Teriyaki Spam rice bowls
Pan-fried Spam glazed in a sticky homemade teriyaki and piled over rice with cool cucumber, everything you love about Spam musubi in a bowl.
- 35 min total
- 20 min hands-on
- Anyone can make this
- Serves 4
- About $1.71 a serving
- 580 calories
- Dairy-free
Dolly says: Read the steps once before you start. Everything goes smoother after that.
Ingredients
For 4 servings.
- 1½ cups jasmine rice
- 12 oz spam, 1 can
- 2 tbsp mirin
- 1 cucumber
- 2 stalks green onions, sliced
- 1 tsp sesame seeds (optional)
- 1 tsp sriracha (optional)
From your pantry
- 2¼ cups water
- 3 tbsp soy sauce
- 2 tbsp brown sugar
Each serving has about 580 calories, 18 g protein, 72 g carbs and 24 g fat, and costs about $1.71 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No jasmine rice? Long-grain white rice or basmati rice works.
- No cucumbers? English cucumbers or mini cucumbers work.
- No green onions? Chives work.
- No sriracha? Hot sauce works.
Steps
Tap an underlined word for a quick explanation.
the rice until the water runs mostly clear, then bring it in a with the water.
Rinse. Rinsing means running cold water over rice or canned beans in a strainer while you swish them around. It washes off loose starch and can liquid, so rice cooks up fluffy and beans taste clean.
How you’ll know: The water running out goes from cloudy to mostly clear; it doesn’t have to be perfect.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
High heat
Cover, turn the heat to low, and cook 15 minutes. Turn off the heat and leave the lid on for 10 minutes.
Low heatTimer: 15 min
Dolly’s tip: No peeking. The trapped steam finishes the rice.While the rice cooks, cut the Spam into 8 slices and stir the soy sauce, mirin and brown sugar together in a cup.
Cook the Spam in a large nonstick over medium for 3 to 4 minutes a side, until and crisp at the edges.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Medium heatTimer: 7 min
Food safety: Rotisserie chicken, deli meat, canned tuna and cooked shrimp are already cooked. Keep them cold until you use them, and heat them until steaming hot if the recipe warms them.
Pour in the sauce and let it bubble 1 to 2 minutes, turning the slices, until the turns sticky and coats them.
Glaze. A glaze is a thin, glossy coating, often sweet, brushed or spooned over food near the end. It adds shine and flavor, and because it has sugar, it can burn quickly.
How you’ll know: The food looks shiny and evenly coated, sticky at the edges but not blackened.
Medium heatTimer: 2 min
Dolly’s tip: Sugar burns quickly. Once it looks like syrup, take the pan off the heat.the cucumber.
Thinly slice. Thinly slicing means cutting slices about an eighth of an inch thick, roughly two coins stacked. Thin slices cook in seconds and soften fast, which quick dishes need.
How you’ll know: A slice bends a little when you hold it by one edge, and slow, steady cuts beat fast ones.
Fluff the rice and top each bowl with Spam, cucumber, green onions and any glaze left in the pan, plus sesame seeds and sriracha.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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Pantry dinners ›Beginner dinners ›What to make with rice and cucumber ›