Sticky Spam Fried Rice Balls

Furikake dusted crispy rice balls stuffed with sticky soy and pineapple spam!

Done in 1 hour

Serves 6-8

Dish by Spencer Lengsfield

Ingredients

1 tinspam, diced

2 tbspbrown sugar

2garlic cloves, minced

1 inchginger, grated

1 tbsprice vinegar

100mlpineapple juice

3 tbspsoy sauce

Rice balls

200gsushi rice, seasoned

Vegetable oil, to fry

Furikake

Pickled ginger ranch

3 tbspJapanese mayo

1 tbspsour cream

1 tbspsushi ginger, minced

2spring onions, finely chopped

2 tbspChinese chives, finely chopped

Pinchfurikake

1 tbsprice vinegar

Salt, to taste

This dish is inspired by spam musubi and onigiri. Spam musubi originated in Hawaii, so the sticky pineapple glaze is inspired by Hawaiian Huli Huli chicken, and it pairs perfectly with the savoury salty spam.

Method

Start by cooking your sushi rice according to the package instructions, making sure to wash it until the water runs clear.

Meanwhile, mix up the ranch. Combine all of the ingredients, and pop into the fridge.

Mix up the spam sauce with grated ginger and garlic. Dice up the spam into small pieces. Crisp up the spam in a pan with a splash of oil.

Pour in the sauce ingredients, and let it reduce around the spam until it's nice and sticky. Let cool slightly.

Grab a handful of sushi rice with wet or oiled hands, and place a few pieces of spam in the middle. Wrap the sushi rice around it. Repeat until you've run out of spam or rice. If it's looking a bit soft, pop into the fridge.

Heat the vegetable oil to 200 C. When it's hot, carefully drop in your rice balls and fry until golden brown. This should only take a few minutes. Pop onto a rack and let the excess oil drain, then dust with furikake.

Plate up with the ranch, and enjoy!

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Spencer Lengsfield

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Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.