Spam Musubi

Ingredients

• 1 can Spam (low sodium preferred)
• 1 cup Jasmine or Japanese Botan rice
• 1/4 cup rice wine vinegar 
• 1/4 cup soy sauce
• 1 Tablespoon minced garlic 
• 1 tsp. grated ginger
• 1/4 cup sugar
• 1 sheet seaweed or nori 

Directions 

1. Cook your rice according to package instructions.
2. While the rice is cooking, slice the spam into 6 equal-sized pieces.
3. Mix together the rice wine vinegar, soy sauce, garlic, ginger, and sugar in a small bowl. Put the Spam slices into the mixture, making sure each slice is well-coated, and marinate for about 30 minutes, or until the rice is finished cooking.
4. In a nonstick skillet, heat a little oil over medium-high heat. Brown the spam according to taste, at least 2 minutes on each side.
5. Add remaining marinade mixture to the pan and immediately turn the heat down to low. It boil and bubble like crazy and the sugar will naturally caramelize. Remove from heat.
6. Using a pair of scissors, cut the nori into strips. The width is your own personal preference You can use the pre-cut nori lines as your guide. 
7. If you can't find a sushi or musubi mold, try cutting off the ends of the spam can and use it as the mold. You can your hands to shape them too.
8. You'll need to position the mold in the center, near the end of the nori strip.  Scoop a bit of rice in your mold and press down firmly remove the mold and add a slice of cooked spam. Fold over the nori, put a tiny bit of water to "seal" it 
9. Serve immediately.
10. Wrap leftovers in plastic wrap and refrigerate. Pop them in the microwave for a few seconds to warm up and soften them as refrigeration tends to make rice harden.