Spam Musubi

Ingredients

• 2 cups short-grain sushi rice
• 2 1/2 cups water
• 2 tbsp rice vinegar
• 1 tbsp granulated sugar, for the rice
• 1 tsp kosher salt
• 1 can (12 oz) Spam
• 1/4 cup soy sauce
• 3 tbsp granulated sugar, for the glaze
• 1 tbsp mirin
• 1 tsp grated fresh ginger
• 4 sheets nori, each cut into 2 long strips
• 1 tsp vegetable oil
• 1 tbsp furikake

Before you cook

• Rinse the rice in a bowl of cold water, pouring off the cloudy water and repeating until it runs nearly clear.
• Stir the rice vinegar, rice sugar, and salt together until dissolved.
• Open the Spam and slice the block lengthwise into 8 even slabs about a third of an inch thick.
• Cut each nori sheet into 2 long strips with scissors.

Steps

1. Cook the rinsed rice with the water in a rice cooker or covered pot until tender, about 20 minutes.
2. Fluff the hot rice into a wide bowl, fold in the seasoned vinegar, and cover it with a damp towel to keep it warm.
3. Whisk the soy sauce, glaze sugar, mirin, and ginger together in a small bowl.
4. Heat the oil in a large skillet over medium-high heat and lay in the Spam slices in a single layer.
5. Fry the Spam for 2 to 3 minutes per side, until the edges are crisp and browned.
6. Pour the soy mixture into the pan and turn the slices in it for about 2 minutes, until the glaze reduces and coats each slab, then slide the pan off the heat.
7. Lay one nori strip shiny side down on a board with a short end toward you.
8. Set a musubi mold, or the washed Spam can with both ends removed, on the nori near that end.
9. Pack about a third of a cup of rice into the mold and press it down firmly and evenly with the plunger or a wet spoon.
10. Sprinkle a pinch of furikake on the rice, lay a glazed Spam slice on top, and lift the mold straight off.
11. Wrap both ends of the nori strip up and over the stack, dabbing the last inch with water to seal it.
12. Build the remaining seven musubi the same way and serve them warm or at room temperature.