If you read our Japanese Tonjiru post, you would know that we absolutely love Hawaii!!
And for us, the 2 dishes that scream out ‘Hawaii!!’ are loco moco and spam musubi. So if we can’t be there, the next best thing to do is enjoy their food and pretend to be there right!?!
So today, we’re going to share the recipe for our low-carb/keto version of Hawaiian garlic spam musubi in a bowl!
If you’ve never heard of a spam musubi before, it’s a traditional Hawaiian fusion dish that consists of a block of rice topped with a teriyaki flavored seared (or non cooked) slice of spam all held together by a band of seaweed.
Spam Musubi can actually be enjoyed as a sweet or salty dish. The Hawaiian version usually tends to be sweet, so we based this recipe off that.
Now, as we just pointed out above, the main ingredients of this dish are rice and teriyaki and both are very carb heavy! So to low-carb/keto it, we made the adjustments of replacing all the sugar in the teriyaki sauce with Swerve/Monkfruit and the rice with cauliflower rice. Aside from that, we just added some extra garlic in there to give it a little more bite and it came out awesome!
We start this dish off by making the sauce, which consists of boiling down some Japanese sake, Soy Sauce and Swerve/Monkfruit. After the sauce is made, we simply sear some diced spam and prepare the cauliflower rice in some garlic butter.
When you’re ready to serve, you just combine all those elements and there you go! You have yourself low-carb/keto spam musubi in a bowl!
The only drawback of this dish is that spam does contain some carbs, but there really isn’t a workaround since we’re trying to make a low-carb/keto SPAM Musubi recipe and spam is the main ingredient!
Anyway all in all, it’s really easy to throw together and only requires the basic ingredients. We hope you enjoy it!
The ingredients you need to enjoy this dish are Soy Sauce, Swerve/Monkfruit, Japanese sake, and Dried Seaweed (optional), most of which can be purchased on Amazon.
Now, let’s get started!
Prepping Time 5MCook Time 10M
Total Time 15M
Net Carb/Serv ~6g
Servings 1 Bowl
Ingredients
- 1 Cup Cauliflower Rice
- 1 tbsp Butter
- 1-2 Garlic (use 2 if you like garlic)
- 4 oz Spam (about a 1/3 of the can)
- 1 tbsp Cooking Oil (neutral taste preferred)
- 2 tbsp Japanese Sake
- 1 tbsp Swerve/Monkfruit
- 1 tbsp Soy Sauce
- 1/8 Sheet of Dried Seaweed (optional)
Directions
1) Gather all the ingredients.
2) In a small Teflon fry pan, add Japanese sake, Swerve/Monkfruit and Soy Sauce and bring to boil. Once boiling, reduce heat to med-low and let it cook/reduce for 1 minute while stirring occasionally (make sure you keep an eye out on this as Swerve/Monkfruit tends to burn much easier than sugar). Once a minute has passed, reduce heat to simmer or remove from heat.
3) In the meantime, grate garlic with a grater and set aside.
4) Dice spam into small cubes, about 1/8 x 1/8 inch. Set aside.
5) Shred optional sheet of seaweed into thin slices (about 1 x 1/8 inch) with kitchen sheers. Set aside.
6) In a large Teflon frying pan, add cooking oil on high heat. Once oil is up to temperature (about 2 minutes), transfer diced spam. Cook until the outside is nicely crusted, stirring frequently, about 2-3 minutes and set aside.
7) In new/cleaned large Teflon frying pan, melt butter on high heat. Once butter is melted, add cauliflower rice and garlic. Stir often and cook for 4-5 minutes or until desired texture is reached.
8) In a serving bowl, combine cooked cauliflower rice and spam. Drizzle with sauce from 2) and top with optional shredded seaweed. Enjoy hot!
Hope you enjoy your low-carb/keto Hawaiian Garlic Spam Musubi in a Bowl!
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Hawaiian Garlic Spam Musubi in a Bowl
Ingredients
- 1 Cup Cauliflower Rice
- 1 tbsp Butter
- 1-2 Whole Garlic use 2 if you like garlic
- 4 oz Spam
- 1 tbsp Cooking Oil neutral taste preferred
- 2 tbsp Japanese Sake
- 1 tbsp Swerve or Monkfruit
- 1 tbsp Soy Sauce
- 1/8 Sheet Dried Seaweed optional
Instructions
- Gather all the ingredients.
- In a small Teflon fry pan, add Japanese sake, Swerve/Monkfruit and Soy Sauce and bring to boil. Once boiling, reduce heat to med-low and let it cook/reduce for 1 minute while stirring occasionally (make sure you keep an eye out on this as Swerve/Monkfruit tends to burn much easier than sugar). Once a minute has passed, reduce heat to simmer or remove from heat.
- In the meantime, grate garlic with a grater and set aside.
- Dice spam into small cubes, about 1/8 x 1/8 inch. Set aside.
- Shred optional sheet of seaweed into thin slices (about 1 x 1/8 inch) with kitchen sheers. Set aside.
- In a large Teflon frying pan, add cooking oil on high heat. Once oil is up to temperature (about 2 minutes), transfer diced spam. Cook until the outside is nicely crusted, stirring frequently, about 2-3 minutes. Set aside.
- In new/cleaned large Teflon frying pan, melt butter on high heat. Once butter is melted, add cauliflower rice and garlic. Stir often and cook for 4-5 minutes or until desired texture is reached.
- In a serving bowl, combine cooked cauliflower rice and spam. Drizzle with sauce from 2) and top with optional shredded seaweed. Enjoy hot!
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This looks fantastic! I am trying to figure out how many servings this recipe makes…can you please provide that info? Thanks!
Never mind, I see it makes one serving now! Was tired when I first read the recipe!
Hey Emily! Glad you found it! You also can adjust the serving size on the recipe card on the bottom of every page. If you click the blue number next to ‘servings’, a slider will pop up and adjust the ingredient qty according to how many serving you would like to make! Let us know if you have any other questions!
Wonderful, thank you! I can’t wait to try this!
I finally made this and it came out beautifully, but I’m puzzled by your net carb count of ~3g per serving. When I plug in the ingredients for the recipe I get 7g. Can you tell me how you reached that number? Thanks! Great recipe!
Hey Emily! So glad that you enjoyed the recipe and it came out well for you!! As for the net carb count on the serving, you are absolutely correct, we made a mistake! I think what happened was we calculated the recipe for 2 servings, but when we made it, we decided it was only 1 serving and never updated the carb count. Thanks for catching that and we have corrected it!
What would you recommend to substitute the sake?
Hey Amber! The only sub we would recommend is dry sherry wine. Let us know if you have any other questions!