Sweet and Savory Pork and Egg Onigiri

Name: Sweet and Savory Pork and Egg Onigiri
Yield: Serves 1 (makes 2 onigiri)
Ingredients: 4 slices sweet and savory simmered luncheon meat; 2 slices (from 1 egg) Japanese-style omelet; 2 sheets roasted seaweed (nori), hand roll size; About 1 bowl (about 3/4 cup or 150 grams) cooked white rice

6721 @cook_40275843

This is a rich and flavorful pork and egg onigiri made with sweet and savory simmered luncheon meat (see ID:21884998).

Recipe background:
I wanted my son to say this was even better than the ones from the store, so I made it to suit his taste—and it was a big hit. For my son, this is what onigiri means!

This is a rich and flavorful pork and egg onigiri made with sweet and savory simmered luncheon meat (see ID:21884998).

Recipe background:
I wanted my son to say this was even better than the ones from the store, so I made it to suit his taste—and it was a big hit. For my son, this is what onigiri means!

6721 @cook_40275843

This is a rich and flavorful pork and egg onigiri made with sweet and savory simmered luncheon meat (see ID:21884998).

Recipe background:
I wanted my son to say this was even better than the ones from the store, so I made it to suit his taste—and it was a big hit. For my son, this is what onigiri means!

This is a rich and flavorful pork and egg onigiri made with sweet and savory simmered luncheon meat (see ID:21884998).

Recipe background:
I wanted my son to say this was even better than the ones from the store, so I made it to suit his taste—and it was a big hit. For my son, this is what onigiri means!

Saved

Ingredients

Serves 1 (makes 2 onigiri)

4 slicessweet and savory simmered luncheon meat
2 slices(from 1 egg) Japanese-style omelet
2 sheetsroasted seaweed (nori), hand roll size
About 1 bowl (about 3/4 cup or 150 grams) cooked white rice

Saved

Steps

1

For the sweet and savory simmered luncheon meat, see recipe ID: 21884998. When making it for pork and egg onigiri, shape it into rectangles.
2

Make the omelet so that each slice is about 1/3 the size of a nori sheet. Using a rectangular omelet pan makes this easier.
3
4

Place a sheet of nori on a piece of plastic wrap, then spread the cooked rice over it. To make sure you can wrap the filling well, cover about 4/5 of the nori with rice.
5

Layer the luncheon meat, omelet, and another slice of luncheon meat in that order. Make sure the luncheon meat is next to the rice.
6

Hold the filling in place with chopsticks, then starting from the edge without filling, use the plastic wrap to roll it up tightly. (Sorry, no photo for this step!)
7

Enjoy!