Recipe Adapted from Corinne Domingo's at Foodnetwork.com
with 2012 Malbec
5 Cups cooked sushi rice, room temperature
5 sheets nori, cut in length halfwise
1 12 oz. Can Spam
6 Tablespoons soy sauce
4 Tablespoons mirin
4 Tablespoons sugar
Furikake, to taste
Cut spam into 10 slices. Fry until slightly crispy. Remove and drain on plate lined with paper towels. In another pan, combine soy sauce, mirin and sugar. Add the Spam slices, coating them in the mixture. When the mixture has thickened, remove Spam from pan.
Lay a sheet of nori lengthwise on a clean surface. Moisten lower half of musubi maker (see Note) and place on lower third of nori. Fill musubi maker with rice and press flat until the rice is ¾ inch high. Sprinkle rice with furikake. Top with slice of Spam. Remove musubi maker and keep in a bowl of warm water to keep it clean and moist.
Starting at the end towards you, fold nori over Spam and rice stack, and keep rolling until completely wrapped in the nori. Slightly dampen the end of the nori to seal it. Repeat with the other nine Spam slices, making sure to rinse off musubi maker after each use to prevent it from getting too sticky.
We like to make additional sauce to pour over the musubi. To make, simply mix 2 cups mirin, 2 cups sugar and 3 cups soy sauce. Heat on a pan until the sugar dissolves and then allow it to cool before putting into a squeeze bottle.
Note: You can also use an empty Spam can that has been opened on both sides for the musubi mold, using your hands (or a piece of Spam) to press down on the rice.