Okinawan-Style Spam Musubi with Egg (Pork Tamago Onigiri)
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!
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.
