|
|
|
|
10 servings
Ingredients:
2 cups uncooked short-grain white rice2 cups water6 tablespoons rice vinegar1/4 cup soy sauce1/4 cup oyster sauce1/2 cup white sugar1 (12 ounce) container fully cooked luncheon meat (e.g. Spam)5 sheets sushi nori (dry seaweed)2 tablespoons vegetable oil
Instructions:
Soak uncooked rice for 4 hours; drain and rinse.In a saucepan bring 2 cups water to a boil.Add rice and stir.Reduce heat, cover, and simmer for 20 minutes.Stir in rice vinegar, and set aside to cool.In a separate bowl, stir together soy sauce, oyster sauce, and sugar until sugar is completely dissolved.Slice luncheon meat lengthwise into 10 slices, or to desired thickness, and marinate in sauce for 5 minutes.In a large skillet, heat oil over medium high heat.Cook slices for 2 minutes per side, or until lightly browned.Cut nori sheets in half and lay on a flat work surface.Place a rice press in the center of the sheet, and press rice tightly inside.Top with a slice of luncheon meat, and remove press.Wrap nori around rice mold, sealing edges with a small amount of water.(Rice may also be formed by hand in the shape of the meat slices, 1 inch thick.) Musubi may be served warm or chilled.
|
|
|
