![Musubi Lettuce Wraps](https://cdn.statically.io/img/www.foodandwine.com/thmb/o3APkjHsKwphtdFsZl9wjZUa-2o=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/musubi-lettuce-wraps-FT-RECIPE2019-1cb00912e6d445879ee319d9d9e3dc9e.jpg)
In this version, sticky, sweet ham replaces the Spam, and is topped with a vibrant pineapple salsa.
Notes from the Food & Wine Test Kitchen
When cutting the pineapple for the salsa, don't be delicate — give it a good mashing to release juices and reduce the cooking time, keeping the flavors bright. If you can, use a cutting board with a small moat around the edges to catch the pineapple juices, then add them to the pot with the pineapple. The pineapple salsa would also be great with a bowl of chips or spooned on top of tacos.
Ingredients
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1 1/2 cups (10 1/2 ounces) uncooked short-grain sushi rice
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1 cup plus 2 tablespoons, plus 1/2 cup tap water, divided, plus more for rinsing rice
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1/4 cup rice vinegar
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3 tablespoons granulated sugar, divided
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2 3/4 teaspoons kosher salt, divided
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1 pound ham, cut into 1/2-inch cubes (about 3 cups)
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1/4 cup plus 2 tablespoons packed light brown sugar
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1/4 cup soy sauce
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3 cups very finely chopped pineapple (from 1 [3-pound] whole pineapple) with juices
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1 (1/2-ounce) red Fresno chile, seeded and finely chopped (1/2 tablespoon)
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1 1/2 tablespoons fresh lime juice (from 1 lime)
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18 napa cabbage leaves (from 1 [2-pound] head cabbage), torn into 36 (about 4-inch square) pieces
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1/4 cup very thin nori (dried seaweed) strips (either store-bought or cut with scissors from 1 nori sheet)
Directions
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Place rice in a strainer; rinse under water until water runs clear. Drain. Place rice and 1 cup plus 2 tablespoons of the water in a small saucepan; bring to a boil over medium-high. Cover; reduce heat to low, and simmer 10 minutes. Remove from heat; let stand, covered, to finish cooking, about 20 minutes.
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Transfer rice to a large bowl; add vinegar, 1 tablespoon of the granulated sugar, and 2 teaspoons of the salt. Gently toss to combine. Let cool completely, about 15 minutes.
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Place ham, brown sugar, soy sauce, and remaining 1/2 cup water in a large skillet. Cook over medium-high, stirring occasionally, until sugar dissolves and liquid is syrupy, 8 to 10 minutes. Remove from heat.
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Place pineapple, chile, and remaining 2 tablespoons granulated sugar in a stainless-steel saucepan. Cook over medium-high, stirring often, until pineapple releases its liquid and mixture is a jam-like consistency, about 20 minutes. Remove from heat. Let cool completely, about 20 minutes. Stir in lime juice and remaining 3/4 teaspoon salt.
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Lay cabbage pieces flat on a clean work surface. Top each with 2 tablespoons rice, 1 1/2 tablespoons ham mixture, 2 teaspoons pineapple salsa, and a pinch of nori strips.