Musubi & Tuna Mayo Burrito

Crispy spam in a HUGE burrito, need I say more?

I’ve always had a soft spot for those sushi burritos. My earliest memory of those sushi burritos was seeing posts of people getting them from food trucks. I’ve actually never gotten them from the food trucks, as a lot of sushi burrito restaurants opened up by the time I managed to try them. It looked like the normal sushi rolls but was triple the size. When I took a bite out of it, it literally felt like I just entered into a whole new world of sushi. I love that you can customize your own, and it is actually VERY filling. I could have half for lunch, and the other half for dinner (perfect for me when I was a broke uni kid at the time).

Sushi burritos then began to develop more varieties, including ones without the raw fish. I love how you can stuff basically anything you desire into your burrito, and it will still taste amazing. Today’s recipe is for those who are interested in trying something new (it’s also perfect for those who don’t eat raw fish). We’re going to fry up some spam and have it with some creamy tuna mayo, along with other ingredients, in a HUGE burrito. You’re gonna love this.

Ingredients

Sushi Rice:

• 1 cup uncooked sushi rice
• 1 cup water

Sushi Vinegar:

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

Crispy Spam:

• 3 long pieces of spam
• 1/4 cup cornstarch
• 1 egg
• 1/4 cup panko breadcrumbs
• Neutral oil (for frying)

Tuna Mayo:

• 1/2 cup cooked tuna
• 2-3 tbsp Kewpie mayo

Additional Filling Ingredients:

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

Instructions:

Sushi Rice:

1. 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. 
2. 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:

1. 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:

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

Assembling:

1. Fold a nori sheet and cut in half. Set the half aside for now.

2. Using a full nori sheet, place the rice onto the nori and spread it evenly, creating a rectangle that covers 2/3 of the nori.
3. Sprinkle furikake all over the rice.
4. 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.
5. Spread the tuna mayo on the remaining visible parts of the rice, but leave 1/2 inch of rice space uncovered.
6. Place the crispy spam pieces on top of everything.
7. Drizzle unagi sauce on top.
8. Wet the end of this nori sheet with water and attach that 1/2 you cut earlier onto it by pressing the seams together. Then add a little rice on the ends of that 1/2 nori sheet. This helps the ends of the burrito to stick better.
9. Roll the nori using a bamboo mat, like a burrito.
10. Wrap the burrito with parchment paper tightly, using the burrito wrap method.
11. Slice gently in half, and enjoy!

If you do try out this recipe, be sure to leave a comment and/or give it a rating! I’d also love to see your creations so don’t forget to tag me on Instagram!