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What you need
- 1 can spam
- 2 cups short-grain Japanese style rice
- 1 tsp salt
- 4 sheets nori
- optional: 1 tsp sugar, 1-2 tbsp rice vinegar, jelly
- Rinse the rice and cook with salt beforehand.
- Add sugar and vinegar to cooked rice while hot if desired. Let cool to at least lukewarm.
- Slice spam into 8 equal slices (parallel to top of can) and saute until lightly browned on each side. Don’t let it get crispy.
Near the end, toss in some jelly (guava is good) and/or soy sauce and cook into the spam.
- Cut the bottom out of the spam can with a can opener.
- Cut the nori in half, so that each half is about as long as a piece of spam.
- To assemble, put the can over the middle of a piece of nori, put a slice of spam in, add about 1 inch of rice, pack down, remove can, and tightly wrap nori around, moistening the ends to seal.
NOTE: you can also use a musubi press instead of the can and a wire meat slicer. But usually those are for 10 slices which IMO is too thin and in the other direction, which isn’t optimized for the nori sheets. YMMV.