Musubi

DIRECTIONS

1. Rinse rice in cold water until water runs clear then drain completely.
2. To a medium pan, add rinsed rice and water. Cover and bring to a simmer then reduce to a low simmer and cook 18-23 minutes until rice is tender and water is absorbed. Keep covered until ready to use.
3. If making your own teriyaki sauce, in a microwave safe dish, combine soy sauce (or gluten-free tamari), pineapple juice or mirin, and brown sugar then microwave in 30 second intervals, stirring in between, until sugar is dissolved. Set aside.
4. Remove SPAM® from can and slice into 8 equal slices, about 1/3” thick.
5. In a large pan over medium heat, spray with non-stick spray then fry the SPAM® 1-2 minutes until golden then flip and cook another 1-2 minutes.
6. Add teriyaki (homemade or store-bought) to the pan with SPAM® and cook another 1-2 minutes until the slices are caramelized.
7. To assemble musubi, place a third-sheet of Gimme Sushi Nori shiny side down on a dry surface then place your musubi mold on top.
8. Use a wet spoon or hands to gently add about ¼ cup rice into the mold so it’s ¾ inch high.
9. Top with a slice of caramelized SPAM® then use the top of the musubi press to gently push down on the SPAM® to compact the rice without overly smashing it.
10. Remove the musubi mold and tightly wrap the Gimme Sushi Nori over the musubi, dabbing a little water on the inside edge of the Sushi Nori to secure it in place if needed.
11. Enjoy warm!