Name: Spam Musubi
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 6 servings
Ingredients: 1 1/2 cups sushi rice; 1 12-ounce can low-sodium Spam; 1/4 cup soy sauce; 1/4 cup packed light brown sugar; 1 tablespoon mirin; 2 teaspoons vegetable oil; 2 tablespoons furikake; 3 sheets nori, halved crosswise

Level: Intermediate

Total: 1 hr
Active: 40 min

Yield: 6 servings

Ingredients

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1 1/2 cups sushi rice

1 12-ounce can low-sodium Spam

1/4 cup soy sauce

1/4 cup packed light brown sugar

1 tablespoon mirin

2 teaspoons vegetable oil

2 tablespoons furikake

3 sheets nori, halved crosswise

Directions

Rinse the rice in a fine-mesh strainer under cold water until the water runs clear; shake to drain well. Combine the rice and 1 3/4 cups cold water in a large saucepan. Cover and bring to a simmer, then reduce the heat to low and simmer until the liquid is absorbed and the rice is tender, 16 to 18 minutes. Remove from the heat and let steam, covered, about 10 minutes. Fluff the rice with a fork, cover and set aside in a warm place.
Cut the Spam horizontally into 6 even slices and pat dry. Wash and dry the Spam can and set aside. Whisk together the soy sauce, brown sugar and mirin in a small bowl.
Heat a large nonstick skillet over medium-high heat. Add the Spam and cook until browned and crisp, 2 to 3 minutes per side. Reduce the heat to low, add the soy sauce mixture and quickly flip the Spam slices to coat. Cook until the soy mixture thickens and glazes each slice, 2 to 4 minutes. Turn off the heat, leaving the Spam to cool in the pan.
Line the inside of the dry Spam can with plastic wrap, leaving an overhang. Pack 6 tablespoons rice into the can, dipping the tablespoon measure in cool water to prevent the rice from sticking. Top with a generous pinch of furikake and a slice of Spam, taking care to not add any glaze. Lift the rice-Spam stack out of the can using the plastic wrap and firmly press the stack together. Repeat to make 6 stacks total, relining the can with plastic wrap each time.
Position a strip of nori with a long side facing you and press a few grains of rice into a short end. Arrange a rice-Spam stack in the middle of the nori strip with the short side of the stack facing you. Wrap the nori tightly around the stack, using the rice on the short end to secure the nori, then flip seam-side down so the Spam is on top. Repeat with the remaining stacks and nori. Serve right away, or wrap in clean plastic wrap and keep at room temperature up to 2 hours.