Spam Musubi Bowl www.tiktok.com Pick the duration units Minutes Hours Serves 6 Serves Save ✕ How to import recipes? Not sure how to import recipes to other apps? Check one of the guides bellow! Notion Evernote close Export Copied! Copy Exporting... Plain text Exporting... Notion markdown Exporting... Evernote enex Print Cancel Edit save Directions 1. Start by dicing up your spam. 2. Grab a mixing bowl. 3. Add in your oyster sauce. 4. Add soy sauce. 5. Add sugar. 6. Give it a mix. 7. Add in your spam. 8. Mix to coat. 9. Set the spam aside. 10. Next, rinse and cook your rice using your preferred method. 11. Use a rice cooker, and instead of water, use bone broth to increase the protein. 12. Once your rice is done cooking, add in your chopped seaweed. 13. Add vinegar. 14. Give it a good mix. 15. Portion everything out into your meal containers. 1. Start by dicing up your spam. 2. Grab a mixing bowl. 3. Add in your oyster sauce. 4. Add soy sauce. 5. Add sugar. 6. Give it a mix. 7. Add in your spam. 8. Mix to coat. 9. Set the spam aside. 10. Next, rinse and cook your rice using your preferred method. 11. Use a rice cooker, and instead of water, use bone broth to increase the protein. 12. Once your rice is done cooking, add in your chopped seaweed. 13. Add vinegar. 14. Give it a good mix. 15. Portion everything out into your meal containers. Add Direction Ingredients 24 oz Lite Spam 3 cups Chicken Bone Broth 1.5 cups White Rice, dry 1/4 cup Oyster Sauce 1/4 cup Lower Sodium Soy Sauce 1/4 cup White Sugar 1/4 cup Rice Vinegar 1/4 cup chopped Seaweed to taste Salt and Pepper - + - + - + - + - + - + - + - + - + Add ingredient Equipment cutting board knife mixing bowl whisk wooden spoon rice cooker skillet meal containers Add equipment Tips You can enjoy processed foods like this as part of a balanced diet. Use bone broth instead of water to increase the protein in the rice. This meal is macro-friendly as well as budget-friendly. Add tip How accurate is this recipe? Submit Cancel save Extract your Next Recipe! Extract Recipe
