Grilled Spam Sushi Treats

Ingredients

• 240 g (1 cup)sushi rice
• 300 ml (1 1/4 cups)water
• 30 ml (2 tablespoons)rice vinegar
• 12 g (1 tablespoon)sugar
• 2.5 g (1/2 teaspoon)salt
• 340 g (1 can, 12 oz), sliced into 6 mm (1/4-inch) thick piecesSpam
• 30 ml (2 tablespoons)soy sauce
• 15 ml (1 tablespoon)olive oil
• 1 small, juliennedcucumber
• 1 medium, juliennedcarrot
• 1/2, slicedavocado
• 1 sheet, cut into stripsnori (seaweed)
• Optionalsesame seeds
• Optional, for servingwasabi and soy sauce

Instructions

1. 1

   Cook the rice

   Rinse the sushi rice, then put it in a medium saucepan with the water. Bring to the boil, reduce the heat to low, cover and simmer for 18–20 minutes.

2. 2

   Mix the seasoning

   Combine the rice vinegar, sugar and salt in a small bowl. Heat the mixture until the sugar dissolves.

3. 3

   Season the rice

   When the rice is cooked, fluff it with a paddle and stir in the vinegar mixture. Leave it to cool.

4. 4

   Heat the grill

   Preheat a grill pan over medium heat.

5. 5

   Brush the Spam

   Brush the Spam slices with the soy sauce and olive oil.

6. 6

   Grill the Spam

   Grill the slices for about 3–4 minutes per side, until caramelised and heated through.

7. 7

   Roll the sushi

   Put a small amount of sushi rice on a piece of nori. Add grilled Spam, cucumber, carrot and avocado, then roll tightly and cut into bite-sized pieces.

8. 8

   Serve the rolls

   Add sesame seeds, wasabi and soy sauce to serve, if desired.

What are grilled Spam sushi treats?

These are nori rolls filled with seasoned sushi rice, grilled Spam and fresh vegetables. They draw on the Hawaiian fondness for Spam alongside sushi-style ingredients, combining savoury, sweet, crisp and creamy elements.

Here, the Spam is brushed with soy sauce and oil before grilling, while cucumber, carrot and avocado add freshness and contrasting textures.

Nutrition and macros by portion

The nutrition label shows one serving as written: 350 calories, 12g protein, 40g carbs, 18g fat.

The rice supplies most of the carbohydrates, while Spam contributes protein and fat; olive oil and avocado add further fat. Pair a serving with extra vegetables or a salad for a more balanced plate.

The rice makes the roll

Rinsing: Wash the rice before cooking to remove excess surface starch and help it cook evenly.

Seasoning: Stir the vinegar, sugar and salt into the cooked rice while it is still warm, then let it cool before assembling so the nori is easier to handle.

Getting good colour on the Spam

Glaze: Brush the slices with soy sauce and olive oil as directed; the soy brings savouriness and helps the surface caramelise.

Grill: Give each slice about 3–4 minutes per side over medium heat. Look for browned edges and a hot centre, and turn the slices carefully so they stay intact.

Keep the filling neat

Rice layer: Use a small amount of rice on each nori piece so the filling can fit and the roll can close.

Vegetables: Cut the cucumber and carrot into fine julienne strips, and keep the avocado slices manageable. Arrange the fillings in a compact line for easier rolling.

Rolling and cutting

Tight roll: Roll the nori firmly around the rice and fillings without crushing the avocado. Keeping the filling centred makes the pieces easier to slice.

Clean cuts: Use a sharp knife and cut the roll into bite-sized pieces. Wiping the blade between cuts can help keep the rice and filling tidy.

What to serve alongside

Dips: Set out wasabi and soy sauce for anyone who wants a sharper or saltier finish. Sesame seeds make an optional garnish.

Sides: Serve with a simple green salad or extra cucumber and carrot for a fresh contrast to the savoury, grilled filling.

Recipe notes & tips

• Rinse the rice well before cooking for a more even texture.
• Let the seasoned rice cool before placing it on the nori.
• Cut the vegetables into fine strips so they fit neatly inside each roll.
• Avoid crowding the grill pan so the Spam browns rather than steams.
• Keep a sharp knife handy for clean, bite-sized slices.

Variations

• Extra crunch: Add thin strips of another crisp vegetable alongside the cucumber and carrot.
• More heat: Serve with extra wasabi or add a little to the filling.
• Sesame finish: Sprinkle sesame seeds over the rolls just before serving.
• Nori snacks: Use the nori strips to wrap individual portions rather than making larger rolls.
• Simpler serving: Arrange the rice, Spam and vegetables as a bowl if rolling is fiddly.

Common mistakes to avoid

• Skipping the rinse: Excess surface starch can make the rice gummy; rinse it before cooking.
• Overfilling: Too much rice or filling makes the nori hard to close; use small amounts and keep them centred.
• Hot rice on nori: Warm rice can soften the seaweed too quickly; let the seasoned rice cool first.
• Crowding the pan: The Spam may not brown evenly; grill in batches if needed.
• Rough slicing: Pressing down can squash the rolls; use a sharp knife and a steady cut.

How to store

For the best texture, serve the rolls soon after assembling. Refrigerate leftovers promptly in a covered container and eat within 3 days; keep any dipping sauces separate. Reheat leftover Spam thoroughly, though the assembled rolls are best served chilled or at room temperature rather than reheated.

Frequently asked questions