Deep-Fried Musubi Recipe

This Deep-Fried Musubi recipe layers sweet and savoury glazed SPAM with seasoned rice, flat-cooked eggs, pickles, and roasted nori before coating and frying each parcel until crisp. Every piece combines a crunchy exterior with a warm, satisfying centre.

The Inspiration

Musubi is a popular Hawaiian snack influenced by Japanese onigiri. The familiar version typically combines a slice of cooked SPAM with pressed rice and a strip of nori, creating a portable dish that is savoury, filling, and easy to enjoy by hand.

This Deep-Fried Musubi comes directly from Lilo & Stitch: The Official Cookbook and is featured on Cook the Books: Celebrity Edition with host Shahir Massoud. Its Hawaiian inspiration connects naturally to the island setting of Lilo & Stitch, while its deep-fried coating gives the classic snack an especially indulgent finish.

Ingredients

For the Musubi

12 ounces SPAM
¼ cup oyster sauce
¼ soy sauce
½ cup brown sugar
8 to 10 eggs
Nori roasted seaweed, cut into halves or thirds
6 cups cooked Calrose rice
8 to 12 thin slices pickle
Paprika for garnishing, optional

For the Batter

2 egg yolks
2 cups water
1 cup panko
1 cup all-purpose flour
Canola or vegetable oil

Special Supplies

Musubi Mold (can be found online)

Method

To make the Musubi

Cut the SPAM into 8 to 10 slices and place them in a large bowl. Add the oyster sauce, soy sauce, and brown sugar over the SPAM. Let this mixture sit for about 15 minutes.
In a medium frying pan over medium heat, frying the SPAM on each side, until slightly crispy or until the SPAM is at your desired crispiness level, about 1 to 2 minutes on each side. Set aside.
Crack the eggs in a medium bowl and whisk until well combined. Int the same pan you cooked the SPAM in, add the eggs. Without stirring, cook the scrambled eggs over low to medium heat, about 3 minutes. The goal is to make them flat, not fluffy. When the eggs are done, cut them into the size of a SPAM slice.
Place on strip of nori on a clean work surface. Place your musubi mold across the middle of the nori. Add some rice to the mold, pressing down firmly and evenly, so there is about 1 to 1 ½ inches of rice on top of the nori. (Note: To prevent sticking, dip the mold and your fingers in water as you go.)
Remove the rice from the mold.
Add a pickle slice on top of your musubi, or enough pickle to cover the surface of the rice. Then add a slice of cooked SPAM and a piece of scrambled egg to the top.
Fold over side of the nori and stick it to the top of the SPAM, then fold over the other side-just like you are wrapping package for a friend. If needed, wet your finger with water to seal the nori.
Refrigerate for 1 hour.

To make the Batter

In a medium bowl, combine the egg yolks and water. In a second medium bowl, combine the panko and flour.
Take each musubi and dip each side in the egg wash bowl and then dip each side in the flour bowl.
Heat the oil on medium-high until it boils. Place the musubis in the oil, a few at a time, and cook for 2 to 3 minutes on each side. (Note: use tongs to flip so the musubi doesn’t fall apart.)
Set the musubi aside and let sit on a paper towel to drain excess oil.
Slice each musubi in 4 equal pieces and sprinkle paprika, if desired.

Serving Suggestions

Serve Deep-Fried Musubi warm as an appetizer, party snack, or casual main dish. Arrange the quartered pieces on a large platter so guests can easily enjoy individual portions.

The combination of sweet glazed SPAM, rice, eggs, pickles, and nori is satisfying on its own. For a larger meal, serve the musubi with a crisp cabbage salad, cucumber salad, steamed vegetables, or fresh tropical fruit.

The pickle layer already provides acidity, but additional pickles can be served on the side. Deep-Fried Musubi also makes a playful addition to a Hawaiian-inspired gathering, game-day table, or Lilo & Stitch-themed celebration.

Final Thoughts

This Deep-Fried Musubi recipe transforms a beloved Hawaiian snack into a crispy and indulgent dish. The oyster sauce, soy sauce, and brown sugar create a flavourful glaze for the SPAM, while eggs, pickles, Calrose rice, and nori build satisfying layers.

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