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, 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 gimme Sushi Nori to secure it in place if needed.
11. Enjoy warm!