Ingredients
- 1.5 lbs cooked short-grain rice, sushi rice preferred
- ⅓ cup cooked corn
- ⅓ cup sushi vinegar
- ⅓ cup seaweed flakes
- ½ cup shredded mozzarella cheese
- 6 oz pan-fried spam
- 14 seaweed strips, 0.4” * 7.5”. ( ~ 1cm * 19cm)
- 14 slices bacon
- ¼ cup teriyaki sauce
Method
Rice ball preparation:
- In a large mixing bowl, combine the cooked rice with corn, sushi vinegar, and seaweed flakes. Mix thoroughly and set aside to cool slightly.1.5 lbs cooked short-grain rice, ⅓ cup cooked corn, ⅓ cup sushi vinegar, ⅓ cup seaweed flakes
- Slice the spam into rectangular blocks (approx. 2.1” × 0.8” × 0.4”)(5.4 × 2 × 1 cm) and pan-fry until golden brown on both sides. Let cool.6 oz pan-fried spam
Assemble bacon rice ball:
- Preheat the oven to 350°F (180°C).
- Scoop about ¼ cup of the rice mixture into your damp hands and flatten into a disc.
- Add ½ tablespoon of mozzarella cheese to the center.½ cup shredded mozzarella cheese
- Place a spam piece on top.6 oz pan-fried spam
- Carefully mold the rice around the filling, forming an oval shape. Be sure the cheese is fully enclosed.
- Lay a strip of seaweed on your work surface, then top with a strip of bacon.14 seaweed strips, 14 slices bacon
- Place the rice ball in the center and roll it up snugly.
- Repeat until all rice balls are assembled.
- Arrange the rice balls on a lined baking tray.
- Brush a thin layer of teriyaki sauce and sprinkle with toasted sesame seeds and dried parsley.¼ cup teriyaki sauce
- Bake in the preheated oven at 350°F (180°C) for 15 minutes.
Garnish and serve:
- Decorate with fun shapes using sliced cheddar cheese and seaweed strips. Serve warm for the best cheesy, melty bite!
Notes
- Make-ahead: Prep until bacon wrap, refrigerate up to 24 hrs.
- Storage: Fridge up to 2 days in an airtight container.
- Freeze: Freeze before baking for best results (1 month max). Thaw overnight before baking.
- Reheat: Use oven or air fryer to keep bacon crisp. Skip the microwave.