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SPAM® Musubirthday Cake

Looking for a savory new birthday tradition? Chef Kiki Aranita took her love for SPAM® Musubi to the next level with this SPAM® Musubirthday Cake recipe to help you celebrate with some sizzle.

Created in partnership with VICE




Prep Time
40 minutes


Cook Time
30 minutes


Total Time
90 minutes

  • 1 (12-ounce) can SPAM® Less Sodium, sliced into 12 slices
  • ½ cup shoyu
  • 2 tablespoons sugar
  • 4 cups warm, cooked short grain rice
  • Chicken Fat Miso Paste, recipe follows
  • 4 tablespoons mirin or rice vinegar, if desired
  • 3 teaspoons oil, divided
  • 6 eggs, beaten, divided
  • 1/3 cup Furikake
  • Shredded seaweed for garnish, if desired

Chicken Fat Miso Paste

  • ¼ cup schmaltz (rendered chicken fat)
  • ¼ cup white miso
  • 1 tablespoon sugar
  • 1 tablespoon minced ginger

In food processor, pulse all chicken Fat Miso Paste ingredients together until smooth.

  1. Heat oven to 275°F. Line rimmed baking sheet with parchment. Place SPAM® Less Sodium slices in shallow dish. In small bowl, combine shoyu and sugar; pour over SPAM® Less Sodium slices. Marinate 10 minutes. Place on prepared baking sheet. Bake 5 to 6 minutes or until heated through.
  2. Line 9-inch springform pan with foil or plastic wrap; set aside.
  3. In large bowl, mix Chicken Fat Miso Paste and mirin or rice vinegar, if desired, into rice to taste.
  4. In medium non-stick skillet over medium heat, heat 1 teaspoon oil. Fry 2 eggs to create an open-faced omelet roughly the same diameter as prepared springform pan. Repeat with remaining oil and eggs to create 3 egg layers.
  5. Place 1 egg omelet into bottom of prepared pan. Top egg layer with ¼ of rice mixture, pressing with wet hands to create an even layer. Sprinkle rice with some of the furikake. Layer another egg omelet on top and add another ¼ amount of rice mixture pressing to even out. Sprinkle with more furikake. Layer 12 SPAM® Less Sodium slices over the seasoned rice. Layer another ¼ of rice, pressing firmly. Top with final egg omelet, remaining rice and remaining furikake.
  6. Release the sides of the pan and pull down foil or plastic wrap to serve. Decorate with seaweed, if desired. Use wet knife to cut cake into pieces.


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