Spam Onigiri

This easy, 30-minute Spam Onigiri is the ultimate grab-and-go snack - salty, savory, and super satisfying. It’s quick to make, kid-friendly, and perfect for busy weekdays or packing into lunchboxes. With just a few pantry staples, you’ll have a delicious bite that hits all the right notes!

• Easy: This Spam Onigiri is quick to prep and even quicker to devour. With just a handful of pantry staples, a short stovetop sauté, and a bit of shaping, it's ideal for busy weeknights and rushed mornings. It's as fuss-free as my Berry Cheesecake Overnight Oats - no stress, all comfort!
• Convenient: These triangle rice bites hold up great in lunch boxes and bento-style meals. Whether you’re packing for school or heading out the door, they're the ultimate grab-and-go food.
• Family friendly: Kids love the fun shape and savory, slightly sweet flavor combo of these Spam Onigiri. They’re easy to eat (no utensils needed!) and customizable for picky eaters.

• Spam: Spam is basically cooked ham in a can. It's popular in Asian cuisine because it's affordable, filling, and comforting, like in this Spam Loco Moco. For this onigiri recipe, we mash Spam into pea-sized pieces to evenly spread it into the rice. I recommend using low-sodium Spam.
• White rice: For best results, use short or medium-grain rice like sushi rice or Calrose rice. These are naturally sticky and will help the onigiri hold its shape without falling apart.
• Soy sauce: Adds umami and seasoning to the onigiri. Use low sodium if possible.
• Furikake: A Japanese seasoning blend consisting of seaweed (nori) flakes, sesame seeds, salt, and sugar. Easily adds texture, flavor, and umami. It's also delicious in Furikake Salmon and Kimchi Spam Fried Rice.
• Seaweed: Used to wrap the outside of the rice balls. Make sure to use toasted nori sheets and cut them into strips.

• Instead of Spam, use any type of meat you'd like in your onigiri! Finely diced chicken, cubed deli ham or turkey, scrambled egg bits, or bacon are great options.
• If using leftover rice, make sure to heat it up until it's warm and sticky so it'll adhere together. Short or medium-grain brown rice is also a suitable substitute.
• Replace furikake with toasted sesame seeds or a pinch of MSG.
• It's easy to customize and flavor onigiri to your taste. Instead of soy sauce, try teriyaki sauce or fish sauce.

STEP ONE: First, mash a can of Spam into bite-sized pieces using a food processor, potato masher, or fork.

Then transfer to a pan and cook over medium-high heat until lightly fried and golden brown, about 6-8 minutes. There's enough fat and salt in the Spam that it doesn't require any additional oil or seasoning.

STEP TWO: To a large bowl, add the freshly cooked white rice, fried Spam, soy sauce, and furikake. Mix well.

STEP THREE: To assemble the onigiri with a mold, first lightly wet the mold with water to prevent sticking. Fill with rice to the top (I use about 6 tablespoons, but it will depend on the size of your mold) and press down with your fingers or spoon to compact the rice, especially at the edges.

Close the mold and press firmly with the lid. Carefully open and gently remove the triangle.

STEP THREE: Scoop about ⅓ cup of the rice mixture into the center of sheet of plastic wrap. Fold the plastic around it and twist to form the rice into a ball.

Cup your hands and use your palms and fingers to apply gentle but firm pressure to mold the rice into a triangle. Unwrap from plastic wrap.

STEP FOUR: When ready to serve, place base of onigiri triangle in the center of a seaweed strip. Fold both sides up and press onto rice.

• Use freshly cooked rice. Warm, freshly cooked rice sticks together best and will absorb the soy sauce better for more flavor.
• Wet your hands and tools. Always wet your hands, rice molds, or measuring cups with water (or lightly salt them) to prevent rice from sticking. It makes shaping the Spam Onigiri so much easier. I also use food-grade gloves for less mess.
• Press firmly, especially around the edges. You want the onigiri to hold together even as you're eating it. If using a mold, I tuck a spoon into the edges to apply as much pressure as possible.
• Wrap right before eating. The seaweed can get soggy if wrapped too early because of moisture from the rice. If you’re packing Spam Onigiri for later, either keep nori separate or wrap tightly just before eating. Alternatively, use individual seaweed wrappers specifically made for onigiri.