1-First Step: Slice the canned meat into 8 to 10 slices. Try to keep the slices even so they cook at the same speed.

2-Second Step: Marinate the slices for 15 minutes in a mixture of oyster sauce, soy sauce, and sugar. After the time is up, drain the excess marinade so the pan-fry step doesn’t get too wet.

3-Third Step: Pan-fry the canned meat until slightly crispy on both sides. Use a hot skillet and cook just until you see golden edges, since you don’t want it dry.

4-Fourth Step: Cut or arrange your nori. Place a nori strip shiny side down on a cutting board. Keep the shiny side down so the wrapper seals more neatly when you press it around the rice.

5-Fifth Step: Set up your musubi mold. Put the mold in the middle of the nori and press 1 to 1.5 inches of sushi rice firmly and evenly into the mold. Dip your fingers and the mold in water to avoid sticking.

6-Sixth Step: Optionally sprinkle furikake seasoning over the rice while it’s still in the mold.

7-Seventh Step: Remove the mold carefully, leaving the rice block on the nori.

8-Eighth Step: Add a slice of cooked canned meat on top of the rice.

9-Ninth Step: Wrap the nori around the canned meat and rice. Seal the nori with a finger dipped in water if needed. If the nori feels dry, a quick finger dip helps it stick.

10-Final Step: Serve the Spam Musubi warm. The nori is best when it’s crisp, and the rice is at its stickiest and most satisfying right after cooking.