The Pioneer Woman Tasty Kitchen
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Inside Out Spam Sushi Rolls

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Level: Intermediate

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Description

The kids and I came up with this spin off of our beloved Spam Musubi when my son asked “how do you get the rice on the outside?” Credit to Rashad Maiden for the musubi sauce.

Ingredients

  • ¼ cups Low Sodium Soy Sauce
  • ¼ cups Oyster Sauce (available At Asian Grocery Stores)
  • ½ cups White Sugar
  • 1 container Spam, 12 Ounce Can
  • 1 Tablespoon Vegetable Oil
  • 3 cups Calrose Or Hinode Rice, Cooked According To Package Instructions
  • ⅓ cups To 1/2 Cup Seasoned Rice Vinegar
  • 4 whole Eggs
  • 2 teaspoons Sugar
  • 2 teaspoons Salt
  • 1 teaspoon Vegetable Oil
  • 1 whole Kohlrabi, Peeled And Sliced Into Matchsticks (you Can Substitute Cucumber If You've Got It. I've Got Kohlrabi From My CSA To Use Up)
  • 1 package Sushi Nori (roasted Seaweed Sheets 0.75 Oz Or 21 G, 10 Sheets, Found In Asian Grocery Stores)
  • 2 Tablespoons Mayonnaise

Preparation

Make the Spam Musubi sticks. Mix soy and oyster sauces in a shallow pan, add sugar, stir until dissolved.

Slice Spam into 1/4 inch slices, then into 1/4 inch sticks. Toss into the marinade, and let marinate for 20 minutes (room temperature) to 4 hours (fridge).

Once it’s done marinating, fry Spam in 1 Tablespoon of oil over medium low heat until fully cooked and sauce has caramelized, 15-20 minutes.

Make the sushi rice. Mix hot cooked rice with seasoned rice vinegar, fan while mixing to coat the rice grains with the seasoned vinegar (see photo at the related link). Use up to 1/2 cup rice vinegar if needed.

Make the tamago (scrambled egg). Mix the eggs with the sugar and salt. Cook in 1 teaspoon of oil until set, lifting up the edges to let uncooked egg run underneath and rolling cooked egg over onto itself to make a “rolled up sleeping bag” type of end result. Cool on cutting board for a few minutes, then slice into long sticks about 1/4 inch wide.

To assemble the rolls, it helps to have a bamboo sushi rolling mat covered in plastic wrap. Place a sheet of nori on the bamboo mat or on a cutting board. Spread a thin layer of sushi rice over the entire sheet of nori. Flip over the nori so the rice is facing the plastic-wrapped bamboo mat (this, my dear son, is how it becomes an inside-out roll). You’re now looking at the bare, green nori. Slice a schmear (yes, a schmear) of mayo along the long side of the nori closest to you. Place a row of Spam musubi sticks, a row of tamago sticks, and a line of kohlrabi matchsticks on top of the schmear of mayo. Roll up the nori using the bamboo mat (or hold tightly with your fingers to keep the roll shape). Moisten the bare edge of nori with a bit of water before sealing. Repeat until you run out of nori, or rice, or fillings.

Slice into 8 pieces per roll using a sharp knife wiped with a wet towel in between slices.

Serve room temp (better than cold) dunked in soy sauce. Keeps until the next day, travels great in an insulated lunch box.

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