Ingredients

• 2 cups uncooked short-grain white rice
• 2 cups water
• 6 tablespoons rice vinegar
• 0.5 cups white sugar
• 0.25 cups soy sauce
• 0.25 cups oyster sauce
• 1 , 12 ounce
• 2 tablespoons vegetable oil
• 5 sheetss sushi nori , dry seaweed

Instructions

1. 1 Gather all ingredients.
2. 2 Soak uncooked rice in water to cover for 4 hours; drain and rinse.
3. 3 Bring 2 cups water to a boil in a medium saucepan. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes.
4. 4 Remove pan from heat and stir in rice vinegar. Set aside to cool.
5. 5 Stir sugar, soy sauce, and oyster sauce together in a medium bowl until sugar is completely dissolved.
6. 6 Slice luncheon meat lengthwise into 10 slices, or to desired thickness, and marinate in sauce for 5 minutes.
7. 7 Heat oil in a large skillet over medium-high heat. Cook slices until lightly browned, about 2 minutes per side.
8. 8 Cut nori sheets in half and lay on a flat work surface.
9. 9 Place a rice press in the center of a sheet, and press rice tightly inside.
10. 10 Top with a slice of luncheon meat, and remove press.
11. 11 Wrap nori around rice, sealing edges with a small amount of water. (Rice may also be formed by hand in the shape of the meat slices and about 1-inch thick.)
12. 12 Serve musubi warm or chilled.

Nutrition per serving