108 Spam Sushi Rolls Recipes

Steps:

• Soak uncooked rice for 4 hours; drain and rinse.
• In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes. Stir in rice vinegar, and set aside to cool.
• In a separate bowl, stir together soy sauce, oyster sauce, and sugar until sugar is completely dissolved. Slice luncheon meat lengthwise into 10 slices, or to desired thickness, and marinate in sauce for 5 minutes.
• In a large skillet, heat oil over medium high heat. Cook slices for 2 minutes per side, or until lightly browned. Cut nori sheets in half and lay on a flat work surface. Place a rice press in the center of the sheet, and press rice tightly inside. Top with a slice of luncheon meat, and remove press. Wrap nori around rice mold, sealing edges with a small amount of water. (Rice may also be formed by hand in the shape of the meat slices, 1 inch thick.) Musubi may be served warm or chilled.

Steps:

• Place sheet of nori on bamboo mat and align with edge nearest you.
• Using a moistened hand, spread about 3/4-1 cup of rice evenly over 5 x 8-inch area leaving 2 inches nori at the far end. Using a knife, spread a light layer of mayo on the rice surface. If adding wasabi, spread a light layer now.
• Arrange cucumber stick(s) 1 inch from edge nearest you, followed by Spam strip(s). Lift mat with thumbs; keep cucumber and meat in place with fingers, and roll mat over meat and away from you.
• When mat touches the rice, lift mat and continue to roll as you would for a jelly roll. Roll again in mat and apply slight pressure to tighten roll.
• To serve, cut each roll into eight pieces. Arrange sushi slices on platter, cut side up.
• I like to just sprinkle a dash of Maggi seasoning sauce onto each sushi, rather than dipping the entire thing in soy sauce, but the choice is yours!
• Enjoy!

Steps:

• SUSHI RICE:
• Wash and cook 3 cups Calrose rice. While still hot, season with Vinegar Sauce, or use packaged sushi mix such as Sushi!-No-Ko.
• VINEGAR SAUCE:
• 1/2 cup Japanese rice vinegar
• 1/2 cup sugar
• 1 teaspoon salt
• Cook until sugar dissolves. Cool. Sprinkle half of vinegar sauce over hot rice; mix gently. Add more vinegar sauce to taste. Or follow instructions on package mix.
• SATO-SHOYU STYLE:
• Spam sliced or cubed.
• SAUCE:
• 1/4 cup shoyu
• 1/4 cup sugar
• 1/4 cup mirin (Japanese sweet rice wine)
• Bring sauce to a boil in a small pan. Add Spam, lower heat, and cook 2-3 minutes.
• TO ASSEMBLE SUSHI:
• Cut a sheet of nori in half. Place nori on your left hand; add a small amount of rice. Add Spam and all or some of the other ingredients. Wrap nori around the filling and toll from left to right.

Steps:

• Cut the Spam into 6 slices and pat the slices dry with paper towels. Wash and dry the Spam can, then line the inside with a sheet of plastic wrap.
• Whisk together the soy sauce and brown sugar in a small bowl.
• Heat the oil in a large skillet over medium-high heat. Add the Spam slices and cook, flipping once, until evenly brown and crispy, about 3 minutes per side. Reduce the heat to medium. Add the soy sauce mixture to the skillet, making sure to scrape in all of the sugar, and quickly flip the Spam slices to coat them. Turn off the heat, leaving the Spam in the skillet to continue absorbing the sauce as it cools.
• Add 3 tablespoons of rice to the Spam can, dipping the tablespoon measure in cold water as needed to prevent the rice from sticking. Use the back of the tablespoon to pack the rice into a level, compact layer. Top the rice with a generous pinch of furikake and a slice of Spam. Add 3 more tablespoons of rice and pack the rice into an even layer. Grasp the plastic wrap to lift the rice-Spam stack out of the can.
• Place a sheet of nori on a clean work surface rough-side up. Transfer the rice-Spam stack to the center of the nori--so its length is perpendicular to the length of the nori. Tightly fold one end of the nori up over the rice-Spam stack. Dab water across the second end of the nori, tightly fold it up over the first end and press to seal the seam. Flip the musubi over so the seam side faces down. Repeat with the remaining rice, furikake, Spam slices and nori, replacing the plastic wrap with a new sheet every time.
• Dampen a sharp knife with cold water and carefully slice each roll crosswise into 4 pieces.