Ingredients:

  • 2 cups (400g) short-grain Japanese rice (sushi rice)
  • 2 ¼ cups (530ml) water
  • 2 tablespoons (30ml) rice vinegar
  • 1 tablespoon (15ml) sugar
  • ½ teaspoon (2.5ml) salt
  • 1 (12-ounce / 340g) can Spam, sliced into 6 equal slices
  • 2 tablespoons (30ml) soy sauce
  • 2 tablespoons (30ml) sugar
  • 1 tablespoon (15ml) mirin (optional, but recommended)
  • 3 sheets nori seaweed, cut in half lengthwise

Instructions:

  1. Cook the rice in a rice cooker or pot according to package directions.
  2. In a small bowl, whisk together rice vinegar, sugar, and salt until sugar is dissolved.
  3. Gently fold the sushi vinegar mixture into the cooked rice until evenly distributed. Let cool slightly.
  4. Slice the Spam into 6 equal slices.
  5. In a small bowl, whisk together soy sauce, sugar, and mirin (if using).
  6. Fry the Spam slices in a skillet over medium heat until golden brown and caramelized on both sides, brushing with the glaze during the last few minutes of cooking.
  7. Place a sheet of nori on a clean surface. Place the musubi maker on top. Fill the musubi maker with a layer of rice. Top with a slice of Spam. Add another layer of rice.
  8. Press firmly to pack the rice and Spam tightly. Remove the musubi from the mold and wrap the nori around it.
  9. Serve immediately or wrap individually for later.