Hawaiian Glazed Luncheon Meat Musubi Wrapped in Nori

What you need

• 300 g (1 1/2 cups) short-grain rice, sushi rice
• 360 ml (1 1/2 cups) water, for cooking the rice
• 1 can (12 oz) canned luncheon meat, 340 g, cut into 10 slices
• 1 tbsp neutral oil
• 60 ml (1/4 cup) light soy sauce
• 40 g (3 tbsp) granulated sugar
• 5 sheets nori, each cut in half crosswise to make 10 strips

Method

Restated from the original video

1. 1

   Rinse the rice in several changes of cold water until the water runs mostly clear. Drain and leave it in the pot with the measured water for 30 min.

2. 2

   Bring the rice to a boil over high heat, cover, and cook over the lowest heat for 12-15 min. Take it off the heat and let it sit covered for 10 min, then fluff with a fork.

3. 3

   Stir the soy sauce, sugar and 3 tbsp water in a small bowl until the sugar dissolves.

4. 4

   Warm the oil in a large nonstick pan over medium heat. Fry the luncheon meat slices in one layer for 1-2 min per side, until browned and slightly crisp at the edges.

5. 5

   Pour in the soy mixture. Turn the slices in the bubbling sauce for 1-2 min, until it reduces to a sticky glaze that coats them. Move the slices to a plate.

6. 6

   Lay a strip of nori shiny side down on a board, with the short end facing you. Set a musubi mold in the middle and wet the inside with water so the rice does not stick.

7. 7

   Fill the mold with about 70 g (1/3 cup) of rice and press down firmly to a block about 2 cm (3/4 in) thick.

8. 8

   Lay a slice of glazed luncheon meat on the rice. Lift off the mold, leaving the stack on the nori.

9. 9

   Fold one end of the nori up over the stack, then the other end over it. Dab a little water on the overlap and press to seal, seam side down.

10. 10

    Repeat with the remaining strips, rice and slices. Serve warm or at room temperature, within a few hours of wrapping.

Imported from kawalingpinoy.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.