Spam and Egg Golden Rice Balls
How to Make Golden Rice Balls with Spam and Egg
Introducing a recipe for Golden Rice Balls using Spam and eggs, perfect for your child’s vacation menu. These delightful rice balls are packed with flavor and are sure to be a hit!
Ingredients- 200g Spam
- 2 eggs
- 2 sheets of Gim (seaweed for kimbap)
- 2 slices of cheddar cheese
- 2 bowls of cooked rice
Rice Seasoning- 2 pinches of salt
- 1/2 Tbsp toasted sesame seeds
- 1 Tbsp sesame oil
- 2 pinches of salt
- 1/2 Tbsp toasted sesame seeds
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
First, prepare the Spam. Cut one 200g can into four equal portions, about 1cm thick each. Heat a non-stick pan over medium heat without any oil. Pan-fry each side of the Spam pieces until golden brown. Note: Spam releases its own oil, so additional oil is not necessary. This recipe makes 3 servings; you can add one more Spam piece to make 4 servings.
Step 2
Once the Spam is nicely browned, place the pieces on a paper towel to absorb any excess grease. This will help keep the rice balls from being too oily and ensure a more savory flavor.
Step 3
Now, let’s season the rice. In a bowl with the warm cooked rice, add 2 pinches of salt, 1/2 tablespoon of toasted sesame seeds, and 1 tablespoon of sesame oil. Mix well to ensure the seasoning is evenly distributed. The nutty aroma of sesame oil and the crunchy texture of sesame seeds will enhance the overall taste.
Step 4
Cut each sheet of kimbap seaweed lengthwise in half. This will give you seaweed pieces that are the perfect size for wrapping the rice balls.
Step 5
Cut each slice of cheddar cheese in half as well, to match the size of the seaweed.
Step 6
Place a piece of the cut Spam and half a slice of cheese onto one half-sheet of seaweed. Leave a small margin at the end of the seaweed. Carefully roll the seaweed around the Spam and cheese, ensuring it’s wrapped snugly.
Step 7
When you place the rolled Spam seam-side down, the residual heat from the Spam and a tiny bit of rice (if needed) will help the seaweed stick together naturally without needing any water or paste. This makes the wrapping process much easier.
Step 8
Now, take the seasoned rice and use it to encase the Spam-wrapped seaweed. Place a portion of rice on your palm, center the Spam roll within the rice, and then carefully cover it completely with the rice.
Step 9
Once the Spam is fully enclosed in rice, use your palms to gently shape and form it into a ball. Make them a size that’s easy for children to hold and eat.
Step 10
Ensure the rice is pressed firmly around the edges to create a compact and substantial rice ball. Making them about the size of a Spam can will give them a satisfying heft.
Step 11
In a separate bowl, whisk the 2 eggs to create an egg wash. Dip each shaped rice ball into the egg wash, ensuring it’s evenly coated on all sides.
Step 12
Heat a non-stick pan over medium-low heat. Place the egg-coated rice balls into the pan and cook until golden brown. Since you have plenty of egg wash from 2 eggs, you can generously ladle the remaining egg wash over the rice balls as they cook to ensure a thick and delicious coating.
Step 13
Once the bottom of the rice ball is golden and cooked, carefully flip it to cook the other side. Rotate the rice balls so that all sides, including the edges, are evenly browned and cooked through. Aim for a beautiful golden hue all around.
Step 14
When the exterior of the rice balls is crispy and golden, they are ready to serve! This method ensures they hold their shape well, whether eaten whole or cut in half, making them perfect for lunchboxes or as a delightful snack. Enjoy these delicious Spam and egg golden rice balls!
