Every now and then I like to try my hand at new culinary adventures and my daughter loves helping me. A few years ago I started making sushi, and while it was sometimes fun and enjoyable, I often got frustrated because whenever I would cut the rolls they would turn out weird and misshapen. I’m sure this could have been remedied with instruction on proper technique and a better set of knives, but instead I decided to try something a little different.

I happen to love SPAM musubi (either you love it or you hate it. Not many people have lukewarm feelings about this particular food) and so I had previously bought a Musubi press and I decided to use it to make a modified type of sushi. I started with the rice, then layered the Nori, then put in fillings, and topped it with Nori, then rice. Then I pressed it all together, pushed it out the bottom of the Musubi press, and cut it in half. They didn’t come out quite as tidy as a traditional sushi roll, but I did save myself a lot of time and tears, and they tasted just as good.

To make sushi stacks, you will need a Musubi press. This is the one I use.

Ingredients

• 2 cups cooked rice

• 2 TB rice vinegar
• 2-3 sheets of Nori (seaweed)

Any of the following fillings:

• Sushi grade raw fish
• Salmon
• Shrimp
• Poke
• Imitation crab
• Shredded cooked meat
• Avocado
• Cucumber slices
• Carrot slices
• Cream cheese
• Mango
• Sesame seeds

Directions:

1. Add the rice vinegar to the cooked rice. Place your Musubi press on a cutting board. Cut your Nori sheets to fit the press. Scoop 1 or 2 spoonfuls of rice into the press and flatten into the corners. Place one cut Nori sheet on top of the rice.

2. Layer desired ingredients on top of the Nori. When finished with fillings, place another cut Nori sheet on top. Put another layer of rice on top of the Nori.

3. Use the top of the Musubi press to flatten the sushi stack, then push it out of the bottom of the press onto the cutting board. Cut the sushi stack in half.

4. Repeat for the desired amount of sushi stacks.

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