Kimchi Spam Onigirazu (Easy 10-Minute Lunch!)
When I only have 10 minutes to make something, or simply just want a grab-and-go meal, this Kimchi Spam Onigirazu or Japanese Rice Sandwich is my new favorite thing to make! This layered rice ball is basically a rice sandwich, wrapped with my favorite fillings like spam, sauteed kimchi, and cucumber. Then, wrapped all around with a sheet of seaweed to keep it all together. It’s everything I need for a quick lunch in one little package!
Speedy Spicy Kimchi Spam Rice Ball Sandwich
Today, I’m combining this Japanese rice sandwich with the spam musubi flavors I miss from Hawaii for this amazingly speedy Spicy Spam Kimchi Onigirazu. Onigirazu is basically a Japanese rice sandwich and onigiri hybrid. Instead of shaping rice into a traditional onigiri, everything is layered together and wrapped in roasted seaweed. It’s super easy to customize, perfect for lunch, and you can really add any filling you like! It literally takes me 10 minutes to make!
Ingredients For Kimchi Spam Onigirazu
- 2 slices Spam
- ¼ cup kimchi chopped
- 1 teaspoon sesame oil
- ⅔ cup cooked rice
- 2 perilla leaves optional
- 8 Thin slices cucumber
- 2 sheets roasted seaweed
Kimchi Spam Filling
The best part of the onigirazu is the fun layers of fillings sandwiched in between layers of rice. Last time, I shared an easy onigirazu with the creamiest bites of salmon. This time, since I’m craving a little savory and spicy, we’re doing a Kimchi Spam filling, with layers of sauteed kimchi, pan fried spam, crunchy cucumbers, and a fragrant layer of perilla leaves. I sauteed the kimchi because it adds some extra fragrant flavor, but you can also use kimchi straight out of the jar if you’re in a rush.
But, you can add practically any filling of your choice. Try salmon and avocado, tuna mayo, teriyaki chicken, bulgogi beef, tamagoyaki, tofu and vegetables, leftover roasted meats, or even whatever leftovers you have in the fridge!
Tips For Wrapping Onigirazu
Think of onigirazu as a Japanese rice sandwich + onigiri hybrid. Once you know the wrapping technique, you can customize the filling however you like.
- Don’t overfill it. A generous filling is delicious, but too much will make it difficult to close and slice. Keep everything stacked neatly in the center.
- Use warm rice. Warm rice helps soften the roasted seaweed and makes it easier to wrap. Avoid rice that is piping hot, since it can make the seaweed too soggy.
- Plastic wrap makes wrapping much easier. Once you fold the seaweed around the filling, wrap it tightly in plastic wrap and let it rest for a few minutes before slicing. This helps the onigirazu hold its shape.
- Keep wet ingredients toward the center. If you are packing the onigirazu for lunch, keeping sauces, kimchi, and wetter fillings away from the edges will help prevent the seaweed from becoming soggy.
- For a clean cut, use a sharp knife and wipe or lightly dampen the blade before slicing.
Step By Step Instructions For Kimchi Spam Onigirazu
- Heat a pan over medium heat. Add the SPAM and pan-fry on both sides until golden brown and crispy. Remove and set aside.
- In the same pan, add the chopped kimchi and sesame oil. Pan-fry for 1–2 minutes. This helps soften the kimchi while enhancing and concentrating its flavor.
- To assemble the onigirazu, lay a piece of plastic wrap on your work surface, then place one sheet of roasted seaweed on top in a diamond shape, with one corner pointing toward you.
- Add ⅓ cup of rice to the center of the seaweed and gently spread and press it into a compact square.
- Layer on the pan-fried kimchi, perilla leaves, crispy SPAM, thinly sliced cucumber, and a little more kimchi.
- Finish with the remaining ⅓ cup of rice, gently pressing it down so everything stays compact.
- To wrap the onigirazu, bring the bottom corner of the seaweed up and over the filling. Fold the top corner down, then bring the left and right corners into the center, almost like you are wrapping a present.
- If there is any rice or filling exposed, use the second sheet of roasted seaweed to cover the opening before wrapping everything tightly.
- Use the plastic wrap underneath to tightly wrap the entire onigirazu. Gently press it into a square shape and let it rest seam-side down for 3–5 minutes. This allows the warm rice to soften the seaweed slightly so everything sticks together.
- Using a sharp knife, cut the onigirazu in half and enjoy!
Side Dishes You’ll Enjoy with Onigirazu
Kimchi Spam Onigirazu (Easy 10-Minute Lunch!)
By Tiffy Cooks
Ingredients
- 2 slices Spam
- ¼ cup kimchi chopped
- 1 teaspoon sesame oil
- ⅔ cup cooked rice
- 2 perilla leaves optional
- 8 Thin slices cucumber
- 2 sheets roasted seaweed
Instructions
- Heat a pan over medium heat. Add the Spam and pan-fry on both sides until golden brown and crispy. Remove and set aside.
- In the same pan, add the chopped kimchi and sesame oil. Pan-fry for 1–2 minutes. This helps soften the kimchi while enhancing and concentrating its flavor.
- To assemble the onigirazu, lay a piece of plastic wrap on your work surface, then place one sheet of roasted seaweed on top in a diamond shape, with one corner pointing toward you.
- Add ⅓ cup of rice to the center of the seaweed and gently spread and press it into a compact square.
- Layer on the pan-fried kimchi, perilla leaves, crispy SPAM, thinly sliced cucumber, and a little more kimchi.
- Finish with the remaining ⅓ cup of rice, gently pressing it down so everything stays compact.
- To wrap the onigirazu, bring the bottom corner of the seaweed up and over the filling. Fold the top corner down, then bring the left and right corners into the center, almost like you are wrapping a present.
- If there is any rice or filling exposed, use the second sheet of roasted seaweed to cover the opening before wrapping everything tightly.
- Use the plastic wrap underneath to tightly wrap the entire onigirazu. Gently press it into a square shape and let it rest seam-side down for 3–5 minutes. This allows the warm rice to soften the seaweed slightly so everything sticks together.
- Using a sharp knife, cut the onigirazu in half and enjoy!
Notes
- Don’t overfill it. A generous filling is delicious, but too much will make it difficult to close and slice. Keep everything stacked neatly in the center.
- Use warm rice. Warm rice helps soften the roasted seaweed and makes it easier to wrap. Avoid rice that is piping hot, since it can make the seaweed too soggy.
- Plastic wrap makes wrapping much easier. Once you fold the seaweed around the filling, wrap it tightly in plastic wrap and let it rest for a few minutes before slicing. This helps the onigirazu hold its shape.
- Keep wet ingredients toward the center. If you are packing the onigirazu for lunch, keeping sauces, kimchi, and wetter fillings away from the edges will help prevent the seaweed from becoming soggy.
- For a clean cut, use a sharp knife and wipe or lightly dampen the blade before slicing.
