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Ingredients
- 1 cup Riceland Long-Grain Rice
- 1 Tbsp. Rice Wine Vinegar
- 1/2 Tbsp. Granulated Sugar
- 1/4 cup Soy Sauce
- 3 Tbsp. Light Brown Sugar
- 1 Tbsp. Canola Oil
- 1 (12-ounce) can Span, cut into 6 slices, can washed and reserved
- 3 Sheets Nori, halved crosswise
- 1 1/2 tsp. Furikake
Preparation
- Cook rice according to package instructions.
- In a small microwavable bowl, combine the vinegar with the granulated sugar; microwave until warm, about 20 seconds. Stir to dissolve sugar. Pour mixture over rice and toss to combine.
- In another small bowl, stir the say sauce with the brown sugar and 1/4 cup of water. I na large nonstick skillet, heat the oil. Add the spam slices and cook over high heat, turning once, until browned, about 4 minutes. Add the soy sauce mixture to the skillet and cook over moderate heat, turning the slices once, until spam is glazed, about 3 minutes.
- Using a can opener, cut the bottom out of the can of spam and smooth edges.
- On a work surface, arrange a half sheet of nori with the longer side facing you. Set the cleaned span can upright in the center of the nori sheet. Spoon 3 tablespoons of the warm rice into the bottom of the can. Using the back of a spoon, pack the rice in an even layer.
- Top with one slice of spam and sprinkle with 1/2 tsp. Furikake. Spoon another 3 tablespoons of the rice over spam and pack in an even layer.
- Carefully hold down the musubi and remove the span can, leaving the musubi on the nori. Fold one end of the nori up and over the rice. Using your fingertips, wet the other end of the nori and fold it up over the other side of the rice, pressing to adhere.
- Flip the musubi so it is seam side down. Repeat with remaining ingredients.
- Using a sharp knife, wet with cold water, cut each roll crosswise into 4 pieces, wiping the knife with a damp towel between slices.