2 cups Calrose rice, rinsed
1 (one) 12 ounce can Spam, sliced lengthwise into 7 pieces
⅓ cup dark brown sugar
3 tablespoons soy sauce
2 tablespoons mirin
1 teaspoon sesame oil
2 teaspoons neutral cooking oil
3 ½ sheets sushi nori
⅓ cup furikake
Rice Cooker: Follow the instructions on your rice cooker to prepare the rice.
Stovetop: Using the ratios on the package of Calrose rice, add water to a medium saucepan. Cover and place over medium heat until boiling. Reduce to a simmer, and cook until all the liquid is evaporated. Turn the heat off and allow to steam for 5-10 minutes before assembling.
Meanwhile, prepare the quick teriyaki sauce. Combine the soy sauce, mirin and sesame oil in a small bowl and whisk to combine.
Place a large nonstick skillet over medium heat. Coat the bottom with neutral cooking oil and heat to medium high. Arrange the sliced Spam in a single layer and cook, undisturbed, for 4-5 minutes or until lightly browned. Flip and repeat on the second side. Spoon 1 tablespoon of the prepared teriyaki sauce over each slice of Spam. Cook another 2-3 minutes, flip and repeat.
Prepare your sushi mold: use the large mold for making futo-maki. Line the mold with nori. Place rice into the nori and press down lightly to ensure the rice is in an even layer. Sprinkle the rice with a generous amount of furikake seasoning (1-2 tablespoons). Place slices of spam on top of the furikake.
Fold one side of the excess nori sheet down over the rice. Lightly dampen the top of the nori, then fold the opposite side down on top of it. Using the press, tamp down lightly to seal. Slice into desired sizes and gently lift the mold to release. zx1
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