Spam Musubi

Instructions

1. Prepare the glaze
   In a small saucepan, combine soy sauce, mirin, sugar, and rice vinegar. Bring to a simmer over medium heat, stirring until sugar dissolves completely. Add sesame oil, stir well, and remove from heat. Let cool slightly.
2. Cook the Spam
   Heat vegetable oil in a large skillet over medium-high heat. Add Spam slices and fry until golden brown and crispy on both sides, about 2 minutes per side. Pour half of the glaze over the Spam and quickly turn to coat both sides. The glaze will caramelize quickly, so work fast. Remove from heat and set aside.
3. Prepare the rice
   While the rice is still warm, sprinkle it with the remaining glaze and mix gently. If using furikake, mix half of it into the rice now. The seasoned rice will be stickier and more flavorful.
4. Assemble the musubi
   If you have a musubi mold, place it on top of a half sheet of nori. Add about 1/2 cup of the seasoned rice and press firmly to compact it. Sprinkle some furikake on top if using. Place a slice of glazed Spam on top of the rice. Remove the mold, then wrap the nori around the stack, using a few grains of rice to seal the end of the nori.
5. Hand-form method
   If you don't have a musubi mold, wet your hands to prevent sticking, then form rice into a rectangular block about the size of the Spam slice. Place the rice on the nori, top with furikake if using, add the Spam slice, then wrap the nori around it, sealing with a few grains of rice.
6. Serve or store
   Serve immediately or wrap each musubi in plastic wrap. They can be stored at room temperature for a few hours or refrigerated for up to a day. To reheat refrigerated musubi, microwave for 30 seconds or until just warmed through.