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.