Ingredients
10
10 servings
- •2 cups uncooked short-grain white rice
- •2 cups water
- •6 tablespoons rice vinegar
- •0.5 cup white sugar
- •0.25 cup soy sauce
- •0.25 cup oyster sauce
- •1 (12 ounce) container fully cooked luncheon meat (such as Spam)
- •2 tablespoons vegetable oil
- •5 sheets sushi nori (dry seaweed)
Instructions
- Soak uncooked rice in water to cover for 4 hours; drain and rinse.
- Bring 2 cups water to a boil in a medium saucepan. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes.
- Remove pan from heat and stir in rice vinegar. Set aside to cool.
- Stir together sugar, soy sauce, and oyster sauce in a medium bowl until sugar is completely dissolved. Slice luncheon meat lengthwise into 10 slices, or to desired thickness, and marinate in sauce for 5 minutes.
- Heat oil in a large skillet over medium-high heat. Cook slices until lightly browned, about 2 minutes per side.
- Cut nori sheets in half and lay on a flat work surface. Place a rice press in the center of a sheet, and press rice tightly inside. Top with a slice of luncheon meat, and remove press. Wrap nori around rice, sealing edges with a small amount of water. (Rice may also be formed by hand in the shape of the meat slices and about 1-inch thick.)
- Serve musubi warm or chilled.
Nutritional Facts
Per 10 servings
- Calories: 276
- Carbohydrate: 35g
- Fat: 12g
- Fiber: 1g
- Protein: 7g
- Sugar: 10g
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