1 cup day old cooked sushi rice
2 tsp rice wine vinegar
2 tsp tamari
1 can 25% less sodium spam
4 tbsp mayonnaise
4 tsp UmamiPapi Chilli Oil
1 tbsp avocado oil
1 pinch sesame seeds
- In a shallow rectangular tray cover with cling film and push in to line the tray.
- Add in your day old sushi rice and press down to get an even thickness.
- Add rice wine vinegar and tamari over the top and cover with more cling film then pop in the fridge for atleast 4 hours or ideally overnight.
- Remove your rice from the fridge and carefully remove from the tray for slicing.
- With a sharp knife dipped in boiling water, carefully slice your rice into bite sized pieces. Having the knife hot will ensure an easier cutting for your rice.
- Once you have sliced your rice into pieces, set them aside ready for frying.
- Slice your spam to desired thickness but make sure they're the same size as your rice piece then set aside.
- Thinly slice your cucumber and then slice individual pieces again in half and set aside.
- In a bowl, add in your kewpie mayonnaise and UmamiPapi Chilli Oil then mix until combined then set aside.
- In a large fry pan, add in your avocado oil (enough to cover the whole pan) over medium high heat.
- Have some paper towels on a plate on standby ready for your rice pieces.
- When your oil is hot (place the end of a chopstick in the oil, if it bubbles it's ready to go) add in your rice pieces in batches trying not to overcrowd the pan and fry for a few minutes each side or until golden then place on your paper towel then repeat for the remaining.
- In a separate frying pan over medium heat, add in your spam with a drizzle of pure UmamiPapi oil to cook for a few minutes then remove.
- Place your crispy rice on a serving plate.
- Dollop on your umami mayonnaise.
- Place spam on top of your umami mayonnaise.
- Top with cucumber slices.
- Sprinkle over some sesame seeds.
- Drizzle with UmamiPapi Chilli Oil over the top.