Spam Musubi

Ingredients

• White rice

  Long-grain, regular, raw, enriched

  2 cup or 370g

• Water

  Plain, clean water

  2 cup or 473g

• Rice Vinegar

  Ka-Me

  6 tablespoon or 600g

• Soy sauce

  Regular sodium, Shoyu

  ¼ cup or 64g

• Oyster sauce

  Ready-to-serve

  ¼ cup or 72g

• Sugar

  White, granulated sugar

  ½ cup or 100g

• Luncheon meat, pork with ham, minced, canned, includes Spam (Hormel)

  12 oz 1 NLEA serving or 336g

• Nori

  Maine Coast Sea Vegetables

  5 sheet or 13g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

Directions

1. Soak uncooked rice for 4 hours; drain and rinse.
2. In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes. Stir in rice vinegar, and set aside to cool.
3. In a separate bowl, stir together soy sauce, oyster sauce, and sugar until sugar is completely dissolved. Slice luncheon meat lengthwise into 10 slices, or to desired thickness, and marinate in sauce for 5 minutes.
4. In a large skillet, heat oil over medium high heat. Cook slices for 2 minutes per side, or until lightly browned. Cut nori sheets in half and lay on a flat work surface. Place a rice press in the center of the sheet, and press rice tightly inside. Top with a slice of luncheon meat, and remove press. Wrap nori around rice mold, sealing edges with a small amount of water. (Rice may also be formed by hand in the shape of the meat slices, 1 inch thick.) Musubi may be served warm or chilled.