Spam Musubi

Ingredients

• 1 cups Short Grain Rice
• 1.25 cups Water
• 6 pcs Spam
• 2 tbsp Soy Sauce
• 1.5 tbsp Brown Sugar
• 1 tsp Rice Vinegar
• 0.75 tsp Alaea Salt
• 3 pcs Nori

Method

1. Rinse {short_grain_rice} until the water runs mostly clear, then cook it with {water} in a small pot over medium heat. Add a pinch of {alaea_salt}, bring to a boil, cover, reduce to low, and cook until tender and sticky. Rest off the heat until the grains are plump and glossy.
2. Slice {spam} into even slabs so they sear evenly and fit neatly across the rice.
3. Stir {soy_sauce}, {brown_sugar}, and {rice_vinegar} in a small bowl until the sugar is mostly dissolved.
4. Set a nonstick skillet over medium heat and add {spam} in a single layer without crowding. Sear until deeply browned at the edges, then pour in the glaze from the bowl and cook, turning often, until the liquid reduces to a shiny coat that clings to {spam}.
5. Press the warm {short_grain_rice} into compact blocks with damp hands or a musubi mold so the grains hold together. Lay each piece of {nori} flat, set a rice block on it, top with a slice of glazed {spam}, and wrap snugly. Let the seam sit briefly so the {nori} grips, then finish with a tiny pinch of {alaea_salt} on the rice for a brighter savory finish.