Beat the egg and cook it in a skillet to make a flat omelet (do not roll). Fry the Spam slices on both sides in a skillet.

Cut the nori sheet in half lengthwise to make two pieces. Prepare two pieces of plastic wrap, each about 4 inches (10 cm) longer than the nori.

Place one piece of nori on each piece of plastic wrap.

Lay the nori vertically in front of you, leaving about 3/4 inch (2 cm) of space at the top. Evenly spread the rice over the nori, as you would when making a sushi roll.

Lightly sprinkle salt over the rice. Place the omelet (cut to the same shape as the Spam) and the Spam slices on the lower part of the rice.

Fold the rice and fillings in half, wrapping the omelet and Spam inside (like making a sushi roll). Then wrap tightly with the plastic wrap to shape.

Repeat with the second onigiri. Once shaped, your onigiri should look like a rounded rectangle.

I used to bring these as my lunch in high school or eat them as a snack after club activities.

If you like, at step 5, you can add 2–3 pitted umeboshi (pickled plums) or about 1 teaspoon (or to taste) of mayonnaise for extra flavor.

By the way, my mom often made the pork tamago with umeboshi, and it was delicious!

Each onigiri is quite filling, so if making for kids, cut them in half after shaping for easier eating.