Ingredients
Scale
For the Onigiri:
- 2 cups Japanese short-grain rice, cooked and slightly cooled
- 4 slices spam (classic, low-sodium, or flavored)
- 2 tbsp soy sauce
- 1 tbsp sugar
- 1 sheet nori (seaweed), cut into strips
Optional Toppings:
- Furikake: A Japanese rice seasoning mix for extra flavor
- Sesame seeds: For a nutty crunch
- Green onions: Finely chopped, for garnish
Instructions
- Cook the Spam:
- Slice the spam: Cut into rectangular slices, about ¼-inch thick.
- Pan-fry: Heat a non-stick frying pan over medium heat. Place the spam slices in the pan and cook until both sides are golden brown.
- Glaze the spam: Mix soy sauce and sugar in a small bowl. Pour the glaze into the pan and let it coat the spam, cooking until caramelized, about 1-2 minutes. Remove from heat and set aside.
- Prepare the Rice:
- Cook the rice: If you haven’t already, cook the rice according to package instructions. Let it cool slightly so it’s easy to handle.
- Shape the rice: Use plastic wrap or wet your hands with water to prevent sticking. Scoop about ½ cup of rice, shaping it into a triangle, oval, or ball.
- Assemble the Onigiri:
- Layer the spam: Place a slice of glazed spam on top of the rice shape.
- Wrap with nori: Use a strip of seaweed to secure the spam to the rice. If the nori doesn’t stick, lightly moisten the ends with water.
- Optional Garnish: Sprinkle furikake, sesame seeds, or chopped green onions over the top to elevate the presentation.
Notes
- Storage: Wrap leftover onigiri tightly in plastic wrap and refrigerate for up to 2 days.
- Reheating: If needed, microwave the onigiri for 20-30 seconds to refresh the texture.
- Rice sticking tip: Keep a bowl of water nearby to wet your hands while shaping the rice.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Asian Food
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Calories: 240
- Sugar: 2g
- Sodium: 480mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 15mg