If you’ve ever found yourself craving a snack that’s both comforting and packed with flavor, you’re going to adore this Spam Rice Balls Recipe. Combining tender, slightly sweet and savory Spam with fluffy short-grain rice, these delightful bites are easy to make and utterly addictive. They bring together just the right amount of crispness, a hint of sesame aroma, and a splash of umami, making them perfect for an on-the-go snack, a lunchbox treat, or a satisfying party appetizer. Let me take you through every step so you can enjoy these little gems as much as I do!
Ingredients You’ll Need
These ingredients are refreshingly simple yet essential, each contributing a unique touch to the texture, taste, and vibrant look of your Spam Rice Balls Recipe. From the savory richness of Spam to the nutty crunch of toasted sesame seeds, every component plays a starring role.
- 2 cups cooked short-grain white rice (slightly cooled): The soft, sticky rice is perfect for shaping and holds everything together beautifully.
- 1 can Spam (12 oz, diced small): Adds a savory, meaty flavor with a deliciously crispy texture when cooked right.
- 1 tbsp soy sauce: Infuses the Spam with that classic salty umami punch.
- 1 tbsp sesame oil: Offers a fragrant nuttiness that elevates the overall aroma and taste.
- 1 tsp sugar: Balances the saltiness with a subtle touch of sweetness.
- 2 green onions (finely chopped): Adds freshness, color, and a mild onion bite to the mix.
- 1 sheet roasted seaweed (nori, cut into small strips): The perfect garnish that brings that beautiful dark contrast and an additional umami dimension.
- 1 tbsp toasted sesame seeds: Contributes crunch and depth, tying all flavors together.
- Salt to taste: To adjust seasoning precisely, so every bite is just right.
- Vegetable oil (for pan-frying, optional): Adds a golden crispy exterior if you want that extra texture boost.
How to Make Spam Rice Balls Recipe
Step 1: Cook the Spam
Start by heating a skillet over medium heat and adding your diced Spam. Let it cook undisturbed for a few minutes to develop that irresistible golden crust, then stir occasionally until every piece is slightly crispy and caramelized. This takes about 5 to 7 minutes and is the foundation of the flavor-packed filling.
Step 2: Add the Flavorings
While the Spam is still in the skillet, drizzle in the soy sauce, sesame oil, and sprinkle the sugar over it. Stir everything thoroughly so that each piece is evenly coated, allowing the sauce to thicken slightly and glaze the Spam beautifully. Once done, remove the mixture from heat and let it cool just enough to handle.
Step 3: Combine with Rice and Seasonings
In a large bowl, gently fold the warm cooked rice with the cooled Spam mixture, finely chopped green onions, and toasted sesame seeds. Mix just enough to combine without mashing the rice. This step brings together contrasting ingredients providing a lovely balance of softness and savory bites.
Step 4: Shape the Rice Balls
With damp hands to prevent sticking, scoop about a quarter cup of the mixture and firmly shape it into a ball or triangle—whichever you prefer. Be gentle yet firm so the rice sticks together but doesn’t become overly compacted. Repeat with the rest of the mixture until you have about eight rice balls ready.
Step 5: Optional Pan-Frying for Extra Crisp
If you’re craving a bit of crunch on the outside, lightly heat some vegetable oil in a pan and pan-fry the rice balls until the exterior turns golden brown and crisp on all sides. This transforms the texture wonderfully and adds an enticing aroma that’s hard to resist.
How to Serve Spam Rice Balls Recipe
Garnishes
Top your Spam Rice Balls with thin strips of roasted nori for a touch of color and a subtle marine flavor. Sprinkle an extra pinch of toasted sesame seeds or sliced green onions if you want to enhance the presentation and add a little more flair.
Side Dishes
These rice balls pair beautifully with miso soup, pickled vegetables, or a fresh cucumber salad for a refreshing contrast. They’re also fantastic alongside kimchi if you want to add a spicy, tangy kick to your meal.
Creative Ways to Present
Serve your Spam Rice Balls on a bamboo leaf or colorful plate for a playful, authentic vibe. Arrange them in bento boxes with a few simple sides, or skewer small rice balls with toothpicks for an easy party appetizer that guests can grab and enjoy.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store them in an airtight container in the refrigerator. They remain fresh and tasty for up to two days, making them a perfect make-ahead snack or lunch option.
Freezing
You can freeze the rice balls by individually wrapping each one in plastic wrap to prevent freezer burn. Place wrapped balls in a freezer-safe container and enjoy them within one month for best flavor and texture.
Reheating
To reheat, gently microwave the rice balls covered with a damp paper towel to keep moisture in, or pan-fry again for a crispy finish. Avoid overheating to maintain that perfect soft and chewy texture inside.
FAQs
Can I use brown rice instead of white rice?
Absolutely! Brown rice adds a nuttier flavor and chewier texture, which works well, though it may be slightly harder to mold than short-grain white rice.
Is there a vegetarian alternative for Spam?
You can try using firm pan-fried tofu seasoned similarly with soy sauce and sesame oil, or a plant-based ham substitute to keep the savory element without meat.
How long can Spam Rice Balls be kept at room temperature?
Since they contain cooked Spam and rice, it’s best to keep them refrigerated and consume within two hours if left out to avoid any food safety concerns.
Can I add extra ingredients to the rice ball mix?
Definitely! Feel free to experiment with kimchi, shredded cheese, furikake, or finely chopped veggies for fun new twists on the classic Spam Rice Balls Recipe.
What’s the best way to prevent rice balls from sticking to my hands?
Dampening your hands with water or lightly oiling them before shaping the rice balls is a great way to avoid stickiness and make shaping easier.
Final Thoughts
There is something wonderfully satisfying about these Spam Rice Balls Recipe bites that never fails to bring a smile to my face. Whether you’re packing a lunch, preparing a quick snack, or serving guests, these rice balls are a delicious and fun way to enjoy simple ingredients in an exciting form. Give them a try—you just might find your new favorite go-to comfort food!
Print
Spam Rice Balls Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 8 rice balls
- Category: Snack
- Method: Stovetop
- Cuisine: Asian-American
Description
Spam Rice Balls are a delicious and easy-to-make snack that combines savory fried Spam with seasoned rice, topped with toasted sesame seeds and seaweed strips. These flavorful rice balls are perfect for lunchboxes, quick snacks, or light meals, offering a satisfying taste inspired by Asian-American cuisine.
Ingredients
Main Ingredients
- 2 cups cooked short-grain white rice (slightly cooled)
- 1 can Spam (12 oz, diced small)
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp sugar
- 2 green onions (finely chopped)
- 1 sheet roasted seaweed (nori, cut into small strips)
- 1 tbsp toasted sesame seeds
- Salt to taste
- Vegetable oil (for pan-frying, optional)
Instructions
- Cook the Spam: In a skillet over medium heat, cook the diced Spam until golden and slightly crispy, about 5 to 7 minutes. This allows the Spam to develop a rich flavor and appealing texture.
- Season the Spam: Add soy sauce, sesame oil, and sugar to the skillet, stirring to coat the Spam evenly with the seasoning. Remove from heat and let it cool slightly to prevent the rice from becoming mushy.
- Mix the Rice and Spam: In a large bowl, combine the warm cooked rice, the cooked Spam mixture, finely chopped green onions, and toasted sesame seeds. Mix gently until all ingredients are evenly incorporated.
- Shape the Rice Balls: Wet your hands with water to prevent sticking. Scoop about ¼ cup of the rice mixture and form it into a firm ball or triangle shape. Press gently to hold its shape without packing it too tightly. Repeat this step with the remaining mixture to make about 8 rice balls.
- Optional Pan-Fry: For extra crispiness, lightly pan-fry the rice balls in a small amount of vegetable oil over medium heat until they are golden brown on all sides. This adds a delightful crunchy texture.
- Garnish and Serve: Garnish each rice ball with small strips of roasted seaweed (nori) before serving. Serve warm or at room temperature as a tasty snack or lunch option.
Notes
- These rice balls are great for lunchboxes or snacks.
- You can substitute brown rice for a healthier variation.
- Add kimchi, cheese, or furikake seasoning to customize the flavor.
- Store leftovers covered in the fridge for up to 2 days.
