Spam Musubi Bowl

This Spam Musubi Bowl is a delicious quick and tasty version of the traditional Spam Musubi. It is gluten-free & dairy free.

Course Travel, On-the-go, Main

Cuisine Gluten-free, Dairy-free, Hawaiian-inspired, Travel-inspired

Keyword spam musubi recipe, easy spam musubi

Prep Time 20

Cook Time 15

Total Time 35

Servings servings

Calories 245kcal

Author Jamie Monkkonen

Ingredients

3 teaspoons vegetable oil or avocado oil, to prevent sticking to the pan
1 12-ounce can spam
½ cup gluten-free soy sauce or gluten-free tamari
3 tablespoons honey
5 baby bok choy , ends trimmed and cut in half lengthwise (quarter if large)
5 servings white rice or brown rice

Instructions

Beforehand: Slice the spam cake lengthwise into 10 slices, about ¼ inch thick. Mix the gluten-free soy sauce and honey and stir until the honey is completely dissolved. Marinade the spam slices for at least 20 minutes, either in a ziplock freezer bag or a shallow pan (flip halfway).
Add a small amount of oil to a skillet on medium high heat. Fry the spam slices for 2-3 minutes per side, or until they begin to brown but not burn. Remove spam from the pan.
Add a little more oil to the skillet, followed by the bok choy. Cook over medium-high heat for about 4 minutes per side, until the stalks begin to soften and the leaves wilt. Add splashes of water as needed to deglaze the pan. Pour in the remaining marinade, bring it to a full boil, and cook for another 1–2 minutes.
Serve the Spam and bok choy over rice, with an extra drizzle of the cooked sauce from the skillet.

Notes

If you're short on time: you can fry the bok choy while the spam marinades! We prefer to fry the bok choy afterwards because the spam leaves some leftover fat for flavor but we tried it both ways with good results.
Variations: Try serving in traditional Spam Musubi form: create a rice mold by cutting down a spam can and pressing rice firmly inside to make a compact cake. Then top with a spam slice and wrap with a strip of nori seaweed paper.

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