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Spam Rice Balls Recipe

A quick and flavourful Spam Rice Balls Recipe made with seasoned sticky rice and caramelised Spam, perfect for lunch, snacks, or meal prep. This easy recipe delivers a delicious balance of savory, sweet, and umami flavours in every bite.
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Prep Time 15 minutes
Cook Time 10 minutes
Course Main Course, Snack
Cuisine American, Japanese
Servings 8
Calories 250 kcal

Ingredients
  

For the Rice:

  • 2 cups cooked Japanese short-grain rice
  • 1 tablespoon rice vinegar
  • 1 teaspoon sugar
  • ½ teaspoon salt

For the Spam:

  • 1 can Spam about 12 oz, sliced or diced
  • 1 tablespoon oil
  • 2 tablespoons soy sauce
  • 1 tablespoon sugar
  • 1 tablespoon mirin optional

Optional Add-ins & Garnish:

  • Furikake seasoning
  • Roasted seaweed nori strips
  • Sesame seeds
  • Green onions chopped

Instructions
 

Step 1: Prepare the Rice

  • Cook the rice according to package instructions.
  • While still warm, mix in rice vinegar, sugar, and salt.
  • Gently fold the rice without mashing it and let it cool slightly.

Step 2: Cook the Spam

  • Slice or dice the Spam into small pieces.
  • Heat oil in a pan over medium heat.
  • Add Spam and cook until golden and slightly crispy (about 3–5 minutes).
  • Pour in soy sauce, sugar, and mirin.
  • Stir and cook until the Spam is caramelized and coated in glaze.

Step 3: Shape the Rice Balls

  • Wet your hands with water (add a pinch of salt to prevent sticking).
  • Take about ½ cup of rice and flatten it slightly.
  • Add a spoonful of cooked Spam in the center (if making filled rice balls).
  • Cover with more rice and shape into a ball or triangle.
  • Press gently to hold shape without over-compressing.

Step 4: Add Finishing Touches

  • Wrap with a strip of nori if desired.
  • Sprinkle furikake or sesame seeds on top.
  • Serve warm or at room temperature.

Notes

  • Best Rice Tip: Use short-grain rice for the right sticky texture; long-grain rice won’t hold shape well.
  • Handling Rice: Slightly warm rice works best for shaping; very hot rice can fall apart.
  • Storage: Store in an airtight container in the fridge for up to 24 hours. Reheat gently before serving.
  • Make Ahead: Avoid adding nori until serving to keep it crisp.
  • Variations:
  • Add cheese inside for a melty center
  • Mix kimchi into rice for a spicy twist
  • Pan-fry shaped rice balls for a crispy exterior