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
Scale
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.
