Serving Suggestion

SPAM® Classic Onigirazu




  • 3 cups of cooked Japanese short grain rice
  • 1/4 cup red vinegar (Akazu) or Rice wine vinegar
  • 15ml Mirin
  • 32g sugar
  • 1 pc Kombu, 1 inch square
  • Sushi rice
  • Nori sheets
  • 1 can of SPAM® Classic, sliced and fried
  • Eggs, beaten and cooked to form sheets
  • Julienned carrots
  • Julienned cucumbers
  • Pickled radish
  • Spinach, blanched and squeezed of excess water


  1. To make the Sushi Vinegar: Combine red/rice wine vinegar, Mirin, sugar, and Kombu.
  2. In a bowl, mix freshly cooked hot rice with about 2 tbsp of the sushi vinegar mixture and mix well. Cover rice with tea towel and set aside to cool to room temperature.
  3. Lay a nori sheet shiny side down, forming a diamond.
  4. Add about 1/3 cup of sushi rice in the middle, forming a square and leaving space on the sides. Wet hands with water to keep it clean from sticky rice.
  5. Layer a SPAM® Classic slice, egg, and other preferred filling on top of the rice.
  6. Finish with another layer of sushi rice, making sure all the fillings form a square.
  7. Wrap the nori edges around the filling like an envelope then flip upside down. Allow it to rest for about a minute to form shape and firm up.
  8. Slice in half and serve.
  9. Sauce suggestions: Teriyaki sauce, Okonomiyaki sauce, or Japanese mayonnaise.

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