Prep Time: 5 Mins
Cook Time: 10 Mins
Servings: 2-4 servings
Ingredients
- 2 cups cooked sushi rice (370 g)
- 1/2 cup rice vinegar (120 ml)
- 1 tablespoon sugar (12 g)
- 1 teaspoon salt (5 g)
- 4 slices spam or teriyaki chicken (about 150 g)
- 4 sheets nori (seaweed), cut in half
Instructions
🥄 Instructions:
- In a bowl, combine warm cooked sushi rice, rice vinegar, sugar, and salt; mix gently.
- Layer a strip of rice into a mold or your hand, place the meat on top, and cover with more rice. Wrap with nori.
- Place musubi on a microwave-safe plate and cover with a damp paper towel. Heat in 30-second intervals until warmed through.
- Alternatively, heat a little oil in a heavy skillet, place musubi in the skillet, cover, and cook on low until heated throughout and crispy.
- Ensure musubi is hot throughout when using a microwave. For stovetop, cook until the outside is golden and crispy, about 5-7 minutes.
- Slice in half (if desired) and serve with soy sauce or teriyaki for dipping.