From ニジマム's kitchen in Japan. 
Okinawan-Style Spam and Egg Onigiri
Cut in half to show the filling—perfect for lunchboxes! These delicious, hearty rice balls are always a hit.
Recipe background: I love Okinawan Spam and egg onigiri so much that I started making them myself, and my family and friends loved them too! My kids often request them for their lunchboxes. Making these always brings back memories of my younger days visiting Okinawa every year.
Okinawan-Style Spam and Egg Onigiri
Cut in half to show the filling—perfect for lunchboxes! These delicious, hearty rice balls are always a hit.
Recipe background: I love Okinawan Spam and egg onigiri so much that I started making them myself, and my family and friends loved them too! My kids often request them for their lunchboxes. Making these always brings back memories of my younger days visiting Okinawa every year.
Open in Cookpad AppSteps
- 1
Cut the Spam in half, then slice into 1/4-inch (6–7 mm) thick pieces (if using a half can, just slice as is). Cook both sides in a heated skillet until crispy.
- 2
Beat the eggs with the chicken bouillon powder. Using the same skillet from the Spam, cook the eggs into an omelet, then cut to match the size of the Spam slices.
- 3
Lay a sheet of plastic wrap down, place a sheet of nori on top, and spread an even layer of rice over the nori. Add a slice of Spam, a little mayonnaise, and a piece of omelet, then fold in half.
- 4
Wrap tightly with the plastic wrap, pressing firmly to shape into a rectangular onigiri, making sure the Spam and egg stay inside. Your onigiri is ready!
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