Ingredients:

  • 1 cup sushi rice (200g)
  • 1 ¼ cups water (300ml)
  • 1 tablespoon rice vinegar (15ml)
  • 1 tablespoon sugar (12g)
  • ½ teaspoon salt (3g)
  • 8 ounces teriyaki chicken or spam (225g), cooked and sliced
  • 1 tablespoon teriyaki sauce (15ml) [optional for additional flavor]
  • 4 sheets of nori (seaweed)

Instructions:

  1. Rinse sushi rice under cold water until clear.
  2. Combine rice and water in a microwave-safe bowl; cover with a damp paper towel.
  3. Microwave on high for 10-12 minutes until tender and water is absorbed.
  4. In a small bowl, mix rice vinegar, sugar, and salt until dissolved.
  5. Gently fold the mixture into the cooked rice; set aside to cool slightly.
  6. If using teriyaki chicken or spam
  7. Place a sheet of plastic wrap on a flat surface; lay a nori sheet shiny side down on top.
  8. Wet hands and take a portion of rice; mold it into a rectangle atop the nori.
  9. Place the sliced filling on top of the rice; drizzle with teriyaki sauce if desired.
  10. Add another layer of rice on top and press gently to compact.
  11. Use the edges of the nori to wrap around the rice and filling
  12. Use plastic wrap to further compact the musubi; let it sit for 1-2 minutes.
  13. Cut the musubi into manageable pieces with a sharp knife.
  14. Enjoy warm as a snack or meal!