Musubi

 Calrose or Nishiki rice (NOT long grain), cooked

Musubi press Nori large squares

Spam Vinegar, white sugar

Mix equal parts white vinegar and white sugar and stir until sugar dissolves.  Pour a little at a time over rice.  You don't want to use so much it separates, or so little the rice stays in large clumps - right in between where it’s still sticky (I think maybe 2 Tbsp per cup of rice).  This is your sushi rice. Now slice the spam long ways into 6-8 patties and fry on both sides. Place musubi press over nori, fill halfway up with sushi rice and press down.  Place two pieces of spam lengthwise inside press, then fill rest of the way with sushi rice and press. Carefully remove musubi press and quickly pull Nori up the sides, smoothing as you go.  At the top, fold one side down, moisten the top of that side with water and fold other side down.  Slowly roll the whole thing over until it’s on it’s top so that its own weight will seal the top edges.  Continue until all the Spam is used.  You’ll have 3-4 long rolls.  Cut each in half, or smaller slices and there’s your Musubi.  Can also add sauces or marinades to your spam before frying, or just dip the rolls in soy sauce or other sauces.