Spam and egg rice balls are the kind of snack that feels both nostalgic and exciting at the same time. They’re simple, comforting and incredibly satisfying. Made with warm rice, savoury Spam, soft scrambled egg and a hint of seasoning to tie it all together. If you enjoy onigiri, mayak eggs or other easy Asian-inspired snacks, these rice balls will feel very familiar.
Inspired by Japanese and Korean convenience store snacks, this recipe is designed to be approachable and flexible. There’s nothing complicated going on here! Just everyday ingredients coming together in a way that’s perfect for lunchboxes, picnics or quick grab-and-go meals. Once you’ve made them once, you’ll find yourself reaching for this recipe again and again.
Jump to:
- Why You’ll Love These Spam and Egg Rice Balls
- Ingredients & Substitutions
- How to Make Spam and Egg Rice Balls
- Tips for the Best Spam and Egg Rice Balls
- Spam and Egg Rice Ball Variations
- Storage & Make-Ahead Tips
- Frequently Asked Questions
- 🎥 Video: Watch How To Make Spam & Egg Rice Balls
- More Lunchbox-Friendly Snacks to Try
- 📖 Recipe
Why You’ll Love These Spam and Egg Rice Balls
These spam and egg rice balls are simple, comforting and incredibly satisfying. The kind of snack that feels familiar from the first bite, yet still a little bit special.
- Made with everyday ingredients – Spam, eggs and rice are easy to find and budget-friendly, making this a great recipe to keep on regular rotation.
- Quick and low-effort to make – With minimal prep and simple cooking steps, these rice balls come together quickly, making them ideal for busy weekdays or low-energy cooking days.
- Filling without being heavy – The combination of savoury Spam, soft egg and rice is satisfying and comforting without feeling overly rich or heavy.
- Lunchbox and picnic friendly – These rice balls hold their shape well and taste great once cooled, making them perfect for packed lunches, picnics or road trips.
- Easy to customise – Add cheese, spice or extra seasoning to suit your taste, or keep things simple for a classic convenience-store-style snack.
Ingredients & Substitutions
- Neutral oil – any mild oil like vegetable, canola or grapeseed works well
- Spam – you can substitute with cooked bacon, ham or luncheon meat if preferred
- Eggs
- Short-grain rice – also known as sushi rice.
- Spring onions – also known as scallions. Substitute with finely diced red onion or chives
- Roasted sesame seeds – white or black sesame seeds both work, or furikake can be substituted (then omit the roasted nori)
- Roasted seaweed – also known as nori. Replace this and the sesame seeds with furikake if you’d prefer
- Sesame oil
- Kewpie mayonnaise – Japanese-style mayo made with egg yolks only, but regular whole-egg mayonnaise can be used if needed
- Salt
How to Make Spam and Egg Rice Balls
Step 1: Heat the neutral oil in a frypan over medium heat. Add the cubed Spam and cook until golden and lightly crisp on the outside. Remove from the pan and set aside.
Step 2: Reduce the heat to low and pour the lightly whisked eggs into the same pan. Gently move the eggs around with a spatula to create a soft scramble, breaking them into small pieces as they cook. Once just set, remove from the heat.
Step 3: Add the cooked rice, Spam, scrambled egg, spring onions, sesame seeds, crushed seaweed, sesame oil, Kewpie mayonnaise and salt to a large bowl. Use a spatula or your hands to mix until everything is evenly combined.
Step 4: Lightly wet your hands with water. Scoop up some of the rice mixture and shape it into a ball slightly larger than a golf ball, compressing it firmly so it holds together. Repeat with the remaining mixture.
Step 5: Serve immediately, or allow to cool slightly before packing for lunchboxes or picnics.
Tips for the Best Spam and Egg Rice Balls
- Use warm rice – Slightly warm rice mixes more easily with the other ingredients and helps the rice balls hold together better than cold rice.
- Cook the Spam until golden – Frying the Spam until lightly crisp adds flavour and prevents it from tasting soft or bland once mixed through the rice.
- Keep the eggs soft – Softly scrambled eggs blend more evenly into the rice and keep the rice balls tender rather than dry.
- Wet your hands before shaping – Lightly damp hands prevent sticking and make it easier to compress the rice balls into a neat shape.
- Taste before shaping – Spam, seaweed and sesame seeds all vary in saltiness, so taste the mixture and adjust seasoning if needed before rolling.
Spam and Egg Rice Ball Variations
- Spam, egg and cheese rice balls – Add small cubes or shreds of cheese for extra richness and a creamy centre.
- Spicy spam and egg rice balls – Use a spicy mayonnaise, or add a little gochujang to the Kewpie mayonnaise before mixing with the rice.
- Traditional onigiri shape – Mixture can be formed into the classic triangle onigiri shape (either by hand, or using a mould). Then, skip mixing seaweed through the rice and instead wrap each onigiri in nori just before serving.
Storage & Make-Ahead Tips
- Store in the fridge – Keep the rice balls in an airtight container in the fridge and enjoy within 2 days for best texture and flavour.
- Best served fresh – These rice balls are at their best on the day they’re made, but they still hold up well once cooled.
- Lunchbox-friendly – Suitable for lunchboxes and picnics, but keep chilled until ready to eat, especially in warmer weather.
- Not freezer-friendly – Rice balls made with mayonnaise don’t freeze well, so this recipe is best enjoyed fresh or refrigerated.
Frequently Asked Questions
Can I make spam and egg rice balls ahead of time?
Yes. You can make them a day ahead and store them in the fridge.
What rice is best for rice balls?
Short-grain or sushi rice works best because it’s naturally sticky and holds its shape well.
Can I substitute Spam with something else?
Yes. Cooked bacon, ham or luncheon meat all work well as substitutes.
Are spam and egg rice balls eaten hot or cold?
They’re usually enjoyed at room temperature or chilled, which makes them ideal for packed lunches and grab-and-go snacks.
🎥 Video: Watch How To Make Spam & Egg Rice Balls
More Lunchbox-Friendly Snacks to Try
If you enjoyed these spam and egg rice balls, you might also like:
- Tuna Mayo Rice Balls – a creamy, classic rice ball made with pantry staples
- Yaki Onigiri with Miso Honey Butter – crispy, air-fried rice balls brushed with miso honey butter
- California Onigiri – a fresh, familiar twist on traditional rice balls
📖 Recipe
Spam and Egg Rice Balls
Ingredients
- 15 mL neutral oil
- 340 g 1 can spam, cut into 0.8cm cubes
- 2 eggs lightly whisked
- 3 cups cooked short grain rice
- 2 spring onions finely sliced
- 1 tablespoon roasted sesame seeds
- 5 g 1 pack roasted seaweed, crushed
- 1.5 teaspoon sesame oil
- 4 tablespoon Kewpie mayonnaise
- ½ teaspoon salt
Instructions
- Heat oil in a frypan over medium heat. Add spam and fry until golden on the outside. Set aside.
- Turn the heat down to low and pour in lightly whisked eggs. Move around, to create a scramble, breaking up the eggs into small pieces as you do. Once cooked, remove from heat.
- In a large bowl, combine rice, spam, egg, spring onions, sesame seeds, roasted seaweed, sesame oil, kewpie mayonnaise and salt. Using a spatula, or your hands (preferable), mix all ingredients together.
- Wet your hands with a little water before scooping up some rice mixture and shaping it into a ball slightly larger in size than a golf ball. You will need to compress the rice firmly in your hands to prevent the rice balls from falling apart. Repeat with remaining mixture.
- Serve immediately, or place in an air-tight container to serve later. Stores for 2 days in the fridge.
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