Spam Musubi - S - Alphabet Challenge

For this S dish I wanted to try something I normally never would - Spam. I know it's a product that feeds a lot of people but when I think of salted pork I always lean toward bacon. I'm glad I tried this spam and after marinated and crisped up in a pan it had a ton of flavor! 

Ingredients:

Sushi Rice:
1.5 cups short grain rice, sushi rice or arborio rice preferred
2.25 cups water
2 Tbsp. rice wine vinegar
1 tsp. sugar
1/2 tsp. salt

12 oz spam, cut into 1/4 inch slices
1/4 cup low sodium lite soy sauce
1/4 cup oyster sauce
1/4 cup granulated sugar
1 sheet, nori seaweed
 
 
Directions:
1. Prepare the sushi rice: Add sushi rice to fine mesh strainer. Run cold water over the rice and stir with your hand until the water runs clear from the rice. Add rice and 2.25 cups water to a rice cooker. Follow rice cooker instructions. 

2. Combine vinegar, salt and sugar in a small bowl. Once rice has finished cooking (and is still warm) drizzle the vinegar mixture and gently fold rice to combine the two. 

3. While sushi rice is cooking, marinate the spam. Combine the soy sauce, oyster sauce, and sugar in a ziplock bag until sugar is dissolved. Add the spam slices and marinate 15 minutes. 

4. Once marinated heat a large sauté pan over high heat. Add the spam to the preheated pan, removing as much marinade liquid as possible. Cook for 2 minutes on each side until the spam is nice a crispy. Set aside. 

5. Assemble the musubi: toast the nori seaweed by gently waving it over the open flame of the burner. If you touch the flame it will burn but get it close enough to toast the seaweed and make it pliable. Cut seaweed into 1/2 inch wide and 6 inch long slices. Set aside. 

6. Using a musubi mold or the empty spam container, add 1 inch thick layer of rice. Pack until the rice holds it shape. Remove from mold and place over a slice of the seaweed. Top with the sautéed spam. Wrap seaweed around the musubi. Top with toasted sesame seeds and serve warm or at room temp.