Homemade Spam Sushi Roll and Inari Sushi

Did you know that making Sushi is one of great fun activities for kids and family? My little daughter loves to help out, but she’s not yet ready to use knife or turn on the stove. So, this is one of the ways that she can help me out. Our homemade favorite sushi roll is this Spam sushi roll and Inari sushi. Not only it is delicious, it is easy to find and prepare the ingredients.

However, not all seaweed sheets are made to make sushi. Get the one that is specifically stated to make sushi. These are usually thicker and not easily break apart. Don’t use the one for snacking, which is usually thinner and saltier.

Of course, you are more than welcome to change the fillings. For vegetarian options, instead of Spam and egg, you can use avocado, cream cheese, shredded carrots, and so on. For fish lovers, you can use the cooked eel (unagi), raw salmon, mackerel, you name it. Just ensure that you are using sushi grade raw fish.  

Tip:

1. It is better to eat the sushi right away while it’s still fresh. For this Spam sushi roll and inari sushi, since there is no raw fish, it can still be stored in the fridge overnight. However, sushi doesn’t reheat well, I’d suggest microwave it for half a minute to one minute for best result.

2. When stuffing the rice into the Inariage (tofu pouch), make sure to wet your hand and keep it moist to prevent the rice from sticking.

3. to cut the spam sushi roll, use a sharp, wet knife so that the roll will stay together, and you will have a perfect coin-shaped sushi cut.

Ingredient:

• 6 sheets nori (seaweed)
• 1 package Inariage (seasoned fried tofu pouch)

Sushi Rice

• Steamed rice – made from 4 cups sushi rice
• 6 tablespoons white vinegar
• 4 ½ tablespoons sugar
• 3 tablespoons mirin
• ½ tablespoons sea salt
• 1 jar (50 gr) Furikake rice seasoning (optional)

Filling

• 1 can low-sodium spam – cut into long sticks
• 1 tablespoon light soy sauce
• 2 tablespoon sweet soy sauce
• 1 cucumber – cut into long sticks
• 5 eggs
• 1 tablespoon Olive oil
• Salt to taste

Direction:

Fillings:

• In a frying pan, heat up the olive oil under medium heat.
• Add Spam, light soy sauce, and sweet soy sauce into the pan. Stir to make sure that the spams are coated with soy sauces and cook for about 3 minutes. Set aside.
• Beat the eggs in a bowl and add a bit of salt for seasoning.
• Using the same frying pan that you used to cook the spam, cook the egg. There should be some oil leftover, if not, you can add a teaspoon of oil. Cook for about 1 minutes per side or until it’s a bit firm, then flip and cook for another 1 minute.
• Set aside to cool down. Afterwards, cut the egg into long strips.

Sushi rice:

• In a large mixing bowl, add white vinegar, sugar, mirin, sea salt. Mix thoroughly.
• Then add the steam rice (and furikake, if you’d like), mix well and set aside.

Putting Together:

• Spam sushi roll – Place a seaweed onto a bamboo mat. Then, cover about ¾ area of the seaweed with an even, thin layer of sushi rice.
• Add several pieces of spams, eggs, cucumbers, and roll it up tightly with the bamboo mat. Repeat until all ingredients are used up.
• Cut into bite-sized coin-shaped sushi, using a sharp and wet knife.
• Inari sushi – Carefully open the tofu pouch (Inariage). Stuff the pouch with sushi rice using a moist/wet hand to prevent sticking. Repeat until all the tofu pouch are filled.
• Serve both the spam sushi roll and inari roll with soy sauce, wasabi and pickled ginger. Enjoy!