Lately, I’ve noticed this “sandwich-style” onigiri gaining popularity at Japanese konbini like FamilyMart and Lawson. Instead of the traditional ball or triangle shape, this method creates a rice sandwich that allows for more generous fillings. I love these because they have a better ratio of filling to rice, and they’re easier to shape and eat.
I know Spam isn’t everyone’s favorite, but it’s been a beloved ingredient in Okinawa for decades. The key is getting a nice golden crust on it, which adds texture and mellows out that “canned meat” taste. The folded egg layer helps balance the saltiness, and a couple of shiso leaves add a fresh note. If Spam isn’t your thing, this form factor works great with other well-seasoned proteins — think chicken teriyaki, tuna-mayo, or karaage.
I [posted a recipe](https://youtu.be/x0w1ysbRw-g) for this if you want the full method. Have you tried this style of onigiri yet? What are your go-to fillings for onigiri?
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Lately, I’ve noticed this “sandwich-style” onigiri gaining popularity at Japanese konbini like FamilyMart and Lawson. Instead of the traditional ball or triangle shape, this method creates a rice sandwich that allows for more generous fillings. I love these because they have a better ratio of filling to rice, and they’re easier to shape and eat.
I know Spam isn’t everyone’s favorite, but it’s been a beloved ingredient in Okinawa for decades. The key is getting a nice golden crust on it, which adds texture and mellows out that “canned meat” taste. The folded egg layer helps balance the saltiness, and a couple of shiso leaves add a fresh note. If Spam isn’t your thing, this form factor works great with other well-seasoned proteins — think chicken teriyaki, tuna-mayo, or karaage.
I [posted a recipe](https://youtu.be/x0w1ysbRw-g) for this if you want the full method. Have you tried this style of onigiri yet? What are your go-to fillings for onigiri?