I can’t believe I’m doing this…
Okay, so really, there are so many things wrong with spam sushi including:
- It’s spam
- It’s spam
- It’s sushi made from spam
But it’s soooo good!
I hadn’t thought about it for a while, but @eatlikeagirl was talking about spam on Twitter and I opened my big mouth that when I ate spam sushi, I really liked it. Like it was REALLY good.
Never one to let a good food conversation go, here’s the recipe:
Okay, so really making spam sushi is easy. Just fry up the spam and wrap it. You don’t even need to use vinegared rice. The key, however, to making the um… delicacy(?) is making the sauce that goes under it. And I stress under it.
The best spam sushi I ever had (at an Ohana restaurant) had the spam sushi resting on a bed of a salty, thick, slightly sweet sauce.
To do this thang you will need:
- 2 cups sushi or short grain rice
- 8 1/4 inch thick slices spam
- 4 sheets of toasted nori (seaweed paper) cut in half
- 3 tablespoons low sodium soy sauce
- 3 tablespoons broth
- 1 tablespoon sugar
- 1 tablespoon corn starch
- (optional) 1/2 tablespoon rice wine vinegar
Prepare the rice according to your rice cooker’s instructions. If you don’t have a rice cooker, pour 4 cups of water into a saucepan, add the rice, a pinch of salt, and boil covered for 20 minutes or until the water is gone.
Remove the rice from the rice cooker and let it cool.
To make the sushi, put about 3-4 tablespoons of rice on the nori and spread using your fingers so all the nori is covered in rice. Turn the nori so it’s “tall.” Normally nori is a square, but because it was cut in half, the nori will be rectangular. You want the shorter end near you. Lay the spam on top of the rice near the edge closest to you.
Gently roll the sushi from the bottom up like you would roll a burrito that is open at both ends. Repeat for the other rolls.
To make the sauce, put the tamari, broth, sugar, corn starch and the optional rice wine vinegar in a saucepan and boil until thick.
Spoon a little sauce on the bottom of a plate, add a sushi roll and get to enjoying!
Thanks to Ewen and Donabel for the picture.