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Ingredients
- 4 c. uncooked Japanese rice
- Â Â (kind which sticks together after cooking)
- 4 c. water to cook rice
- 5 x sushi nori sheets (seaweed in big squares)
- 1 can Spam or possibly Spam Lite - (12 ounce)
- 1/4 c. soy sauce
- 1/4 c. sugar
- 1/4 c. rice wine (mirin or possibly aji-mirin)
Directions
- Cook rice in rice cooker for best results, allow approximately 20 to 25 min. If no rice cooker is available pour rice and water into a large saucepan which is made from heavy material. Heat water and rice till boiling then immediately turn down and simmer for approxiamately 20 to 25 min, or possibly till soft.
- Boil soy sauce, sugar and rice wine. After it boils, turn off flame. Cut spam into 1/4-inch wide slices. Fry in pan. Soak fried spam in soy sauce mix.
- Line a musubi-maker with a piece of waxed paper which is the same size as the sushi nori. Then place sushi nori inside so which both edges stick straight up. Spread cooked rice across bottom of musubi maker, on top of nori (1/4-inch high is fine). Place two pcs of Spam in musubi maker on top of rice. Spam should cover most of the length of the musubi maker. Spread more cooked rice on top of Spam, about 1/4-inch high. Fold over one side of the nori. Use musubi maker insert to press down on top of nori, rice and spam. Fold over other side of nori and press down. Remove musubi log from maker, but leave wax paper for next use. Cut each log into four pcs.
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