This next-to-no-prep tiny treat brings a modern twist to the classic Japanese favorite.
Serves 8 to 12
For the glaze
1 cup balsamic vinegar
1/3 cup bottled teriyaki sauce
(To make your own, click Teriyaki Sauce)
1 (340-gram) can luncheon meat
2 to 3 cups cooked Japanese rice
1 to 2 teaspoons Japanese rice flavoring (furikake)
sesame seeds (optional)
1 Make the glaze: In a saucepan over medium heat, reduce balsamic vinegar until syrupy, about 10 minutes. Add teriyaki sauce. Cool and transfer to a squeeze bottle. Set aside.
2 Slice luncheon meat into 1x2-inch pieces. Set aside.
3 In a large bowl, combine Japanese rice with Japanese rice flavoring. You can also add sesame seeds. Shape into 1x2x1/2 - inch-thick rolls. Top each rice roll with a luncheon meat slice and roll a thin strip of nori around it. Repeat until done.
4 Arrange "sushi" on a platter. Drizzle with glaze when ready to serve.
Photography by Kai Huang | Food Preparation by Katherine Jao | Styling by Elaine P. Lim
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