If you’re looking for a fun and flavorful sushi twist on a classic spam musubi, my Spam Sushi Roll is the perfect recipe for you! I crafted this dish to bring the deliciousness of spam musubi into a sushi roll format, giving you more flavor in every bite! It’s super easy to make at home, and I can’t wait for you to dive into this tasty treat!
Table of Contents
Why I Love This Recipe
What I love about my Spam Sushi Roll is that it lets me enjoy all the incredible flavors of Spam Musubi without the extra rice, meaning each bite is packed with savory spam goodness! Inspired by my Spam Musubi in a Bowl, this recipe takes the same great ingredients and flavors and presents them in a fun sushi roll format. The real standout is the sweet and savory Spam Musubi Sauce, which makes all the flavors pop and truly elevates the dish!
Using the rolling technique from my Lobster Sushi Rolls and Spicy Tuna Rolls, I layer fluffy rice with seared spam and brush on that delicious sauce before rolling with seaweed using a sushi mat. This dish is perfect for lunch, a side, or even a co-main meal for anyone looking to make spam sushi rolls at home with an easy-to-follow recipe! Trust me, you’ll want to make this recipe now and impress your family and friends with this unique take on a classic!
Ingredients
Ingredients
- Spam – cut into spears about 1/2 inch in thickness. l recommend using low-sodium as I found the original overly salty. Can be found in the canned section of grocery stores.
- Neutral Oil – no taste or flavor with high cooking temperature. Some choices are sunflower oil, peanut oil, sallower oil, vegetable oil, and canola oil.
- Japanese Sake – typically will come in a large bottle labeled junmai sake. Can also substitute with dry sherry wine or Chinese cooking wine, found at local grocery stores or Asian markets. Helps provide umami flavors to the sauce.
- Soy Sauce – low-sodium Soy Sauce preferred. Can also use tamari for gluten-free. Used as the base flavor for the sauce.
- Sweetener – use your preferred sweetener.
- Steamed White Rice – fresh made steamed white rice.
- Roasted Seaweed – roasted seaweed made for sushi rolls. I prefer half sheet cut, but you can use full sheet and just fold them in half.
🍚 Rice Note
I recommend using Fresh Rice for this recipe.
Essential Kitchen Equipment
Directions
Step 1 Prepare the spam sauce by combining Japanese sake, soy sauce, and sweetener in a small skillet. Bring the sauce to a soft boil, simmer for 20-30 seconds, then remove from heat and set aside.
Step 2 Preheat cooking oil in a large skillet. Once the oil is hot, add spam cut into spears in 1/2 inch thickness and sear for about 2-3 minutes until they develop a crispy outer crust on all the sides.
Step 3 Lay a sheet of seaweed on top of the sushi mat, and spread 1/2 cup of rice evenly over the seaweed, leaving about 1/2 inch of space at the top and bottom, ensuring all edges are covered. Don’t add too much rice, the layer should be thin enough where you can still see some of the seaweed.
🍚 Rice Pro Tip
To prevent the rice from sticking to your hands while spreading it out, make sure to Wet Your Hands with water before handling the rice.
Step 4 Add 2 seared spam spears roll per to the center of the rice to reach all the edges, then brush with the musubi sauce.
🍣 Presenation Pro Tip
For the best presentation, make sure the Spam Spears are Flush with the Edge of the Rice. This way, when you cut the roll, the spam will align perfectly with the rice. You also can Make a Indent Where the Spam Will Lay, that way the rice will be more even once rolled.
Step 5 Use your fingers to lightly wet the very top of the seaweed. Then take the bottom of the mat and roll the seaweed toward the top portion of the rice, leaving a little seaweed sticking out at the top to create the initial roll. Once that is complete, gently release the sushi mat and continue rolling the sushi mat until the top portion of the seaweed completes the roll.
Step 6 Use a sharp knife to cut the roll in half. Align both halves and cut each roll into thirds, resulting in a total of 6 pieces.
🔪 Cutting Pro Tip
To achieve clean cuts when slicing your sushi roll, Water your Knife before cutting. This technique helps prevent the rice from sticking to the blade.
🌿 Garnishing Pro Tip
For an added touch of flavor and texture, garnish your sushi roll with a sprinkle of Toasted Sesame Seeds on top.
🥢 Serving Pro Tip
For extra flavor, use any reserve Spam Musubi Sauce and Brush It on Top before serving.
Recipe Variations
For delicious variations on this recipe keeping with the Japanese theme, simply wrap the seared spam around rice to make my Spam Rice Ball recipe. Or for a simpler approach, you can use the same ingredients but cube the spam instead of cutting it into spears, sear it, and serve it in a bowl drizzled with my Spam Musubi Sauce for a delightful Spam Musubi in a Bowl!
If you prefer a more traditional approach, place the spam on top of a rice block wrapped in seaweed to create my Hawaiian Spam Musubi. Alternatively, for a crispy texture, try air frying the spam using my Air Fried Spam Musubi recipe, adding a new layer of flavor to your meal!
Pairing Recommendations
Serve your spam sushi rolls with Japanese starters like my Garlic Truffle Edamame for a savory contrast. A simple salad dressed in my Ginger Salad Dressing adds a refreshing crunch, while a side of Japanese Miso Soup provides warmth and depth!
Frequently Asked Questions
What type of spam is best for this recipe?
For this recipe, I prefer using low-sodium spam because regular spam can be too salty. However, it's ultimately a personal choice, so feel free to use whichever type you enjoy most.
Can I use leftover rice for the sushi roll?
Yes, you can use leftover rice for the sushi roll, but I recommend using freshly made rice for the best fluffy texture. Fresh rice will also help your sushi rolls hold together.
Can I make the sushi roll ahead of time?
Yes, you can make the sushi roll ahead of time, but it's best to do so no more than 4 hours in advance to ensure best texture.
Storage Tips
I strongly recommend to eat these sushi rolls fresh. However, if you have leftovers, store them in an airtight container in the fridge for 2-3 days. When ready to eat, warm them in the microwave for 15-30 seconds to soften the rice.
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Watch How To Make It
Spam Sushi Roll
Ingredients
- 6 oz Spam less sodium recommended, about 1/2 of the can, cut into spears of 1/2 inch thickness
- 1 tbsp Neutral Oil no taste
- 1/2 tbsp Japanese Sake
- 1/2 tbsp Soy Sauce
- 1/2 tbsp Sweetener your preferred sweetener
- 1 Cup Rice steamed, white rice recommended
- 2 Sheet Seaweed half sheet for sushi rolls
Instructions
- Gather all the ingredients.
- Prepare the sauce by combining 1 tbsp Japanese sake, 1 tbsp soy sauce, and 1 tbsp sweetener in a skillet. Bring the sauce to a simmer and let it simmer for 20-30 seconds, then remove from heat.
- Add oil to a large skillet and preheat it over high heat. Once the pan is hot, add the spam spears cut into 1/2-inch thickness and sear on all sides for about 2-3 minutes.
- Place a half sheet of seaweed on top of the sushi mat with the shiny side down, followed by 1/2 cup of rice in the middle. Spread the rice to cover the edges, leaving about 1/2 inch from the top and bottom. If possible, leave slightly more room on top.
- Place the 2 seared spam in the center of the rice, ensuring it reaches the edges. Brush the sauce onto the spam.
- Take the bottom of the sushi mat and roll it toward the top of the rice. Once the initial roll is complete, gently release the sushi mat and continue rolling until the remaining portion of the seaweed completes the roll.
- Use a sharp knife to cut the spam sushi roll in half. Align the two halves and cut each roll into thirds, resulting in a total of 6 pieces.
