These Spam Rice Balls are a delicious fusion of classic comfort ingredients and Japanese-inspired flavors. Each bite is packed with savory Spam, fluffy scrambled eggs, sticky rice, roasted seaweed, and furikake, all shaped into compact, satisfying balls. They’re ideal for a snack, picnic, or quick lunch, and they come together with minimal effort.
Why You’ll Love This Recipe
I love how easy these rice balls are to throw together with pantry staples and just one pan. The combination of crispy, saucy Spam and creamy scrambled eggs folded into warm rice creates a comforting, umami-packed snack. I can make a batch ahead of time, and they’re just as good warm or chilled. Plus, the seaweed and furikake add a salty crunch that’s totally addictive. Whether I’m packing lunch or need something quick after work, these rice balls always hit the spot.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups cooked rice (preferably short‑grain or medium‑grain)
½ can (approx. 125 g) Spam, diced into ¼ inch cubes
1 scallion, chopped
1–2 tbsp mayonnaise
1 packet roasted seaweed, crushed
2 tbsp furikake rice seasoning
1 egg
Pinch of salt
2 tbsp neutral oil (divided)
Toasted sesame seeds for garnish
Sauce:
1 tbsp mirin
½ tbsp soy sauce
1 tsp sesame oil
1 tbsp sugar
Directions
I start by heating 1 tablespoon of neutral oil in a pan over medium heat. While it heats, I whisk the egg with a pinch of salt, then scramble it in the pan until cooked through. I set it aside for later.
Next, I make the sauce by mixing soy sauce, mirin, sesame oil, and sugar until well combined.
In the same pan, I heat the remaining tablespoon of neutral oil and sauté the diced Spam until it browns lightly on all sides — it takes about a minute. Then I lower the heat, pour in the sauce, and let it cook until thick and sticky. Once it’s ready, I take it off the heat.
In a mixing bowl, I combine the warm rice with the sauced Spam, scrambled eggs, chopped scallion, mayonnaise, crushed seaweed, and furikake. I mix everything gently but thoroughly.
With damp hands, I take a tablespoon of the mixture and shape it into a firm ball. I keep going until I’ve used up all the rice mixture.
Finally, I garnish each rice ball with toasted sesame seeds and serve them immediately — or chill for later.
Servings and timing
This recipe makes about 12–14 rice balls, depending on the size I shape them.
Prep Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes
Variations
Spicy version: I add a touch of Sriracha or gochujang to the mayo for a spicy kick.
Cheesy twist: I sometimes fold in small cubes of mozzarella before shaping the rice balls for a gooey center.
Vegetarian option: I swap Spam for pan-fried tofu or sautéed mushrooms for a meatless version.
No furikake? I just add a mix of sesame seeds, nori flakes, and a pinch of salt instead.
Rice shapes: Instead of balls, I press the mixture into mini onigiri molds or shape into triangles for a more traditional style.
Storage/Reheating
I store any leftover rice balls in an airtight container in the fridge for up to 3 days. When I’m ready to eat, I either enjoy them cold (great for on-the-go!) or gently reheat them in the microwave for 20–30 seconds. If I want them warm but still firm, I wrap them in a damp paper towel before microwaving.
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FAQs
How do I keep the rice balls from falling apart?
I make sure the rice is slightly warm and sticky enough (short- or medium-grain works best). Wetting my hands before shaping also helps the balls hold together without sticking to my fingers.
Can I freeze Spam rice balls?
Yes, I can freeze them individually wrapped in plastic wrap and stored in a freezer bag. To eat, I thaw them overnight in the fridge and reheat in the microwave.
What kind of rice works best for these rice balls?
I use short- or medium-grain white rice because it’s sticky enough to hold its shape. Long-grain rice like basmati or jasmine is too dry and crumbly for this kind of recipe.
Can I make them ahead of time?
Absolutely. I often make these the night before, keep them chilled, and pack them in a lunchbox the next day. Just be sure they’re stored in the fridge in an airtight container.
Is there a way to make these healthier?
I can use brown rice instead of white, cut back on the mayo, or pan-fry turkey Spam instead of the regular version for a lighter take.
Conclusion
These Spam Rice Balls are a fun, flavorful twist on traditional onigiri and a great way to enjoy a satisfying snack or light meal. Whether I’m making them for a quick lunch, a picnic, or meal prepping for the week, they always turn out delicious. The mix of textures — soft rice, chewy Spam, and crunchy toppings — makes every bite worth repeating.
📖 Recipe:
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Spam Rice Balls
- Total Time: 25 minutes
- Yield: 12–14 rice balls
- Diet: Halal
Description
These Spam Rice Balls are a tasty fusion of Japanese-inspired flavors and pantry-friendly ingredients, featuring crispy Spam, scrambled eggs, sticky rice, and savory seasonings wrapped into bite-sized snacks perfect for lunchboxes, picnics, or on-the-go meals.
Ingredients
2 cups cooked rice (preferably short‑grain or medium‑grain)
½ can (approx. 125 g) Spam, diced into ¼ inch cubes
1 scallion, chopped
1–2 tbsp mayonnaise
1 packet roasted seaweed, crushed
2 tbsp furikake rice seasoning
1 egg
Pinch of salt
2 tbsp neutral oil (divided)
Toasted sesame seeds for garnish
½ tbsp soy sauce
1 tbsp mirin
1 tsp sesame oil
1 tbsp sugar
Instructions
- Heat 1 tablespoon of neutral oil in a pan over medium heat. Whisk the egg with a pinch of salt and scramble it until cooked through. Set aside.
- In a bowl, mix together soy sauce, mirin, sesame oil, and sugar to make the sauce.
- In the same pan, heat the remaining tablespoon of neutral oil. Sauté the diced Spam until browned on all sides (about 1 minute).
- Reduce the heat, pour in the sauce, and cook until it becomes thick and sticky. Remove from heat.
- In a large bowl, combine warm rice, sauced Spam, scrambled eggs, chopped scallion, mayonnaise, crushed seaweed, and furikake. Mix gently until well incorporated.
- With damp hands, take about a tablespoon of the mixture and shape it into a firm ball. Repeat until all the rice mixture is used.
- Garnish each rice ball with toasted sesame seeds. Serve immediately or chill for later.
Notes
Use short- or medium-grain rice for best texture and stickiness.
Wet your hands before shaping to prevent sticking and help form firm balls.
Store leftovers in an airtight container in the fridge for up to 3 days.
Microwave briefly or enjoy cold — both ways are delicious.
Freeze individually wrapped rice balls for easy meal prep.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: Stovetop
- Cuisine: Japanese Fusion
Nutrition
- Serving Size: 1 rice ball
- Calories: 120
- Sugar: 2g
- Sodium: 290mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 20mg
