Spam & Quail Eggs Onigiri
I laughed when Dr. Jen sent this recipe to update. I grew up with Spam, and I’ve always loved it, although I haven’t eaten it for many years. It was fun to tweak this recipe to make it healthier. The re-done version isn’t quite as “cute” as the original, but it’s really tasty.
The recipe calls for quail eggs, which are really teeny tiny eggs that are fun because they are so unique. If you want to use them instead of regular eggs, you can buy them at the Viet Tien Store, which is in the little shopping mall behind Crossroads in St. Cloud. If you haven’t been in this store yet, you are in for a treat—they have a good selection of interesting ethnic foods, including fresh fruits and vegetables, and frozen meats and seafood.
*For the veggies called for in the recipe, you can use fresh veggies or frozen veggies. It’s a great way to use up the odds and ends in your fridge.
**The recipe also calls for cooked rice, but you can make this recipe Paleo/Whole 30 by replacing the rice with cauliflower rice. You can use either a box grater with medium-sized holes or a food processor with the grater blade to blitz the cauliflower into small pieces. You’re aiming for little pieces the size of rice. Transfer the cauliflower to a clean towel and squeeze out as much moisture as you can. Then you can use it just as you would use cooked rice. It just needs to be sautéed in a bit of oil for a few minutes.
Ham and Eggs Onigiri
4 slices of turkey ham or uncured ham, cut ½” thick
2 T avocado oil, divided
8 quail eggs or 4 organic eggs
2 cups mixed veggies, either fresh or frozen (*see note above)
4 cups cooked rice or grated cauliflower (**see note above)
2 scallions, white and light green parts, sliced thinly
Cut a hole in the center of each slice of ham, about 1 ½ “ round. Save the pieces you cut out and dice them up.
Put 1 T oil in a large frypan, add the diced ham and the 2 cups of veggies and cook until the veggies are done. Add the rice or cauliflower and cook for another 3-5 minutes. Stir in sliced scallions.
Lay a piece of saran wrap inside of 4 empty tuna cans or small ramekins or other small, round containers. Fill each container with ¼ of the fried rice and veggies and press down firmly. Pull the saran wrap to take out the shaped rice and put one rice “cake” on each plate.
Meanwhile, fry the ham slices on both sides. If you like your ham crispy, fry it longer. Crack either 2 quail eggs or 1 regular egg into the center of each ham slice. Cover with a lid for 1 minute—less or more, depending on how soft you like the yolk.
Place a fried ham and egg on each rice/cauliflower “cake.”
Serve with a fresh salad.