Spam and Egg Sushi Roll
Spam and Egg Sushi Roll
Ingredients
For the Spam and Eggs
- 1 can Spam
- 4 large eggs
- 1/4 teaspoon salt, plus more, as needed
- 1/8 teaspoon black pepper, freshly ground, plus more, as needed
For the Seasoned Rice
- 3 cups cooked short-grain rice, warm
- 3 tablespoons rice vinegar
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
For Assembly and Serving
- 4 nori sheets
- 4 rice paper sheets
- 1/4 cup soy sauce, for dipping
Instructions
- 1
Slice the Spam block into 8-10 even pieces. Heat a large skillet over medium heat. Pan-fry the Spam slices for 2-3 minutes per side, or until golden brown and slightly crispy. Remove from skillet and set aside on a plate lined with paper towels to drain excess oil.
⏱️ 8 min
- 2
In a medium bowl, crack the large eggs. Add 1/4 teaspoon of salt and 1/8 teaspoon of black pepper. Whisk the egg mixture thoroughly until well combined and slightly frothy.
⏱️ 3 min
- 3
Heat a rectangular pan (such as a tamagoyaki pan) or a small non-stick skillet over medium-low heat. Lightly grease the pan. Pour about one-quarter of the whisked egg mixture into the pan, tilting to form a thin, even layer. Cook until the edges are set and the center is mostly cooked but still slightly moist. Gently roll the cooked egg towards one end of the pan. Pour another quarter of the egg mixture into the empty space, allowing it to cook and adhere to the rolled egg. Continue this process until all the egg mixture is used, forming a thick, rectangular omelet. Once cooked, transfer the omelet to a cutting board and slice it into strips, roughly the same width as the Spam slices.
⏱️ 7 min
- 4
In a large bowl, combine the warm cooked short-grain rice, rice vinegar, granulated sugar, and 1/2 teaspoon of salt. Gently fold the ingredients together with a rice paddle or spatula until the rice is evenly seasoned. Be careful not to mash the rice.
⏱️ 5 min
- 5
Lay a bamboo sushi rolling mat on a clean work surface. Cover the bamboo mat completely with plastic wrap to prevent rice from sticking. Place one sheet of nori on top of the plastic-wrapped mat, shiny side down.
⏱️ 2 min
- 6
Take about 3/4 cup of the seasoned rice and spread an even, thin layer over the nori sheet, leaving about a 1/2-inch border at the top edge of the nori. Dip your fingers in water occasionally to prevent the rice from sticking.
⏱️ 3 min
- 7
Carefully place one sheet of rice paper on top of the layer of rice. Lightly moisten the rice paper with a damp hand or spray bottle to make it pliable.
⏱️ 1 min
- 8
Arrange 2-3 slices of cooked Spam and 2-3 strips of cooked egg in a line across the center of the rice paper, perpendicular to the rolling direction. Ensure the fillings are evenly distributed.
⏱️ 2 min
- 9
Using the bamboo mat, carefully lift the edge closest to you and begin to roll the sushi, pressing firmly to ensure the roll is tight and compact. Continue rolling, applying gentle pressure, until the roll is complete. Seal the edge of the nori with a little water if needed.
⏱️ 4 min
- 10
Repeat steps 5-9 for the remaining nori, rice, Spam, and egg. Once all rolls are made, use a sharp, damp knife to slice each sushi roll into 6-8 individual pieces. Wipe the knife clean between cuts for cleaner slices. Serve the Spam and egg sushi rolls immediately with soy sauce for dipping.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Spam and Egg Sushi Roll
For the Spam and Eggs
- 1 can Spam
- 4 large eggs
- 1/4 teaspoon salt, plus more, as needed
- 1/8 teaspoon black pepper, freshly ground, plus more, as needed
For the Seasoned Rice
- 3 cups cooked short-grain rice, warm
- 3 tablespoons rice vinegar
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
For Assembly and Serving
- 4 nori sheets
- 4 rice paper sheets
- 1/4 cup soy sauce, for dipping
Instructions
- 1
Slice the Spam block into 8-10 even pieces. Heat a large skillet over medium heat. Pan-fry the Spam slices for 2-3 minutes per side, or until golden brown and slightly crispy. Remove from skillet and set aside on a plate lined with paper towels to drain excess oil.
⏱️ 8 min - 2
In a medium bowl, crack the large eggs. Add 1/4 teaspoon of salt and 1/8 teaspoon of black pepper. Whisk the egg mixture thoroughly until well combined and slightly frothy.
⏱️ 3 min - 3
Heat a rectangular pan (such as a tamagoyaki pan) or a small non-stick skillet over medium-low heat. Lightly grease the pan. Pour about one-quarter of the whisked egg mixture into the pan, tilting to form a thin, even layer. Cook until the edges are set and the center is mostly cooked but still slightly moist. Gently roll the cooked egg towards one end of the pan. Pour another quarter of the egg mixture into the empty space, allowing it to cook and adhere to the rolled egg. Continue this process until all the egg mixture is used, forming a thick, rectangular omelet. Once cooked, transfer the omelet to a cutting board and slice it into strips, roughly the same width as the Spam slices.
⏱️ 7 min - 4
In a large bowl, combine the warm cooked short-grain rice, rice vinegar, granulated sugar, and 1/2 teaspoon of salt. Gently fold the ingredients together with a rice paddle or spatula until the rice is evenly seasoned. Be careful not to mash the rice.
⏱️ 5 min - 5
Lay a bamboo sushi rolling mat on a clean work surface. Cover the bamboo mat completely with plastic wrap to prevent rice from sticking. Place one sheet of nori on top of the plastic-wrapped mat, shiny side down.
⏱️ 2 min - 6
Take about 3/4 cup of the seasoned rice and spread an even, thin layer over the nori sheet, leaving about a 1/2-inch border at the top edge of the nori. Dip your fingers in water occasionally to prevent the rice from sticking.
⏱️ 3 min - 7
Carefully place one sheet of rice paper on top of the layer of rice. Lightly moisten the rice paper with a damp hand or spray bottle to make it pliable.
⏱️ 1 min - 8
Arrange 2-3 slices of cooked Spam and 2-3 strips of cooked egg in a line across the center of the rice paper, perpendicular to the rolling direction. Ensure the fillings are evenly distributed.
⏱️ 2 min - 9
Using the bamboo mat, carefully lift the edge closest to you and begin to roll the sushi, pressing firmly to ensure the roll is tight and compact. Continue rolling, applying gentle pressure, until the roll is complete. Seal the edge of the nori with a little water if needed.
⏱️ 4 min - 10
Repeat steps 5-9 for the remaining nori, rice, Spam, and egg. Once all rolls are made, use a sharp, damp knife to slice each sushi roll into 6-8 individual pieces. Wipe the knife clean between cuts for cleaner slices. Serve the Spam and egg sushi rolls immediately with soy sauce for dipping.
⏱️ 15 min