Inspired by the classic Hawaiian spam musubi, this is a deconstructed spam musubi bowl — one of the simplest recipes on my site and one of the most comforting. I’ve made versions of this my whole life and it never gets old.
What is spam
Spam is a canned, processed pork product with a savory flavor and firm, sliceable texture. Its saltiness makes it ideal to pair with neutral staples like rice or bread. In this recipe the spam is glazed with a sugar-forward sauce to balance and enhance its savory notes. There’s a rich history behind spam’s presence in many cuisines — worth reading about if you’re curious.
Hawaiian origins of spam musubi
Spam Musubi is a beloved Hawaiian snack that blends Japanese and American influences. During World War II, Spam became widely available in the islands, and local cooks — especially those of Japanese descent — adapted it into a portable, sushi-inspired bite: a slice of fried Spam on seasoned rice, wrapped in nori. It quickly became a local favorite and remains an iconic part of Hawaiian food culture.
How to make an onsen egg for spam musubi bowl
- Step 1: Bring 3 cups of water to a boil.
- Step 2: Add 1 cup of room-temperature water.
- Step 3: Gently lower a large cold egg into the water.
- Step 4: Turn off the heat, cover, and let sit for 12–13 minutes.
- Step 5: Rinse the egg under cold water, then crack it onto your rice.
Toppings and garnishes for the spam musubi bowl
This bowl is very customizable. Below are a few of my favorite add-ins that bring flavor, texture, and balance.
Mayo
Mayonnaise might not be traditional, but it pairs beautifully with the glaze on the spam. I like to drizzle it over the finished bowl for creaminess.
Furikake
Furikake is a Japanese seasoning of dried seaweed, sesame seeds, salt, sugar, and other flavorings. It’s perfect for sprinkling over rice to add umami and texture.
Green onions
Thinly sliced green onions bring freshness and color, cutting through the richness of the spam and sauce.
Avocado
Avocado is optional but excellent here: its creamy fat balances the salty spam. I didn’t use it in this batch, but I recommend it when available.
Egg
Finish your rice bowl with an egg — any style works. I like an onsen egg for its runny yolk; see the onsen egg method above for details.
Spam Musubi Bowl
Ingredients
- 1 can spam
- 2 tbsp soy sauce
- 2 tbsp brown sugar
- 2 tbsp mirin
- rice
Toppings/garnish
- 1 large egg
- green onion
- furikake
- mayo
Instructions
-
Slice the spam into even cubes or thick slices.1 can spam
-
Heat a pan over medium-high and brown the spam on all sides.
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Add soy sauce, brown sugar, and mirin. Stir 1–2 minutes until the sauce thickens and coats the spam.2 tbsp soy sauce, 2 tbsp brown sugar, 2 tbsp mirin
-
Spoon the glazed spam over rice. Top with mayo, an egg, and garnish with furikake and green onions.rice, 1 large egg, green onion, furikake, mayo
How to make onsen egg
-
Bring 3 cups of water to a boil.
-
Add 1 cup of room-temperature water to reduce the temperature.
-
Gently lower a cold egg into the water from the fridge.1 large egg
-
Turn off the heat, cover with a lid, and let sit for 12–13 minutes.
-
Plunge into cold water immediately, then crack over your rice bowl.
Additional Info
If you enjoyed this recipe, check out some more here:
- Panang curry short ribs
- Cheesy gochujang garlic bread