Spam and Egg Onigiri
photo by Pearl Ishizaki
- Ready In:
4 rice ball
- 100 g pork luncheon meat
- 2 eggs
- 1 pinch salt
- 1 pinch pepper
- 1 tablespoon vegetable oil
- 2 nori
- 2 cups steamed rice
- Slice the pork luncheon meat about 1-2 centimeter thick. The number of slices will depend on how many rice balls you would want to make.
- Whisk two pieces of egg then add a pinch of salt and a pinch of pepper.
- Heat a pan using medium-high heat then add the vegetable oil. Fry the pork luncheon meat about 1-2 minutes on each side or until one side starts to brown. Take the fried luncheon meat from pan then remove excess oil by placing the fried luncheon meat on top of a paper towel.
- Clean the pan then heat using medium heat. Add a small amount of vegetable oil then wait for it to be heated. Pour the eggs then fry. Turn over the omelet once the bottom side starts to be firm. Fry the other side for about a minute then remove from pan.
- Cut out the eggs so it will have almost the same size as the pork luncheon meat slice. The number of omelet slices will be the same as the number of pork luncheon meat slices you have.
- Tear a large enough size of cling wrap then place it on top of a cutting board. Cut out one whole sheet of nori into half then place the sheet on top of the cling wrap with the shiny-side down.
- Take about two spoonfuls of steamed rice then spread it on top of the nori sheet. You can use your hands to spread the rice and to prevent the rice from sticking into your hands, dampen it first with clean water.
- Place the pork luncheon meat near the edge of the nori. Put the sliced egg on top then fold the nori sheets with rice covering the pork luncheon meat and egg. Wrap the rice ball with the cling wrap and keep it wrapped for about 5 minutes or until the nori has wilted.
- Remove the wrap before serving.
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