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Recipe of the week
Spam musubi

Prep: 25 minutes Cook: 20 minutes

Makes: 40 bite-size pieces

Many musubi recipes are short on specific amounts or concise directions. This one, from the Hawaiian culinary Web site, On My Plate (onmyplate.org), is not. Musubi makers are hard to find, so use the empty can of Spam with both ends removed as a mold. Use your hands or a piece of Spam to press down on the rice in the mold; watch for any sharp edges. Furikake is a dried Japanese condiment; look for it and nori (seaweed) at Asian markets. Cook the rice according to package directions.

1 can (12 ounces) Spam 1/4 cup plus 2 tablespoons soy sauce 1/4 cup each: mirin, sugar 5 sheets nori, cut in half lengthwise 5 cups cooked sushi rice, room temperature Furikake, optional

1 Cut the Spam into 10 slices; fry in a large skillet over medium-high heat until slightly crispy. Place on a plate lined with paper towels.

2 Combine the soy sauce, mirin and sugar in a large saucepan; heat to a boil over medium-high heat. Reduce heat to low; add the Spam, turning to coat. Cook over medium heat until mixture has thickened, about 5 minutes; remove pan from heat.

3 Place a sheet of nori lengthwise on a clean surface. Moisten lower half of musubi maker or Spam can and place on lower third of nori. Fill the musubi maker with 1/2 cup of the rice (if using the Spam can, fill only halfway); press rice until 3/4-inch high. Sprinkle rice with optional furikake. Top with 1 slice of Spam. Remove musubi maker; keep in a bowl of warm water to keep it clean and moist.

4 Fold nori end closest to you over Spam and rice stack; roll until completely wrapped in the nori. Slightly dampen the end of the nori to seal it. Repeat with remaining Spam slices. Cut each musubi in half diagonally; cut each piece in half diagonally again to make four pieces.

Nutrition information

Per piece: 62 calories, 36% of calories from fat, 2 g fat, 1 g saturated fat, 6 mg cholesterol, 8 g carbohydrates, 2 g protein, 314 mg sodium, 0 g fiber