Our Family’s Pork and Egg Onigiri

Name: Our Family’s Pork and Egg Onigiri
Yield: 2 servings
Ingredients: 1 sheet nori (full size); as needed Cooked rice,; 1/4 can luncheon meat (like Spam); 2 eggs; 1 pinch salt

ももいろさくら @cook_40108419

Wrap it up with plastic wrap! It’s easy to make and great for eating at home or on the go.
Recipe background:
Since pork and eggs are always on hand, we enjoy them in many ways. This time, it’s onigiri, but you can also make pork and egg sandwiches with lettuce, a pork and egg set meal, or use it as a topping for Okinawa soba. If you have a can of pork, give this a try!

ももいろさくら @cook_40108419

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Ingredients

2 servings

1 sheetnori (full size)
as neededCooked rice,
1/4 canluncheon meat (like Spam)
2eggs
1 pinchsalt
Plastic wrap

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Steps

1

Spam is delicious, but our family prefers Tulip brand. Use your favorite brand.
2

First, cook the eggs in a tamagoyaki (Japanese omelet) pan. If making two servings, you’ll have two extra pieces when cut into four, so I just eat them as a snack!
3

Next, without adding oil, cook the pork slices until nicely browned. Today I made three pieces for three servings.
4

Place a sheet of plastic wrap on a plate, then put half a sheet of nori (shiny side down) on top.
5

Spread the rice evenly over the nori. Leave a small gap in the center to make rolling easier.
6

Layer the egg and pork slices on the side closest to you.
7

Using the plastic wrap, roll everything up away from you, tucking in the ends and shaping as you go. That’s it!
8

Let the roll sit with the seam side down so the nori sticks together. Remove the plastic wrap and cut in half to serve.