Dinner

Spam Kimbap Recipe

Name: Spam Kimbap Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Korean
Ingredients: 2 cups cooked sushi rice; 1 can of Spam, sliced into thin strips; 1/4 cup pickled radish, sliced into thin strips; 1/4 cup cucumber, julienned; 1/4 cup carrot, julienned; 5-6 sheets of nori (seaweed); 1 tablespoon sesame oil; 1 teaspoon soy sauce; 1 teaspoon sesame seeds; Salt and pepper to taste

ByMaya Quinn January 6, 2026January 6, 2026

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Introduction

Spam Kimbap is a quick and delicious Korean-inspired snack that combines savory Spam with fresh vegetables wrapped in seaweed and rice. Perfect for a lunchbox treat or a light meal, this recipe brings simple ingredients together in a satisfying roll.

The image shows two long sushi rolls sliced into even pieces arranged in two rows on a wooden board placed on a white marbled surface. Each sushi roll has a dark green seaweed outer layer with a sprinkling of white sesame seeds on top. Inside, layers from the outside to the center include white sticky rice, bright orange thin carrot strips, green cucumber, a block of red meat or tofu, and a small amount of yellow egg or pickled radish. In the background, there is a white bowl filled with soy sauce. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups cooked sushi rice
1 can of Spam, sliced into thin strips
5-6 sheets of nori (seaweed)
1/4 cup pickled radish, sliced into thin strips
1/4 cup cucumber, julienned
1/4 cup carrot, julienned
1 tablespoon sesame oil
1 teaspoon soy sauce
1 teaspoon sesame seeds
Salt and pepper to taste

Instructions

Step 1: Cook the sushi rice according to package instructions, then let it cool slightly.
Step 2: Heat sesame oil in a pan over medium heat. Add the Spam slices and sauté for 3-4 minutes until they are crispy and golden.
Step 3: Lay a sheet of nori on a bamboo sushi mat. Spread a thin layer of rice over the nori, leaving a small margin at the top.
Step 4: Layer the sautéed Spam, pickled radish, cucumber, and carrot over the rice.
Step 5: Drizzle a little soy sauce over the filling and sprinkle with sesame seeds.
Step 6: Carefully roll up the kimbap, pressing gently as you go to ensure it sticks.
Step 7: Slice into 1-inch pieces and serve with a side of pickled radish or kimchi.

Tips & Variations

For added flavor, sprinkle a little sugar on the Spam while sautéing to create a caramelized glaze.
Try adding other fillings like spinach, egg strips, or cheese for variety.
If you don’t have a bamboo mat, use parchment paper to help with rolling tightly.

Storage

Store leftover kimbap in an airtight container in the refrigerator for up to 2 days. To enjoy later, let it come to room temperature or warm briefly in the microwave wrapped in a damp paper towel to maintain moisture.

How to Serve

The image shows a white rectangular plate with eight pieces of neatly cut kimbap arranged in two rows, each piece wrapped in dark seaweed around white rice and filled with layers of yellow egg, pink ham, orange carrot, green spinach, and light yellow pickled radish. On the left side of the plate, there are a few slices of yellow pickled radish. In the background, there is another white plate with more kimbap pieces. The setting includes a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular rice instead of sushi rice?

Sushi rice is stickier and helps the kimbap hold together better, but if you don’t have sushi rice, short-grain rice is a good substitute. Avoid long-grain rice as it tends to be less sticky.