The idea of “healthy eating” goes right out the window with a couple of my favorite foods. The sixties, when convenience foods became staples in the American pantry and freezer, were my formative years. Yep, a “you are what you eat ” picture of me would most assuredly consist of Swanson’s frozen dinners, cans of Spaghetti-Os, and Campbell’s soups, Hostess Yo-Yos and Twinkies, bags of Oreos and Chips Ahoy, mini-boxes of Sugar Smacks, and Frosted Flakes, and finally, cans of SPAM. Check out my IG reel!
The Big Kid Eye-Roll
My kids have yet to forgive me. In their formative years, we banned all processed snacks, sugary cereals, and definitely all my favorite foods. The sweetest cereal in our cupboard was Honey Bunches of Oats. At one point, I gave in and bought them Hostess Twinkies to try. Knowing that it was their Grandpa’s favorite treat, they were eager to try it. AND WHAT DO YOU KNOW… they didn’t like them! My years of baking cookies and treats paid off: no hydrogenated oil, processed sugar-laden, pseudo-spongecake for the 3jamigos…hahaha.
Unfortunately, I cannot say the same for fast food burgers, dogs and fries; I’m not a miracle worker. College, being the great food equalizer, introduced them to the world of junk food in a big way.
But I Spam-gress
I absolutely love rice balls and rice rolls. Gimbap, Sushi Rolls, Onigiri, Musubis. They are the perfect breakfast, lunch, and snack food. Rice balls are portable and can be made with just about anything in your fridge. Yesterday’s leftover salmon, shrimp or chicken; canned tuna in the pantry; or just a sprinkling of furikake or toasted seaweed.
In this case, a favorite Hawaiian-Japanese-Korean breakfast of Spam, eggs, and rice, mixed with Kewpie mayo, sesame oil, soy sauce, and seaweed. After mixing it all up, it is smooshed into rice balls.
Ballin’ Time: Tips to Make Rice Balls
Rice: Use Japanese SHORT GRAIN for sushi, which is stickier than long grain. If you use long grain mix it with equal parts of glutinous sweet rice, which I use for Gnaw Mai Fan. BTW, if you have leftover gnaw mai fan, it too can be made into tasty rice balls. Big hit with the kids.
SPAM: Ok, who doesn’t know SPAM. Invented in the 1930’s, used as a protein food source for soldiers during WWII. Shelf-stable, salty, easy to transport…and relatively inexpensive. After WWII, it’s popularity took off in Asian countries like Korea, where meat was scarce and unaffordable, and in Guam, Hawaii, since it could be easily shipped to islands. If you don’t like SPAM (🙀) substitute any meat you like. Leftover teriyaki chicken or beef, dice it and throw it in. I happen to LOVE SPAM ❤️
Seaweed: Use the Korean snack pack of toasted, seasoned seaweed. Crumble them with your hands and toss into rice mixture. Don’t have any? Use Furikake-Japanese seaweed sprinkles.
Mayo: The OG is Japanese Kewpie Mayo. Tweak Best Food Mayo to make a Kewpie cover. From the Japanese cookbook, Just One Cookbook. Kewpie imposter recipe! For 1 cup of American mayonnaise (like Best Foods), add 2 Tbsp rice vinegar and 1 Tbsp sugar. Whisk until the sugar dissolves. For 1 Tbsp of American mayonnaise, add 1/2 tsp rice vinegar and 1/8 tsp sugar.
Spice: Siracha works well to spice up rice balls.
Get all your ingredients ready first! MIx gently to combine the adds with the rice. Use an ice cream scoop to portion the balls, then roll and compress each using saran wrap or food gloves (much easier). Dunzo.
Enjoy!
Spam and Egg Rice Balls -Onigiri meets Gimbap
Ingredients
Fixins:
- 1/2 can spam diced
- 3 1/2 cups white rice Japanese short grain or combo of long grain and sweet rice
- small box seaweed cut in strips or small pieces Korean Seasoned Seaweed packs or Furikake
- 2 large eggs
- 1-2 green onions, diced optional
Seasonings:
- 1 tbsp soy sauce or teriyake sauce like Yoshida's or Soy Vay
- 1-1/2 tbsp Kewpie mayo or regular mayo more or less to your liking
- 1 tbsp Toasted sesame oil
- 1/2 tbsp sugar or honey
- 1/2 tbsp Siracha or to taste optional
- Sesame seeds for garnish
- Salt to taste
Instructions
- Dice Spam and cook in a pan with the soy sauce and sugar or teriyaki sauce, until golden brown. Then, scramble the eggs in the same pan.
- In a large bowl, toss in the rice, cooked Spam, scrambled eggs, mayo, sesame oil, seaweed, and sesame seeds. Mix until combined.
- Use an ice cream scoop to portion out rice balls. Shape balls with your hands. It's pretty sticky, so use Saran Wrap or food gloves when shaping each.
- Serve immediately and enjoy!