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Musubi & Tuna Mayo Burrito

Youreadygirl
Crispy spam in a HUGE burrito, need I say more?
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Course Main Course
Cuisine Fusion, Japanese
Servings 1

Ingredients
  

Sushi Rice

  • 1 cup uncooked sushi rice
  • 1 cup water

Sushi Vinegar

  • 2 tbsp rice wine vinegar
  • ½ tbsp sugar
  • 1 tsp kosher salt

Crispy Spam

  • 3 long pieces of spam
  • ¼ cup cornstarch
  • 1 egg (whisked)
  • ¼ cup panko breadcrumbs
  • Neutral oil (for frying)

Tuna Mayo

  • ½ cup cooked tuna
  • 2 - 3 tbsp Kewpie mayo

Additional Filling Ingredients

  • 1½ sheets nori
  • 1 tbsp furikake
  • Salad greens (i used spring mix)
  • Cucumber (julienned)
  • Imitation crab meat (julienned)
  • Unagi sauce

Instructions
 

Sushi Rice

  • Wash the rice for a few times until the water is almost clear. Drain and add water to rice. Put the rice in the rice cooker to cook.
  • Mix the ingredients together for the sushi vinegar. Add to the finished cooked rice, while mixing with a lightly wet paddle. Let cool to room temperature before handling.

Crispy Spam

  • Cut spam into 3 individual long pieces. Coat with cornstarch, egg, and panko breadcrumbs. Fry for a few minutes until it becomes golden and crispy. Set aside.

Tuna Mayo

  • Mix the ingredients together in a bowl and set aside.

Assembling

  • Fold a nori sheet and cut in half. Set the half aside for now.
  • Using a full nori sheet, place the rice onto the nori and spread it evenly, creating a rectangle that covers ⅔ of the nori.
  • Sprinkle furikake all over the rice.
  • Place salad greens on top of the rice, followed by the cucumber on top of the greens. Next, place the imitation crab meat in front of the cucumber.
  • Spread the tuna mayo on the remaining visible parts of the rice, but leave ½ inch of rice space uncovered.
  • Place the crispy spam pieces on top of everything.
  • Drizzle unagi sauce on top.
  • Wet the end of this nori sheet with water and attach that ½ you cut earlier onto it by pressing the seams together. Then add a little rice on the ends of that ½ nori sheet. This helps the ends of the burrito to stick better.
  • Roll the nori using a bamboo mat, like a burrito.
  • Wrap the burrito with parchment paper tightly, using the burrito wrap method.
  • Slice gently in half, and enjoy!