Spam and egg onigirazu - Japanese rice ball
Simple, delicious spam and egg onigirazu (or in other word Japanese rice ball) made with mayonnaise, steamed rice, lettuce and bonito flake.
Servings: 1 onigirazu
Ingredients
- 1 piece dried seaweed (nori)
- 1 c warm steamed rice
- 2 pieces spam straight of the box or pan fried
- 2 medium eggs fried
- 2 tbsp mayonnaise
- bonito flake as needed
- lettuce, cilantro as needed
- salt and pepper to taste
Instructions
- Lay one piece of nori on a clean, flat surface like a large plate or a cutting board. Spoon and spread a thin layered of steamed rice on the middle of the seaweed. Sprinkle a little bit of salt and pepper on top of the rice.
- Place pieces of spam, fried egg on top. Then spread a thin layer of mayonnaise, followed by lettuce, bonito flakes on top.
- Spoon another thin layer of steamed rice on top of everything.
- Then bring the sides corner of seaweed together. Continue to fold the other two corners toward the center. Make sure the rice is tucked nicely inside but you don’t need to use force and press it into a shape.
Notes
Tips for making spam and egg onigirazu
- This spam and egg onigirazu best to eat right after it is made. If you must bring it as your lunch, you can wrap it tightly in plastic wrap so the rice remain warm and moist.
- I do not recommend to make this a day ahead of time nor leave it in the fridge before eating. Because the rice will become hard and dry, it's very unpleasant to consume onigirazu this way.
- So it is best to make this Japanese rice ball on the same day you intend to eat it.