Spam and Egg Onigiri with Tartar Sauce

Name: Spam and Egg Onigiri with Tartar Sauce
Yield: Makes 2 onigiri
Ingredients: 3/4 cup uncooked Japanese short-grain rice (about 150 grams), cooked; 2 slices Spam (about 1/2 inch thick); 1 large egg; 1 sheet nori (seaweed), full size (plain or seasoned); Pinch salt; as needed Tartar sauce,

MiMeow @cook_40244126

This is a classic Okinawan Spam and egg onigiri, but I added tartar sauce for extra flavor! It's easy to make, filling, and delicious.
Recipe background:
Spam and egg onigiri is a staple in Okinawa. I usually add cheese or ketchup, but after having leftover tartar sauce from another dish, I tried it in this onigiri and loved it. Now I make it this way often.

MiMeow @cook_40244126

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Ingredients

Makes 2 onigiri

3/4 cupuncooked Japanese short-grain rice (about 150 grams), cooked
2 slicesSpam (about 1/2 inch thick)
1large egg
1 sheetnori (seaweed), full size (plain or seasoned)
Pinchsalt
as neededTartar sauce,

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Steps

1

Crack the egg into a bowl, add a pinch of salt (optional if you prefer less salt), and beat well. Lightly oil a tamagoyaki pan or small skillet and pour in the egg to cook.
2

As the egg sets, fold it in half. Then cut it lengthwise into two pieces and set aside.
3

Slice the Spam into pieces about 1/2 inch (1 cm) thick and pan-fry on both sides until browned. You don't need to add more oil.
4

Cut the nori sheet in half. Place one half on a piece of plastic wrap to assemble.
5

Spoon some cooked rice onto the nori, leaving a little space in the center to make rolling easier.
6

Layer the Spam, tartar sauce, and egg on top of the rice.
7

Be careful not to add too much tartar sauce, as it can make the onigiri soggy or fall apart. I usually use about 2 to 3 teaspoons per onigiri.
8

Fold the nori over the filling, then wrap tightly with plastic wrap to shape. Your onigiri is ready!