- 3/4 cup uncooked short-grain rice
- 3/4 cup plus 1 tablespoon water
- 3 tablespoons rice wine vinegar
- 1 teaspoon mirin (sweet rice wine)
- 1 tablespoon plus 2 teaspoons sugar, divided
- 1/2 teaspoon kosher salt
- 1 tablespoon lower-sodium soy sauce
- Cooking spray
- 4 ounces Spam Lite, cut into 2 (3/4-inch-thick) pieces
- 2 nori (seaweed) sheets
- 4 (4-inch) julienne-cut pieces fresh pineapple
- 2 (8-inch) pieces green onions
- 1/2 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
- calories 90
- fat 1.7 g
- satfat 0.5 g
- monofat 0.8 g
- polyfat 0.2 g
- protein 3 g
- carbohydrate 15.4 g
- fiber 0.6 g
- cholesterol 9 mg
- iron 0.9 mg
- sodium 254 mg
- calcium 10 mg
How to Make It
Place the rice in a fine mesh sieve. Rinse under cold water, stirring rice until water runs clear (about 1 minute). Combine rice and 3/4 cup plus 1 tablespoon water in a small saucepan, and cover. Bring to a boil; cook 1 minute. Reduce heat, and simmer for 5 minutes. Increase heat to high, and cook for 30 seconds. Remove from heat. Let stand, covered, for 5 minutes.
Combine rice wine vinegar, mirin, 2 teaspoons sugar, and salt in a microwave-safe dish; microwave at HIGH for 30 seconds, stirring until sugar dissolves. Cool.
Place rice and 2 tablespoons vinegar mixture in a bowl; toss. Cover with a paper towel soaked in remaining vinegar mixture.
Combine remaining sugar and soy sauce in a small bowl. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add Spam to pan; cook 4 minutes on each side or until lightly browned. Add to soy mixture; toss. Let stand 5 minutes. Remove Spam from soy mixture; cut in half lengthwise. Reserve remaining soy mixture.
Cut off top quarter of each nori sheet along short end. Place 1 nori sheet, shiny side down, on a sushi mat covered with plastic wrap, with long end toward you. Pat about 3/4 cup rice mixture evenly over nori with moist hands, leaving a 1-inch border on 1 long end of nori. Arrange 2 Spam slices, 2 pineapple pieces, and 1 green onion piece along top third of rice-covered nori. Top with 1/4 teaspoon Sriracha and half of reserved soy mixture. Lift edge of nori closest to you; fold over filling. Lift bottom edge of sushi mat; roll toward top edge, pressing firmly on sushi roll. Continue rolling to top edge; press mat to seal sushi roll. Let rest, seam side down, 5 minutes. Slice roll crosswise into 10 pieces. Repeat procedure with the remaining rice, nori, Spam, pineapple, onion, Sriracha, and soy mixture.