Saucy Spam Musubi

By: Margaret Roberts

Spread rice on tray to cool and prepare seasoning. Season cooked sushi rice with a mix of 1.5 tblsp obento rice wine vinegar, 1/4 tblsp salt and 1 tblsp caster sugar mixing it well.
Slice Spam into 6-8 slices and pan fry in a little oil over medium heat until lightly golden both sides While spam is cooking make sauce
Mix 1 part sugar, 1 part soy sauce, and 1 part mirrin. Taste and if not tangy enough add Obento rice wine vinegar a little at a time until desired taste reached (usually only a little is needed) mix well so sugar dissolves
Turn heat in pan on low and spoon sauce over spam turning and cooking for 2-3 minutes more basting with special sauce until thickened and a little caramel smelling.
Making the musubiUse cling film and a musubi form (the spam tin is the perfect size) to shape approximately 1/3 c portions of rice into rectangle sprinkle with favourite furikake or bonito seasoning and top with saucy warm spam. Use form and cling film to press firmly into a brick shape before removing from form (or spam tin)Place musubi spam side down onto your 1/3 nori sheet strip and wrap nori around it sealing with a little water.Turn over spam up for presentation and arrange on plate to serve.