Gluten-Free Portuguese Sausage and Egg Musubi

Ingredients

• 4 cups Gluten-Free Sushi Rice
• 8 slices Portuguese Sausage
• 4 large Eggs
• 4 sheets Nori Seaweed
• 1 tablespoon Vegetable Oil
• 2 tablespoons Rice Vinegar
• 1 tablespoon Sugar
• 1/2 teaspoon Salt

Instructions

1. 1Rinse the 4 cups of Gluten-Free Sushi Rice under cold running water in a fine-mesh sieve until the water runs clear. Transfer the rinsed rice to a medium saucepan with a tight-fitting lid and add 4 cups of water.
2. 2Bring the water to a boil over high heat (212°F / 100°C), then immediately reduce the heat to low. Cover the saucepan and simmer for 18-20 minutes, or until all the water is absorbed and the rice is tender. Remove the saucepan from the heat and let it rest, covered, for 10 minutes.
3. 3While the rice is still warm, transfer it to a large bowl. Add the 2 tablespoons of Rice Vinegar, 1 tablespoon of Sugar, and 1/2 teaspoon of Salt to the rice. Gently fold and stir the ingredients together with a rice paddle or spatula until they are evenly combined and the rice is seasoned.
4. 4Place a 12-inch non-stick skillet over medium-high heat (set to 400°F / 200°C if using an electric skillet). Add the 1 tablespoon of Vegetable Oil to the skillet. Once the oil appears shimmering, carefully add the 8 slices of Portuguese Sausage in a single layer. Cook the sausage for 3-4 minutes per side, until each slice is nicely browned and slightly crispy on both sides.
5. 5Reduce the heat of the same 12-inch non-stick skillet to medium (set to 350°F / 175°C if using an electric skillet). Carefully crack the 4 large Eggs directly into the skillet, leaving space between them. Cook the eggs for 3-5 minutes, or until the egg whites are fully set and opaque, and the yolks have reached your desired level of doneness. Carefully remove the cooked eggs from the skillet and set them aside.
6. 6Lay one sheet of Nori Seaweed on a clean, flat surface with the shiny side facing down. If using a musubi maker, place the musubi maker mold in the center of the nori sheet and press approximately 1 cup of the seasoned Gluten-Free Sushi Rice firmly into the mold, forming a rectangular block about 3 inches long, 2 inches wide, and 1 inch thick. If not using a musubi maker, use your hands to form a similar rectangular block of rice.
7. 7If using a musubi maker, gently lift the mold to release the rice block onto the center of the Nori Seaweed sheet. Place one slice of the cooked Portuguese Sausage on top of the rice block, followed by one of the fried Eggs.
8. 8Bring the bottom edge of the Nori Seaweed sheet up and over the rice, sausage, and egg filling. Then, bring the top edge of the nori sheet down and over the filling, overlapping the bottom edge. Gently press the overlapping edges of the nori together to seal them, forming a neat, compact package. Repeat steps 6-8 three more times with the remaining 3 sheets of Nori Seaweed, seasoned rice, 7 slices of Portuguese Sausage, and 3 fried Eggs to assemble a total of 4 musubi.
9. 9Using a sharp, damp knife, carefully slice each of the 4 assembled musubi in half crosswise. Serve the musubi immediately.

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