Recipe: Spam Nori Maki Sushi

Cookbook. i

Hawaiian author Muriel Miura's new cookbook. Courtesy of Mutual Publishing, Inc. hide caption

itoggle caption Courtesy of Mutual Publishing, Inc.

Hawaiian author Muriel Miura's new cookbook.

Courtesy of Mutual Publishing, Inc.

A recipe from Hawaiian author Muriel Miura's new cookbook Hawaii Cooks with Spam: Local Recipes Featuring Our Favorite Canned Meat.

Makes 8 to 10 rolls.

Sushi Rice

5 cups short grain rice

5 1/4 cups water

Vinegar Sauce

1 cup rice vinegar

1 cup sugar

1/4 cup mirin (sweet rice wine)

1 tablespoon salt

Wash rice and drain. Add water and let come to a boil; reduce heat to simmer and cook 5 to 8 minutes or until water level is reduced to level of rice. Cook an additional 7 to 8 minutes over low heat. Let steam, covered, 10 minutes before transferring to large, non-reactive bowl or large, shallow container.

Combine vinegar sauce ingredients; cook over medium heat until sugar dissolves; cool. Sprinkle half over hot rice and toss gently; add more sauce, if desired. Toss and fan rice to cool quickly.

Spam Nori Maki Sushi Roll

1 can (12 ounces) Spam, cut into 1/2 -inch strips and fried

1 jar tsukudani nori (flavored seaweed paste)

10 cucumber sticks, length of sushi nori

10 sheets sushi nori (seaweed)

1 recipe sushi rice

Place sheet of nori on sudare (bamboo mat) and align with edge nearest you. Using hand moistened with rice vinegar, spread 1 cup sushi rice evenly over 5 x 8-inch area leaving 2 inches nori at far end bare. Using a spoon or knife, spread sushi rice surface with tsukudani nori.

Arrange a cucumber stick 1 inch from edge nearest you, followed by Spam strip(s). 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. Roll again in mat and apply slight pressure to tighten roll.

To serve, cut each roll into seven or eight pieces. Arrange sushi slices on platter, cut side up.



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