In a medium pot or rice cooker, combine rinsed sushi rice and 2½ cups water. Cover, bring to a gentle boil, then lower heat to a simmer for 15 minutes. Turn off heat and let it rest (covered) for 10 minutes—fluffy, slightly sticky rice that’ll hold its shape.

While rice cooks, slice Spam into eight equal strips. Heat a skillet over medium heat—no oil needed. Cook each side about 2 minutes, until golden brown edges appear.

Whisk soy sauce, brown sugar, rice vinegar, and sesame oil in a small bowl. Pour over Spam; let it bubble 30 seconds per side. Turn off heat when glossy and slightly sticky.

Lay nori strips shiny side down. For extra crunch, lightly toast each strip over an open flame or in a dry skillet for 5 seconds.

Wet your hands with cold water to prevent sticking, then grab about ¼ cup rice. Press gently into a 3×1-inch log—onigiri style. If you have a musubi mold, press rice firmly, then release.

Place a slice of glazed Spam atop each rice log. Wrap nori around snugly, sealing ends with a dab of water. Keep edges tight for neat bars.

Sprinkle furikake on top or tuck in a slice of pickled ginger before eating. Serve warm or at room temperature—both taste fantastic.