We’ve always been fans of simple yet irresistible snacks, and our Spam Rice Balls recipe is no exception. It’s a delightful fusion dish that brings together the salty punch of canned Spam with fluffy rice, perfect for a quick meal or party appetizer.
Hailing from Hawaiian influences where Spam holds a special place, we’ve adapted this recipe to make it easy for home cooks. Whether you’re craving something comforting or adventurous, these rice balls deliver big on flavor without fuss.
Ingredients
To craft our flavorful Spam Rice Balls, we start by assembling these essential ingredients in the order they’ll be used. We’ve selected high-quality components to ensure a perfect balance of savory Spam and fluffy rice, drawing from its Hawaiian roots for an authentic touch.
Main Components
- 1 can (12 ounces) of Spam: Diced into small cubes for even cooking and browning, providing that signature salty, meaty base.
- 2 cups of cooked short-grain rice: Freshly steamed and cooled to room temperature, as this helps with binding the balls without becoming mushy.
- 1 medium carrot: Finely grated for added crunch and subtle sweetness, incorporated early to mix evenly into the rice mixture.
- 2 green onions: Thinly sliced to release their fresh, mild onion flavor, added next for aromatic enhancement.
- 2 tablespoons of soy sauce: Used for seasoning the mixture, offering a umami depth that complements the Spam’s richness.
- 1 tablespoon of sesame oil: Drizzled in for a nutty toastiness, which aids in binding and flavoring as we form the balls.
- 1 large egg: Beaten lightly to act as a binder, ensuring the rice balls hold their shape during frying or baking.
- 1/2 cup of panko breadcrumbs: Applied as a coating for a crispy exterior, prepared just before shaping to maintain freshness.
- Optional: 4 sheets of nori seaweed: Cut into strips for wrapping, if you want to add a traditional Hawaiian-inspired seaweed element for extra texture and visual appeal.
Equipment Needed
To prepare our flavorful Spam Rice Balls efficiently and safely, we rely on a few essential tools that streamline the process from mixing ingredients to frying the balls. Building on our ingredient selection, these items ensure precise preparation and optimal results.
Here’s a list of the key equipment we recommend:
- Mixing Bowl: A large, sturdy bowl for combining the cooked rice, diced Spam, and other ingredients. We suggest using a glass or stainless steel one for easy mixing and cleaning.
- Knife: A sharp chef’s knife for dicing the Spam and chopping vegetables like carrots and green onions. This tool is crucial for achieving uniform pieces that blend seamlessly into the mixture.
- Cutting Board: A non-slip cutting board to provide a stable surface for all your prep work. Opt for a plastic or wooden one to protect your countertops and maintain hygiene.
- Measuring Cups and Spoons: Accurate sets for measuring ingredients such as soy sauce and sesame oil. Precision here ensures the perfect balance of flavors in every bite.
- Frying Pan or Skillet: A non-stick pan with a 10-12 inch diameter for frying the rice balls to a golden crisp. We prefer one with high sides to handle any oil splatter safely.
- Spatula: A heat-resistant spatula for flipping and turning the rice balls during cooking. This helps achieve an even, crispy exterior without breaking the shape.
- Optional: Rice Cooker: If you’re cooking the short-grain rice from scratch, a reliable rice cooker speeds up the process for fluffy results—though pre-cooked rice works fine for quick prep.
| Equipment Item | Quantity Recommended | Primary Purpose |
|---|---|---|
| Mixing Bowl | 1 large | Combining and mixing ingredients |
| Knife | 1 sharp | Dicing and chopping components |
| Cutting Board | 1 | Safe food preparation surface |
| Measuring Cups and Spoons | 1 set | Accurate measurement of liquids and solids |
| Frying Pan or Skillet | 1 (10-12 inches) | Frying rice balls to crispiness |
| Spatula | 1 heat-resistant | Flipping and handling food |
| Rice Cooker | 1 (optional) | Cooking rice if not pre-made |
Instructions
We guide you through creating delicious Spam Rice Balls with straightforward, step-by-step directions that build on our ingredient and equipment overview. Let’s transform those fresh components into a crispy, savory treat.
Prepare the Ingredients
First, we gather and prep all elements for seamless assembly. Dice the Spam into small ½-inch cubes for even cooking and flavor distribution. Grate the carrot finely to add a subtle crunch and color then slice the green onions thinly for a fresh, aromatic touch. In a separate bowl, beat the egg until smooth and measure out the soy sauce, sesame oil, and panko breadcrumbs accurately to ensure balanced seasoning.
Cook the Rice
We start by cooking the short-grain rice to achieve the perfect fluffy texture. Rinse 2 cups of short-grain rice under cold water until the water runs clear to remove excess starch. Add the rinsed rice to a pot with 2½ cups of water then bring it to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and simmer for 15-20 minutes until the rice is tender and the water is absorbed. Fluff the rice with a fork and let it cool slightly for easier handling.
Prepare the Spam
We focus on enhancing the Spam’s savory profile. Heat a non-stick frying pan over medium heat and add 1 tablespoon of oil. Once hot, add the diced Spam and cook for 4-5 minutes stirring occasionally until it turns golden brown and crispy. This step infuses the Spam with a rich, caramelized flavor that elevates our Spam Rice Balls. Remove the Spam from the pan and set it aside to cool.
Assemble the Rice Balls
With ingredients ready, we mix and shape the rice balls for a fun, hands-on process. In a large mixing bowl, combine the cooked rice, prepared Spam, grated carrot, sliced green onions, 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, and the beaten egg. Stir thoroughly until everything is evenly incorporated. Using your hands, form the mixture into 1-2 inch balls then roll each ball in panko breadcrumbs for a crunchy exterior. If desired, wrap the balls with strips of nori seaweed for an authentic Hawaiian twist.
Cook the Rice Balls
Finally, we cook the assembled rice balls to achieve a golden, crispy finish. Heat 2 tablespoons of oil in a non-stick frying pan over medium heat. Place the rice balls in the pan leaving space between them and cook for 3-4 minutes per side until they are evenly browned and heated through. Use a heat-resistant spatula to flip them gently for even cooking. Once done, transfer to a plate and serve immediately for the best texture and taste.
Make-Ahead Instructions
To make our Spam Rice Balls even more convenient for busy days, we can prepare them in advance without sacrificing that crispy texture and savory flavor. This approach allows us to save time while ensuring the dish remains fresh and delicious when we’re ready to serve.
Preparing the Components Ahead of Time
We recommend starting by prepping the key elements of the recipe up to 24 hours in advance. Begin with cooking the short-grain rice until it’s fluffy and tender, then let it cool completely. Next, dice the Spam and cook it in a non-stick frying pan until it’s golden brown and crispy, as outlined in our step-by-step instructions. While the Spam cools, grate the carrot and slice the green onions for quick assembly later.
Once the ingredients are ready, mix the cooked rice, diced Spam, grated carrot, sliced green onions, soy sauce, and sesame oil in a large bowl. Shape the mixture into balls and roll them in panko breadcrumbs as usual. At this stage, we have two options for storage to maintain optimal texture and flavor:
- Uncooked Rice Balls: Place the shaped, uncooked balls on a baking sheet lined with parchment paper, ensuring they don’t touch. Cover with plastic wrap and refrigerate for up to 24 hours. This method keeps the breadcrumbs crisp and ready for frying.
- Partially Cooked Rice Balls: If we prefer, fry the balls until they’re lightly golden, then cool them on a wire rack. This partial cooking helps lock in flavors but requires careful storage.
Storage Tips
Proper storage is essential to preserve the savory taste and prevent sogginess in our Spam Rice Balls. We suggest the following guidelines based on common preparation scenarios:
| Storage Method | Duration | Key Tips |
|---|---|---|
| Refrigeration | Up to 24 hours for uncooked balls; up to 3 days for partially cooked | Store in an airtight container to maintain moisture levels. Avoid stacking to prevent sticking, and place a paper towel inside to absorb excess moisture, ensuring the crispy exterior remains intact. |
| Freezing | Up to 1 month for both uncooked and partially cooked | Arrange balls on a baking sheet to flash-freeze for 1-2 hours, then transfer to a freezer-safe bag. This step, known as flash freezing, prevents clumping and preserves the shape for easy reheating. |
Reheating and Finishing
When it’s time to enjoy our make-ahead Spam Rice Balls, we can quickly bring them back to their irresistible, golden state. For uncooked balls from the refrigerator, simply fry them in a non-stick pan over medium heat for 3-5 minutes per side until crispy and heated through, allowing the savory Spam and fluffy rice to shine. If using frozen balls, thaw them in the refrigerator overnight first, then fry as directed.
For partially cooked balls, reheat in a preheated oven at 350°F (175°C) for 10-15 minutes, flipping halfway, to restore that perfect crunch. We love how this method lets the aromas of sesame oil and soy sauce fill the kitchen, making mealtime feel fresh and exciting even on the go. Always check that the internal temperature reaches 165°F (74°C) for food safety, ensuring our snack is both delicious and worry-free.
Conclusion
We’ve loved sharing this Spam Rice Balls recipe with you as it’s a fun twist on simple ingredients that delivers big on flavor. It’s perfect for quick snacks or gatherings, letting us bring a bit of Hawaiian charm to our kitchens.
Try experimenting with your own variations and let us know how yours turn out—we’re confident it’ll become a favorite in your home too. Enjoy the crispy goodness!
Frequently Asked Questions
What are Spam Rice Balls?
Spam Rice Balls are a simple, delicious snack made from canned Spam mixed with fluffy rice, veggies, and seasonings, then shaped into balls and fried for a crispy finish. Originating from Hawaii, they’re popular for their savory flavor and ease of preparation, making them great for quick meals or appetizers.
What is the origin of Spam Rice Balls?
This dish has Hawaiian roots, where Spam is a beloved ingredient due to its popularity in the islands. It’s a comforting fusion snack that combines savory Spam with rice, reflecting Hawaii’s diverse culinary influences and appealing to both traditional and adventurous eaters.
What ingredients are needed for Spam Rice Balls?
You’ll need diced Spam, cooked short-grain rice, grated carrot, sliced green onions, soy sauce, sesame oil, a beaten egg, and panko breadcrumbs. Optional nori seaweed adds a traditional Hawaiian touch. These high-quality ingredients ensure a balanced mix of flavors and textures for an authentic taste.
What equipment is required to make Spam Rice Balls?
Essential tools include a mixing bowl, sharp knife, non-slip cutting board, measuring cups and spoons, non-stick frying pan, and a heat-resistant spatula. An optional rice cooker helps with rice preparation. These items make the process safe, efficient, and easy for home cooks.
How do I prepare Spam Rice Balls?
Start by prepping ingredients: dice Spam, grate carrot, and slice green onions. Cook short-grain rice until fluffy, then fry Spam until crispy. Mix everything together, shape into balls, roll in panko, and fry until golden. This step-by-step method takes about 30-45 minutes for a tasty snack.
Can I make Spam Rice Balls ahead of time?
Yes, prep components like rice and diced Spam up to 24 hours in advance. Shape uncooked balls and refrigerate for up to 24 hours, or partially cook and store for up to 3 days. Freeze for longer storage, and reheat in a pan or oven to restore crispiness when ready to serve.
How should I store Spam Rice Balls?
Store uncooked balls in the fridge for up to 24 hours or freeze for longer. For cooked ones, refrigerate up to 3 days or freeze. Use airtight containers to keep texture and flavor intact. Reheat in a frying pan or oven to regain crispiness before enjoying.