BBQ Spam & Egg Onigiri with Furikake
A playful fusion of Japanese onigiri and BBQ flavors, these rice balls are stuffed with caramelized Spam and scrambled egg, then wrapped in nori and finished with Kewpie mayo and chives.
- Prep10 min
- Cook10 min
- Total20 min
- DifficultyEasy
- Servings3
Onigiri, the beloved Japanese rice ball, gets a bold, smoky twist with crispy Spam glazed in a sweet and tangy BBQ sauce. Paired with fluffy scrambled eggs and fragrant furikake, every bite is a savory, satisfying treat.
These little rice balls are perfect for lunchboxes, picnics, or a quick snack. The combination of textures—crispy seaweed, tender rice, and caramelized Spam—makes them utterly irresistible. Drizzle with Kewpie mayo and sprinkle with chives for that extra pop of flavor.
Ingredients
Servings
Converted amounts are rounded.
Method
- Cut the Spam into small cubes and set aside.
- Heat a large pan over medium heat and spray with cooking oil. Add the Spam cubes and cook, turning occasionally, until they are lightly browned on all sides, about 3 minutes.
- Stir in the soy sauce, sugar, and BBQ sauce. Continue cooking for another 3 minutes, or until the sauce has thickened to your liking. Remove the Spam from the pan and set aside.
- In a medium bowl, whisk the eggs until well beaten.
- Using the same pan over medium heat, spray with cooking oil and pour in the eggs. Scramble them gently until just set, about 1 minute. Transfer the scrambled eggs to a plate and set aside.
- In a large mixing bowl, combine the cooked rice, the cooked Spam, the scrambled eggs, and the furikake.
- Mix everything together thoroughly, then shape the mixture into round balls.
- Wrap each rice ball with a strip of seaweed, then drizzle with Kewpie mayo and sprinkle with chopped chives. Serve and enjoy!
💡 Tips
- Use slightly warm rice for easier shaping; wet your hands with water to prevent sticking.
- If you don't have furikake, you can substitute with sesame seeds and a pinch of salt.
- For a crispier texture, toast the seaweed strips briefly over a flame before wrapping.
Inspired by a recipe from Tasty