Recipe: Perfect Spam and Egg Sushi Roll

Spam and Egg Sushi Roll. 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.

Save the rest of the sugar for spam marinade. In a separate bowl, stir together soy sauce, oyster sauce, and remaining sugar until sugar is completely dissolved.. Make another layer of rice on top of the Spam. You can have Spam and Egg Sushi Roll using 15 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Spam and Egg Sushi Roll

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

Place the plank on top and smoosh down a bit. Hold on to the edge of the mold and bring it up past the rice/Spam/rice stack while the plank is still on top. Lift mat with thumbs; keep cucumber and meat in place with fingers, and roll mat over meat and away from you. When mat touches the rice, lift mat and continue to roll as you would for a jelly roll.

Spam and Egg Sushi Roll step by step

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..

Roll again in mat and apply slight pressure to tighten roll. Holding the rice and spam in place with the press, remove the sushi mold, then gently remove the press. Wrap the nori around the spam and rice. Seal the package with a few grains of rice or a small amount of water, as if sealing an envelope. TO ASSEMBLE SUSHI: Cut a sheet of nori in half.