Rice:

2 cup sushi rice or other short-grain rice, rinsed
2 tablespoons rice wine vinegar 
2 tablespoon granulated sugar 
Kosher salt 

Meat:

6 tablespoons soy sauce
2 tablespoons granulated sugar 
1 tablespoon sambal olek 
One 12-ounce can low-sodium luncheon meat, such as Spam, cut into 6 equal slices 
2 tablespoons canola oil 
1 1/2 sheets nori, cut into 6 strips 

Special equipment: (optional):  a musubi mold

1. For the rice: Add the sushi rice, rice vinegar, sugar, 2 cups water and 1 tablespoon salt to a medium saucepan, mix to combine and bring to a boil. Reduce the heat to a simmer, cover and cook until the rice is tender and the water is completely evaporated, about 15 minutes. Remove from the heat and let sit for 10 minutes, then fluff with a fork.
   
2. For the meat: Meanwhile, mix the soy sauce, granulated sugar and sambal olek in a medium bowl. Add the meat slices and toss to coat. Let sit for 15 minutes at room temperature.
   
3. Heat the oil in a large nonstick skillet over medium heat. Add the meat and cook, untouched, until starting to turn golden, 1 to 2 minutes per side. Transfer to a plate. 
   
4. Lay a strip of nori on a flat work surface. Place a musubi mold on top and in the center. With wet hands, press one-sixth of the rice into the mold, then top with a piece of meat. Wrap the nori strip around the rice and meat and seal with a little water. Repeat with the remaining rice, meat and nori. Serve immediately. 

ORIGINAL RECIPE