Description
These Okinawan-style pork tamago onigiri feature crispy Spam, sweet folded egg, and fried shrimp wrapped in seasoned rice and nori. A portable, satisfying meal inspired by Okinawa’s unique post-WWII culinary fusion.
Ingredients
Scale
- 1/2 cup white rice (uncooked)
- 1/2 sheet nori
- 3 cups Vegetable Oil (for frying)
- 1 slice spam
- 2 Eggs (beaten)
- Handful of greens (lettuce, arugula, or spinach)
- 1 jumbo shrimp
- 1/4 cup all purpose flour
- 1/4 cup panko
- katsu sauce (to taste; for drizzling)
Equipment
Instructions
- Cook the rice: Prepare the rice in a rice cooker according to package directions. Once cooked, let it cool for 10-15 minutes.
- Prepare the shrimp: Peel and devein the jumbo shrimp, then rinse under cold water. Make 3 shallow slits on the belly side and gently press to straighten. Set up a breading station with flour, 1 beaten Egg, and panko in separate bowls. Coat the shrimp in flour, dip in egg, coat in panko, dip in egg again, then coat in panko again.
- Fry the shrimp: Heat the Vegetable Oil in a small saucepan to 350°F (not 250°F as originally stated). Carefully fry the breaded shrimp for 2-3 minutes until golden brown and crispy. Remove and drain on paper towels.
- Cook the spam: Heat a skillet over medium heat. Cook the spam slice for 1.5-2 minutes per side until crispy and caramelized on both sides. Set aside.
- Make the folded egg: Whisk 2 Eggs well in a bowl. Heat a tamagoyaki pan or small nonstick skillet over medium-low heat with a little oil. Pour in the egg and spread into a thin layer. When partially set but still wet on top, begin folding the egg in thirds lengthwise to create a rectangular shape. Cook until just set, then remove.
- Assemble the onigiri: Cut the nori sheet in half. Place one half on a clean surface. Spread a thin, even layer of rice over the nori, leaving a small border. On one end, layer the folded egg, crispy spam, greens, and fried shrimp. Drizzle with katsu sauce.
- Fold and serve: Fold the empty side of nori and rice over the filling to create a half-moon or rectangular shape. Press gently to seal. Serve immediately while the spam and shrimp are still warm and crispy.
Notes
- If using fresh rice, let it cool at least 10-15 minutes before assembling to prevent soggy nori.
- Don’t rush the spam – a good sear with crispy, caramelized edges makes all the difference.
- For the folded egg, spread it very thin and fold while still slightly wet on top for that classic texture.
- The shrimp can be omitted for a simpler traditional version with just spam and egg.
- Store any leftover components separately and assemble fresh to prevent sogginess. Best eaten immediately.
- Prep Time: 15
- Cook Time: 20
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 onigiri
- Calories: 520 kcal
- Sugar: 3g
- Sodium: 890mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 315mg