Pork and Egg Onigiri (Okinawan-Style Spam Musubi)

Name: Pork and Egg Onigiri (Okinawan-Style Spam Musubi)
Yield: Serves 2 (makes 4 pieces)
Ingredients: 4 slices Spam, each about 1/4 inch thick (5mm); 2 eggs; Salt and pepper, to taste; as needed Vegetable oil,; 2 cups warm cooked rice (about 350 grams); 4 half-sheets roasted nori

かえる＠環太平洋 @cook_40092206

Easy and delicious! This basic pork and egg onigiri is perfect for lunchboxes. Thank you for 300 recipe reviews!!
About this recipe:
● Hawaiian Spam musubi usually uses teriyaki-flavored Spam, less nori, and a mold like an empty Spam can.
● Okinawan pork and egg onigiri uses plain grilled Spam, includes a Japanese-style omelet, and is fully wrapped in nori.
I made this recipe based on my own definition.

かえる＠環太平洋 @cook_40092206

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Ingredients

Serves 2 (makes 4 pieces)

4 slicesSpam, each about 1/4 inch thick (5mm)
2eggs
Salt and pepper, to taste
as neededVegetable oil,
2 cupswarm cooked rice (about 350 grams)
4half-sheets roasted nori

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Steps

1

Beat the eggs in a bowl and season with salt and pepper. Heat a little vegetable oil in a rectangular omelet pan and cook a square omelet.
2

Using the same pan without adding more oil, grill the Spam slices.
3

Cut the omelet into 4 pieces. Lightly blot excess oil from the Spam with a paper towel.
4

On the edge of a nori sheet, layer rice, omelet, Spam, and more rice. Roll up tightly, then shape with your hands.
5

Place the roll seam-side down and let it sit for a bit. Once the nori softens, cut in half to serve.
6

For a deluxe version, add chopped green onions to the omelet, plus shiso leaves or sliced cheese.