Onigirazu is the perfect little lunch, dinner, or snack! It’s great for hiking, picnics, road trips, or whenever you’re on the go.
Similar to onigiri’s or Japanese rice balls, these are easily customizable based on what you prefer. For this recipe, I’m using a combination of all my favorite ingredients but feel free to make modifications to fit your desires!
Pro tip: Plastic wrap will help you wrap and assemble the onigirazu easier and mess-free! 🙂 Just be sure to lay a big piece of plastic wrap on your surface area before you start assembling.
If you’re looking for more Japanese rice ball ideas, check out my onigiri recipes:
- 1 cup cooked rice
- 1 slice Spam
- 1 tbsp mayo
- 1 egg
- 2 tbsp shredded cheese
- 1/4 avocado sliced
- 3 tbsp kimchi chopped
- 1/4 tsp sugar
- 1 sheet roasted seaweed
- 2 tbsp neutral oil divided
- In a pan, heat 1/2 tablespoon of oil over medium heat. Add Spam and cook until slightly browned and crusted on the outside. Remove and set aside.
- In the same pan, add 1 tablespoon of oil and crack the egg. Try to shape the egg into a square shape so it's easier to assemble later. Cook to your desired doneness then remove and set aside.
- Using the same pan again, add the remaining 1/2 tablespoon of oil. Toss in the kimchi and sugar and sauté for 2 to 3 minutes, or until the kimchi is slightly charred.
- To assemble, place a piece of plastic wrap on your surface area. It should be bigger than the nori sheets.
- Place the nori sheet on top then layer it with 1/2 cup of rice, Spam, mayo, egg, cheese (*optional* – use a blow torch to slightly melt the cheese), avocado, kimchi and the remaining 1/2 cup of rice.
- Carefully wrap the onigirazu from left to right then top to bottom while using the plastic wrap to hold everything together. Be sure to wrap the onigiriazu tightly so it stays in place.
- Slice the onigriazu in half and enjoy!
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