For the Spam Musubi:

• 1 12 oz. can spam, sliced ** NOTE: Make sure to keep the spam container it comes in. Do not throw away. You will need this to make the musubi. **
• 2 Nori (seaweed) sheet, carefully cut in half
• Sushi rice: 2.5 cups uncooked Sushi rice, cooked and marinated (1/2 cup rice vinegar, 2 TBSP sugar, 1/2 TSP salt. Marinate AFTER rice is cooked) cook with 2.5 cups rice + 3 cups water. When cooked the rice makes about 5 cups
• Teriyaki spam marinade (recipe to follow)
• Furikake seasoning from Trader Joe’s

** Cling plastic wrap needed to help make the musubi **

For the Teriyaki Marinade:

• 1/4 cup tamari soy sauce
• 1 TBSP brown sugar
• 1/4 TSP garlic powder
• 1/4 TSP fish sauce
• 1/4 TSP sesame oil

Directions:

1. Place sushi rice in a pot and rinse under water until the water becomes clear. Add appropriate amount of water. Place on the stove and cook for about 15-20 minutes or until liquid has dissolved and rice is fluffy. While rice is cooking make the marinade.
2. When rice is done, remove from pot and place in a bowl to cool. Once cooled pour marinade over it and mix. Set aside.
3. Slice spam and set aside.
4. To make the teriyaki marinate mix all ingredients in a bowl and whisk.
5. Heat a pan over medium to low heat, add spam slices and cook on each side for about 3-4 minutes until golden brown and crispy. Add teriyaki marinade and cook for another 1-2 minutes until the spam is well coated. Remove from heat and let cool.
6. Slice nori sheets in half and place on a cutting board, so they are ready for wrapping.

To Assemble the Teriyaki Furikake Spam Musubi:

1. Cut off a good length of plastic wrap and push it into the spam container. Make sure enough is flawed over the edges so you can easily pull out the musubi.
2. Start by placing 1/3 cup of cooked rice in the spam container. Push the rice down as much as you can and create clean edges. NOTE: I use a spoon dipped in water so the rice doesn’t stick to the spoon when trying to push it down.
3. Layer one teriyaki spam slice.
4. Followed by a layer of the Furikake seasoning.
5. Last, add another layer of 1/3 cup rice on top. Pushing down to make sure all items are compacted together.
6. When ready, take your plastic wrap edges and pull the musubi out. Place it about 1/4 of the way down on the cut nori sheet OR half way down.
7. Take one side of the sheet and fold it over and take the other side of the sheet and fold it over. Using your finger, dip it into some water and run it over the top of the nori sheet edge to close the musubi.
8. Using a knife, cut in half. Repeat the process with remaining rice and spam slices. Make as many or as little as you want and use the rest for left overs.
9. ENJOY!