Best Spam Onigiri Rice Ball

Finding ways to jazz up leftover rice can be a real head-scratcher, especially when you’re trying to pack interesting lunches that won’t break the bank. Between busy schedules and picky eaters, it’s easy to fall into a sandwich rut or rely on expensive takeout when mealtime rolls around.

That’s where these spam onigiri rice balls come to the rescue: they’re budget-friendly, super easy to make ahead, and combine the comfort of warm rice with the salty goodness of spam that kids and adults alike can’t resist.

What Kind of Rice Should I Use?

For onigiri, the type of rice you choose really matters – you’ll want to stick with short or medium-grain Japanese rice (sometimes labeled as sushi rice) rather than long-grain varieties like jasmine or basmati. These shorter grain types contain more starch, which helps the rice stick together naturally when shaped into balls. The most common varieties you’ll find at Asian markets or well-stocked grocery stores are Calrose or Koshihikari rice, and both work great for this recipe. Just make sure to rinse your rice thoroughly before cooking until the water runs clear – this removes excess surface starch that could make your onigiri too gummy. If you can’t find Japanese-style rice, any medium-grain rice will do in a pinch, though the texture won’t be quite the same.

Options for Substitutions

This fun fusion recipe can be adapted with several substitutions if needed:

• Short/medium grain rice: This is one ingredient you shouldn’t substitute – the sticky texture of short or medium grain rice is essential for holding the onigiri shape. Long grain rice won’t work here as it doesn’t stick together well enough.
• Spam: While Spam is classic for this recipe, you can use other protein options like canned ham, cooked chicken, or even canned tuna (well-drained). Just dice it small and pan-fry it the same way.
• Furikake: If you can’t find furikake, try a mix of crushed nori (seaweed), sesame seeds, and a tiny pinch of salt. You could also use rice seasoning packets or even just plain sesame seeds.
• Mirin: No mirin? Mix 1 tablespoon rice vinegar with 1/2 teaspoon sugar as a substitute. In a pinch, you could use a splash of white wine with a pinch of sugar.
• Green onion: Feel free to swap with chives or very finely chopped regular onion. You could even use dried onion flakes in a pinch.
• Neutral oil: Any cooking oil works here – canola, vegetable, or even light olive oil are all good options.

Watch Out for These Mistakes While Cooking

The biggest challenge when making spam onigiri is using rice that’s too hot or too cold – the ideal temperature is just slightly warmer than room temperature, which helps the rice stick together without becoming gummy or falling apart.

Another common mistake is not wetting your hands properly before shaping the rice balls – keep a bowl of water with a pinch of salt nearby and re-wet your hands between each onigiri to prevent the rice from sticking to your palms.

When cooking the Spam, avoid overcrowding the pan as this will prevent proper caramelization – work in batches if needed, and make sure your pan is hot enough before adding the meat to achieve that perfect crispy exterior.

For the best texture, don’t compress the rice too firmly when shaping the onigiri – use gentle but firm pressure, as squeezing too hard will result in dense, heavy rice balls that aren’t pleasant to eat.

What to Serve With Spam Onigiri?

These savory rice balls make a perfect grab-and-go meal, but they’re even better when paired with some simple Japanese-inspired sides. A small bowl of miso soup adds warmth and helps round out the meal nicely. You might also want to serve them with some quick pickled vegetables like cucumber or daikon radish for a refreshing crunch that cuts through the richness of the Spam. For a complete bento-style lunch, add some blanched edamame or a simple side salad dressed with rice vinegar and sesame oil – these lighter sides balance out the hearty rice balls perfectly.

Storage Instructions

Keep Fresh: These spam onigiri are best enjoyed within 4 hours of making them if kept at room temperature. If you need to keep them longer, wrap each rice ball individually in plastic wrap and pop them in the fridge for up to 24 hours. The plastic wrap helps prevent the rice from drying out!

Pack: Planning to take these for lunch? Pack the seaweed separately from the rice balls to keep it crispy. Place the wrapped onigiri in an airtight container, and tuck the seaweed in a small baggie on the side. When you’re ready to eat, just wrap the seaweed around your rice ball and enjoy!

Make Ahead: You can prep the spam filling mixture a day ahead and store it in the fridge. When you’re ready, just warm up the filling slightly and shape your onigiri with freshly cooked rice. This way, you’ll get the best texture and flavor in your rice balls.

Preparation Time	10-15 minutes
Cooking Time	15-20 minutes
Total Time	25-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 25-30 g
• Fat: 45-55 g
• Carbohydrates: 85-95 g

Ingredients

For the scrambled egg:

• 1 egg
• 1 tbsp neutral oil
• pinch salt

For the sauce:

• 1 tsp sesame oil
• 1/2 tbsp soy sauce
• 1 tbsp sugar
• 1 tbsp mirin

For the spam:

• 1 tbsp neutral oil (like canola or vegetable oil)
• 125g Spam (diced into 1/2-inch cubes)

For the rice balls:

• 2 tbsp furikake seasoning
• 1 to 2 tbsp mayonnaise (I use Kewpie brand)
• toasted sesame seeds for topping
• 1 packet crushed seaweed
• 2 cups cooked rice (medium grain white rice preferred)
• 1 green onion (finely chopped)

Step 1: Prepare the Scrambled Eggs

Heat a pan over medium heat with 1 tablespoon of neutral oil.

While the pan is heating up, whisk the egg with a pinch of salt.

Once the oil is hot, pour the egg mixture into the pan and scramble until the eggs are fully cooked through.

Remove the scrambled eggs from the pan and set them aside.

Step 2: Create the Sauce

In a small bowl, combine soy sauce, mirin, sesame oil, and sugar.

Mix these ingredients together until well combined to form the sauce that will coat the spam later.

Step 3: Cook the Spam

Using the same pan that the eggs were cooked in, place it back over medium heat and add another tablespoon of neutral oil.

Once the oil is hot, toss in the spam and sauté until it turns light brown on all sides, which should take about 1 minute.

Reduce the heat to medium-low and pour in the prepared sauce.

Continue cooking until the sauce becomes thick and sticky, then remove the spam from the pan and set it aside.

Step 4: Combine the Rice Mixture

In a medium-sized mixing bowl, combine the cooked rice with the prepared spam, scrambled eggs, scallions, mayonnaise, crushed seaweed, and furikake.

Mix everything together until the ingredients are evenly combined.

Step 5: Shape the Rice Balls

To form the rice balls, take a tablespoon of the rice mixture and squeeze it into a ball shape.

For easier handling and to prevent sticking, wear disposable gloves or wet your hands with water.

Continue shaping the rice mixture into balls until all the rice has been used.

Step 6: Serve and Enjoy

Once all the rice balls are formed, serve immediately.

Enjoy your tasty and creatively prepared rice balls!