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Jun 10, 2012
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Spam Sushi with Balsamic Teriyaki

By: Katherine Jao


Spam Sushi with Balsamic Teriyaki

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
1 (340-gram) can luncheon meat

2 to 3 cups cooked Japanese rice
1 to 2 teaspoons Japanese rice flavoring (furikake)
sesame seeds (optional)
nori sheets   

 

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.

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 1 x 2 x 1/2 - inch-thick rolls. Top each rice roll with a luncheon meat slice and roll a thin strip of nori around it. Repeat until done.

Arrange "sushi" on a platter. Drizzle with glaze when ready to serve.

Similar recipes:  Luncheon Meat and Cheese WrapSavory Egg Bundles

 

Photography by Kai Huang | Food Preparation by Katherine Jao | Styling by Elaine P. Lim

 




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