Spam Rice Balls

Pro tips

• Cook rice and let it cool for 5–10 minutes before mixing with glaze and toppings; warm rice is too sticky and hard to shape.
• Combine the glaze (sugar, sake, soy sauce) in a small pan and heat until the sugar dissolves, then toss with diced Spam to coat evenly before folding into rice.
• Wet your hands lightly with water before shaping each ball to prevent sticking and help the rice compress into a firm, cohesive ball.
• Crumble nori sheets over the finished balls just before serving to maintain their crisp texture and prevent sogginess.

Substitutions

• Sake → mirin or rice vinegar (1 tbsp; use mirin for added sweetness)
• Japanese mayonnaise → regular mayo mixed with a pinch of sugar (adds less richness)
• Furikake → equal mix of sesame seeds, seaweed flakes, and bonito powder (replicates umami and crunch)

Storage & make-ahead

Store cooled rice balls in an airtight container in the refrigerator for up to 2 days; reheat gently in a skillet or serve chilled.

Can I make Spam rice balls ahead of time?

Yes. Form and refrigerate the balls up to 1 day ahead, then reheat gently or serve chilled.

What type of rice works best for rice balls?

Short-grain white rice holds together best. Cook and let cool slightly before mixing to make shaping easier.

Can I substitute Spam with another meat?

Diced cooked bacon or ham can replace Spam, though you may need to adjust the glaze salt content since Spam is already salty.

Is furikake essential to this recipe?

Furikake adds the signature umami flavor and color, but you can substitute with a mix of sesame seeds, seaweed flakes, and bonito powder if needed.

How do I prevent the rice balls from falling apart?

Let cooked rice cool for 5–10 minutes before mixing, and wet your hands slightly when shaping to help the rice stick together.