Spam sushi roll
-
3 sheets Nori seaweed
-
3 cups Prepared sushi rice
-
1 can of SPAM, cut into1.5cms x 1cms strips
-
1 Avocado, peeled and cut in fine pieces
-
1 Cucumber, peeled, seeded and cut in fine strips
-
Sesame seeds, toasted
Step 1 - Place the nori on a bamboo mat, shiny side down. Dampen your fingers in water so that the rice does not stick to your hands. Spread rice evenly over nori. You probably want to extend your rice further on the seaweed than I have but I don't like a lot of rice in my sushi filling.
Step 2 - Lay Spam, avocado and cucumber lengthwise. Sprinkle with sesame seeds. To roll: slowly fold the end of the mat closest to you over the filling and tuck it in. Use medium pressure to create a compact tube. Remove the mat from around the roll, press in the loose ends and place it on a cutting board, seam side down. Using a wet, sharp knife, slice the roll in half then into 6 equal pieces. Serve with wasabi, soy sauce and pickled ginger.
Recipe courtesy of Chef Kerry Simon of Simon in Los Angeles and Las Vegas
Giant Nigiri SPAM Sushi
-
1 tin of SPAM
-
2 cups uncooked Japanese rice
-
4 tablespoons sushi seasoning
-
1/2 sheet of nori seaweed, cut into 1cm strips
Step 1 - Cook sushi rice as directed and when cool, add sushi rice seasoning.
Step 2 - Meanwhile, slice SPAM into slices, you should get about 8 slices from a tin. Fry in a frypan with a tiny amount of oil. Drain on absorbent paper.
Step 2 - When cool enough to handle, shape the rice into a rectangular shape roughly the size of the piece of SPAM. Using a spatula with a little oil on it helps and prevents the rice sticking to it.
Step 3 - Place a strip of seaweed on a plate and place piece of spam on top. Then add rice and fasten ends of seaweed on top of the rice. Rest upside down until ready to plate (I found it easier as it can fall apart a little if you keep moving it from plate to plate). Serve with wasabi.