Spam Sushi Maki 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:

• 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:

• Remove all skin, pin bones, blood lines and sinew from the snapper fillet. Slice the fillet lengthwise into long strips about 1/2-inch wide and refrigerate until ready to use.
• Whisk together 2 tablespoons of the mayonnaise with the sriracha in a small bowl. In a separate small bowl, whisk together the remaining 3 tablespoons of mayonnaise with the wasabi paste and a splash of water if needed to loosen the mixture. In a medium bowl, gently combine the cooked sushi rice with the vinegar.
• Lay a piece of plastic that is bigger than the nori sheet on a clean work surface. Lay a nori sheet on top of the plastic in the center. Dip your fingers in water as needed to keep them from sticking to the rice, then use your fingers to spread 1/2 cup of the sushi rice evenly on the nori sheet and gently press down. Flip the nori sheet over so the rice is face down.
• Spoon about 2 teaspoons of the sriracha mayonnaise horizontally across the center of the nori sheet. Place 2 strips of snapper on top of the mayonnaise, then top with a strip of cucumber and 4 to 5 slices of avocado. Using the plastic wrap as a guide, roll the sushi as tight as possible into a log. Trim any excess nori as needed. Remove the plastic and use a sushi mat to form the sushi into a uniform round roll with a flat bottom. Repeat with the remaining ingredients to assemble three more rolls.
• Cut each roll into 6 to 9 pieces. Use a spoon to smear about 1 tablespoon of the wasabi mayonnaise on one side of the serving plate. Place the sushi on the other side of the plate, then sprinkle with some of the furikake. Place about 1 tablespoon salmon roe on top of the wasabi mayonnaise and garnish the plate with a splash of toasted sesame oil. Serve immediately with pickled ginger, soy sauce and wasabi paste.