Spam Musubi: A Square Kimbap Recipe Kids Will Love
Easy Spam Musubi Recipe | Perfect for Kids & Lunchboxes!
Introducing a special square kimbap recipe that my kids love even more than regular kimbap: Spam Musubi! As a mom, I find the preparation and cooking process much simpler than traditional kimbap, so I easily whipped these up for my kids during their school break. Square kimbap is also known as ‘Musubi Kimbap’. ‘Musubi’ means ‘knot’ in Japanese, so you can think of it as kimbap tied together with seaweed like a knot. Featuring Spam, a beloved ‘national ham’, along with protein-rich eggs and fragrant perilla leaves, all rolled up in seaweed, I’ll guide you step-by-step on how to make the most delicious Musubi Kimbap.
Ingredients- 2 cans Spam (200g * 2)
- 4 eggs
- 6-7 perilla leaves
- 3 sheets of seaweed for kimbap
- 3 bowls of cooked rice
- 2 Tbsp sesame oil
- 2-3 pinches of salt
- 1/2 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
First, let’s make a thick egg omelet that will add a rich texture to the Spam Musubi. Crack 4 eggs into a bowl and remove the chalazae (the white, stringy bits) using chopsticks.
Step 2
Next, add 2-3 pinches of salt to the eggs to balance the flavor and gently whisk until well combined, avoiding too much foam.
Step 3
Now, heat a lightly oiled pan over low heat. Pour in half of the beaten egg mixture. While a square pan is ideal for achieving a neat shape, any pan will work as you can trim the edges after cooking. To achieve a thicker omelet, some recipes involve folding and cooking in layers. However, for a simpler method and cleaner presentation, I first cook half the egg mixture on both sides over low heat until set. Then, I pour the remaining egg mixture over it and cook again slowly on low heat, flipping occasionally. This technique helps create a beautifully thick omelet.
Step 4
Once the omelet is cooked, let it cool slightly. Then, cut it to match the size and dimensions of the Spam slices. This will give you a perfectly thick egg layer that fits snugly with the Spam.
Step 5
Next, we’ll prepare the fragrant perilla leaves for an extra layer of flavor. Wash the perilla leaves thoroughly and then cut them in half to fit the size of the kimbap. You can add other leafy greens that complement kimbap and suit your preference to enhance both the aroma and visual appeal of your final dish.
Step 6
Now, let’s prepare the star ingredient: Spam! Cut each can of Spam in half lengthwise, and then cut each half into two pieces. This will give you four Spam slices per can, which are perfectly sized for the musubi mold.
Step 7
For a healthier and cleaner taste, I highly recommend briefly blanching the Spam. Place the Spam slices in boiling water for about 1 minute, then drain and rinse lightly. This process removes excess oil while retaining Spam’s signature salty flavor, ensuring it still contributes to the overall seasoning.
Step 8
Season the rice similarly to how you would for regular kimbap. In a bowl of warm rice, mix in 2 Tbsp of sesame oil, a very small amount of salt (2-3 pinches), and 1/2 Tbsp of toasted sesame seeds. Since Spam is quite salty, I recommend using minimal salt in the rice, or even omitting it altogether, as the Spam alone will provide sufficient seasoning.
Step 9
I used to repurpose empty Spam cans as molds, but recently I discovered affordable and attractive musubi molds at Daiso! They are such a great value and make the process so much easier – a truly satisfying purchase. Place about 3 heaping tablespoons of the seasoned rice into the mold. Pack it down firmly, as you need a good amount to create a solid base. Then, layer the thick egg omelet, perilla leaves, and blanched Spam slices in that order.
Step 10
Finally, add another 3 heaping tablespoons of rice to the top, filling the mold completely. Use the lid or another tool to press down firmly and create a flat surface. This ensures all the layers are tightly compacted.
Step 11
Now it’s time to wrap with seaweed. Cut a sheet of kimbap seaweed in half to fit the size of your musubi mold. Carefully remove the formed square kimbap from the mold. Using the back of a knife, gently lift the kimbap and place it onto the cut seaweed sheet. Then, fold the four sides of the seaweed around the kimbap, pressing gently to secure it. This creates a beautifully shaped square kimbap. You can use a little water or a few grains of rice to help seal the seaweed edge.
Step 12
Finally, slice the Spam Musubi into bite-sized pieces for easy eating. Delicious Spam Musubi square kimbap is ready! This is a reliable menu item that can solve the challenge of feeding your kids three meals a day during breaks – my children gave it two thumbs up! While the basic ingredients are delicious on their own, you can add extras like stir-fried kimchi or tuna mayo between the layers for even more flavor variations. Today, we used only the ingredients requested by the kids, but I highly recommend experimenting with various fillings to create even healthier and more unique Spam Musubis. Perfect for picnic lunchboxes, this simple kimbap is a treat. Enjoy making your delicious Spam Square Kimbap!
