Ingredients:

  • 2 cups (400g) short-grain sushi rice, uncooked
  • 2 ¼ cups (532ml) water
  • ¼ cup (60ml) rice vinegar
  • 2 tablespoons (25g) granulated sugar
  • 1 teaspoon (5g) salt
  • 1 (12 oz/340g) can Spam, low sodium preferred
  • 3 tablespoons (45ml) soy sauce
  • 3 tablespoons (45ml) mirin (sweet rice wine)
  • 2 tablespoons (30ml) granulated sugar
  • 3 sheets nori seaweed, cut in half lengthwise (yielding 6 strips)
  • Optional: Furikake rice seasoning

Instructions:

  1. Rinse rice thoroughly. Cook rice in rice cooker or pot according to package directions. Let rice steam for 10 minutes after cooking.
  2. Combine rice vinegar, sugar, and salt in a small saucepan. Heat gently over low heat until sugar and salt are dissolved. Let cool slightly.
  3. Gently fold the sushi vinegar mixture into the cooked rice until evenly distributed. Let rice cool slightly.
  4. Slice Spam lengthwise into 6 even slices.
  5. In a small bowl, whisk together soy sauce, mirin, and sugar.
  6. Heat a frying pan over medium heat. Fry Spam slices until golden brown on both sides. Pour the glaze over the Spam and cook until the sauce thickens slightly and coats the Spam.
  7. Place a strip of nori on a clean surface. Using a musubi press or your hands, form a block of rice that is slightly smaller than the Spam slice. Place the rice block on the nori.
  8. Place a slice of glazed Spam on top of the rice block.
  9. Wrap the nori around the rice and Spam, using a dab of water to seal the edges.
  10. Repeat with remaining ingredients. Serve immediately or wrap individually for later. The best spam musubi recipe!