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Ingredients:
| 1-1/2 | cups | Japanese, Jasponica, Miponica or dinorado rice |
| 1 | tbsp | Japanese vinegar |
| 1 | tbsp | sugar |
| 1 | tbsp | mirin (Japanese sweet rice wine) |
| 2 | sheets | Nori (seaweed wrapper), sliced into 2x5 inch thick pieces |
| 1 | pack (160 g) | MAGNOLIA CHEEZEE, sliced into 8 |
| 1 | can (230 g) | PUREFOODS LUNCHEON MEAT, sliced into 8 |
Procedure:
1. Cook rice according to package instructions until tender.
2. Combine vinegar, sugar and mirin. Mix well and mix with cooked rice.
3. Measure 8 portions of half cup of rice and form into logs. The length should be the same length as the luncheon meat.
4. On a board, place a nori strip and on 1/3 of its side, arrange a slice of cheese, luncheon meat and rice log. Roll snugly and seal nori ends with water. Serve as is or slice into 3.
Makes 8 rolls.
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