1-Step 1: Slice and marinate the ham Start by slicing the 12 ounces of canned ham into 8 to 10 pieces, depending on how thick you want each slice. In a bowl or sealed bag, mix 1/4 cup oyster sauce, 1/4 cup soy sauce, and 1/2 cup sugar until the sugar dissolves. Add the ham and let it marinate for 15 minutes.

2-Step 2: Fry the ham until lightly crisp Drain off the marinade, then place the ham slices in a skillet over medium heat. Cook them until they are slightly crispy or browned to your liking. This usually takes just a few minutes per side. The glaze will caramelize a little, which adds a nice finish.

3-Step 3: Prepare the nori and musubi mold Lay a strip of nori roasted seaweed on a cutting board with the shiny side down. Place your musubi mold across the middle of the nori. If you do not have a mold, you can use an empty cleaned Spam can with the bottom removed and sharp edges covered safely, or shape the rice in plastic wrap inside the can.

4-Step 4: Pack in the rice Add cooked sushi rice to the mold, pressing firmly until it forms a block about 1 to 1.5 inches thick. Dip the mold and your fingers in water as needed to stop the rice from sticking. The rice should feel snug and compact, not loose or crumbly.

5-Step 5: Add the ham and wrap it up Remove the mold, then place one slice of cooked ham on top of the rice. Wrap one side of the nori over the ham and press it down so it sticks. Then wrap the other side around the musubi. If needed, brush the seam with a little water to help it seal. Repeat with the remaining rice and ham until all pieces are formed. Try to wrap each one fairly tightly so the snack stays neat and easy to hold.

6-Step 6: Serve warm Serve the Spam Musubi warm for the best texture. Warm rice stays soft and the ham tastes extra savory. You can enjoy it plain or with a tiny bit of wasabi mixed into soy sauce for dipping.