Spam Musubi (Soy-Free)

Ingredients

• 4 cups Cooked White Rice
• 12 oz Ham
• 2 tbsp Brown Sugar
• 1 tbsp Rice Vinegar
• 1/2 tsp Sea Salt
• 4 sheets Nori Seaweed Sheets

Instructions

1. 1In a large bowl, combine the 4 cups of Cooked White Rice with 1 tablespoon of Rice Vinegar and 1/2 teaspoon of Sea Salt. Gently mix until the vinegar and salt are evenly distributed throughout the warm rice.
2. 2Slice the 12 oz of Ham into 4 rectangular pieces. Each piece should be approximately the same width as one of the 4 Nori Seaweed Sheets.
3. 3Place a 12-inch non-stick skillet on the stove and heat it over medium heat (approximately 350°F / 175°C). Sprinkle the 2 tablespoons of Brown Sugar evenly over the 4 slices of Ham. Place the sugared ham slices in the hot skillet and grill them for 3 to 4 minutes per side, until the sugar has caramelized and the ham slices have a glossy, slightly browned appearance. The internal temperature of the ham should reach 140°F (60°C). Remove the grilled ham slices from the skillet and set them aside on a plate.
4. 4Lay one of the 4 Nori Seaweed Sheets flat on a clean, dry surface. Take one-fourth of the prepared 4 cups of Cooked White Rice and firmly press it into a rectangular block shape on the center of the nori sheet. The rice block should be approximately the same width as the nori sheet; if you have a musubi press, you may use it to help form this shape.
5. 5Place one of the grilled 4 slices of Ham directly on top of the shaped rice block.
6. 6Carefully fold the nori seaweed up and over the rice and ham, wrapping it completely. Gently press the nori to secure the musubi's rectangular shape. Repeat this process three more times with the remaining 3 Nori Seaweed Sheets, the rest of the 4 cups of Cooked White Rice, and the remaining 3 slices of grilled Ham to create a total of 4 Spam Musubi.
7. 7Serve the 4 Spam Musubi immediately, or wrap each individual musubi tightly in plastic wrap to store for later enjoyment.

Substitutions

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