3 Easy Homemade Sushi Recipes for a Taste of Luxury
Can’t afford expensive sushi? Make your own! Easy Spam, Tuna, and Crab Stick Sushi for Solo Living
Craving sushi but think it’s too expensive? Think again! Elevate your solo living meals beyond kimchi fried rice with these three delicious and easy homemade sushi variations. Made with simple ingredients like Spam, canned tuna, and crab sticks, these recipes are perfect for a quick, satisfying meal. They taste even better when shared with friends! Brought to you by All Recipes of the World, Man-Gye Recipe.
Hearty Spam Sushi Ingredients- 1 can Spam (sliced to desired size)
- 1 egg (for omelet)
- 1 bowl warm cooked rice
- 1 Tbsp soy sauce
- 1 Tbsp sugar
- 2 Tbsp water
- 1/2 sheet roasted seaweed (for wrapping)
Savory Tuna Gunkanmaki Ingredients- 1 can spicy tuna (drained)
- 3 Tbsp canned corn (drained)
- 3 Tbsp finely minced onion
- 1 bowl warm cooked rice
- 3/4 sheet roasted seaweed (for wrapping)
Tender Crab Stick Sushi Ingredients- 4 crab sticks
- 1 slice processed cheese
- 1 bowl warm cooked rice
- 1/2 sheet roasted seaweed (for wrapping)
Sweet and Sour Sushi Vinegar Mix- 4 Tbsp rice vinegar
- 1/2 Tbsp salt
- 1 Tbsp sugar
- 1 can spicy tuna (drained)
- 3 Tbsp canned corn (drained)
- 3 Tbsp finely minced onion
- 1 bowl warm cooked rice
- 3/4 sheet roasted seaweed (for wrapping)
Tender Crab Stick Sushi Ingredients- 4 crab sticks
- 1 slice processed cheese
- 1 bowl warm cooked rice
- 1/2 sheet roasted seaweed (for wrapping)
Sweet and Sour Sushi Vinegar Mix- 4 Tbsp rice vinegar
- 1/2 Tbsp salt
- 1 Tbsp sugar
- 4 Tbsp rice vinegar
- 1/2 Tbsp salt
- 1 Tbsp sugar
Cooking Instructions
Step 1
[Making Spam Sushi] First, slice the Spam into your desired shape (e.g., rectangles or sushi-sized pieces). Cut the roasted seaweed sheets lengthwise into strips suitable for wrapping the sushi. 
Step 2
Heat a pan over medium heat and cook the sliced Spam until golden brown on both sides. Once partially cooked, add 1 Tbsp soy sauce, 1 Tbsp sugar, and 2 Tbsp water. Simmer until the liquid has reduced and the Spam is glazed and slightly sticky. Cook over medium-low heat to prevent burning.
Step 3
In a separate pan, whisk and cook the egg to make a thin omelet. Once cooked, cut the omelet into pieces that match the size of your Spam slices.
Step 4
In a small saucepan, combine the ingredients for the sushi vinegar mix: 4 Tbsp rice vinegar, 1/2 Tbsp salt, and 1 Tbsp sugar. Stir over low heat until the sugar and salt are completely dissolved. Bring to a gentle simmer, then remove from heat and let it cool completely. Once cooled, pour this mixture over the warm cooked rice and gently fold it in with a spatula until evenly distributed, creating your sushi rice.
Step 5
Take the prepared sushi rice and form it into bite-sized portions. Place a piece of glazed Spam on top of each rice ball, followed by a piece of the egg omelet. Wrap a strip of seaweed around the sushi to hold everything together. Your delicious Spam sushi is now complete!
Step 6
[Making Tuna Gunkanmaki] Cut the roasted seaweed sheets lengthwise into strips approximately 3 cm wide. These strips will be used to form the ‘gunkan’ or battleship shape for the sushi. 
Step 7
In a bowl, combine the contents of the spicy tuna can (drained), 3 Tbsp drained canned corn, and 3 Tbsp finely minced onion. Mix everything thoroughly to create the tuna topping.
Step 8
Use the cooled sushi vinegar mixture prepared earlier. If you haven’t made it yet, combine 4 Tbsp rice vinegar, 1/2 Tbsp salt, and 1 Tbsp sugar in a saucepan, heat until dissolved, cool, and then mix with warm rice as described in step 3.
Step 9
Form the sushi rice into small, oval shapes. Wrap a strip of seaweed around each rice ball, creating a cylindrical shape with an open top. Fill the top cavity generously with the prepared spicy tuna mixture. Your appetizing Tuna Gunkanmaki is ready to be enjoyed!
Step 10
[Making Crab Stick Sushi] Cut the roasted seaweed sheets lengthwise into strips suitable for wrapping the sushi. Slice the processed cheese in half, then cut each half lengthwise into 3-4 thinner strips. Prepare the crab sticks as needed for your sushi. 
Step 11
Prepare the sushi rice by mixing warm rice with the cooled sushi vinegar mixture (4 Tbsp rice vinegar, 1/2 Tbsp salt, 1 Tbsp sugar), as detailed in step 3.
Step 12
Shape the sushi rice into bite-sized portions. Place a whole crab stick on top of each rice ball. Then, arrange the thin strips of processed cheese attractively over the crab stick.
Step 13
Finally, wrap a strip of seaweed around the base of the sushi to secure the toppings. This completes your simple yet delicious Crab Stick Sushi. For an extra touch of flavor, consider serving with a side of soy sauce.
