Teriyaki Spam Musubi with Egg

Teri-Tama Spam Musubi

  • By
  • Time
    10 minutes
Teriyaki Spam Musubi with Egg

This is a basic recipe for SPAM MUSUBI with homemade teriyaki sauce.
The 1:1:1 ratio of teriyaki sauce in this recipe is a versatile sauce that can be used with chicken and steak. The portions are easy to remember, so be sure to try it in other dishes.

Nutrition per Serving
  • Calories
  • Sodium
  • Fat
  • Protein
  • Carbs
  • Fiber
  • Cholesterol


  • tsp Soy sauce
  • tsp Sugar
  • tsp Sake (or water)
  • 10.58  oz Cooked rice
  • slices SPAM (cut into 0.5 inch/1cm slices)
  • 0.5  piece Nori seaweed (about 7.5×4 inches /10×8cm)
  • 0.5  tsp Salt
  • Egg


Step 1

Mix together soy sauce, sugar and sake (or water) to create teriyaki sauce.

Step 2

Cook SPAM over medium heat in frying pan until browned on both sides, then add the sauce from step 1. Simmer for about 10 seconds until the sauce thickens, then turn off the heat.

Teriyaki Spam Musubi with Egg

Step 3

Crack eggs into a hot, oiled pan and cook. Break up the yolk and lightly mix with the egg whites. When done, cut in half and set aside.

Teriyaki Spam Musubi with Egg

Step 4

Layer the nori, SPAM with teriyaki sauce, egg, and rice in this order, then wrap the nori over the ingredients.
*Refer to Basic Spam Musubi and follow the same procedure.

Teriyaki Spam Musubi with Egg

Step 5

When using a mold
To prevent the rice from sticking to the mold, wet the mold lightly. Place the mold on top of the nori seaweed. Add a thin layer of rice in the mold, then add SPAM or egg on top of the rice. Layer additional rice on SPAM/egg.

Teriyaki Spam Musubi with Egg

Step 6

Remove contents of the mold onto the sheet of nori.

Teriyaki Spam Musubi with Egg

Step 7

Wrap nori around the rice and SPAM. Cut into desired portions before serving.

Teriyaki Spam Musubi with Egg


  • The teriyaki sauce gets burnt easily, so be careful not to overheat it.
  • When cutting rice (SPAM MUSUBI) with a knife, lightly wet the knife beforehand to prevent the rice from sticking to the knife and to make it easier to cut.
Japanese Culinary Expert living in Hawaii

Yuri has lived in the U.S. for 19 years. Proud of her family roots, Yuri was born and raised in Japan where her mother's family ran a supermarket, All the relatives lived in the same area and worked by doing things together. The environment she grew up in, the cooking she learned from her mother and the flavors she learned in the U.S. all inform her home cooking. Yuri's dishes are those that her family would enjoy. She believes that "surrounding the dinner table with the people you love is one of the most important and happy times in your life".