Musubi Rice Bowl
- 2 cups cooked white rice (short-grain or sushi rice is ideal)
- 1 can of luncheon meat (I used Purefoods Luncheon Meat)
- 1 tbsp soy sauce
- 1 tbsp honey (you can also use brown sugar)
- 2 tbsp water
- Furikake seasoning (optional) or sesame seeds
- shredded nori sheets
- Cook the rice according to package instructions and set aside to cool slightly.
- Slice the luncheon meat and cut it into small cubes. Fry them in a hot skillet until crispy and golden brown.
- While the luncheon meat cooks, mix the soy sauce, honey, and water in a small bowl. Pour this over the luncheon meat once it’s done, letting the pieces soak in the sweet-salty glaze for extra flavor.
- To assemble the bowls, start with a generous scoop of rice at the bottom. Add the glazed luncheon meat pieces on top, drizzle with a little more soy sauce or the leftover glaze, and sprinkle with sesame seeds if desired.
- Add any additional toppings you like, such as shredded nori sheets, a dollop of spicy mayo, a few slices of pickled ginger, or even some avocado for an extra creamy bite.
- Enjoy! It’s that simple.