A picture of Easy Spam Musubi Bowls 🍚.

Easy Spam Musubi Bowls 🍚

Mad Cook @Madcooks

Washington State, USA

A deconstructed take on classic Hawaiian spam musubi, this bowl keeps all the salty-sweet flavor but makes it quick and easy for a weeknight meal. Crispy caramelized spam is layered over warm rice and finished with a simple glaze that soaks into every bite. #spam #easy

A deconstructed take on classic Hawaiian spam musubi, this bowl keeps all the salty-sweet flavor but makes it quick and easy for a weeknight meal. Crispy caramelized spam is layered over warm rice and finished with a simple glaze that soaks into every bite. #spam #easy

Easy Spam Musubi Bowls 🍚

Mad Cook @Madcooks

Washington State, USA

A deconstructed take on classic Hawaiian spam musubi, this bowl keeps all the salty-sweet flavor but makes it quick and easy for a weeknight meal. Crispy caramelized spam is layered over warm rice and finished with a simple glaze that soaks into every bite. #spam #easy

A deconstructed take on classic Hawaiian spam musubi, this bowl keeps all the salty-sweet flavor but makes it quick and easy for a weeknight meal. Crispy caramelized spam is layered over warm rice and finished with a simple glaze that soaks into every bite. #spam #easy

Saved

Ingredients

30 minutes

2 servings

1 canSpam (cut in small cubes)
1large head Broccoli
2 tbsSoy sauce
2 tbspsugar
1/2 tspMirin or Shaoxing wine
1/4 cupGreen onion
1 tspSesame oil
1 cloveGarlic
1 tspSesame seeds
2 cupsCooked rice
4large sheets (cut into smaller sheets) Seaweed sheets

Saved

Steps

30 minutes

1

Cut Spam into cubes and pan fry until golden and crispy.
2

Add soy sauce, sugar, and mirin or Shaoxing wine to the Spam. Stir to coat and caramelize.
3

Add in green onion.
4

Serve rice in bowls. Top with caramelized Spam & green onion.

Tips

This is a super quick meal for weeknights. Serve with a Sid word broccoli or seaweed sheets.

Saved

Cooksnaps

Saved

Mad Cook @Madcooks

on March 25, 2026 04:32

Washington State, USA

Mad Cook 🫐Just a bunch of family meals, a splash of global flavors, and an undying love for food history.

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