The first time I ever tasted Spam Musubi (a Hawaiian sushi roll that is often compared in popularity to America’s hot dog) was at the baby shower that my church held for my daughter and me. Our church secretary, who had made the Musubi, had discovered it via her newlywed son and decided to make it for the shower.

When I first gazed upon the sushi-looking spam, rice, and Nori roll, I thought it looked disgusting, especially since I had (and, indeed, still have) a distaste for the processed mess that Spam is. But I chose to be polite and at least taste it.

After grabbing a roll of Musubi and settling in a chair, I reluctantly took my first bite. Much to my surprise, it was good. Like, really good. I proceeded to eat the whole thing and even went back for seconds and thirds. I was amazed at how tasty this unhealthy mystery meat was in this application!

A month or so later, I decided to make some Spam Musubi for dinner one evening to share its yummy-ness with my husband. However, since I was crunched for time, I decided to make it more of a bowl (kinda like a deconstructed Musubi roll where all the ingredients were chopped up and thrown into a bowl) rather than forming the ingredients into a sushi roll.

The resulting Spam Musubi bowl was a big hit! My husband loved it, the kids loved it, and I loved it. Who knew?

After this initial test of introducing it to my family, I started making this simple yet tasty dish every now and again, especially when I was pressed for time. And, as time went by, I began tweaking the recipe. I added ingredients for flavor and for color. And, to kick up the healthfulness of the dish, I even began to make my own Spam.

The resulting dish possesses Asian-inspired flavors which are a combination of salty, sweet, and spicy.

Healthy Spam Musubi Bowl

5 from 1 vote

PRINT RECIPE PIN RECIPE

Course 14:0

Cuisine n/a

Servings 6 servings

Ingredients

2 c. long grain white rice
1/2 c. {1 stick} butter, unsalted
4 c. water
2 tbsp. refined coconut oil
2 c. homemade Spam {or 2 cans purchased Spam}, diced into 1/4" cubes
1 c. pineapple, diced
1 " piece fresh ginger {about 2 tsp.}, peeled and minced
6 tbsp. tamari {or soy sauce}, divided
2 tbsp. coconut sugar
1 tbsp. fish sauce {more or less to taste}
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. red pepper flakes
nori {dried seaweed}, cut, crumbled, or torn into small pieces

Instructions

Rinse the rice. Add the stick of butter and water then set to cook as you normally would {in a pot on the stove, in the microwave, in a rice cooker, etc.}.
Meanwhile, melt the coconut oil in a large skillet. Add the Spam and pineapple. Saute over medium heat, stirring occasionally, until lightly browned.
Add the ginger and saute for another minute.
Stir in half {3 tablespoons} of the tamari. Mix well.
Add the rice, remaining tamari {3 tablespoons}, coconut sugar, fish sauce, garlic powder, onion powder, and red pepper flakes. Stir well.
Fill a bowl and garnish with nori.