Spam Rice Balls Recipe

These delicious Spam rice balls are made with musubi-inspired Spam, eggs, and rice for a quick and easy meal. They are small flavor bombs that will satisfy your appetite and fill your tummy! 

It’s made with musubi-style Spam, scrambled eggs, rice, furikake, seaweed, mayo, soy sauce, and a bit of sugar for balance. They’re rolled into bite-sized balls, which are the perfect size for on-the-go meals, picnics, road trips, and easy snacking. Best of all, everything comes together in just under 30 minutes!

I like pairing these Spam rice balls with light side dishes like Korean radish salad or my Korean cucumber kimchi for a refreshing contrast. 

Why you’ll love this recipe

I don’t know about you but if a dish has Spam, it’s almost guaranteed to be delicious and this recipe is no exception! Although Spam is quite savory and packed with umami flavors on its own, cooking it down in a musubi-inspired sauce is what really makes this dish so special. The musubi sauce is sweet and savory, which complements the Spam deliciously. Now Spam and rice is a classic combo, and the addition of eggs and furikake takes this to the next level! 

These rice balls are not only made with ingredients that are accessible but they are easily customizable too. Feel free to incorporate your favorite ingredients like cheese, kimchi, or corn. Get creative and experiment with flavors that you enjoy!

Apart from tasting delicious, these savory rice balls are also easy and fun to make. This recipe is kid-friendly – you can get them involved in the preparation process. Unlike Spam musubi, you don’t need a mold to make these – just a pair of hands will do! 

Whether you’re hosting a crowd, planning a picnic, or looking for a quick and easy lunch idea, these Spam rice balls will not disappoint!

Spam Rice Balls Ingredients and Substitutions

Cooked rice: You’ll want to use sticky and starchy rice like short-grain or medium-grain so the rice balls hold shape. I like to use medium-grain rice because it’s not as sticky as short-grain but not as dry as long-grain. Long-grain rice like jasmine or basmati rice will not work because they have a low starch content. They will fall apart!

Spam: I used the Lite variant for less sodium, but feel free to use any that you like! There are so many variants of Spam like jalapeno, tocino, teriyaki, hot & spicy, and of course, the classic. Whichever one you use will be the main flavor of your rice balls. You can even use a combination of two or three variants.

Scallion: Adds a touch of freshness, a slight oniony flavor, and a beautiful green color to the rice balls. You can substitute this with chives.

Mayonnaise: Helps keep the rice balls moist! Not only does it add richness, but it also acts as a binder for the ingredients. I like to use Kewpie mayo because it is richer and slightly sweet than regular mayo but you can use either. 

Seaweed: Adds another layer of umami that pairs deliciously with Spam and rice. You want to use the roasted and seasoned seaweed snacks. 

Furikake: Furikake rice seasoning is an umami bomb and will instantly elevate any dish you add it to, and that’s just what it does to these rice balls. They come in a variety of flavors so feel free to use any one that you like. I used the Bonito & Egg version. 

Egg: I think eggs are really tasty with the flavor of Spam, so I added some scrambled eggs to the rice balls. This is optional but highly recommended!

Salt: For seasoning

Neutral oil: For sauteing the Spam. Any neutral-tasting oil will work including corn, vegetable, canola, grapeseed, peanut, or avocado oil. I usually use avocado oil. 

Sesame seeds: Used for garnish. I used black sesame seeds but you can use white sesame seeds as well. Just make sure they’re toasted for a nuttier flavor!

Sauce Ingredients and Substitutions

Soy sauce: Spam is already quite salty, but the soy sauce is balanced with the addition of sugar in the sauce. It adds an extra layer of umami flavors and also adds a deep color to the Spam. My go-to soy sauce brand is Pearl River Bridge. 

Mirin: Mirin or rice wine compliments the savory soy sauce by adding a subtle hint of sweetness. It also balances out the savoriness. This can be substituted with sake or omitted. 

Sesame oil: Adds a delicious nutty flavor that tastes delicious with the Spam and rice. Kadoya is my favorite sesame oil brand. 

Sugar: Helps to balance out the savoriness of the soy sauce and Spam. It also creates a sweet glaze that coats the Spam when thickened up. 

How to prepare Spam Rice Balls

Step 1: Make scrambled eggs

Heat a pan with 1 tablespoon of neutral oil over medium heat. While the pan is heating, whisk the egg with a pinch of salt. Once the oil is hot, add the eggs then scramble until cooked through. Remove the scrambled eggs and set aside.

Step 2: Make the sauce

For the sauce, combine soy sauce, mirin, sesame oil, and sugar. Mix until well combined.

Step 3: Saute the spam

Using the same pan from earlier, place over medium heat then add 1 tablespoon of neutral oil. Toss in the spam and saute until light brown on all sides, about 1 minute. Reduce the heat to medium-low then pour in the sauce. Cook until the sauce becomes thick and sticky. Remove and set aside.

Step 4: Combine rice and other ingredients

In a medium-sized mixing bowl, combine the cooked rice, spam, eggs, scallions, mayo, crushed seaweed, and furikake. Mix until combined.

Step 5: Shape the rice balls

Take a tablespoon of the rice mixture then squeeze and shape into a ball. Be sure to wear disposable gloves or wet your hands with water to make assembling easier. Repeat until all the rice has been shaped.

Step 6: Garnish and serve

Garnish with sesame seeds. Serve and enjoy!

Preparation Tips for Spam Rice Balls

Here are some helpful tips for making the most delicious Spam rice balls every time: 

• Cut the Spam into uniform-sized cubes to ensure they cook evenly. Keep in mind that the smaller you dice them, the easier it will be to incorporate into the rice! Ideally, they should be ¼ to ½ inch cubes. 
• Allow the rice to cool completely before shaping to prevent getting burned! 
• Mix the rice and filling ingredients thoroughly to evenly distribute the flavors. You want each rice ball to have a little bit of everything!
• I highly recommend using disposable food-grade plastic gloves when assembling the rice balls. This will keep your hands clean and prevent the rice from sticking. You can also wet your hands with cold water to shape the balls. 
• When shaping the rice balls, press into them tightly to help make sure that they hold their shape.
• Feel free to get creative with your rice balls! Add other ingredients or flavors that you like including kimchi, cheese, or a dash of chili oil for some spice! You can even add fried shallots or toasted sesame seeds for added crunchy texture.

Frequently Asked Questions

What kind of rice is best for Spam rice balls?

Short-grain or medium-grain rice is ideal for Spam rice balls because they are starchy and sticky. I like using medium-grain rice because that’s usually what I have. It’s also not as sticky as short-grain but not as dry as long-grain so it’s a good balance in between. I do not recommend using long-grain rice like jasmine or basmati rice because it is not sticky or starchy enough. The rice balls will fall apart. 

How do I keep the rice from sticking to my hands?

To keep rice from sticking to your hands while shaping, you can wear plastic food-grade disposable gloves, which is what I recommend. Alternatively, you can wet your hands in cold water and shape them. This will prevent the rice from sticking to your hands. 

What other fillings can I use besides Spam?

Aside from Spam, you can add any variety of ingredients and flavors to the rice balls! Some delicious ideas include kimchi, cheese, grilled sliced beef, pork belly, and even canned tuna. You can either use them to substitute the Spam, or add them as a combination to the Spam. 

Can I fry Spam rice balls?

Yes! To make deep-fried Spam rice balls, start by letting the rice balls chill in the fridge for at least 30 minutes to firm up. While they’re chilling, prepare a breading station. Fill a tray with flour, another tray with beaten eggs, and another tray with panko bread crumbs. You can season the flour with salt, pepper, and spices like paprika. Next, roll the rice balls in flour, then eggs, then breadcrumbs, remembering to shake off any excess before proceeding to the next layer of breading. Once all the rice balls are breaded, preheat the oil to 350F (175C). Fry the balls for 3 to 5 minutes or until golden brown. Transfer to a wire rack to drain and cool. Serve and enjoy your crispy, crunchy, fried Spam rice balls hot!

How to store Spam rice balls?

Store the Spam rice balls in an air-tight container in the fridge to help retain freshness. They will stay good in the fridge for up to 2 days. The rice balls can be enjoyed cold or reheated. 

How to reheat Spam rice balls?

Reheat the Spam rice balls by blitzing them in the microwave for 30 seconds at a time. If you microwave them for too long, they may fall apart. You can also consume them cold or bring them to room temperature. Either way, they’ll still be delicious!

Looking for more easy and delicious rice recipes?

Spam Fried Rice — Spam fried rice is an easy hearty recipe made with everyday simple ingredients. It’s made with pantry staples like rice, Spam, potatoes, egg, and aromatics. Serve with a drizzle of ketchup or chili oil!

Kimchi Bokkeumbap — Kimchi fried rice is one of my favorite things to make when I have a lot of extra kimchi! It’s a combination of onions, spam, nori, and some good old juicy kimchi with rice. I like to top it with a sunny-side-up egg to make it heartier. 

Kimchi Egg & Spam Onigarazu — If you’re not familiar with onigirazu, it is a variation of onigiri or Japanese rice balls. Imagine a sandwich but instead of using bread, roasted seaweed is filled with rice and various fillings! I filled mine with spam, eggs, cheese, avocado, and kimchi. Each bite is a delightful explosion of deliciousness and umami. It’s also filling and healthy!

Beef Dolsot Bibimbap — Beef dolsot bibimbap is a Korean rice dish made with a variety of vegetables, beef, gochujang, and egg on top of white rice traditionally served in a dolsot or hot stone bowl. It’s a balanced filling meal that’s both delicious and nourishing!

30 Minute Pork Katsudon — In Japanese, Katsudon translates as ‘katsu’ for fried pork and ‘don’ for a rice bowl. It’s a delicious rice bowl served with breaded deep-fried pork cutlet that’s topped with sweet onions, and egg, in a sweet and savory dashi broth. The combination of flavors and textures, from the extra crispy and juicy pork, followed by the dashi sauce-soaked fluffy rice and rich creamy eggs makes this feel comforting. 

Char Siu Fried Rice — I always make sure to turn the leftovers of my air fryer char siu into this delicious fried rice. I mix in eggs, long green peppers, carrots, onions, scallions, Shaoxing wine, and other seasoning ingredients to make it more delicious.