We must admit that our culinary experience with spam is rather...limited. It's not an item that we generally keep stocked!
But a friend made this spam sushi for us the other day, and doesn't it look, well, yummy?
We can't recall the last (ever?) time spam was presented to us in such an appealing and charming manner. How could we not try one?
Hear our verdict after the jump...
The cut slices of spam were briefly pan-fried with rice vinegar, soy sauce, sugar, and mirin. The flavors in this sauce brought out the meatiness in the spam and tamed its saltiness.
This marinated spam made a pleasant balance with the sweet, vinegary sushi. Add a dab of wasabi, and this hit all our favorite flavor points. The soft texture of the spam also worked well with the chewy sushi rice.
We can't say we'll be adding spam to our weeknight meals anytime soon, but sushi is welcome at our buffet table any time!
Spam sushi, yay or nay--what do you think?
Related: Company Spotlight--Kona Blue Water Farms
(Spam Sushi by Erika Larson; photos by Emma Christensen for The Kitchn)