Spam Maki Recipe

Rinse the short-grain rice under cold water until the water runs mostly clear (about 4–6 rinses) to remove excess starch.

Combine the rinsed rice and 360 ml water in a rice cooker or small saucepan. Let rice soak 20–30 minutes if time allows, then cook according to your rice cooker instructions or bring to a simmer on the stove, cover, and cook 12–15 minutes on low until water is absorbed. Remove from heat and let rest, covered, 10 minutes.

While rice cooks, mix rice vinegar, sugar, and 1/2 tsp salt in a small bowl until sugar dissolves. Gently fold the vinegar mixture into the hot rice with a wooden paddle or spatula, fanning if possible to cool slightly. Keep rice covered and warm (or at room temperature) until assembly.

Open the Spam can and remove the block. Place it on a cutting board and slice the Spam crosswise into 6 even slices (about 1 cm / 3/8-inch thick). For 2 full maki (two halves) you will use 2–4 slices depending on desired thickness; this recipe assumes using 2 slices per finished roll (adjust as desired).

In a small bowl combine 1 tablespoon soy sauce, 1 tablespoon mirin, 1/2 teaspoon sesame oil, and 1/4 teaspoon black pepper to make a light marinade/glaze.

Heat a nonstick or cast-iron skillet over medium-high heat. Brush or wipe the pan lightly with oil. Add Spam slices in a single layer and sear 2–3 minutes per side until golden and slightly crisp. In the last 30–45 seconds of cooking, brush the marinade/glaze on both sides and let it caramelize briefly but not burn. Remove from pan and keep warm.

Crack 3 large eggs into a bowl, add 1 tablespoon milk (or water) and 1/4 teaspoon salt, then beat until well combined and slightly frothy.

Wipe the skillet used for Spam clean (or use a separate small nonstick pan). Heat the pan over medium and add 1 teaspoon neutral oil, swirling to coat.

Pour the beaten eggs into the pan and tilt to form a thin, even omelet approximately the size of a nori sheet half (roughly 10 x 9 cm / 4 x 3.5 in). Cook 1–2 minutes until set but still soft on top. Flip briefly if needed (about 15–20 seconds) to cook through. Transfer the omelet to a plate and trim to match the Spam slice shape if needed. Repeat if making additional omelet layers.

Prepare your workspace: have a small bowl of water to wet hands (about 2 tablespoons), a clean sheet of plastic wrap (optional) and a cutting board. Cut each full nori sheet in half crosswise to make two shorter rectangles (if you prefer smaller maki) — this recipe uses 2 half-sheets.

Moisten your palms lightly with water (to prevent sticking). Take about 3/4 cup of seasoned rice and shape it into a compact rectangle or oval roughly the size of a half nori sheet. Press gently but firmly so it holds shape.

Place a piece of nori, shiny side down, on the board or on plastic wrap. Put a thin layer of rice on the lower third of the nori leaving the top third free to seal.

Place a thin omelet layer on top of the rice, then set one or two glazed Spam slices centered on the omelet. If you want mayo or furikake, spread a thin line on the omelet or rice before placing Spam.

Fold the bottom edge of nori over the filling and press to form a tight roll/packet. If using half-sheets, fold sides in as necessary and finish by sealing the exposed nori edge with a little water. If using plastic wrap, wrap tightly to compress the maki for 30–60 seconds, then unwrap.

Repeat to make a second maki. Optionally, brush a little soy or sesame oil on the outside and sprinkle with toasted sesame seeds or furikake for garnish.

Using a sharp, slightly wet knife, slice each roll into 4–6 bite-size pieces or leave whole as an onigiri-style sandwich. Wipe the knife between cuts for cleaner slices.

Serve immediately with extra mayo, soy sauce, or pickled ginger on the side. Leftover maki are best eaten the same day; refrigerate up to 24 hours wrapped tightly.