This recipe makes 8 to 12 SPAM Musubis. If you haven't made SPAM Musubi before, don't go out and order a musubi press right away. Wash out the can and use it with a lining of cling wrap as the mold, with a spoon as the press.

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¼ cup soy sauce or tamari

¼ cup rice vinegar (champagne vinegar is an acceptable substitute)

2 tablespoons honey, sugar, or sweetener of your choice (I use brown sugar)

1 can spam, cut into 8-12 slices

3-5 sheets of nori paper (seaweed), 10-12 inch squares

2-3 cups sticky rice, hot or room temperature

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1. Slice SPAM into 8-12 slices.

2. Whisk together soy sauce, rice vinegar and sugar or honey to make your marinade. Place SPAM slices in a single layer in a shallow dish and pour marinade over the top. Let sit at least 15 minutes (this is a great time to cook your rice!).

3. Prepare your rice. I use about ¼ cup per musubi, so 2 cups for 8 slices of spam or 3 cups for 12. Having extra never hurts, you can always make a bit more and have fried rice the next day.

4. Remove SPAM from marinade and fry in a single layer in a pan on high heat. Lightly brown the SPAM, 2-3 minutes on each side.

5. Cut your nori sheets into 2 ½ - 3 inch wide strips. This can also be achieved by folding your nori paper in half to separate it, then each half again lengthwise.

6. Place a strip under your musubi mold. If you do not have a musubi mold, you can clean out the spam can and put cling wrap inside to act as a mold. Press in rice with a spoon. The end result should be about an inch tall. Lift out the cling wrap to remove the sticky rice, then place it on top of your nori strip.

7. Place one slice of SPAM on top of the compacted rice. Place the press firmly on top of the SPAM and carefully slide your mold up and off of the musubis.

8. Fold the strips of nori up and over the rice and spam, moistening the ends with a little water to seal.

9. You can eat the musubi immediately, or wrap tightly in plastic wrap and refrigerate or freeze to eat later. To heat from frozen, keep wrapped and microwave for 30-45 seconds.