Spam Sushi Maki Rolls Food

SPAM MUSUBI (SPAM SUSHI)

Steps:

• 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. Repeat with the remaining ingredients.

CALIFORNIA AND MAKI ROLLS (JAPANESE SUSHI)

Steps:

• Squeeze the lemon juice over the avocado to prevent browning.
• Cover a bamboo rolling mat with plastic wrap.
• Cut nori sheets in half crosswise.
• Lay 1 sheet of nori, shiny side down, on the plastic covered mat.
• To make Califronia Rolls:.
• Wet your fingers with water and spread approximately 1/2 cup of the rice evenly onto the nori.
• Sprinkle the rice with sesame seeds.
• Place the second plastic covered bamboo rolling mat on top and flip the two over so that the rice side is down.
• Place 1/8 of the cucumber, avocado and crab sticks in the center of the sheet.
• Grab the edge of the mat closest to you, keeping the fillings in place with your fingers, and roll it into a tight cylinder, using the mat to shape the cylinder.
• To make Maki:.
• Spread 1/2 cup of the rice over the surface of the nori, leaving about 1/2-inch of nori on the furthest edge uncovered so you will be able to seal the roll.
• Press the rice down firmly but gently.
• Sprinkle sesame seeds on the rice.
• Place 1/8 of the cucumber, avocado and crab sticks in the center of the sheet.
• Begin rolling the edge of the bamboo closest to you, using the mat to press down on the sushi roll firmly but gently as you roll.
• The nori should stick to itself when the roll is complete; if it doesn't, use a cornstarch slurry to moisten it.
• Pull away the mat and set aside.
• Cover with a damp cloth.
• Repeat until all of the rice has been used.
• Cut each roll into 6 pieces.
• Serve with pickled ginger, wasabi and soy sauce.

SPAM MUSUBI

Steps:

• Soak uncooked rice for 4 hours; drain and rinse.
• In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes. Stir in rice vinegar, and set aside to cool.
• In a separate bowl, stir together soy sauce, oyster sauce, and sugar until sugar is completely dissolved. Slice luncheon meat lengthwise into 10 slices, or to desired thickness, and marinate in sauce for 5 minutes.
• In a large skillet, heat oil over medium high heat. Cook slices for 2 minutes per side, or until lightly browned. Cut nori sheets in half and lay on a flat work surface. Place a rice press in the center of the sheet, and press rice tightly inside. Top with a slice of luncheon meat, and remove press. Wrap nori around rice mold, sealing edges with a small amount of water. (Rice may also be formed by hand in the shape of the meat slices, 1 inch thick.) Musubi may be served warm or chilled.

SPAM SUSHI MAKI ROLLS

Steps:

• Place sheet of nori on bamboo mat and align with edge nearest you.
• Using a moistened hand, spread about 3/4-1 cup of rice evenly over 5 x 8-inch area leaving 2 inches nori at the far end. Using a knife, spread a light layer of mayo on the rice surface. If adding wasabi, spread a light layer now.
• Arrange cucumber stick(s) 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 eight pieces. Arrange sushi slices on platter, cut side up.
• I like to just sprinkle a dash of Maggi seasoning sauce onto each sushi, rather than dipping the entire thing in soy sauce, but the choice is yours!
• Enjoy!

SMOKED SALMON AND JICAMA MAKI SUSHI ROLLS

Steps:

• Wash rice at least 3 times or until water is clear. Fill rice cooker or casserole with water to about 1-inch over rice. I highly recommend a rice cooker B more than 2 billion people use them in Asia for a reason. Slowly heat vinegar, mirin and sugar until very hot but not boiling. Fold in >su= (vinegar and sugar) with the hot rice, add enough so that the rice has a tart/sweet taste. Rice should be shiny, not mushy. Carefully put rice in a clean bowl, cover with a damp cloth and let rest for 30 minutes. Lay down nori on sushi mat and lightly pat on rice on bottom 2/3rds of nori. Place smoked salmon, jicama, daikon, gari and a touch of wasabi oil. Roll, moisten end and let rest.

SPAM SUSHI (HAND ROLL)

Steps:

• SUSHI RICE:
• Wash and cook 3 cups Calrose rice. While still hot, season with Vinegar Sauce, or use packaged sushi mix such as Sushi!-No-Ko.
• VINEGAR SAUCE:
• 1/2 cup Japanese rice vinegar
• 1/2 cup sugar
• 1 teaspoon salt
• Cook until sugar dissolves. Cool. Sprinkle half of vinegar sauce over hot rice; mix gently. Add more vinegar sauce to taste. Or follow instructions on package mix.
• SATO-SHOYU STYLE:
• Spam sliced or cubed.
• SAUCE:
• 1/4 cup shoyu
• 1/4 cup sugar
• 1/4 cup mirin (Japanese sweet rice wine)
• Bring sauce to a boil in a small pan. Add Spam, lower heat, and cook 2-3 minutes.
• TO ASSEMBLE SUSHI:
• Cut a sheet of nori in half. Place nori on your left hand; add a small amount of rice. Add Spam and all or some of the other ingredients. Wrap nori around the filling and toll from left to right.

SUSHI ROLL: MAKI

Steps:

• Heat the nori enough to make it supple, at about 325 degrees F for 3 minutes. Place a sheet of nori on the bamboo mat with the wider part along the rolling edge of the mat. Spread 1/2 cup of the rice over the surface of the nori, leaving about 1/2-inch of nori on the furthest edge uncovered so you will be able to seal the roll. Press the rice down firmly but gently. Place a dab of wasabi - about 1/4 teaspoon - on your finger and spread a thin ribbon of wasabi from left to right along the centerline of the rice. On top of the line of wasabi, lay a length each of fish, cucumber, and scallion. Begin rolling the edge of the bamboo closest to you, using the mat to press down on the sushi roll firmly but gently as you roll. The nori should stick to itself when the roll is complete; if it doesn't, use the cornstarch slurry to moisten it. Dip a knife in vinegared water and cut the roll into 6 even slices. Repeat for each maki. Arrange the rolls cut side up on a plate and top each roll with 1/4 teaspoon tobiko.

SALAMANDER RESTAURANT'S MAKI ROLLS

Steps:

• Prepare garnishes. When rice is cooled, roll in nori as tightly as possible using interesting
• combinations of garnishes inside. Accompany with gari, wasabi, and spicy mayonnaise

SPAM ROLLS

Steps:

• Allow frozen rolls to thaw and rise according to directions.
• chop spam and onion finely( the smaller the better).
• salt and pepper to taste.
• when rolls have risen, make a hole in the center of the roll and put as much of the spam mixture as possible to be able to seal the dough around the spam rolls.
• put sealed part down on a greased pan and repeat on the remaining rolls.
• bake according to the rolls directions.
• remove when tops are golden and brush with butter.
• tip: the more you handle the dough, the tougher the roll will be.