Spam Onigirazu

Spam Onigirazu

Course: Main Course
Cuisine: Japanese
Keyword: onigirazu, rice sandwich, spam musubi
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6 Spam Onigirazu
Author: Nami
Spam Onigirazu is perfect for a quick meal or snack on the go. The winning combination of fried eggs, sweet sushi rice, and classic spam wrapped up in crunchy nori. You want to sink your teeth into this yummy treat!


  • 6 large eggs
  • 1 SPAM® product (7 oz)
  • 1 Tbsp neutral-flavored oil (vegetable, canola, etc)
  • 6 sheets nori (seaweed)
  • 3 cups cooked Japanese short grain rice
  • kosher/sea salt (use half for table salt)
  • 1 Tbsp furikake (rice seasoning)
  • 6 leaves lettuce (I used ice burg lettuce for the crunch)



  1. Gather all the ingredients.

    Spam Onigirazu Ingredients
  2. Heat 1 Tbsp. vegetable oil over medium high heat in the frying pan and cook the eggs as you like. I made the egg “over hard” (over well), which is a fried egg turned over and cooked until the yolk is solid. Make the eggs in batches if necessary, and transfer to a plate when they are cooked.
    Spam Onigirazu 1
  3. Meanwhile take out the spam from the can and cut into ¼ “ (6 mm) slices. You’ll get about 6-7 slices. Once the eggs are cooked, add the spam slices to the pan and cook both sides until nicely browned. Transfer the spam slices onto a plate.
    Spam Onigirazu 2
  4. Turn down the heat to medium low and add 1 Tbsp. mirin, 1 Tbsp. sake, and 1 Tbsp. soy sauce. Mix well quickly.
    Spam Onigirazu 3
  5. Transfer the spam slices back to the pan and coat well with the sauce.
    Spam Onigirazu 4
  6. Place a plastic wrap on a working surface and put a sheet of nori seaweed on top (shiny side facing down), with a corner pointing up. Evenly spread the steamed rice in a thin layer and form into a square shape in the center of nori sheet. I’m using the onigirazu mold (read more about it here).
    Spam Onigirazu 5
  7. Sprinkle a little bit of kosher salt and furikake. Salt is added to prevent the food from spoiling as we eat onigiri, onigirazu, and bento at room temperature and typically without refrigeration.
    Spam Onigirazu 6
  8. Place the fried egg and spam slice on top.
    Spam Onigirazu 7
  9. Place the lettuce and thin layer of steamed rice on top, maintaining a nice rectangular/square shape.
    Spam Onigirazu 8
  10. Now if you have an onigirazu mold, pull up the mold carefully. Remember to moist the “lid” before you press down so rice does not get stuck to it.
    Spam Onigirazu 9
  11. Bring left and right corners of nori sheet towards the center. Fold gently but tightly to wrap around the layers at the center.
    Spam Onigirazu 10
  12. Then bring bottom and top corners towards the center. Continue to fold gently but tightly around the layers. Make sure the rice is tucked in nicely.
    Spam Onigirazu 11
  13. If you like your onigirazu to showcase the filling after cutting in half, mark with a piece of rice or lettuce strip perpendicular to the filling. When you add the filling, you can decide which way you want to cut so it looks the best when the ingredients are revealed.
  14. Wrap tightly with plastic wrap. Set aside for 5 minutes with nori’s seam side down.
    Spam Onigirazu 12
  15. Cut the onigirazu with a sharp knife (following the mark that tells you which direction to cut). Run your knife in running water before cutting so that the cross-section will be clean. If you plan to make this the previous night, wrap the onigirazu with kitchen towel and keep in the refrigerator overnight. The towel will prevent the rice from getting hard from the cold temperature. Eat within 24 hours.
    Spam Onigirazu 13

Recipe Notes

I use this Onigirazu Mold, but it's not necessary. Please use this tutorial for guidance. If you're interested in purchasing this wooden mold, please click here for more information.

Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.