Spam Musubi Bowl

This Spam musubi bowl has crispy, sticky glazed Spam served over savory egg fried rice with peas and carrots. It has all the sweet, salty, umami-rich flavor of classic Spam musubi, but in an easy bowl topped with green onions, sesame seeds, and shredded nori for more flavor.

Why You'll Love This Viral Spam Musubi Bowl

My mom used to make Spam all the time when I was growing up, especially when she needed to throw together a quick lunch or dinner. Her go-to was always seared Spam with egg fried rice, and I still love that combo.

So when I saw a viral Spam musubi bowl from seattlehanddoc, it instantly reminded me of the kind of meal my mom used to make, just taken up a notch. The sticky soy-mirin glazed Spam over fried rice looked too good not to try.

For my version, the Spam gets crispy around the edges before being coated in that sweet and savory glaze, and the fried rice comes together right in the same pan with eggs, peas, carrots, garlic, and green onion. It’s quick, easy, and uses mostly pantry and freezer staples, so it’s perfect for a fast lunch or weeknight dinner. And you still get a ton of flavor without having to spend much time in the kitchen.

Ingredients You'll Need

• 3 cups leftover rice
• 4 eggs, beaten
• 1 can spam, 12 oz, diced
• 1 cup frozen peas and carrots
• 2 tablespoons white sugar
• 2 tablespoons mirin
• 3 tablespoons soy sauce, divided
• 4 cloves garlic, minced
• 2 green onions, separated greens and whites
• Seaweed and sesame seeds, to garnish

Ingredient Notes That Make This Spam Rice Bowl Better

• Spam: Classic Spam works great, but Spam Lite is a good option if you want something a little less salty. Cut it into small, even pieces so more of the surface gets browned and crispy before it goes into the glaze.
• Leftover rice: Cold, day-old rice is best for fried rice because it’s drier and separates easily in the skillet. Freshly cooked rice can work, but spread it out on a sheet pan and let it cool first so the bowl doesn’t turn mushy.
• Soy sauce: I use 3 tablespoons total, divided between the fried rice and the Spam glaze. Low-sodium soy sauce works well here too, especially since Spam is already salty.
• Mirin: Mirin gives the glaze a mild sweetness and helps create that classic musubi flavor. If you don’t have it, you can substitute rice vinegar with a small extra pinch of sugar, although the flavor won’t be quite as sweet or rounded.
• Eggs: Four eggs make the fried rice extra hearty and give the bowl more of that breakfast-fried-rice feel I grew up eating. Let the eggs set slightly before breaking them into small pieces so they don’t disappear into the rice.
• Peas and carrots: Frozen peas and carrots keep this recipe quick and easy. There’s no need to thaw them first. Just add them straight to the hot skillet.
• Green onions: Cook the white parts with the garlic and rice, then save the green tops for garnish. This gives you onion flavor throughout the bowl while still keeping some freshness on top.
• Nori: Shredded nori is what really brings the musubi flavor together. You can cut nori sheets into thin strips yourself or use furikake for an easy alternative that also adds sesame and extra seasoning.

How To Make Spam Musubi Bowls

Step 1: Sear the Spam

Heat a large skillet or wok over medium-high heat. Add the diced Spam and cook until it’s browned and crispy on all sides. Remove it from the pan and set aside.

Step 2: Toast the Rice

In the same skillet, add the minced garlic, white parts of the green onions, and cold leftover rice. Cook for 2-4 minutes, stirring occasionally, until the rice is hot and starting to toast.

Step 3: Add the Vegetables and Eggs

Add the frozen peas and carrots and cook for another 2-3 minutes. Pour in the beaten eggs and stir as they cook, breaking them into small pieces throughout the rice.

Step 4: Season the Fried Rice

Add 1 tablespoon of soy sauce and toss everything together. Cook for another 2-3 minutes, until the rice, vegetables, and eggs are evenly combined.

Step 5: Make the Musubi Glaze

In a small saucepan, combine the sugar, mirin, and remaining 2 tablespoons of soy sauce. Bring to a gentle simmer over medium heat and cook until the sauce starts to thicken.

Step 6: Glaze the Spam

Add the browned Spam to the glaze and simmer for 1-2 minutes, tossing until every piece is coated and sticky.

Step 7: Assemble the Bowls

Stir half of the glazed Spam into the fried rice, then divide the rice between bowls. Top with the remaining Spam, drizzle with any extra glaze, and finish with shredded nori, sesame seeds, and the green parts of the green onions.

Pro Tips for the Best Spam Musubi Bowl

• Break up any rice clumps before it hits the pan. Use your hands or a fork to separate the rice while it’s still cold. This makes it much easier to toss everything together evenly once you start cooking.
• Have everything prepped before you start. This recipe moves quickly once the skillet gets hot, so dice the Spam, mince the garlic, beat the eggs, and separate the green onions ahead of time. That way nothing overcooks while you’re preparing the next ingredient.
• Don’t remove all of the Spam drippings from the skillet. A little of the rendered fat left behind adds a lot of flavor to the fried rice. If there’s an excessive amount, spoon some out, but leave enough to lightly coat the pan.
• Cook off the moisture from the vegetables. Frozen peas and carrots release some water as they heat. Give them a couple of minutes to cook before adding the eggs so you don’t end up with wet or soggy fried rice.
• Watch the glaze closely once it starts simmering. Sugar can go from syrupy to burnt quickly. You want the sauce slightly thickened and glossy, not heavily reduced. It’ll continue to thicken as it cools and coats the Spam.
• Use a wide skillet or wok if possible. More surface area helps moisture evaporate and lets the rice actually fry instead of steaming. If your pan is small, work carefully and avoid constantly stirring everything.
• Taste the finished bowl before adding extra sauce. Spam, soy sauce, and the glaze all bring plenty of salt and sweetness. Assemble one bowl first and taste it before adding more soy sauce or glaze so the flavors stay balanced.

Storage and Meal Prep Tips for Spam Musubi Bowls

In the fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days. For the best texture, keep the glazed Spam and fried rice in separate containers if you can.

To reheat: Reheat the fried rice in a skillet over medium heat with a small splash of water, stirring until hot. Warm the Spam separately for a minute or two so the glaze stays sticky instead of disappearing into the rice. You can also microwave individual portions in short intervals, stirring between each.

For meal prep: Portion the fried rice into individual containers and keep the glazed Spam on top or in a separate compartment. Add the nori, sesame seeds, and green onions after reheating so the garnishes stay fresh and don’t get soggy.

Spam Musubi Bowl FAQs

What is a Spam musubi bowl?

A Spam musubi bowl is a deconstructed version of Spam musubi, with rice, browned Spam, a sweet and savory soy glaze, and nori served together in a bowl instead of pressed and wrapped. My version uses egg fried rice with peas and carrots for an even heartier meal.

What is Spam musubi sauce made of?

Spam musubi sauce is typically a sweet and salty combination of soy sauce and sugar, often with mirin added. For this recipe, I simmer soy sauce, mirin, and sugar until slightly thickened, then toss the crispy Spam in the glaze until it’s sticky and coated.

What kind of rice is best for a Spam musubi bowl?

Short or medium-grain white rice works especially well with musubi flavors, but for this fried rice version, any cooked white rice will work. I prefer cold leftover rice because the grains stay separate and fry much better in the skillet.

Can I make a Spam musubi bowl without mirin?

Yes. If you don’t have mirin, substitute rice vinegar and add a little extra sugar to replace some of the sweetness. The flavor won’t be exactly the same, but you’ll still get a sweet and savory glaze that works well with the Spam.

What toppings are good on a Spam musubi bowl?

Shredded nori, sesame seeds, and sliced green onions are my go-to toppings. Furikake is another great option since it adds nori, sesame, and extra savory flavor. You could also add spicy mayo, Japanese mayo, sliced cucumber, avocado, or a fried egg.

Is a Spam musubi bowl the same as Spam musubi?

The flavors are very similar, but the presentation is different. Traditional Spam musubi is made by pressing rice into a rectangular shape, topping it with glazed Spam, and wrapping it with nori. A Spam musubi bowl skips the shaping and serves those flavors together in an easy rice bowl.

More Bowl Recipes to Try

• Beef bulgogi bowl
• Egg roll in a bowl
• Philly cheesesteak bowl
• Sweet potato burger bowl
• Ground turkey sweet potato bowl