Ok, not that I would ever think of eating this myself... My mom contributed this recipe to our colection...

5 Cups cooked sushi rice -- room temperature

5 sheets nori - cut in half lengthwise

1 (12oz) can of SPAM©

6 tsbp soy sauce

4 tbsp mirin

4 tbsp sugar

Furikake to taste

Cut spam© into 10 slices, fry until slightly crispy. Remove and drain on plate lined with paper towels. In a second pan, combine soy sauce, mirin, and sugar and bring to a boil over medium heat, then reduce to low. Add spam© slices, coating them in the mixture. when the mixture has thickend, remove spam from the pan.

Lay a sheet of Nori lengthwise on clean surface. Moisten lwer half of husubi maker (see note) and place on lower third of nori. Fill mishubi maker with rice and press flat until the rice is 3/4 inch high. Sprinkle rice with furikake. top with slice of spam©. Remove musubi maker and keep in 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 compleately wrapped in the nori. Slightly dampen the end of the nori to seal it. Repeat with the other slices. Make sure to rince off the misubi maker after each use to prevent it from getting too sticky.

Note: you can also use an empty can of spam© that can that has been opened on both sides for musubi mold, using your hands or a peice of spam© to press down on the rice.

Yield: makes 10 musubi

prep time: 25 minutes

cooking time: 30 minutes

difficulty: easy

** I am not willing to even eat this **

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