This Crispy Spam Musubi with Tamago is a fun twist on the classic Hawaiian musubi, combining familiar flavors with an irresistibly crispy exterior. Instead of traditional nori and rice alone, this version is wrapped in rice paper, which crisps up beautifully when pan fried while keeping the inside tender. The result is a musubi that is crunchy on the outside and comforting on the inside, making it perfect for both snacking and full meals.

At the center of this musubi is thick cut Spam glazed until caramelized and savory. The Spam is pan seared to develop a crisp edge, then brushed with a sweet and salty sauce that adds depth and shine. Each bite delivers that signature umami flavor that makes Spam musubi such a beloved comfort food across Hawaii and beyond.

A layer of tamago adds softness and balance to the richness of the Spam. The lightly sweet Japanese omelet brings a fluffy texture and subtle sweetness that contrasts beautifully with the salty meat and crispy wrapper. Tucked inside the rice paper along with seasoned rice, the tamago rounds out the musubi and keeps it from feeling too heavy.

Wrapping the musubi in rice paper instead of just seaweed adds another layer of texture that is irresistible . Once pan fried, the rice paper turns golden and crackly, creating a delicate crunch that holds everything together. It also allows the musubi to be fried without drying out the rice, making it easier to eat and extra satisfying.

This crispy rice paper Spam musubi is ideal for meal prep, parties, or whenever you want something portable and indulgent. It is easy to customize, quick to assemble, and delivers big flavor with simple ingredients. Whether you are new to musubi or already a fan, this version adds a playful, crispy upgrade.

If you love Spam musubi, Japanese tamago, and crispy rice paper recipes, this dish brings them together in one unforgettable bite. It is comforting, crunchy, and packed with savory sweetness, making it hard to stop at just one.

Substitutions and Variations

• Spam: Substitute with teriyaki chicken, tofu, or grilled mushrooms for a different protein option.
• Tamago: Use a plain scrambled egg or folded omelet if you prefer less sweetness.
• Rice paper: Skip the rice paper and wrap with nori for a more traditional musubi.
• Rice: Use brown rice or short grain sushi rice depending on preference.
• Sauce: Swap the glaze with eel sauce, teriyaki sauce, or a soy sugar reduction.

Tamago Cooking Tips

• Use low to medium low heat so the eggs set gently without browning
• Lightly oil the pan between layers to prevent sticking
• Pour the egg in thin layers for a soft, fluffy texture
• Roll or fold the egg while the surface is just barely set, not fully dry
• Do not rush the process, tamago cooks best slowly and patiently
• Use a regular round pan if needed, then trim or fold the omelet to fit
• Let the tamago rest for a minute before slicing so the layers hold together

Print

Crispy Spam Musubi with Tamago

Recipe by Julia Vuong

5.0 from 1 vote

Course: AppetizersCuisine: Hawaiian, Japanese

Servings

4

servings

Prep time

15

minutes

Cooking time

25

minutes

Total time

40

minutes

Ingredients

• 1 1 can of spam

• 2 cups 2 cooked white rice

• 4 4 rice paper

• 1 1 sheet of nori (seaweed)

• 3 tbsp 3 neutral oil for frying

• Tamago

• 12 12 eggs

• 4 tbsp 4 tsuyu

• 4 tsp 4 sugar (adjust for taste)

• 1/4 tsp 1/4 salt

• Soy Glaze

• 1/4 cup 1/4 soy sauce

• 1/4 cup 1/4 mirin

• 2 tbsp 2 sugar

• 1 tbsp 1 water (adjust if needed)

• Toppings

• furikake

• sliced green onions

• spicy mayo (equal parts kewpie mayo and sriracha)

Directions

• Prepare the egg mixture
  In a large bowl, crack all 12 eggs and gently beat until combined.
  Add tsuyu, sugar, salt, and optional water/dashi. Stir until evenly mixed, being careful not to overbeat.
• Heat the pan
  Cover a paper towel with neutral oil and lightly oil a nonstick pan or round frying pan and place over low to medium-low heat.
  Make sure the pan is evenly coated but not greasy.
• Cook the first layer
  Pour a thin layer of the egg mixture into the pan, just enough to cover the bottom.
  Cook until the surface is almost set but still slightly wet.
• Roll the omelet
  Using a spatula or chopsticks, gently roll the cooked layer toward one side of the pan.
  Leave the rolled portion in the pan.
• Add remaining egg layers
  Oil the pan lightly again. Pour another thin layer of egg, lifting the rolled omelet slightly so the uncooked egg flows underneath.
  Cook until almost set, then roll the first layer back over the new layer.
  Repeat until all egg mixture is used, creating a multi-layered roll.
• Shape and rest
  Once done, remove the tamago from the pan and gently shape it using a bamboo mat or a spatula if desired.
  Let it rest for 1–2 minutes to set the layers before slicing.
• Pan-fry the Spam
  Heat a nonstick or cast iron skillet over medium heat.
  Add 1 teaspoon of oil to coat the pan lightly.
  Place the Spam slices in the pan and cook for 2–3 minutes per side until lightly browned and crispy edges form.
• Prepare the glaze
  In a small sauce pan on medium-low heat, combine soy sauce, mirin, and sugar. Stir until sugar dissolves. Add a tbsp of water if the sauce becomes too thick.
• Assemble the ingredients
  Lightly damp a sheet of rice paper in water. (It will soften in a couple minutes.)
  Place a small piece of nori in the center of the damp rice paper.
  Add rice on top of the nori and press lightly to form a compact layer.
  Drizzle the rice with sweet soy glaze.
  Sprinkle a pinch of furikake over the rice.
  Add the spam and a slice of tamago on top.
  Wrap tightly.
• Pan-fry for crispiness
  Heat a nonstick or cast iron pan over medium heat with a couple tbsps of oil.
  Place the wrapped musubi seam side down first.
  Fry for 2–3 minutes per side, gently turning, until all edges are golden brown and crispy.
• Serve
  Cut each spam musubi in half.
  Sprinkle on more furikake.
  Serve with spicy mayo (1:1 ratio of mayo and sriracha).
• Enjoy!