Gluten-Free Spam Musubi

Ingredients

• 2 cups Sushi rice
• 2 tbsp Rice vinegar
• 1 tbsp Sugar
• 1/2 tsp Salt
• 1 can Spam, sliced
• 2 tbsp Soy sauce
• 4 sheets Nori seaweed sheets

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the 2 cups of sushi rice into a 2-quart (2000 ml) pot. Add enough cold water to cover the rice by 2.54 cm (2.5 cm). Bring the water to a rolling boil over high heat, reaching 100°C.
2. 2Reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 15 minutes until all the water is absorbed and the rice is tender. Remove the pot from the heat and let it stand, covered, for 10 minutes to allow the rice to steam further.
3. 3While the rice stands, in a small bowl, whisk together the 2 tablespoons of rice vinegar, 1 tablespoon of sugar, and 1/2 teaspoon of salt until the sugar and salt are fully dissolved. Once the rice has finished steaming, gently fold this mixture into the hot rice until it is evenly distributed.
4. 4Slice the 1 can of Spam into eight 0.635 cm (0.6 cm) thick slices. Place the Spam slices in a shallow dish and pour the 2 tablespoons of soy sauce over them. Let the Spam marinate for 5 minutes.
5. 5Heat a 25.4 cm (25 cm) non-stick skillet over medium-high heat until the surface reaches approximately 176.7-190.6°C (175-190°C). Add the eight marinated Spam slices and cook for 2-3 minutes per side, until they are lightly browned and slightly crispy. Remove the cooked Spam from the skillet and set aside.
6. 6Place one of the 4 sheets of nori seaweed on a clean, dry surface with the shiny side facing down. Lightly wet your hands with water to prevent the rice from sticking. Take one-quarter of the seasoned sushi rice (about 1/2 cup) and spread it evenly onto the bottom two-thirds of the nori sheet, forming a rectangle approximately 7.62 cm (7.5 cm) wide and 10.16 cm (10 cm) long. Place one slice of the grilled Spam on top of the rice.
7. 7Carefully fold the bottom third of the nori sheet up over the Spam and rice, then fold the top third of the nori sheet down over the first fold. Gently press the musubi to shape it into a compact rectangle and seal the edges of the nori. Repeat this step and the previous step with the remaining ingredients to make 3 more Spam Musubi.

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