Spam Rice Balls
Spam rice balls are a quick savory snack combining diced Spam in a sweet-salty soy-sake glaze with furikake, sesame seeds, and Japanese mayo. They're inspired by Spam musubi but faster to prepare.
Spam rice balls are a quick savory snack combining diced Spam in a sweet-salty soy-sake glaze with furikake, sesame seeds, and Japanese mayo. They're inspired by Spam musubi but faster to prepare.
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Cook the rice according to package directions or in a rice cooker. Alternatively, you can use leftover rice.
Dice the Spam into small cubes.
In a small bowl, combine the sugar, sake, and soy sauce to make the glaze.
Add the diced Spam to a pan over medium heat and pour the glaze over it. Cook, stirring occasionally, until the sauce has thickened and the Spam is sticky.
In a large mixing bowl, add the cooked rice and the glazed Spam.
Add the furikake, sesame seeds, Japanese mayonnaise, and crumbled nori to the bowl.
Mix all ingredients together until evenly combined.
Using your hands, firmly pack and roll the mixture into small spheres.
Garnish with an extra sprinkle of furikake if desired and serve.
Store cooled rice balls in an airtight container in the refrigerator for up to 2 days; reheat gently in a skillet or serve chilled.
Yes. Form and refrigerate the balls up to 1 day ahead, then reheat gently or serve chilled.
Short-grain white rice holds together best. Cook and let cool slightly before mixing to make shaping easier.
Diced cooked bacon or ham can replace Spam, though you may need to adjust the glaze salt content since Spam is already salty.
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.
Let cooked rice cool for 5–10 minutes before mixing, and wet your hands slightly when shaping to help the rice stick together.
