Pineapple Musubi Rolls

Ingredients

• 16 inch spring onion 
• 0.5 teaspoon kosher salt 
• 1 tablespoon soy sauce 
• 1 teaspoon rice wine sweet ( rice wine)
• 1 teaspoon rice wine sweet ( rice wine)
• 1 teaspoon rice wine sweet ( rice wine)
• 2 sheets kombu (seaweed)
• 16 inch pineapple fresh
• 3 tablespoons rice vinegar 
• 0.8 cup short grain rice uncooked
• 4 ounces spam lite cut into 2 (3/4-inch-thick) pieces
• 0.5 teaspoon sriracha such as huy fong) hot
• 1 tablespoon sugar divided
• 0.8 cup water 

Equipment

• bowl
• frying pan
• paper towels
• sauce pan
• sieve
• plastic wrap
• microwave

Directions

1. Place the rice in a fine mesh sieve. Rinse under cold water, stirring rice until water runs clear (about 1 minute).
2. Combine rice and 3/4 cup plus 1 tablespoon water in a small saucepan, and cover. Bring to a boil; cook 1 minute. Reduce heat, and simmer for 5 minutes. Increase heat to high, and cook for 30 seconds.
3. Remove from heat.
4. Let stand, covered, for 5 minutes.
5. Combine rice wine vinegar, mirin, 2 teaspoons sugar, and salt in a microwave-safe dish; microwave at HIGH for 30 seconds, stirring until sugar dissolves. Cool.
6. Place rice and 2 tablespoons vinegar mixture in a bowl; toss. Cover with a paper towel soaked in remaining vinegar mixture.
7. Combine remaining sugar and soy sauce in a small bowl.
8. Heat a large skillet over medium-high heat. Coat pan with cooking spray.
9. Add Spam to pan; cook 4 minutes on each side or until lightly browned.
10. Add to soy mixture; toss.
11. Let stand 5 minutes.
12. Remove Spam from soy mixture; cut in half lengthwise. Reserve remaining soy mixture.
13. Cut off top quarter of each nori sheet along short end.
14. Place 1 nori sheet, shiny side down, on a sushi mat covered with plastic wrap, with long end toward you. Pat about 3/4 cup rice mixture evenly over nori with moist hands, leaving a 1-inch border on 1 long end of nori. Arrange 2 Spam slices, 2 pineapple pieces, and 1 green onion piece along top third of rice-covered nori. Top with 1/4 teaspoon Sriracha and half of reserved soy mixture. Lift edge of nori closest to you; fold over filling. Lift bottom edge of sushi mat; roll toward top edge, pressing firmly on sushi roll. Continue rolling to top edge; press mat to seal sushi roll.
15. Let rest, seam side down, 5 minutes. Slice roll crosswise into 10 pieces. Repeat procedure with the remaining rice, nori, Spam, pineapple, onion, Sriracha, and soy mixture.