Guys, I have some exciting news – I’m going to Hawaii! It’s going to be my first time and I could not be more excited because:
I’m going to eat all of the things, maybe climb a mountain, and hopefully tan my pasty legs. I’m thinking that we are going to need a lot of snacks to fuel our adventures and maybe even food to eat on the plane, so I’m going to be bringing (okay, not literally bringing) these spam and egg onigirazu.
Have you guys heard of onigirazu? They’re kinda of like onigiri but more sandwich-like and not as finicky. It’s super easy to make them and you can fill them with anything you want. You can make a bunch of customized ones, pack them up in a cooler and go on a picnic, hopefully on Hawaii!
I made this handy gif to show you how to make onigirazu so I hope you run with it and fill them with your heart’s desire. In the meantime, I’ll be packing and researching where to go and what to do. Suggestions are welcome – we’ll be hitting up Maui and Oahu.
PS – I realize I’m the weird one who brought spam to the party…but what’s Hawaii without spam?!
PPS – Molls and Lil, you guys can have egg and avo ones :)
Spam and Egg Onigirazu Recipe
makes 1 onigirazu
- 1 piece of spam
- 1 large egg
- 1 sheet of nori
- 1/2-3/4 cup cooked short grain sushi rice
- salt, to taste
- 1/4 avocado, sliced
- handful of baby arugula
Start off by cooking the piece of spam in a non-stick pan over medium heat. Cook until crispy and golden, about 2-3 minutes per side. Remove from the heat and let drain on a paper towel. Wipe the excess spam oil out of your skillet and heat it up over high heat. Add a bit of oil (I prefer grapeseed) and cook your egg over aggressively high heat until the whites start to set, bubble and crisp up. Carefully flip and cook the other side for 1 minute. Remove from the pan.
Lay the seaweed, shiny side down, on a sheet of plastic wrap. Take half of your rice and shape into a round in the middle of the seaweed. Lightly season the rice with a bit of salt. Place the spam, egg, avocado slices and a handful of arugula on top. Top with the remaining rice.
Fold in the four corners, using the plastic wrap to tighten, making a square package. Let sit for a while for the seaweed to soften, the cut in half with a sharp knife. Enjoy!