Main ingredients 🥩
canned hamgreen chili pepperslight soy saucerice roll seaweed sheetsmayonnaise
Solo Cooking God's Chili Spam Rice Roll
A delicious, addictive rice roll made by mixing finely crushed canned ham seasoned with salt and spice, and crisp, spicy green chili peppers.
🙋 Recommended for
- ⭐ People who want to use up leftover canned ham in a creative and tasty way
- ⭐ Those looking for a flavorful, sweet-savory-spicy alternative to traditional rice rolls with more ingredients
Ingredients needed 🛒2 servings
- canned ham 1 can
- green chili peppers 4
- light soy sauce 1 tablespoon
- sugar 0.5 tablespoon
- rice 2 bowls
- sesame oil to taste
- rice roll seaweed sheets 4
- mayonnaise a little
- black sesame seeds a little
- vegetable oil a little
Recipe 🍳
- Place the canned ham in a plastic bag or crush it by hand into small pieces. Finely chop 4 green chili peppers, including the seeds.
- Heat a pan with a very small amount of vegetable oil, then add the crushed ham and stir-fry until crumbly and dry.
- When the ham turns golden brown, add 1 tablespoon of light soy sauce and 0.5 tablespoon of sugar, stirring well to evenly distribute the seasoning. Turn off the heat completely.
- Add the chopped green chili peppers to the pan and toss using residual heat to preserve their crisp texture and spicy aroma.
- Mix the cooked chili-ham mixture and 2 tablespoons of sesame oil into 2 bowls of cooled, warm rice, gently tossing so the grains don’t break.
- Spread the seasoned rice evenly and thinly onto a rice roll seaweed sheet, then roll tightly.
- Brush the outside of the roll with sesame oil, slice into bite-sized pieces, and serve with black sesame seeds and a side of mayonnaise.
- Stir-fry the crushed ham, season with soy sauce and sugar, turn off the heat, then mix in the chopped green chili peppers.
- Mix the cooked chili-ham mixture and sesame oil into cooled rice, tossing gently to combine.
- Spread rice on seaweed, roll tightly, brush with sesame oil, slice, and serve with mayonnaise.
Cooking tips 💡
- Green chili peppers lose their crisp texture and spiciness if overcooked, so always use residual heat to mix them in after turning off the stove.
- Dipping the finished rice rolls in rich mayonnaise helps mellow the spicy kick of the green chilies.
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