Spam Musubi with Egg

Ingredients

• 2 cups sushi rice, cooked and still warm
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• ½ teaspoon salt
• 1 can canned Spam (12 oz)
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon mirin (sweet rice wine)
• 2 whole large eggs
• 1 tablespoon butter
• 2 sheets nori sheets (seaweed)

Instructions

1. 1

   Season the warm sushi rice by combining 2 tablespoons rice vinegar, 1 tablespoon sugar, and 0.5 teaspoon salt in a small bowl and stirring until the sugar and salt dissolve. Pour this mixture over the warm rice and gently fold it in with a rubber spatula using a cutting motion — fold rather than stir to avoid crushing the grains. Set the rice aside to cool to room temperature, about 10 minutes.

2. 2

   While the rice cools, open the can of Spam and remove the block. Slice it lengthwise into 4 rectangular slabs about 1/4 inch thick. Mix 2 tablespoons soy sauce with 1 tablespoon mirin in a small bowl.

3. 3

   Set a 10-inch nonstick skillet over medium-high heat and let it preheat for 1 minute. Place the 4 Spam slices in the skillet — they should sizzle immediately. Sear for 1-2 minutes per side until the edges are caramelized and crispy. Pour the soy-mirin glaze over the Spam and tilt the pan to coat all sides. Cook for another 30 seconds until the glaze clings to the Spam in a thin, sticky layer. Transfer to a plate and let cool slightly.

4. 4

   Without washing the skillet, reduce heat to medium-low. Add 1 tablespoon butter and crack both large eggs into the pan. Stir gently with a silicone spatula, breaking the yolks and folding the eggs over themselves as they cook — you want soft, creamy scrambled eggs, not rubbery ones. This should take 2-3 minutes. The eggs are ready when they still look slightly wet on the surface but hold together when stirred. Season lightly with salt. Transfer to the plate with the Spam and let cool for 1 minute.

5. 5

   Lay one nori sheet shiny-side down on a clean cutting board. Using a rice paddle or small spatula, spread 0.5 cup of the cooled seasoned rice across the nori in a thin, even layer, leaving a 1/2-inch border at the top and bottom. Press gently so the rice adheres.

6. 6

   Place one Spam slice horizontally across the center of the rice, slightly below the middle. Top with half of the scrambled eggs, arranging them in a small mound. Using the edge of the cutting board to guide you, roll the nori tightly away from you — roll snugly but not so hard that you crack the nori. The nori will seal naturally as you roll.

7. 7

   Set the finished musubi seam-side down on a clean plate. Repeat with the remaining nori sheet, rice, Spam, and eggs to make a second musubi. Let both rest for 2 minutes so the nori softens slightly and the roll firms up. Using a sharp, wet knife, cut each musubi in half on a slight diagonal for visual appeal. Serve immediately while the Spam is still warm and the rice is at room temperature.

Tools you’ll need

• rubber spatula
• small bowl
• 10-inch nonstick skillet
• silicone spatula
• rice paddle or small spatula
• cutting board
• sharp knife

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