For a start, I used the wrong rice. I knew I should use sushi rice instead of plain long-grain, but I thought I could still bind it into sushi somehow. I couldn’t make it bind at all (especially since I have no moulds etc), so instead, I put it in mounds on the plate.
When I tasted it, I was absolutely loving the flavours, but I found it too salty for my taste. So what I did was I deconstructed the dish, to make other stuff.
I put the spam into bread and ate as a sandwich, because the bread soaked up enough of the salt to be more palateable. Then, with the rice, I microwaved it with some butter and cheeses. There’s very little cheese dishes I don’t adore.
So I’m of the firm belief that I made a feast out of my failures, and next time I shall try again with something to bind the rice together (I’m sorry to all sushi purists!) or possibly as a chirashi sushi. But the problem is, how do I take down the saltiness of the dish? After tasting the different parts, I believe the Spam was the cause of the salt problem. I never put any salt on the Spam, so how can I de-saltify it?