe the pan with a paper towel to remove excess oil. Once the pan is hot again, 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.2. 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, like I couldn’t in the picture above).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.
- Assemble the Musubi: Cut the nori seaweed 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. Enjoy!
Notes
Frequently Asked Questions About This Recipe
I recommend eating them on the same day because the rice will become hard, and the nori seaweed will soften.
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.
