All you need for this recipe (6 servings) is 2 cups of prepared sushi rice, a 1/2 sized can of SPAM, toasted nori, white sugar, rice vinegar, soy sauce; and the optional wasabi, sesame seed sprinkles, and pickled ginger.
Make 6 thin slices and fry them in a dry pan on both sides.
Add a "glaze" of about 1 Tb soy sauce, 2 Tb rice vinegar and 3-4 tsp. white sugar - taste this to see if it is balanced before adding it - too acidic, add more sugar/too sugary add more vinegar.
Add a "glaze" of about 1 Tb soy sauce, 2 Tb rice vinegar and 3-4 tsp. white sugar - taste this to see if it is balanced before adding it - too acidic, add more sugar/too sugary add more vinegar.
Reduce until sticky.
Lacking proper sushi molds, I used the can it came in (Dan cut out the bottom) and pressed in a serving of warm unseasoned rice (about 1/3 of the way up the can), pressed down on the SPAM and lifted the sides to unmold. A flexible spatula makes this easier.
I wrapped each rice/SPAM patty in 1/3 sheet of toasted nori and sprinkled with sesame seeds to make it pretty.
Here they all are (minus the one that Dan ate) with wasabi mayo, pickled ginger, cucumber-carrot slaw, some crackers and an unnecessary puddle of soy sauce that neither of us touched.
The Food Network recipe I adapted is here.
