Name: Spam Rice Balls with Egg and Seaweed Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Korean
Ingredients: 1/2 canned ham (Spam); 2 eggs; 1 pack seasoned laver (seaweed); 2 servings instant rice; 2 tablespoons sesame oil; 1 tablespoon sesame seeds; A little oil for cooking; 2 pinches salt; 1 pinch pepper (Huru as referenced)

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Introduction

Spam rice balls are a delightful and simple snack combining savory canned ham, fluffy scrambled eggs, and seasoned seaweed with fragrant sesame oil and seeds. These bite-sized treats are perfect for a quick meal or a fun cooking project with kids.

Four triangular rice balls sit on a white plate placed on a white marbled surface. Each rice ball has a mix of white rice, small black seaweed pieces, and tiny yellow bits creating a speckled pattern throughout. The rice balls are neatly shaped, smooth, and slightly glossy. Nearby, a square white dish holds several red cubes, and a dark blue vase with ridges stands next to small colorful decorations including green leaves and red berries. The scene includes a woman's hand holding wooden chopsticks resting on the white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 can canned ham (Spam)
2 eggs
1 pack seasoned laver (seaweed)
2 servings instant rice
2 tablespoons sesame oil
1 tablespoon sesame seeds
A pinch of salt
A pinch of pepper
Cooking oil (for pan)

Instructions

Step 1: Cut the canned ham into bite-sized pieces. Heat a little cooking oil in a pan and cook the ham until it turns golden brown.
Step 2: In a bowl, beat the two eggs with a pinch of salt and pepper. Pour into an oiled pan over medium heat and scramble carefully to avoid burning. Remove when cooked but still soft.
Step 3: Place the seasoned laver in a sanitary bag and break it into small pieces by hand. If you have seaweed powder, you can add that as well for convenience.
Step 4: In a large bowl, combine the cooked rice, scrambled eggs, seaweed flakes, 1/2 tablespoon sesame oil, and 1 tablespoon sesame seeds. Mix well. Since the seaweed is already seasoned and the ham is flavorful, no additional seasoning is needed.
Step 5: Using a rice ball mold, layer rice, ham, and more rice. Press firmly to shape the rice balls. If you don’t have a mold, you can shape them by hand.
Step 6: Serve the rice balls fresh. The combination of savory ham, fluffy eggs, seasoned seaweed, and fragrant sesame makes these rice balls both easy and delicious.

Tips & Variations

Try adding a bit of finely chopped green onion or a dash of soy sauce to the rice mixture for extra flavor.
If you don’t have a rice ball mold, wet your hands with water and a little salt to shape the rice balls easily without sticking.
Substitute canned ham with cooked bacon or diced chicken for a different taste.

Storage

Store leftover rice balls in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave or steam to avoid drying out. These rice balls are best enjoyed fresh but can be eaten cold as a convenient snack.

How to Serve

Four triangular rice balls are neatly placed on a round white plate, each made from layers of white rice mixed with small pieces of black seaweed and yellow egg bits, giving a speckled look. The rice balls have a slightly rough texture, showing the grains and seaweed pieces clearly. The plate sits on a white marbled surface decorated with a lace cloth underneath, surrounded by a colorful patterned cloth with yellow, blue, and brown shades. Near the plate, there is a small white square dish holding red pickled cubes and a blue ribbed vase with a flower arrangement. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh cooked rice instead of instant rice?

Yes, freshly cooked rice works great. Just make sure it’s slightly cooled and sticky enough to hold shape when forming the rice balls.

Is it necessary to use seasoned laver?

Seasoned laver adds a savory, salty flavor and aroma that complements the rice balls well. If you don’t have it, plain seaweed or nori can be used, but you might want to add a pinch of salt or soy sauce for seasoning.