Spam Musubi (Egg-Free)

Ingredients

• 4 cups Cooked sushi rice
• 1 can Spam, sliced into 1/4-inch thick pieces
• 2 tbsp Soy sauce
• 1 tbsp Sugar
• 6 sheets Nori seaweed sheets

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

Instructions

1. 1In a small bowl, combine the 2 tablespoons of soy sauce and 1 tablespoon of sugar until the sugar is dissolved. Set this mixture aside.
2. 2Place a 30.48 cm non-stick skillet over medium-high heat. Add the 1 can of Spam, sliced into 0.635 cm thick pieces, to the dry skillet. Cook for 2-3 minutes per side, until lightly browned and slightly crispy. During the last minute of cooking, brush the Spam slices with the prepared soy sauce mixture.
3. 3Prepare your workspace. Lay one sheet of nori seaweed flat on a clean surface, shiny side down. If you have a musubi mold, place it on the nori. If not, you can shape the rice with your hands.
4. 4Add about 2/3 cup of the 4 cups of cooked sushi rice into the mold or onto the nori. Press the rice down firmly to create a compact block. If using a mold, lift it off carefully.
5. 5Place one slice of the cooked Spam on top of the pressed rice.
6. 6Carefully fold the nori seaweed sheet over the rice and Spam. Press gently to seal the edges and secure the shape. Repeat steps 3 through 5 with the remaining ingredients until you have 6 Spam musubi.
7. 7Serve the Spam musubi immediately or at room temperature.

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