Overhead view of sliced Spam Kimbap arranged on a wooden board, showcasing layers of rice, Spam, egg, and vegetables with a glossy sesame oil finish.

Savory Spam Kimbap – Easy and Delicious Korean Sushi Rolls with a Twist

Byarlo Jack
Savory Spam Kimbap

If you’re looking for a fun and flavorful twist on traditional sushi, Spam Kimbap is your perfect match. This Korean-style sushi roll is a beloved comfort food in Korea, offering a fusion of savory Spam, crisp vegetables, fluffy rice, and seaweed. Unlike Japanese sushi, kimbap is often seasoned with sesame oil and eaten without soy sauce or wasabi. Even better, kids and adults both enjoy its bold, familiar taste. Whether you’re new to Korean cuisine or a longtime fan, this dish delivers comfort and creativity in every bite.

Ingredients

Balanced and flavorful, these ingredients shine. Spam gives salty depth and protein. Rice provides softness, warmth, and structure. Crisp vegetables offer freshness and crunch. Eggs and sesame oil round out flavor. Everything wraps tightly in seaweed sheets.

  • 1 can Spam, sliced into strips
  • 3 cups cooked short-grain rice
  • 1 tbsp sesame oil
  • ½ tsp salt
  • 3 eggs, beaten
  • 1 carrot, julienned
  • 1 cucumber, julienned (seeds removed)
  • 4–5 sheets of roasted seaweed (gim/nori)
  • Yellow pickled radish (danmuji), cut into strips
  • 1 tsp vegetable oil (for cooking)
  • Optional: cheese, avocado, kimchi, or spinach

Nutritional Information

Spam Kimbap is filling yet balanced. Moderate in fat, rich in carbs. Spam adds protein and saltiness. Vegetables provide fiber and color. Eggs boost protein and texture variety. Customize ingredients to adjust nutrition easily.

  • Calories: 370
  • Protein: 14g
  • Carbohydrates: 38g
  • Fat: 18g
  • Fiber: 3g
  • Sugar: 2g
  • Sodium: 780mg

Time Breakdown

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes

How to Make

Side angle shot of Spam Kimbap roll being cut with a knife, highlighting crisp seaweed wrap and colorful, tightly packed fillings.

This recipe is fast and very fun. Prepare fillings first for easy rolling. Work on a clean, flat surface. Don’t overfill to avoid breakage. Use warm rice for best sticking. Ready to roll your own delight?

  1. Cook and season the rice. Mix warm rice with sesame oil and salt. Let it cool slightly while preparing other ingredients.
  2. Fry the Spam. Heat a pan over medium and lightly brown the Spam strips on both sides. Set aside to cool.
  3. Cook the eggs. Pour beaten eggs into a lightly oiled pan. Cook into a thin omelet, then slice into strips.
  4. Sauté the vegetables. Quickly sauté carrots and cucumbers with a little oil or leave them raw for crunch.
  5. Assemble your kimbap. Place a seaweed sheet shiny side down on a bamboo mat. Spread rice evenly over two-thirds of the sheet.
  6. Add fillings and roll. Layer Spam, egg, vegetables, and pickled radish across the center. Roll tightly and slice into bite-sized pieces.

Serving Suggestions

Best served fresh with dipping options. Pair with kimchi or miso soup. Add soy sauce or spicy mayo. Great as a main or snack. Makes a perfect lunchbox favorite too. Colorful, satisfying, and always crowd-pleasing.

  • Serve with gochujang mayo drizzle
  • Pair with cold cucumber salad
  • Add extra Spam slices on the side
  • Pack in bento boxes for lunch
  • Cut into mini rolls for parties
  • Serve with sesame seeds sprinkled

Storing Tips

Kimbap tastes best freshly made, always. Can be stored if wrapped properly. Use plastic wrap to seal in moisture. Refrigerate for up to 1 day. Reheat gently in a pan if needed. Avoid freezing—texture won’t survive well.

  • Wrap tightly in plastic wrap
  • Refrigerate up to 24 hours
  • Reheat in non-stick skillet for crisp edges
  • Add splash of sesame oil before reheating
  • Don’t microwave uncovered – dries out rice
  • Avoid wet fillings if making ahead

Healthier Alternatives

Make kimbap fit your nutrition goals. Swap white rice for brown or quinoa. Use low-sodium or turkey Spam version. Add extra greens for more fiber. Omit oil and fry ingredients dry. Use egg whites or tofu instead.

  • Brown rice instead of white
  • Lite Spam or grilled chicken strips
  • Add kale, spinach, or sprouts
  • Use Greek yogurt sauce for dipping
  • Less rice, more veggies inside
  • Air-fry Spam to reduce oil

Kid-Friendly Tips

Mild flavors and colors attract kids. Spam and rice are kid-approved basics. Add cheese or cream cheese inside. Use fun shapes for presentation appeal. Make mini rolls for small hands. Great for school lunches and picnics.

  • Cut into bite-sized pinwheels
  • Add string cheese as a filling
  • Let kids help roll their own
  • Skip spicy or strong veggies
  • Serve with sweet soy glaze
  • Offer fruit on the side

Chef’s Special Tips

Plated Spam Kimbap on a ceramic dish topped with sesame seeds and green onions, with a side of gochujang mayo for dipping.

Use sushi rice for best results. Wipe knife with water between slices. Don’t overstuff – keep balance clean. Pan-fry finished rolls for extra crunch. Add perilla leaves or kimchi for zing. Slice immediately to avoid soggy wraps.

  • Press rice gently, not too firm
  • Toast seaweed lightly if needed
  • Add sesame seeds on outer roll
  • Chill Spam before slicing for neat cuts
  • Try teriyaki-glazed Spam variation
  • Use plastic wrap over mat to avoid sticking

Conclusion 

Spam Kimbap is a modern comfort dish that blends classic Korean flavors with Western influence, resulting in something uniquely delicious. It’s fast, affordable, and endlessly versatile, making it ideal for weekday meals, picnics, or late-night cravings. Don’t worry about perfection, kimbap is meant to be rustic and personal. Try it today and enjoy the best of both worlds. Be sure to share with friends or pack extras, these rolls disappear fast.

FAQs

Yes, Spam Kimbap is great for meal prep or lunchboxes. Wrap it tightly in plastic and store it in the fridge for up to 24 hours.

For Spam Kimbap, use freshly cooked short-grain or sushi rice. It’s sticky enough to hold the roll together without falling apart.

Spam Kimbap is traditionally served at room temperature or slightly chilled. It’s not typically eaten hot like some cooked sushi rolls.

Absolutely! Spam Kimbap is very flexible—adding cheese, kimchi, or even avocado can enhance flavor and texture for variety.

To keep Spam Kimbap intact, don’t overfill it, press the rice gently but firmly, and use a sharp, wet knife when slicing the rolls.

Spam Kimbap is a modern variation of traditional Korean kimbap. It reflects Korean-American fusion and is loved for its bold, savory twist.