Easy Spam and Egg Sushi Roll Recipes

Easy Spam and Egg Sushi Roll Recipes

The ingredients for making Easy Spam and Egg Sushi Roll Recipes

  1. 1 can Spam or Spam Lite cut into 1″ strips
  2. 1/2 soy sauce
  3. 1/4 cup oyster sauce
  4. 1/2 cup sugar
  5. 6 eggs
  6. 4 cups cooked sushi/sticky rice
  7. 6 tablespoons rice vinegar
  8. 2 cucumbers and/or carrots cut into 1/2″strips
  9. 1 cup mayonnaise (use Japanese mayo like Kewpie if you can)
  10. sheets Nori/seaweed
  11. to taste Salt and pepper
  12. Dipping sauce: soy sauce and wasabi
  13. 1/2 cup water to seal Nori roll
  14. Bamboo mat and cling wrap to cover it
  15. Optional: 2 tablespoons toasted sesame seeds

Step-step making Spam and Egg Sushi Roll

  1. In a bowl, while cooked rice is still hot, mix with rice vinegar, toasted sesame seeds (optional) and about 2-3 tablespoons of sugar. Save the rest of the sugar for spam marinade. Set aside.

  2. In a separate bowl, stir together soy sauce, oyster sauce, and remaining sugar until sugar is completely dissolved. Marinate cut spam in sauce for at least 5 minutes. Fry/cook spam for 2-3 minutes on each side.

  3. Beat eggs and cook just like how you would cook scrambled eggs (add salt and pepper to taste). Cut cooked scrambled eggs in 1″ strips.

  4. Place Nori/seaweed sheet smooth/shiny side down. Place and spread a small amount of rice to a quarter of an inch thickness (about 3-4 tablespoons, we don’t want to add too much as it might get too thick and difficult to roll). Make sure to leave about 2 inches of nori/seaweed sheet on the far end without rice to be able to seal it shut (by wetting it a little) after rolling.

  5. Assemble other ingredients like cut spam, egg, cucumbers and/or carrots on top of the rice. Add a little bit of mayonnaise. Roll Nori making sure to apply pressure to tighten the roll. Use a bamboo mat with cling wrap on top to help with the rolling process.

  6. To serve, cut each roll into eight pieces. Arrange sushi slices on platter. Decorate by squeezing mayonnaise on top. Chill and serve with dipping sauce.