1/2 Csoy sauce(preferably Aloha Shoyu or Kikkoman)
WASH YOUR RICE: pour 1 1/2 C of rice into pot and fill with water until rice is covered. Stir rice. Drain water. Do several times until water is relatively clear.
PREPARE “SAUCE”: In frying pan, whisk together 1/2 C light brown sugar, 1/2 tsp of garlic powder, 1 tsp of ground ginger, 1/2 C soy sauce and 1 C of water. Heat and set to low simmer.
ADD SPAM: Cut SPAM lengthwise into approximately 6 thick slices. Place SPAM into frying pan with other ingredients. SPAM is ready when the sauce is reduced to a light syrup consistency.
COOK RICE: Set the pot that has the water and rice in it on the stove, bring to a simmer and cover. Cook for 15-20 minutes, until all water is absorbed. If during cooking, water starts to boil over, just reduce the temperature a bit. When rice is finished, set aside (keep a cover on until ready to use).
ASSEMBLE MUSUBI:Place a sheet of nori on top of the bamboo rolling mat. Put the outer part of the musubi press on top of the nori, placing it in the lower half of the sheet, leaving at least a half an inch extending out from the bottom. Place two slices of the SPAM side by side inside the musubi press. Add rice on top of the SPAM until the rice is just at the top of the musubi press.Take the handle part of the musubi press, place it on top of the rice and firmly press down. While holding down the handle of the musubi press, slide up the outer shell. Take a knife and slide it between the musubi handle and rice. Set handle and knife aside.From bottom to top, slowly wrap the nori around the SPAM/rice brick, using the bamboo mat.You can either wet your fingers with some water and wet the ends to “seal” the nori wrapper OR simply rest musubi on the seam for a few minutes. Repeat until all SPAM and rice have been used.