Suji-Aonori and Enoki Spam Riceball
〜・〜・〜・〜・〜・〜・〜・〜・〜・〜・〜・〜・〜・
Make the most out of "Suji-Aonori" with these irresistibly delicious Spam onigiri rice balls!
〜・〜・〜・〜・〜・〜・〜・〜・〜・〜・〜・〜・〜・
Ingredients (for 2-3 people):
- Suji-Aonori seaweed, generous amount
- Enoki mushrooms (sliced to about 3cm after sun-drying) - 40g
- Spam (sliced into 3-5mm pieces) - 4 slices
- Unsalted butter - about 7g
- Soy sauce - about 1/2 teaspoon
- Cooked white rice - about 2 bowls (240g) Salt - a pinch
How to:
- 【Preparing Enoki Mushrooms】Trim off the brown ends with sawdust attached, then spread them out in a tray or bowl to sun-dry for half a day. (Avoid direct sunlight)
- In a frying pan, heat the butter over medium heat until melted, then add the sliced enoki mushrooms. Sauté without stirring to allow them to brown.
- Once they start to brown, gently stir to prevent burning. Add soy sauce, mix again, then turn off the heat.
- In a large bowl or container, place the cooked rice to cool slightly. Add the prepared enoki mushrooms and mix gently until well combined. (It's already delicious up to this step!)
- Moisten your palms with a little water and a pinch of salt. Take enough rice to fill one rice bowl and form it into a firm rice ball. Make sure to evenly distribute the enoki mushrooms inside.
- Wrap thinly sliced Spam around both sides of the rice ball. To prevent it from unraveling, wrap it with plastic wrap or aluminum foil, and it's ready to serve!
I love the combination of enoki mushrooms sautéed in butter and soy sauce with rice, and I thought, why not enjoy it in an onigiri rice ball? When I paired it with Suji-Aonori seaweed and Spam, it turned out absolutely amazing! The harmony between butter and seaweed is just perfect.
