How to Make Teriyaki Spam Onigirazu (Recipe)

spam

🥗Healthier: tofu

💰Cheaper: canned chicken

Tofu provides a vegetarian option, while canned chicken is often less expensive.

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess.

nori sheets

💰Cheaper: rice paper

Rice paper is a more accessible alternative.

sriracha

💰Cheaper: hot sauce

Hot sauce can provide similar heat at a lower cost.

Tear the lettuce leaves into smaller pieces.

Crack 2 eggs into a small bowl and whisk them together.

Open the can of Spam and cut it into 4 slices, saving the other half for later.

Heat a frying pan and blot away excess oil with a paper towel.

Pour half of the whisked eggs into the frying pan and swirl it around to create a thin omelette.

Once the edges of the omelette are dry, fold it towards the center to create a square shape.

Repeat the process with the remaining egg mixture and set the omelettes aside.

In the same frying pan, cook the Spam slices until crispy on both sides, adding oil if necessary.

Combine the sugar, mirin, and soy sauce in a bowl and mix until combined.

Pour the sauce over the crispy Spam slices and continue cooking, turning the slices to coat them in the sauce until it caramelizes.

Remove the Spam slices from the pan and set aside.

On a work surface, place a sheet of plastic wrap and then a sheet of Nori on top.

Add a small scoop of hot cooked rice to the center of the Nori, being careful not to add too much.

Season the rice with a little salt.

Place the torn lettuce leaves on top of the rice.

Add the omelette on top of the lettuce leaves.

Place 2 slices of Spam on top of the omelette.

Add a little more rice on top of the Spam slices, again being careful not to overfill.

Grab the corners of the Nori and bring them towards the center, tightly wrapping it with the plastic wrap.

Place the Nori seam side down and let the onigirazu rest for about 10 minutes.

Cut the onigirazu across the Spam slices for a nicer presentation.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens