SANDRA’S ALASKA SMOKED SALMON SUSHI SQUARES

An incredible salmon sushi
that is now my all-time favorite creation
and I'm positive most all of you will enjoy...

Yields: (4 Sushi logs, cut into 16 total squares)

Prep: 15 Mins.; plus preparing sushi rice ahead of time

INGREDIENTS

Sauce:

1 tablespoon mayonnaise

1/2 teaspoon Wasabi paste

Layers:

3 cups cooked and cooled sushi rice

--(Click here for recipe:  Sandra's Easy Sushi Rice)

Furikake Seasoning, optional

--(Japanese seaweed seasoning – See tip below)

1 (1/2-pint jar) smoked salmon sockeye strips, roughly flaked

8 thin strips red bell pepper

8 thin strips peeled celery

4 thin strips peperoncini (mild Greek green pickled jarred pepper)

2 sheets of Nori, cut in half lengthwise

1 tablespoon toasted sesame seeds

--Musubi-maker (See tip below)

--Scissors and a sharp knife

For serving (optional):

--Low-sodium soy sauce

--Wasabi paste

--Sliced pickled ginger

METHOD

Prepare sushi rice about 1.5 hours before you need it, as it has to cool down completely to absorb the sauce before you roll it into sushi squares.

Sandra's Easy Sushi Rice Recipe

In a small bowl, combine the mayonnaise and 1/2 teaspoon wasabi; set aside.

Start an assembly line on work surface to form salmon sushi squares by setting salmon, bell pepper, celery and peperoncini strips aside.  Set the sauce aside. Using scissors, cut 2 nori sheets lengthwise in half and stack them (dull side up), and set aside. Open furikake seasoning and sesame seed jars, and set aside. Place room temperature water in a small ramekin, and set aside.

To assemble, lay a halved nori sheet down, and place musubi-maker with the inside moistened with water (without the lid) crosswise over the middle of the nori sheet. Use a small spoon to place cold sushi rice into the mold (about 1/3 full with sushi rice when pressed). Use the musubi-maker handle (with the bottom moistened) to firmly press down on the rice. 

Spread the rice with a thin layer of sauce, sprinkle a thin layer of furikake; layer lengthwise ¼ of smoked salmon flakes, 2 strips of red bell pepper, 2 strips of peperoncini and 2 strips of celery on atop, and sprinkle with another thin layer of furikake, then another layer of pressed rice until the mold is about ¾’s full; pressing firmly with the moistened musubi-maker handle one final time.  

Hold the handle down with one hand, and use the other to pull the mold upward; hence un-molding the salmon sushi square log. 

Tightly wrap the nori around the rice, moisten where the edges meet on top, and gently press to adhere it. Repeat 3 more times.

Using a moistened sharp knife, cut each roll crosswise into 4 equal squares (wipe knife after each cut and dip into cold water), and plate sushi squares, then sprinkle each of them with sesame seeds. Serve at room temperature with soy sauce, wasabi and/or pickled ginger if desired. ~ Enjoy!

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Tip:  I purchased the Musubi Maker and Furikake seasoning at: http://www.amazon.com/Spam-Musubi-Sushi-Press-K5SPS/dp/B000FWOB5S/ref=pd_sim_k_1) – although most use a spam can for molding sushi squares.

SANDRA'S HAWAIIAN SPAM MUSUBI

Even those with the most delicate palettes
will devour this 
epic Hawaiian Spam Musubi...

Yields: (4 Sushi Rolls = 16 total pieces)
Prep: 5 Mins. |
Cook 8 to 10 Mins.

INGREDIENTS

***Hawaiian Spam Musubi
1 (7 oz. can = half size) of Spam
3 cups uncooked sushi rice (click here for recipe at:  Sandra's Easy Sushi Rice)

1 tablespoons low-sodium soy sauce

***Glaze
1 tablespoon sugar
1 tablespoon rice vinegar
2 regular-sized nori sheets, cut in half lengthwise

--*1 bottle of furikake (usually found on the Asian isle in the market, or at an Asian store)

--*musubi-maker (see tip below)

--Scissors and sharp knife

***Sauce
1/4 cup mayonnaise
1 teaspoon lemon juice
1 teaspoon furikake (see tip below)

METHOD

Prepare sushi rice about 1.5 hours before you will need it, as it needs time to cool down completely and absorb the sushi sauce before you roll it into your Spam Musubi. Also, make the Dipping Sauce by mixing the ingredients in a small bowl, and place in refrigerator to let flavors to meld.

Assembly-line process...

Meanwhile, start an assembly line on work surface to form Spam Musubi by slicing the Spam into 4 even pieces, and set aside. Using scissors, cut 2 nori sheets lengthwise in half, and stack them, and then set aside. Open your furikake seasoning, and set aside. Place room temp water in a small bowl, and set aside.

Mix soy sauce, sugar, and rice vinegar in small bowl, including a plate to place the cooked spam on, and set both of these aside by stove.

Begin assembling in this method...

Heat a large nonstick skillet to medium heat. Place the slices of spam in the skillet, and sear undisturbed, while only turning once, until they are crispy golden brown. Pour the soy sauce mixture over the spam in the skillet and quickly saute, just until the sauce evaporates and caramelizes, and then transfer the spam slices to a plate.

Nearly finished assembling...

To assemble, lay a damp paper towel folded in half down on work surface, and lay a half of a nori sheet (non-shine side up) over it, and then place the musubi-maker with the inside moistened with water (without the lid) crosswise over the middle of the nori sheet.

Use a small spoon to place cold sushi rice into the moistened mold, filling about 1/2 full with sushi rice. Use the musubi-maker handle (with the bottom moistened) to firmly press down on rice.

Spread with a layer of sauce.

Sprinkle with a thin layer of furikake; lay a slice of spam atop, and then sprinkle another thin layer of furikake, and another layer of pressed rice until it is level with the top of the mold--pressing firmly with the moistened musubi-maker handle one final time. Hold the handle down with one hand and use the other to pull the mold upward to unmold the Span Musubi.

Fold one half of nori flap on top, moisten other edge of flap, then quickly, while tightly wrapping the nori around the rice to form a tight square shape; press gently to adhere.

Repeat 3 more times, forming 4 total square sushi logs.

With a sharp knife, cut each roll crosswise in half, then in half again to form 4 equal squares. Plate and serve with remaining sauce on the side for dipping. ~ Enjoy!

Finished assembling,
and ready to slice
(as shown in main top photo above)...

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Tips: 

To store leftovers, tightly wrap each Spam Musubi roll individually in plastic wrap and store in refrigerator, and then to re-heat just place in microwave for a few seconds. 

Some also prefer to fry the outside of the nori rolls before serving them in slices if they have been previously refrigerated.

I purchased the small Musubi Maker and Furikake seasoning at:

http://www.amazon.com/Spam-Musubi-Sushi-Press-K5SPS/dp/B000FWOB5S/ref=pd_sim_k_1): Once on the site, they now have them in different colors, bonus!

However, some simply use the spam can for molding Spam Musubi, which is another option.

Now, there's a large Musubi Maker here: http://www.ghco.us/index.php/large-single-acrylic-press-spam-musubi-non-stick-sushi-maker.html