I love this recipe because it transforms the humble can of Spam into a savory, caramelized delight that perfectly complements the sushi rice and crisp nori. Plus, assembling these onigirazu feels like an art project, allowing me to get creative with optional fillings like avocado and pickled radish for a deliciously personalized meal.
I adore making divine fusion cuisine, and Spam Onigirazu is a delightful twist on the traditional Japanese rice sandwich. My version features exquisitely cooked sushi rice, with the classic vinegar, sugar, and salt seasonings, tightly wrapped in nori and combined with pan-fried Spam, glazed in a soy sauce and mirin mixture.
I add fresh lettuce to give it a nice crunch and often include some optional fillings like cucumber or avocado. This recipe is a married couple’s love letter to their not-so-secret affection for the cult ingredient that is Spam.
Ingredients
- Sushi Rice: Rich in carbohydrates, provides a sticky texture perfect for molding.
- Rice Vinegar: Adds a subtle tangy flavor, enhances rice taste gently.
- Spam: High in protein and fat, adds a savory, umami flavor.
- Nori (Seaweed): Packed with iodine and B vitamins, provides a savory wrap.
- Soy Sauce: Deep umami flavor and saltiness, enhances overall taste.
- Mirin: Sweet rice wine, balances savory flavors with slight sweetness.
- Lettuce: Adds freshness, crunch, and a boost of vitamins and fiber.
Ingredient Quantities
- 2 cups sushi rice
- 2 1/4 cups water (for cooking rice)
- 3 tablespoons rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 can Spam, sliced into 8 pieces
- 1/4 cup soy sauce
- 2 tablespoons mirin
- 1 tablespoon vegetable oil
- 4 sheets nori (seaweed)
- 4 large lettuce leaves
- Optional fillings: sliced cucumber, avocado, pickled radish
Instructions
1. Wash the sushi rice in cold water until the water runs clear. Put the washed rice into a rice cooker or a pot with 2 1/4 cups of water. If using a rice cooker, just turn it on and walk away. If using a pot, bring the water to a boil, reduce to a simmer, cover, and cook for about 15 minutes until the water is absorbed. Let it rest, covered, for 10 minutes.
2. In a small bowl, combine rice vinegar, sugar, and salt. Gently mix this with the cooked rice, making sure the seasoning is even. Let the rice cool to room temperature.
3. Cut the Spam into 8 equal pieces. In a small bowl, mix together soy sauce and mirin. Heat the vegetable oil in a pan over medium heat and fry the Spam pieces until they are golden brown on both sides. Pour the soy sauce mixture over the Spam, flipping it to coat well. Cook until the liquid is mostly absorbed and the Spam is caramelized.
4. Put down a sheet of unblemished plastic wrap on a clean surface. Then, on top of the plastic wrap, place a sheet of nori with the shiny side down. As you do, make sure one of the nori’s corners is pointing directly at you.
5. Moisten your hands with water so the rice doesn’t stick to your skin, then grab about 1/2 cup of sushi rice and push it out from the center toward the edges of the nori in a square shape.
6. Put a piece of lettuce on the rice, then lay 2 slices of Spam atop the greens. Include any optional ingredients in your dish—like sliced cucumber, avocado, or pickled radish—that you’d enjoy.
7. Add 1/4 cup of sushi rice to the top and gently press it down to flatten and hold the fillings in place.
8. Fold the nori’s corners over the filling, creating a neat little package. Use plastic wrap to help securely shape the package. It should be tight, but not so tight that it mashes the filling inside.
9. Proceed with the other ingredients in the same manner to create a total of 4 onigirazu.
10. After all are put together, slice them in half with a sharp knife, wiping the blade with a wet cloth between cuts to keep it from sticking. Serve right away, or wrap tightly in plastic wrap for later.
Equipment Needed
1. Rice cooker or pot with lid
2. Small mixing bowl
3. Measuring cups and spoons
4. Medium frying pan
5. Cooking spatula
6. Sharp knife
7. Cutting board
8. Plastic wrap
9. Clean kitchen towel or wet cloth
10. Spoon (for mixing and spreading rice)
FAQ
- What is an onigirazu?An onigirazu is a rice sandwich from Japan that is wrapped in nori, which makes it similar to onigiri; however, it does not possess the traditional triangular shape that these rice balls, which are often molded by hand, seem to favor. Onigirazu is a bit of a departure from the onigiri that is often pressed into molds.
- Can I use any type of rice for this recipe?Using sushi rice is recommended for making onigirazu because of its super sticky texture, which helps to keep the onigirazu held together. Other varieties of short-grain rice might work, but their textures could differ significantly.
- How do I cook the sushi rice?Wash the rice in cold water until it is clear. Using a rice cooker or stovetop, cook the rice in the specified 2 1/4 cups of water until it is tender. While still warm, mix the rice with the vinegar, sugar, and salt.
- What does the mirin do in the soy sauce marinade?The soy sauce marinade is improved by the addition of mirin, which brings a touch of sweetness and a hint of flavor. When it comes to Spam, nothing complements its savory taste like a good soy sauce marinade.
- Can I substitute Spam with another protein?Indeed, chicken that has been cooked, tofu, or even teriyaki beef make for suitable and tasty alternatives if you’re looking for something different or if you have dietary restrictions. You could also try these in place of the protein called for in the recipes below.
- How should I store leftover onigirazu?Carefully wrap each onigirazu in plastic wrap and keep refrigerated for no more than one day. If you like, reheat them just before serving.
- Do I need to use a sushi mat to assemble onigirazu?There is no need for a sushi mat to assemble onigirazu by hand, as the nori and sticky rice hold it all together.
Substitutions and Variations
You can use medium- or short-grain white rice for a similar texture to that of sushi rice. It can be substituted with these types of rice.
Rice vinegar: An alternative to this would be to use apple cider or white wine vinegar. Just add a tad of sugar, and you’ll come close to replicating that unique flavor.
Use bacon that has been cooked, slices of ham, or tofu as a substitute for Spam.
Tamari or coconut aminos can be used as a gluten-free option instead of soy sauce.
Mirin: Substitute with a blend of sake and some sugar, or use sweet white wine.
Pro Tips
1. Rinse the Rice Thoroughly: Ensure you rinse the sushi rice multiple times until the water runs completely clear. This removes excess starch and prevents the rice from becoming too sticky.
2. Use a Damp Towel for Cooling Rice: When seasoning the rice with the vinegar mixture, spread it out in a wide, shallow dish and cover it with a damp towel. This helps the rice cool evenly without drying out.
3. Fry Spam to Perfection: For optimal flavor, fry the Spam until it develops a crispy, caramelized crust. This enhances the texture and adds depth to the taste.
4. Layer Strategically: Place the lettuce leaf directly on the rice before adding the Spam and other fillings. This acts as a barrier to keep moisture from making the nori soggy.
5. Knife Maintenance While Slicing: Before slicing each onigirazu, dip your knife in hot water, then wipe it with a damp cloth. This ensures clean cuts and prevents rice and fillings from sticking to the blade.
Spam Onigirazu Recipe
My favorite Spam Onigirazu Recipe
Equipment Needed:
1. Rice cooker or pot with lid
2. Small mixing bowl
3. Measuring cups and spoons
4. Medium frying pan
5. Cooking spatula
6. Sharp knife
7. Cutting board
8. Plastic wrap
9. Clean kitchen towel or wet cloth
10. Spoon (for mixing and spreading rice)
Ingredients:
- 2 cups sushi rice
- 2 1/4 cups water (for cooking rice)
- 3 tablespoons rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 can Spam, sliced into 8 pieces
- 1/4 cup soy sauce
- 2 tablespoons mirin
- 1 tablespoon vegetable oil
- 4 sheets nori (seaweed)
- 4 large lettuce leaves
- Optional fillings: sliced cucumber, avocado, pickled radish
Instructions:
1. Wash the sushi rice in cold water until the water runs clear. Put the washed rice into a rice cooker or a pot with 2 1/4 cups of water. If using a rice cooker, just turn it on and walk away. If using a pot, bring the water to a boil, reduce to a simmer, cover, and cook for about 15 minutes until the water is absorbed. Let it rest, covered, for 10 minutes.
2. In a small bowl, combine rice vinegar, sugar, and salt. Gently mix this with the cooked rice, making sure the seasoning is even. Let the rice cool to room temperature.
3. Cut the Spam into 8 equal pieces. In a small bowl, mix together soy sauce and mirin. Heat the vegetable oil in a pan over medium heat and fry the Spam pieces until they are golden brown on both sides. Pour the soy sauce mixture over the Spam, flipping it to coat well. Cook until the liquid is mostly absorbed and the Spam is caramelized.
4. Put down a sheet of unblemished plastic wrap on a clean surface. Then, on top of the plastic wrap, place a sheet of nori with the shiny side down. As you do, make sure one of the nori’s corners is pointing directly at you.
5. Moisten your hands with water so the rice doesn’t stick to your skin, then grab about 1/2 cup of sushi rice and push it out from the center toward the edges of the nori in a square shape.
6. Put a piece of lettuce on the rice, then lay 2 slices of Spam atop the greens. Include any optional ingredients in your dish—like sliced cucumber, avocado, or pickled radish—that you’d enjoy.
7. Add 1/4 cup of sushi rice to the top and gently press it down to flatten and hold the fillings in place.
8. Fold the nori’s corners over the filling, creating a neat little package. Use plastic wrap to help securely shape the package. It should be tight, but not so tight that it mashes the filling inside.
9. Proceed with the other ingredients in the same manner to create a total of 4 onigirazu.
10. After all are put together, slice them in half with a sharp knife, wiping the blade with a wet cloth between cuts to keep it from sticking. Serve right away, or wrap tightly in plastic wrap for later.
