Breakfast Musubi Recipe


  • 2 cups cooked short-grain Japanese sticky rice, such as Calrose (see Cook’s Tip)
  • 4 sheets of nori (dried seaweed)
  • 4 slices Spam, about 1/2-inch thick
  • 1 Tbsp brown sugar
  • 1 Tbsp soy sauce
  • 4 cups lightly packed spinach
  • 4 eggs
  • Salt and pepper


  1. Heat a non-stick pan over medium heat. Add brown sugar and soy sauce. Stir together until melted and combined.
  2. Carefully lay Spam in pan and brown slightly on each side, moving around a bit to coat with sauce. Remove Spam and set aside.
  3. Drizzle a little oil into the same pan and add spinach. Quickly sauté until soft, and season with salt and pepper. Remove from pan and set aside.
  4. Using the same pan, either fry the eggs separately or whisk together and make scrambled eggs. Season with salt and pepper.
  5. To Assemble the Musubi:
  6. Lay down a sheet of plastic wrap and place a sheet of nori on it with the rough side facing up. Place 1/2 cup cooked rice in the center of the nori. Sprinkle with salt, if you like. Top with one slice of Spam, 1/4 of the spinach, and one egg (or 1/4 of the scrambled eggs).
  7. Using the plastic wrap, lift up the bottom of the nori and fold upwards over the filling. Cup your fingers over the plastic and squeeze gently to help hold things together. Bring the plastic back down but keep the nori in place. Fold in each of the sides. Continue rolling up until sealed.
  8. Keep tightly wrapped until ready to eat. Repeat with remaining ingredients to make 4 rolls.
  9. Cook’s Tip:
  10. To make 2 cups of cooked rice, begin with 1 cup of uncooked rice. Rinse until water runs clear. Place in a saucepan and add 2 1/2 cups water. Bring to a boil. When water level has reached that of the rice, cover, remove from heat, and allow to steam for 10 minutes. Fluff. Plastic utensils work best for serving sticky rice.


Amount Per Serving (based on 4 servings)
Calories: 410
Fat: 21 g
Saturated Fat: 7 g
Cholesterol: 225 mg
Sodium: 1140 mg
Carbohydrates: 36 g
Fiber: 3 g
Sugar: 4 g
Protein: 19 g
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