Spam Musubi Kimbap (with Shrimp and Avocado)

Byhubbybap@gmail.com
Jump to Recipe Print Recipe

I took a trip to Hawaii and completely fell in love with the food there. One spam musubi I had wasn’t anything fancy, but it had avocado, fried shrimp, and a sweet-savory sauce, and for some reason that combination really stayed with me.

I wanted to recreate those flavors in kimbap form, so I made this version a little heavier on the rice than my usual style. That satisfying, carb-forward bite is such a big part of what makes spam musubi so good. I also added an egg omelet roll, which brings a bit more protein and helps balance out the richness from the Spam and the sweet-savory glaze.

I like serving this with spicy mayo on the side, which is totally optional, and it’s also really good with a little kimchi if you enjoy that combination.

Spam Musubi Kimbap with shrimp and avocado

Spam Musubi Kimbap (with Shrimp and Avocado)

A Korean-inspired kimbap filled with spam, shrimp, avocado, and a sweet-savory glaze.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 25 minutes
Servings: 2 (4 rolls)
Course: Appetizer, Breakfast, Main Course, Snack
Cuisine: Hawaiian, Korean
Ingredients Equipment Method Notes

Ingredients
  

Rice & Seaweed
  • 4 sheets Roasted gim (seaweed) for kimbap
  • 3 cups Cooked short-grain rice
  • 1 tbsp Sesame oil
  • 1 tbsp Sesame seeds
  • 1/2 tbsp Salt
Fillings
  • 1 can Spam cut into 8 thick slices (2 per roll)
  • 8 pc Frozen fried shrimp air-fried (2 per roll)
  • 1 Avocado thick-sliced (2 slices per roll)
  • 6–7 Egg lightly salted, cooked into 4 rolled omelets
Spam Glaze
  • 1 tbsp sugar
  • 1 tbsp mirin
  • 1 tbsp soy sauce
Teriyaki Drizzle (optional) : Equal parts sugar, mirin, soy sauce, simmered until thick

Equipment

  • Bamboo sushi mat optional, for rolling
  • Large skillet or frying pan
  • Pastry brush optional, for sealing with water

Method
 

  1. Season rice
    Place warm rice in a bowl and gently mix with salt, sesame oil, and sesame seeds until evenly combined. Set aside to cool slightly.
  2. Cook Spam
    Pan-fry Spam slices over medium heat until lightly golden on both sides. Add sugar, mirin, and soy sauce, and cook until the sauce reduces and coats the Spam with a glossy finish.
  3. Prepare fillings
    Air-fry the shrimp until crispy. Slice the avocado into thick pieces. Cook the eggs into small rolled omelets.
  4. Assemble
    Place a sheet of gim shiny side down on a flat surface. Spread an even layer of rice, leaving a small border at the top. Arrange Spam, shrimp, rolled omelet, and avocado across the center. Drizzle lightly with teriyaki sauce if using.
  5. Roll
    Starting from the bottom, roll tightly while pressing gently to keep everything compact. Lightly brush water along the top edge to help seal, then finish rolling to close.
  6. Slice and serve
    Slice into bite-sized pieces, wiping the knife between cuts for clean slices. Serve with spicy mayo or kimchi if desired.

Notes

Difficulty

Intermediate – Rolling evenly, balancing fillings, and keeping the shape tight takes some practice.

Storage

Best fresh. Texture and flavor are best the day of.
Refrigerator: Up to 2-3 days airtight.
Note: Avocado may brown slightly over time.

Tips

• Don’t overfill or the roll may not seal properly.
• Use slightly warm rice (not too hot) for easier rolling.
• Place fillings in a tight line across the center for cleaner rolls.
• Lightly brush water along the edge to help seal the roll securely.
• Use full-size gim (seaweed) sheets made for kimbap or sushi, not individually packaged seaweed snack packs.

If you liked this, you might also like:

Bulgogi Bibimbap Kimbap (Mini Rice Paper Version)

Bulgogi Cabbage Rolls (with Ssamjang Sauce)

Similar Posts