If you love spam musubis but do not love the idea of standing at the counter wrapping and rolling them one by one, this Spam and Egg Bake solves that problem instantly. This recipe takes everything comforting and nostalgic about spam musubi and turns it into a warm, scoopable bake that you can throw together in about half an hour. This dish is perfect for the big game, casual entertaining, or an easy family dinner when you want something satisfying without the stress. One pan feeds a whole family or a table full of friends, and every bite hits with savory spam, fluffy egg, seasoned rice, and those unmistakable musubi flavors. This is the kind of recipe people ask you for after one bite!
The Main Components and How to Make Them
This Spam and Egg Bake comes together from simple components that each play a specific role. All of them are pretty simple in themselves, but when they come together, the result tastes perfectly composed!
Sauces
Unagi Sauce
Unagi sauce tastes similar to teriyaki but takes even less effort to make. Despite the name, there is no eel in the sauce itself. Cooks traditionally use it to glaze and braise eel, which is where the name comes from. To make it, combine soy sauce, mirin, sugar, and sake in a small sauce pot. Bring the mixture to a gentle simmer over medium heat. Let it reduce by about half until it thickens slightly and coats the back of a spoon. Remove it from the heat and let it cool completely, then transfer it to a squeeze bottle. If you want to save time, you can also use your favorite store-bought teriyaki sauce. The homemade version gives you more control and a cleaner flavor, but both work well.
Spicy Mayo
Spicy mayo could not be easier. Combine Kewpie mayonnaise and sriracha in a bowl and mix until smooth. Adjust the ratio to match your heat tolerance. Add more sriracha if you love spice. Add just a small amount for mild heat and a light orange color. Transfer the spicy mayo to a squeeze bottle and set it aside.
Sushi Rice
Cook your favorite white rice using a rice cooker or the stovetop. I use white jasmine rice because that is what I usually have on hand, but calrose, short-grain, or long-grain rice all work here. Once the rice finishes cooking, transfer it to an 8×8 casserole dish while it is still warm. Drizzle in rice vinegar and gently fold it through the rice. This step turns plain rice into lightly seasoned sushi-style rice that holds everything together and gives the bake that classic musubi flavor.
Omelette
This omelette stays simple and clean. Whisk together three to four eggs in a bowl. Season lightly with a pinch of salt and pepper. Heat a large pan over medium heat and add a small splash of oil. Pour in the eggs and cook them like a flat omelette. Flip once and cook until just set. Remove the egg from the pan and let it cool slightly, then dice it into small cubes. Aim for pieces that match the size of the spam for even bites throughout the bake.
Spam
For this recipe, I prefer low-sodium spam so I can better control the dish’s salt level. Slice the spam into uniform bite-sized pieces. Try to keep the spam and egg pieces about the same size so every scoop feels balanced. Heat the same pan over medium heat and add another small splash of oil. Add the spam and sauté for 2 to 3 minutes, until it picks up some color. Pour in some of the unagi sauce and continue cooking for another 1 to 2 minutes. The sauce will caramelize quickly, coating the spam with a glossy, savory glaze.
Putting It All Together
Once all the components are ready, assembling the Spam and Egg Bake takes only a few minutes. Spread the seasoned sushi rice evenly in your 8×8 casserole dish. Top the rice with the glazed spam and diced egg. Use a spatula or the back of a spoon to gently press everything down into an even layer. Place the casserole into a 375F oven and bake for five minutes. This short bake helps everything come together and warms the dish evenly without drying it out.
To serve, finish the bake with a generous sprinkle of furikake, a drizzle of unagi sauce, and a zigzag of spicy mayo. Add chopped green onions for freshness and color. Serve it as is, or set out small sheets of nori so everyone can scoop and wrap their own bites. Either way, this Spam and Egg Bake delivers all the comfort and flavor of spam musubi with a fraction of the effort.
Spam and Egg Bake
4-6
servings15
minutes15
minutesIngredients
1 Can 1 Low Sodium Spam
1 tbsp 1 Oil
2 tbsp 2 Eel Sauce, See Below
- Omelette:
4 Large 4 Eggs
1/2 tsp 1/2 Salt
1 tbsp 1 Oil
- Sushi Rice:
3 Cups 3 Cooked White Rice
1 tbsp 1 Rice Vinegar
- Unagi Sauce:
1/2 cup 1/2 Soy Sauce
1/2 cup 1/2 Mirin
1/4 cup 1/4 Sugar
2 tbsp 2 Sake
- Spicy Mayo:
1/2 cup 1/2 Kewpie Mayo
2 tbsp 2 Sriracha
- Garnishes:
Green Onion
Directions
- Make the Unagi Sauce:
- Combine soy sauce, mirin, sugar, and sake in a small sauce pot. Bring to a gentle simmer over medium heat. Reduce by half until slightly thickened. Remove from heat and let cool completely. Transfer to a squeeze bottle and set aside
- Make the Spicy Mayo:
- Combine Kewpie mayonnaise and sriracha in a bowl. Mix until smooth. Adjust the ratio to your preferred level of spice. Transfer to a squeeze bottle and set aside
- Prepare the Rice:
- Cook the rice in a rice cooker or on the stovetop. While warm, transfer the rice to an 8×8 casserole dish. Drizzle with rice vinegar and gently mix until evenly seasoned
- Cook the Omelette:
- Whisk eggs with a pinch of salt and pepper. Heat a pan over medium heat with a small splash of oil. Pour in the eggs and cook into a flat omelette, flipping once, until cooked through. Let cool slightly, then dice into small cubes
- Cook the Spam:
- Cut the Spam into uniform bite-sized pieces, similar in size to the diced egg. Heat a pan over medium heat with a splash of oil. Add Spam and sauté for 2 to 3 minutes until lightly browned. Add the unagi sauce and cook for another 1 to 2 minutes, until caramelized. Remove from heat
- Assemble and Spam and Egg Bake:
- Preheat oven to 375F. Evenly distribute the Spam and egg over the rice. Gently press down to form an even layer. Bake for 5 minutes until warmed through
- Serve:
- Top with furikake, unagi sauce, spicy mayo, and chopped green onions. Serve as is or with small sheets of nori for wrapping. Enjoy!
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