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A vibrant Spam Musubi Bowl – Hawaiian Recipe served in a ceramic bowl topped with crispy fried Spam, seasoned sushi rice, shredded nori, and a drizzle of sweet soy glaze.

Spam Musubi Bowl – 10-Minute Hawaiian Ultimate

Experience the authentic flavors of Hawaii in this deconstructed Spam Musubi bowl. This quick and savory meal features caramelized Spam cubes served over fluffy sushi rice, topped with crisp nori and a perfect balance of sweet and salty glaze.
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Prep Time 5 minutes
Cook Time 5 minutes
Servings: 2
Course: Main Course
Cuisine: Hawaiian
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups sushi rice, cooked
  • 2 sheets nori seaweed
  • 3 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon mirin
  • 1 tablespoon furikake seasoning
  • 2 tablespoons sliced green onions
  • 1 tablespoon spicy mayo optional
  • 1/2 avocado, sliced optional

Equipment

  • Non-stick skillet
  • Rice cooker or medium saucepan
  • Small mixing bowl
  • Whisk or fork
  • Kitchen knife
  • Cutting board
  • Serving bowls

Method
 

  1. Cook the sushi rice according to the package instructions to ensure it is fluffy and sticky.
  2. While the rice is cooking, dice the Spam into uniform, bite-sized cubes.
  3. In a small bowl, whisk together the soy sauce, brown sugar, and mirin until the sugar is fully dissolved.
  4. Heat a non-stick skillet over medium-high heat. Add the Spam cubes and sear them until they are golden brown on all sides.
  5. Pour the prepared sauce mixture over the seared Spam in the skillet.
  6. Simmer for 1-2 minutes, stirring constantly, until the sauce bubbles and thickens into a glossy glaze that coats the Spam.
  7. Divide the warm sushi rice into two bowls.
  8. Top each bowl with the caramelized Spam, shredded nori, and a generous sprinkle of furikake.
  9. Garnish with sliced green onions, optional spicy mayo, or fresh avocado slices before serving.

Notes

For the best texture, ensure the rice is warm when assembling. If meal prepping, store the cooked rice and glazed Spam in airtight containers, but keep the nori separate until serving to maintain its crispness. You can adjust the sweetness by reducing the brown sugar if you prefer a saltier profile, or add sliced cucumber for extra crunch.