This ain’t your grandma’s tater tot dish, unless your grandma is a Japanese culinary connoisseur. Because the taters in these tots have been replaced with yaki onigiri, which is deep-fried rice. It’s then topped with ahi poke, liver paté and glorious SPAM® Classic for a dish that’d make grandpa beg for seconds.

Submitted by SPAM® fan

40 min 18 servings 27 ingredients


  • For the Onigiri
  • 4 cups cooked sushi rice, cooled & laid out to dry in a cold aerated area
  • 3 Tablespoons Furikake
  • ¼ cup rice wine vinegar
  • For the Poke
  • 1 lb sushi-grade Ahi tuna*
  • 1 teaspoon garlic and ginger, minced
  • 2 teaspoons scallions, minced
  • 2-3 Tablespoons soy sauce; aloha shoyu is preferred
  • 2-3 Tablespoons kewpie mayo
  • 1 Tablespoon mirin
  • ½ Tablespoon sesame oil
  • White pepper, ground
  • *Consuming raw or under cooked seafood may increase your risk of foodborne illness.
  • For the Blood Orange Teriyaki
  • 4 each blood oranges, segmented and small diced, drained, saving the liquid
  • ½ cup orange juice
  • ½ cup mirin
  • 1 oz ginger, peeled and rough chopped
  • 1 cup sugar
  • ½ cup soy sauce
  • 1 Tablespoon black pepper, coarse ground
  • For Assembly
  • 1-2 oz chicken or duck liver pate
  • 1 12-ounce can SPAM® Classic, removed from can and frozen overnight
  • 2 oz scallions, minced
  • Toasted sesame seeds


  • 1.Working quickly and with wet hands or a Hobart mixer, combine all ingredients & mix well. Form into SPAM® musubi molds, press to ½" thickness. In a fryer with oil at 375°F, fry the rice patty (onigiri) until lightly golden. Drain on paper towel.
  • 2.Combine all ingredients and adjust seasoning with more soy sauce as needed.
  • 3.Combine all ingredients into a small saucepan and reduce until half or nappe. Immediately chill and set aside.
  • 4.Place the rice patty (onigiri) on a plate, top rice with sliced pate, then glaze with the teriyaki sauce, top with a spoonful of poke.
  • 5.Garnish with sesame seeds and scallions. Serve.

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