These Spam Egg Eel Avocado Musubis are my loaded, Hawaiian-inspired take on the iconic grab-and-go snack you’d find at places like Musubi Cafe Iyasume. Instead of keeping it simple, we’re stacking layers of sweet glazed Spam, fluffy egg, rich BBQ eel, creamy avocado, and seasoned sushi rice all wrapped in nori. It’s giving comfort food meets sushi night in one bite.

What makes this version extra special is the use of store-bought ready-to-bake BBQ eel from H Mart or any Asian market. It cuts down prep time but still gives you that deep, caramelized, umami flavor that makes these musubis taste like you ordered them from a shop. Paired with the sweet-savory Spam glaze and a sprinkle of furikake, every bite hits salty, sweet, creamy, and savory all at once.

These musubis are perfect for meal prep, beach days, or whenever you want something satisfying and handheld. Each layer brings something different, from the savory glazed Spam to the rich eel and creamy avocado, making every bite feel balanced and indulgent. They look impressive but come together with simple, accessible ingredients, especially with the shortcut of ready-to-bake BBQ eel. Once you try them, it’s hard to go back to basic musubi.

Ingredients & Why They Matter

Sushi Rice Base

• Sushi Rice – Short-grain rice gives that sticky, slightly chewy texture that holds everything together.
• Water – Needed to cook the rice to the perfect soft consistency.
• Nori Sheets – Wraps everything together and adds that signature ocean umami flavor.

Sushi Rice Seasoning

• Rice Vinegar – Adds brightness and balances the richness of the fillings.
• Sugar – Gives that subtle sweetness you expect from sushi rice.
• Salt – Enhances all the flavors and rounds everything out.

Filling

• Spam – The salty, crispy, caramelized star of musubi.
• Eggs – Soft, fluffy layer that adds richness and balance.
• BBQ Eel – Deep, sweet-savory umami flavor with a tender texture.
• Avocado – Creamy contrast to all the salty and savory elements.
• Furikake – Adds texture, saltiness, and a nutty, umami finish.

Spam Glaze

• Soy Sauce – Brings saltiness and depth.
• Mirin – Adds sweetness and shine.
• Sugar – Helps caramelize the Spam.
• Water – Loosens the glaze so it coats evenly.

Substitutions & Tips

• Swap Spam with bacon, teriyaki chicken, or tofu for a different protein
• Use tamago (Japanese rolled egg) instead of scrambled eggs for a more traditional feel
• Replace BBQ eel with teriyaki salmon or skip for a simpler musubi
• Add spicy mayo or sriracha for heat
• No furikake? Use sesame seeds + crushed seaweed snacks
• Don’t skip the glaze, it’s what makes the Spam glossy and addictive

Frequently Asked Questions

Can I make this ahead of time?
Yes, but they’re best fresh. If storing, wrap tightly and keep in the fridge for up to 1 day.

Where do I find BBQ eel?
Look for frozen, ready-to-bake eel at Asian markets like H Mart or Japanese grocery stores.

Can I air fry the Spam instead?
Yes, but pan-frying gives you better caramelization when adding the glaze.

How do I keep musubi from falling apart?
Use warm rice and press firmly when shaping. The nori wrap helps hold everything together.

Print

Spam Egg Eel Avocado Musubis

Recipe by Julia Vuong

0.0 from 0 votes

Course: AppetizersCuisine: HawaiianDifficulty: Easy

Servings

4

servings

Prep time

25

minutes

Cooking time

25

minutes

Total time

50

minutes

Ingredients

• 2 cups 2 sushi rice

• 2 1/4 cups 2 1/4 water

• 2 sheets 2 nori (seaweed)

• Sushi Rice Seasoning

• 2 tbsp 2 rice vinegar

• 1 tbsp 1 sugar

• 1/2 tsp 1/2 salt

• Filling

• 1 can 1 Spam

• 3 3 eggs

• 1 package 1 bbq eel (ready to bake)

• 1 1 avocado, sliced

• 2 tbsp 2 furikake

• Spam Glaze

• 2 tbsp 2 soy sauce

• 2 tbsp 2 mirin

• 1 tbsp 1 sugar

• 2 tbsp 2 water

Directions

• Cook the rice:
  Rinse sushi rice until water runs clear. Cook with water according to package instructions.
• Season the rice:
  Mix rice vinegar, sugar, and salt. Fold into warm rice and let cool slightly.
• Prepare the eel:
  Bake BBQ eel according to package instructions, then slice into strips.
• Cook the Spam:
  Pan-fry Spam slices until golden. Add soy sauce, mirin, sugar, and water, then simmer until glossy and caramelized.
• Cook the eggs:
  Scramble or pan-fry eggs into a thin omelet, then cut into strips.
• Shape and assemble the musubi:
  Using your hands or a musubi mold, form a thick rectangular block of sushi rice. Sprinkle with furikake, layer the glazed Spam, egg, BBQ eel, and avocado directly on top. Gently press everything together so the toppings sit securely on the rice. Wrap with a strip of nori.
• Serve:
  Enjoy warm for the best texture and flavor.