1-First step: slice and marinate the Spam Start by slicing the 12 ounces of Spam into 8 to 10 slices, depending on how thick you want each piece. If you like larger musubi, use 8 slices. If you prefer a smaller snack size, go with 10 slices. Place the slices in a resealable plastic bag so they can soak up the marinade evenly. In a small bowl, mix 1/4 cup oyster sauce, 1/4 cup soy sauce, and 1/2 cup sugar until the sugar dissolves. Pour the mixture into the bag with the Spam, seal it, and let it sit for 15 minutes. This short soak gives the Spam that sweet-salty flavor that makes Spam Musubi so good.

2-Second step: fry the Spam until lightly crisp Drain off the marinade and place the Spam slices in a skillet over medium heat. Fry them until both sides are slightly crispy or cooked to your liking, usually just a few minutes per side. The sugar in the marinade helps the edges caramelize, so keep an eye on the pan to avoid burning. If you are cooking for a group, fry the slices in batches and keep them warm on a plate while you prepare the rice. This step gives the musubi its classic savory bite and makes the finished snack taste especially satisfying.

3-Third step: shape the rice Lay a strip of nori shiny side down on a cutting board. Place a musubi mold across the middle of the nori sheet. Add cooked sushi rice to the mold, pressing down firmly to form a block about 1 to 1 1/2 inches thick. Dipping your fingers and the mold in water helps keep the rice from sticking. The rice should be warm and a little sticky, but not wet. That texture helps it hold together once the mold is removed. If you want to add furikake seasoning, sprinkle a little over the rice before moving to the next step.

4-Fourth step: add the Spam topping Remove the mold carefully so the rice block stays neat on the nori. Place one slice of fried Spam on top of the rice. If you are making extra large musubi, you can use a slightly thicker slice or stack two thinner slices, but the classic version keeps it simple with one slice per block. This is the point where the musubi starts looking just like the ones you would find in Hawaiian convenience stores. The shape is compact, tidy, and ready for wrapping.

5-Final step: wrap and serve Wrap one side of the nori over the Spam and press it to the top so it sticks. Then wrap the other side around the musubi, sealing the edges with a little water if needed. The seaweed should hug the rice and Spam snugly. Serve Spam Musubi warm or hot for the best texture. The rice should be soft, the Spam should still have a little crispness, and the nori should be just tender enough to bite through. If you are packing it for later, wrap it tightly right away to hold in moisture.