- 2 cups short-grain rice
- 12 oz. spam
- 4 eggs
- 8 lettuce leaves
- 4 sheets dried seaweed/nori
- 1 tbsp sesame oil
- 3 tbsp mayonnaise
- Add 2 cups of uncooked rice to your rice cooker and press the White Rice function. Allow the rice to cook for 15 minutes.
- Slice the spam into small bite-sized pieces.
- After the rice has cooked for 15 minutes, place 4 eggs and the sliced spam onto the steam tray. Open the lid of the cooker carefully and place the steam tray inside. Close the lid and let the cooking cycle continue.
- Once the cycle is complete, remove the eggs and spam from the steam tray and allow them to cool.
- Season the cooked rice with sesame oil and a pinch of salt. Mix well.
- Peel the steamed eggs, place them in a large mixing bowl, and mash them. Mix in the mayonnaise to create an egg salad.
- Lay a seaweed sheet rough side up on serving plates.
- Place about 1/2 cup of seasoned rice, 2 slices of spam, 1 cup of egg salad, and a small leaf of lettuce on top of each seaweed sheet.
- Fold the seaweed from the bottom left towards the upper left, then roll into a burrito-style wrap.
- Slice each wrap diagonally and serve with soy sauce, sriracha, or spicy mayo if desired!