Mini Musubies

One that came about from a simpler recipe of just good ole fashioned rice wraps. This recipe is one of the fun ones because you can do it so many different ways...
A lot of my recipes will have an Asian influence. I prefer Far East cuisine to most others. I love the flavor combinations, and for the most part, the healthy factor in the dishes. Also, my husband is Chamorro (Guamianian, Guamish, Guamese), and even though he prefers "white-boy" food, he can't turn down some good home cooking reminiscent of his family's.
I get a good portion of my ingredients at either a Seafood City, or an Asian market. While you can find many of the items at the regular markets, I find the quality and the price is incomparable.

Playlist:
Iko Iko: The Dixie Cups
He Mele No Lilo: (Disney, IDK!?)
Island Girls: Pau Hana
Closer To the Sun: Slightly Stoopid
Island in the Sun: Weezer
.....There was more, I know, it's an old recipe!!!
Let's get started. You will need:

• 2 cups- Med. grain rice (Calrose is my favorite)
  
• 1-2 Package(s) - Seaweed, I prefer seasoned, even though it tends to get soggier (Seasoned or roasted is your call, there are ups and downs for both)
• 1 can- SPAM
  
• small bowl of water for dipping, and rice paddle
• Teriyaki sauce for drizzling

• Put your rice in the rice cooker or pan and wash well. When you fill the cooker with water, the best measurement is placing your finger lightly against the top of the rice, and fill with water until it rises to your first joint on your finger. When you do this, make sure the rice is even, and don't add the water forcefully, disrupting the rice, or your water calculations will be off. No one likes soggy rice!

• Cut your Spam in slices, and then dice. It is easier to cook up when it's already diced, and you don't have to burn your fingers later.

• When the rice has finished cooking, open the pot and stir, and let sit for a minute. This will help it dry out a little. This also helps reduce the starchy napalm effect it will have while you are handling it.

• Take the package of seaweed unopened, and fold into fours. (halfway in both directions) . This makes it easy to rip into squares when adding the rice, and keeps the mess factor low.

• Pull your seaweed sheets in fourths, and plop a paddle full of rice down in the middle. Anywhere from about a fourth of a cup + depending on how you like it. Remember, the seasoned seaweed is not as strong as the roasted kind, and will get soggy from the rice, do not overload it.

• The trick it to dip your fingers and rice paddle in water between scoops to keep the rice from sticking to you. Like I said, starchy napalm. Ruthless.

• Add a couple pieces of Spam to each rice plopping. It might even be better to create a little divitfor them to rest in.

• Take the four corners of the seaweed wrapping and squish towards the rice, creating a "wonton" look. You need to be slightly forceful to make it stick, but careful not to rip the bottom.

• Drizzle with Teriyaki sauce if you like. They taste good even without it.

Good as appetizers, or a side, or even a small meal. Try experimenting with different sauces. Like I said, they are good plain, even without any Spam, just as rice wraps. If you are making them plain, you might want to add some rice vinegar to the recipe, to add some kick.
(Sorry no pics ATM, old recipe- will update with pics if I make it again soon!)