Spam Rice Balls Recipe

Introduction

Spam rice balls are a quick and flavorful snack that combines savory spam, seasoned rice, and a hint of umami from seaweed and furikake. Perfect for lunchboxes or a light meal, these bite-sized treats bring together simple ingredients into a delicious handheld delight.

Ingredients

• 2 cups cooked rice (preferably short-grain or medium-grain)
• 1/2 can (125g) spam, diced into 1/4 inch cubes
• 1 scallion, chopped
• 1–2 tbsp mayonnaise
• 1 packet seaweed, crushed
• 2 tbsp furikake
• 1 egg
• Pinch of salt
• 2 tbsp neutral oil, divided
• Toasted sesame seeds for garnish

Sauce

• 1/2 tbsp soy sauce
• 1 tbsp mirin
• 1 tsp sesame oil
• 1 tbsp sugar

Instructions

1. Step 1: Heat a pan over medium heat and add 1 tablespoon of neutral oil. While the pan warms, whisk the egg with a pinch of salt. Pour the egg into the pan and scramble until fully cooked. Remove the eggs from the pan and set aside.
2. Step 2: In a small bowl, combine soy sauce, mirin, sesame oil, and sugar to make the sauce. Stir until the sugar is dissolved and set aside.
3. Step 3: Using the same pan, heat the remaining 1 tablespoon of neutral oil over medium heat. Add the diced spam and sauté until it turns light brown on all sides, about 1 minute. Reduce heat to medium-low, then pour in the sauce. Cook until the sauce thickens and becomes sticky. Remove from heat and set aside.
4. Step 4: In a medium bowl, mix the cooked rice, sautéed spam with sauce, scrambled eggs, chopped scallion, mayonnaise, crushed seaweed, and furikake until well combined.
5. Step 5: Take a tablespoon of the mixture and shape it into a ball using your hands. To prevent sticking, either wear disposable gloves or wet your hands with water. Repeat until all the mixture is shaped into rice balls.
6. Step 6: Garnish the rice balls with toasted sesame seeds and serve immediately. Enjoy your flavorful Spam rice balls!

Tips & Variations

• For extra flavor, try adding a little Sriracha or spicy mayo to the rice mixture.
• Substitute mayonnaise with Japanese kewpie mayo for a creamier texture.
• Use nori sheets to wrap the rice balls for a traditional onigiri look.
• If you prefer less salt, adjust the soy sauce amount in the sauce mixture.

Storage

Store leftover rice balls in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently in a microwave for about 30 seconds or until heated through, but avoid overheating to keep the rice from drying out. These rice balls are best enjoyed fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of rice for this recipe?

While short-grain or medium-grain rice is preferred for its sticky texture that holds the rice balls together, you can use other types like jasmine rice. Just make sure it’s cooked and slightly sticky for easier shaping.

Is there a vegetarian version of Spam rice balls?

Yes, you can substitute the spam with marinated tofu or seasoned mushrooms for a vegetarian alternative that still offers plenty of flavor.

Spam Rice Balls Recipe

Pin Recipe

Print Recipe

★★★★★

4.7 from 469 reviews

This Spam Rice Balls recipe combines savory sautéed spam glazed in a sticky soy-mirin sauce with fluffy scrambled eggs, seasoned rice, and crunchy seaweed. Easy to make and full of umami, these rice balls are a perfect snack or lunch option inspired by Japanese flavors.

• Author: Rita
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: Approximately 12 rice balls 1x
• Category: Snack
• Method: Stovetop
• Cuisine: Japanese

Ingredients

Scale 1x2x3x

Rice Ball Mixture

• 2 cups cooked rice (preferably short-grain or medium-grain)
• 1/2 can (125g) spam, diced into 1/4 inch cubes
• 1 scallion, chopped
• 1–2 tbsp mayonnaise
• 1 packet seaweed, crushed
• 2 tbsp furikake
• 1 egg
• Pinch of salt
• 2 tbsp neutral oil, divided
• Toasted sesame seeds for garnish

Sauce

• 1/2 tbsp soy sauce
• 1 tbsp mirin
• 1 tsp sesame oil
• 1 tbsp sugar

Instructions

1. Scramble the Egg: Heat 1 tablespoon of neutral oil in a pan over medium heat. Meanwhile, whisk the egg with a pinch of salt. Once the oil is hot, add the egg and scramble it until fully cooked. Remove the scrambled eggs from the pan and set aside.
2. Prepare the Sauce: In a small bowl, combine soy sauce, mirin, sesame oil, and sugar. Stir well until the sugar dissolves completely.
3. Cook the Spam: Using the same pan, heat the remaining 1 tablespoon of neutral oil over medium heat. Add the diced spam and sauté for about 1 minute until lightly browned on all sides. Reduce the heat to medium-low, pour in the prepared sauce, and cook until the sauce thickens and becomes sticky, coating the spam evenly. Remove from heat and set aside.
4. Mix the Rice Ball Ingredients: In a medium mixing bowl, combine the cooked rice, sautéed spam with sauce, scrambled eggs, chopped scallion, mayonnaise, crushed seaweed, and furikake. Mix thoroughly until all ingredients are evenly incorporated.
5. Shape the Rice Balls: Wearing disposable gloves or wetting your hands with water to prevent sticking, take a tablespoon-sized portion of the rice mixture and squeeze firmly to form a compact ball. Repeat this process until all the rice mixture has been shaped into balls.
6. Serve: Garnish the rice balls with toasted sesame seeds. Enjoy these flavorful Spam Rice Balls as a snack or light meal.

Notes

• Using short or medium-grain rice helps the balls hold together better due to their sticky texture.
• Wetting your hands before shaping the rice balls prevents sticking and makes the process easier.
• You can adjust the amount of mayonnaise to your taste for creaminess.
• Furikake adds an extra layer of umami and crunch; feel free to use your favorite variety.
• These rice balls can be served warm or at room temperature.

Keywords: Spam rice balls, Japanese snack, furikake rice balls, savory rice balls, easy rice ball recipe