How to Make Spam Yaki Onigiri: Grilled Spam Rice Balls Recipe

These Spam yaki onigiri are simple, satisfying snacks that also make a light lunch alongside miso soup. Crispy on the outside, each triangle hides salty Spam and gooey mozzarella. If you prefer plain rice balls, try yaki onigiri without filling.

Ingredient notes

Please refer to the recipe card below for exact ingredient amounts.

• Sushi rice – Use medium- or short-grain sushi rice. Its starch content makes the rice sticky, which helps the onigiri hold its shape.
• Soy sauce – For seasoning the rice or brushing on the outside. Light-sodium soy sauce works well, but use your preferred variety.
• Toasted sesame oil (optional) – A small amount adds a warm, nutty depth to the rice.
• Spam and mozzarella – The filling: slice Spam and sandwich it with mozzarella. Slices are easiest to work with, but shredded cheese can be used if preferred.
• Brush sauce (optional) – Use soy sauce, teriyaki, or unagi-style glaze to brush the seared onigiri.
• Furikake (optional) – A sprinkle adds flavor and visual appeal.

How to make Spam yaki onigiri

See the recipe card below for full ingredient amounts and timings.

1. Season the rice. Place hot, cooked sushi rice in a bowl. Drizzle soy sauce and a touch of toasted sesame oil (if using). Fluff the rice gently with a slicing motion until the color is even.

Fluff until the seasonings are evenly distributed.

2. Prepare the filling. Cut Spam into thin slices and sandwich each piece between mozzarella pieces to create a compact filling.

Pro tip: Cutting Spam into 1/4-inch slices, then halving them, gives the ideal size for hand-shaped onigiri.

3. Shape the onigiri. Divide the seasoned rice into even portions. Working with one portion at a time, spread the rice, place the Spam and cheese in the center, then wrap and shape into a triangle. You can also use an onigiri mold.

4. Pan-fry the onigiri. Heat a nonstick pan over medium. Add a thin coating of neutral oil. Place onigiri triangle-side down and pan-fry until each side is golden and crispy, about 3–4 minutes per side. You can sear the edges too for extra crispness.

5. Brush on sauce (optional). When both sides are browned, reduce heat to low. Brush each side lightly with soy sauce or your chosen glaze, then cook for another 15–30 seconds per side to set the glaze. Watch closely to avoid burning.

Caution: Keep the heat low after brushing sauce to prevent the sugar in the glaze from burning. If the pan is very hot, let it cool briefly before finishing the sauced side.

6. Garnish and serve. Optionally dip or sprinkle the tips with furikake. Serve hot for the best contrast between crispy exterior and melty filling.

How to shape Spam yaki onigiri

Shape by hand

1. Wet your hands to prevent sticking. Spread a portion of seasoned rice in your palm, place the filling in the center, then wrap and seal.
2. Compact the rice firmly, then shape into a triangle using a cupping motion with both hands. Turn and repeat until smooth.

Shape with a mold

1. Fill half the mold with rice, press the filling into the center, top with remaining rice, and press with the mold presser to compact and release the shaped onigiri.
2. Adjust the size of the filling and rice amount to suit your mold—molds vary in capacity.

Note: Mold sizes differ, so you may need to trim the Spam or cheese or adjust rice portions to fit.

Recipe tips

• Use warm rice. Warm rice is easier to shape and absorbs seasoning better.
• Wet your hands between each onigiri when shaping by hand to prevent sticking, but don’t over-wet or the rice will be soggy.
• Make three onigiri instead of four if you want larger portions; more rice per ball makes sealing easier.
• Keep heat low after brushing sauce to avoid burning the glaze.

Storage

Enjoy these onigiri fresh for the best texture. Leftovers should be cooled completely, stored in an airtight container, and kept refrigerated for up to 3–4 days.

Reheating

Reheat individually wrapped in cling film or in a microwave-safe container until hot. Reheated onigiri will be warm but will lose the original crisp exterior.

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