To make the rice, place in a fine mesh strainer and rise under cold running water until the water runs clear at the bottom. Bring 3 ½ cups water to boil in a medium saucepan with a tight fitting lid. Once it comes to a boil, stir in the rice, cover, reduce heat to low and cook for 20 minutes. Remove from the heat and allow to sit, covered, for 15 minutes.

In a small saucepan, combine the rice wine vinegar, sugar and salt. Bring to a simmer, cooking over low heat until the sugar and salt have dissolved. Remove from heat and set aside.

Uncover the rice and fluff with a fork. Transfer to a large bowl and stir in the warm vinegar mixture, with a wooden spoon until sticky. Set to the side and allow to cool to room temperature.

In the meantime, slice the Spam into 9 even pieces. Set a large skillet over medium high heat with the oil. Once hot, add the Spam slices in an even layer and cook until browned on both sides, about 2 to 3 minutes per side. In a bowl or measuring cup, combine ¼ cup water with the sugar and soy sauce until the sugar has dissolved. Pour this mixture into the pan with the Spam, turn over, and cook until the sauce has thickened and almost evaporated. Transfer the Spam to a plate and set aside to cool.

To assemble the musubi, slice each sheet of nori into two 4-inch slices, so you end up with nine pieces. Working with one piece at a time, place a piece of nori onto your work surface. Then place a plastic musubi mold at the center. Scoop about 1/3 or ½ cup rice into the mold, depending on how much rice you like, and then press down with the mold into an even shape. Remove the mold and sprinkle the rice patty with Furikake. Place a slice of Spam on top and then wrap the musubi with the nori, sealing the edges with a bit of water. Repeat until all musubi are done.

Eat right away or cover each tightly with plastic wrap and store in the fridge until ready to eat. It’ll keep in the fridge for up to 5 days. Enjoy!