- 1 1/ 2 cup dry short grain sushi rice
- 2 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1/ 2 teaspoon salt
- 6 ounces Spam, cut ito 1/4 inch thick slices and can reserved
- 2 1/ 2 teaspoons soy sauce
- 2 tablespoons sugar
- 1/ 4 cup water
- 3 sheets roasted seaweed nori, cut into 2 inch wide strips
Prepare the rice
Wash rice until water runs clear. Add rice and water into a rice cooker and cook based on packaging instructions.
In a small mixing bowl, mix together rice vinegar, sugar and salt until sugar is completely dissolved. Drizzle mixture over cooked rice and carefully mix it with a rice paddle until combined. Set aside.
Prepare the Spam
Using a medium sized skillet on medium-high heat, cook spam until browned and crispy on the edges for about 2 minutes per side.
In a small bowl, mix soy sauce and water into a small bowl. Turn heat to medium low heat and sprinkle sugar evenly over the spam. Flip spam to evenly coat, about 30 seconds.
Add soy sauce mixture. Swirl sauce and flip the spam to evenly distribute.
Let spam gently simmer until sauce dissolves, around 4 minutes. Flip spam slices every 2 minutes.
Line inside of reserved Spam can with plastic wrap. Add about 1/2 cup of rice into container and gently press down to fill the mold.
Pull rice out of the can.
Place a slice of caramelized Spam on top of nori strip, then place rice on top of the spam. Gently roll up nori around rice and Spam. Secure the end by wetting with water and place the musubi with the seam side down. Continue with remaining pieces.