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:

  1. 【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)
  2. 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.
  3. Once they start to brown, gently stir to prevent burning. Add soy sauce, mix again, then turn off the heat.
  4. 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!)
  5. 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.
  6. 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. 

Here are the items used in the recipe

Dried Suji-Aonori


Dried Suji-Aonori