Spam Onigirazu
Super Simple Spam Onigirazu, Easier Than Gimbap!
A super easy rice ball recipe! Onigirazu is a Japanese-style rice sandwich made by layering all the ingredients on seaweed. It’s a quick and delicious way to enjoy a satisfying meal or a special bento.
Ingredients- 1.5 servings of rice (warm)
- 1 can Spam (approx. 200g)
- 1/3 cucumber
- 2 eggs
- 2 sheets of gimbap seaweed
- 4 perilla leaves
- Sesame oil to taste
- Sesame seeds to taste
Cooking Instructions
Step 1
First, thinly slice the cucumber. Place the slices in lightly salted water (about 1/2 tsp salt) and let them sit for about 5 minutes. This draws out excess moisture, preventing the rice from becoming soggy and maintaining a crisp texture. After salting, gently squeeze out any excess water.
Step 2
Cut the Spam into slices of your desired thickness, about 1cm (or 1/2 inch) thick. Heat a little oil in a pan over medium-low heat and pan-fry the Spam slices until golden brown and slightly crispy. This enhances its savory flavor. Gently blot with a paper towel to remove excess grease.
Step 3
Next, prepare the fried eggs according to your preference. Sunny-side up or fully cooked are both great options. You could also make a thin omelet and slice it. These additions contribute to the rich flavor profile of the onigirazu.
Step 4
Season the warm cooked rice with a generous drizzle of sesame oil and a sprinkle of sesame seeds, mixing well. Since Spam is quite salty, no additional salt is added to the rice. Now, it’s time to assemble the onigirazu. Lay a sheet of gimbap seaweed flat. Spread a thin, even layer of rice over the seaweed, covering all four sides. Ensuring the rice layer is consistent is key.
Step 5
Begin layering your chosen ingredients on top of the rice. I like to start with finely shredded perilla leaves, spreading them evenly over the rice. Their fresh, slightly peppery aroma complements the Spam beautifully. Next, arrange the pan-fried Spam slices on top of the perilla leaves.
Step 6
Add the drained cucumber slices and the prepared fried egg on top of the Spam. It’s helpful to distribute the ingredients slightly, considering the edges of the seaweed, to make folding easier later on.
Step 7
Carefully fold the seaweed over the fillings, just like wrapping a gift. Bring the four corners of the seaweed towards the center, covering them with a bit more rice if needed, to form a neat square shape. For a more stable and presentable onigirazu, wrap it tightly in plastic wrap and let it rest for a few minutes. This also makes it convenient for packing.
Step 8
Once your onigirazu is assembled, slice it in half for easy eating. Dipping your knife in a little water before cutting will help prevent the rice from sticking, ensuring a clean cut. Enjoy your visually appealing and delicious Spam onigirazu – a treat for both the eyes and the palate!
