Sweet and savory musubi with ham

Ingredients:

Rice

• 2 cups rinsed sushi rice or other short-grain rice
• 2 tbsp. l. rice vinegar
• 2 tbsp. granulated sugar

Meat

• 6 tablespoons soy sauce
• 2 tbsp. granulated sugar
• 1 tbsp. l. sambal-olek
• 1 can (350g) low-salt ham, cut into 6 equal slices
• 2 tbsp. l. rapeseed oil (canola)
• 1.5 sheets of nori, cut into 6 strips
• Special equipment: musubi mold

Preparation:

1. Rice:
   
   In a medium saucepan, combine sushi rice, rice vinegar, sugar, 2 cups water, and 1 tablespoon salt. Stir and bring to a boil. Reduce heat, cover, and simmer until the rice is tender and the water is completely absorbed, about 15 minutes. Remove from heat and let sit for 10 minutes, then fluff the rice with a fork.
2. Meat:
   
   Meanwhile, in a medium bowl, combine the soy sauce, granulated sugar, and sambal oelek. Add the ham slices and toss to coat. Let sit at room temperature for 15 minutes.
3. Heat oil in a large nonstick skillet over medium heat. Add the ham and cook, without stirring, until golden brown, 1-2 minutes per side. Transfer to a plate.
4. Lay a strip of nori on a flat work surface. Place the musubi mold on top, in the center. Using wet hands, spoon a sixth of the rice into the mold, then place a slice of ham on top.
5. Wrap a strip of nori around the rice and ham and brush with a little water. Repeat with the remaining rice, ham, and nori. Serve immediately.