Directions
In large skilelt, brown SPAMŽ until it is lightly browned and crisp. Place half of the rice into a musubi press or small can. Place the SPAMŽ on the rice and drizzle with grill sauce or cooking sauce. Top with the remaining rice and press. Remove SPAMŽ and rice from the musubi press or can. Place on sheet of nori (shiny side down) and wrap. Cut each musubi in half. Slice each half, diagonally in half again. Serve immediately. * Furikake: Dried seaweed with seasoning used in Japanese cooking. ** Nori: Paper-thin sheets of dried seaweed. May be purchased in Japanese markets or specialty sections of large supermarkets.