Okinawa Pork Tamago Onigiri

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I’ll never forget the first time I bit into one of these at Riceful Onigiri in Berkeley back in 2018. It totally changed the way I thought about rice balls.

Instead of the triangle shaped onigiri I grew up with, this version was rectangular, stuffed with crispy Spam, a thick folded omelet, and the most perfect savory sauce. The texture combo alone was enough to make me obsessed. Crispy, salty pork. Fluffy, slightly sweet egg. Warm, sticky rice. All wrapped up in a sheet of nori. It’s perfection.

Get Recipe Ingredients

What is a pork onigiri (pork tamago)?

A pork tamago onigiri is a Japanese rice ball layered with a slice of sweet-savory fried Spam and a folded omelette, wrapped in nori. It is the pork onigiri you see all over Okinawa and Hawaii: warm rice, salty pork, and fluffy egg held together in one handheld bite. This pork onigiri is filling enough to be a full lunch on its own.

What Makes Pork Tamago Onigiri So Special

Pork tamago onigiri (sometimes called “po-tama”) is actually Okinawan soul food that became popular after World War II, when the U.S. military introduced luncheon meat (Spam) to the island. It’s a home-cooked dish throughout Okinawa, made by wrapping fried pork and egg inside rice and nori, and it’s become such a beloved staple that you can find it in convenience stores and bento shops all over Japan.

What I love most about pork tamago onigiri is how it takes something simple and makes it feel special. The egg isn’t just scrambled. It’s cooked tamagoyaki style, thin and folded into layers so you get that silky, almost custard-like texture. And the spam? You fry it until the edges get crispy and caramelized.

If you want to try that tamagoyaki technique on its own, the Easy Fried Rice Tamagoyaki wraps a full serving of Japanese fried rice inside those same thin egg layers for a quick, satisfying breakfast.

The version I’m sharing today is a little extra because I’m adding ebi fry (fried shrimp) and some greens, but you can totally keep it classic with just the spam and egg if you want. Both ways are amazing. For another portable rice and nori recipe, my Folded Kimbap uses the same concept but with a folding technique instead of wrapping, and it’s even faster to put together.

Tips for Making the Best Pork Tamago Onigiri

Use Short Grain Japanese Rice

You need rice that’s sticky enough to hold everything together. I always cook mine in a rice cooker because it comes out perfect every time, but you can also do stovetop or even an instant rice cup if that’s your thing. Just make sure it’s not too dry or it won’t stick to the nori properly.

Get Your Spam Really Crispy

Cut your luncheon meat thick, and don’t add oil to the pan when you cook it. The spam has enough fat on its own, so it’ll get perfectly golden and crispy without extra grease. I like to cook each side for about 1.5 to 2 minutes on medium heat until it’s caramelized and smells incredible.

The Tamagoyaki Fold

A tamagoyaki pan is a rectangular Japanese pan specifically designed for making rolled omelets, and it makes this step way easier. But if you don’t have one, a regular frying pan works too. The key is to spread the egg really thin, let it cook until it’s almost set but still a little wet on top, then fold it over on itself a few times to create that thick, layered rectangle. If you’ve never made folded eggs before, don’t stress. It takes a little practice but it’s not as hard as it looks. And if you haven’t seen my recipe for the best scrambled eggs ever, you definitely should!

If the tamagoyaki technique has you hooked, nori cheese tamagoyaki turns that same folded egg into its own standalone dish, with melted cheese tucked inside and a sheet of nori on the outside.

Let the Rice Cool Slightly Before Assembling

If your rice is too hot, it’ll make the nori soggy and warp immediately, so let it sit for a few minutes after it comes out of the rice cooker, then spread a thin, even layer on half of your nori sheet.

Wrap It Tight

Once you’ve layered everything (egg, spam, greens, shrimp), fold the nori over and press down gently but firmly.

How to Store Leftovers

These are best eaten fresh, but if you have leftovers, wrap them individually in plastic wrap and keep them in the fridge for up to a day. The nori will get a little softer, but they still taste great. You can also reheat them in the microwave for like 20 seconds if you want the rice warm again. Just cover it to keep the moisture in.

If you’re meal prepping, I’d recommend keeping the components separate and assembling them right before you eat. That way the nori stays crispy and everything tastes fresh.

Ingredients

For the Rice:

• 1/2 cup short grain Japanese rice (makes enough for 1-2 onigiri)

For the Ebi Fry (Optional):

• 1 jumbo shrimp, peeled and deveined
• 1/4 cup all purpose flour
• 1 egg, beaten
• 1/4 cup panko breadcrumbs
• 3 cups vegetable oil for frying

For the Onigiri:

• 1 slice Spam (about 1/2 inch thick)
• 2 eggs (1 for the ebi fry breading, 1 for the tamagoyaki)
• 1/2 sheet nori seaweed
• Greens of choice (lettuce, spinach, or arugula work great)
• Katsu sauce (or substitute with teriyaki sauce or even ketchup mixed with a little Worcestershire)

Substitutions:

You can swap the spam for thick cut bacon or even a slice of cooked pork belly if you want. If you’re skipping the ebi fry, try adding pickled veggies or a slice of cheese instead. For the egg, you can make it more savory by adding a pinch of salt or a little soy sauce to the beaten egg before cooking.

Equipment

• Rice Cooker
• Tamagoyaki Pan
• Sauce Pan
• Frying Pan
• Whisk
• Mixing Bowls

Instructions

1. Start your rice in the rice cooker so it’s ready when you need it. While that’s cooking, prep your ebi fry. Peel the shrimp and rinse it under cold water. Make 3 shallow cuts on the belly side and gently press down to straighten it out (this keeps it from curling up when you fry it).
2. Set up your breading station with three shallow bowls: flour, beaten egg, and panko. Dredge the shrimp in flour, then dip it in the egg. Repeat the flour and egg step one more time (this double coating makes it extra crispy), then coat it thoroughly in panko.
3. Heat the vegetable oil in a small saucepan to 350°F. If you don’t have a thermometer, drop a pinch of panko in. If it sizzles immediately, you’re good to go. Fry the shrimp for 2 to 3 minutes until the panko turns golden brown and crispy. Set it on a paper towel to drain.
4. In a separate pan on medium heat, cook your slice of spam. About 1.5 to 2 minutes per side until it’s crispy and caramelized. No oil needed. Set aside.
5. Now for the tamagoyaki. Whisk 1 egg really well in a bowl. Heat your tamagoyaki pan (or regular frying pan) over medium-low heat with a tiny bit of oil. Pour in the egg and tilt the pan so it spreads into a thin, even layer. Once it’s mostly cooked but still slightly wet on top, start folding it over on itself to create a thick rectangle. This might take a couple tries to get right, but don’t worry. Even if it’s not perfect, it’ll still taste amazing.
6. Once your rice is done, let it cool for about 5 minutes. Cut a sheet of nori in half. Lay one half on a clean surface (or on a piece of plastic wrap for easier handling). Spread a thin, even layer of rice over half of the nori sheet.
7. Layer your fillings on the rice: first the tamagoyaki, then the spam, then your greens, and finally the ebi fry if you’re using it. Drizzle a little katsu sauce over everything.
8. Fold the empty half of the nori over the top, pressing gently to seal. Wrap it in plastic wrap or parchment paper and let it sit for a minute so everything sticks together. Slice in half with a sharp knife and dig in.

If this is up your alley, you’ll also love my Spam Musubi Katsu and Spam Fries, which are air fried to crispy panko perfection.

These pork tamago onigiri are perfect for lunch, a quick dinner, or even breakfast if you’re into savory morning meals. They’re portable, super satisfying, and honestly just fun to eat. Let me know if you try them! 🙌

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