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Rinse and cook rice in a rice cooker with water up to the 3 scoop line.
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Heat up a large frying pan on medium heat.
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Tap the can of spam on a cutting board until it slides out.
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Place spam flat side down and cut into 8 equally sized pieces that are the shape of the spam lid.
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Add 1 teaspoon of oil and fry the pieces of spam for 2-3 minutes at medium heat on each side.
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Brush with the spam pieces with teriyaki sauce (or soy sauce/sugar mixture), flip, repeat until both side are seasoned and the spam is slightly brown, set aside.
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Place a full sized sheet of nori on a cutting board and place musubi mold on top of the nori.
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Scoop 1 or 2 small scoops of rice into the mold and gently spread and pat down so that there’s a ½ inch layer of rice.
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Press down gently with the press and add two slices of spam, another ½ inch of rice, press down with the press.
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Holding the press in place, very carefully remove the mold and fold the nori over the spam musubi.
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Flip the spam musubi logs over and set aside until ready to cut.
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Repeat with remaining amounts of rice, nori and spam.
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Cut each spam musubi with a moistened serrated knife into four pieces and serve.
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Have a moistened paper towel handy to clean the knife in between cuts or wash the knife as needed.