Spam & Egg Onigirazu (Sushi Rice Sandwiches)

This recipe for Spam & Egg Onigirazu is quick to make and packed with flavor. A fun and delicious twist on a classic Japanese rice sandwich, it's the perfect grab-and-go meal.

What is onigirazu?

Onigirazu (おにぎらず) is a Japanese sushi rice sandwich wrapped in nori (seaweed).

Unlike traditional onigiri, which are consist of rice in the shape of triangles or round balls, onigirazu is much easier easy to assemble.

Onigirazu can hold more fillings, making it a versatile and convenient meal.

Why you'll love this recipe

Quick & easy: comes together in under 20 minutes.

Portable & convenient: great for picnics, lunchboxes or meal prep.

Customizable: adjust the fillings to your liking; try spicy tuna, or bulgogi beef for a fun variation.

Balanced & satisfying: a perfect mix of protein, carbs, and umami flavors.

Ingredients you'll need

• Spam: luncheon meat, cut into ¼-inch thick pieces
• egg: lightly beaten
• nori/seaweed: unsalted
• cooked sushi rice: warm; sushi rice is also known as sticky short-grain rice; long grain/medium grain rice will not work for this recipe
• cucumber: optional

How to make onigirazu

Prepare Spam & egg fillings:

In a small frying pan over medium heat, lightly pan-fry slices of Spam over medium heat until golden brown on both sides.

Remove from pan and set aside.

In the same pan, blot off any excess grease, leaving about 1 teaspoon for the egg.

Heat the pan over medium heat and pour in the beaten egg, cooking it as an omelette, flipping it halfway. Remove from heat.

Cut the omelette into a similar size as the Spam and set aside.

Assemble:

Lay a sheet of nori shiny side down in the shape of a diamond (corner pointed down) on a clean work surface.

Place about ¼ C of the rice in the center, spreading it into a small square.

Layer with an egg omelette, sliced cucumber, and slice of Spam.

Add another ¼ C of rice on top to encase the filling.

Fold the corners of the nori inward like an envelope, wrapping tightly around the rice and fillings.

Wrap with plastic wrap and let it rest for 5 minutes, seam-side down, to allow the nori to soften.

Remove plastic wrap and slice in half with a sharp knife, wiping the blade with a damp cloth between cuts.

Repeat with the remainder.

Optional additions

• fresh lettuce or pickled radish: for freshness and crunch
• furikake: rice seasoning, for extra flavor
• kewpie mayonnaise: for creaminess
• sliced avocado: for creaminess

Variations

Swap the protein: try using grilled chicken, spicy tuna, teriyaki beef, baked tofu, unagi eel or smoked salmon.

Add umami: inject extra flavor to the Spam with a little soy and mirin while pan-frying.

Add spice: use sliced jalapenos or shichimi togarashi for extra spiciness.

Korean-style: try bulgogi beef or spicy pork, and kimchi (blotted dry) in the filling. Add in a drizzle of gochujang for heat.

How to serve

Serve the sushi rice sandwiches immediately for the best texture.

Enjoy cold or at room temperature.

Pair with matcha green tea or hojicha tea, along with spicy tuna onigiri, chicken yakitori, miso soup, or furikake fries.  

How to store

Wrap tightly in plastic wrap and store in an airtight container the fridge for up to 4 hours.

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