1-Slice canned luncheon meat: Slice canned luncheon meat into 8-10 slices, then place them in a resealable bag.

2-Marinate for flavor: Mix oyster sauce, soy sauce, and sugar until the sugar dissolves. Add this mixture to the canned luncheon meat and marinate for 15 minutes.

3-Pan-fry to crisp: Drain the marinade, then pan-fry the canned luncheon meat on medium heat until slightly crispy on both sides.

4-Set up your nori and mold: Lay a strip of nori shiny side down on a cutting board and position a musubi mold on top.

5-Press the sushi rice: Press sushi rice firmly into the mold to about 1 to 1 1/2 inches. Dip your fingers and the mold in water to prevent sticking.

6-Add furikake (optional): Sprinkle furikake over the rice if you like extra seaweed sesame flavor.

7-Top with Spam: Remove the mold, then place a slice of cooked canned luncheon meat on top of the rice.

8-Wrap and seal: Wrap nori around the canned luncheon meat and rice like a package. Use water on the edges to seal.

9-Serve warm: Serve warm for best texture and flavor.