List of Ingredients:

• Can of spam
• Plastic wrap
• Sushi rice
• Nori (seaweed)
• Shoyu (soy sauce)
• Sugar
• Panko (Japanese styled bread crumbs)
• Sriracha mayonaise
• Unagi (eel/sushi) sauce
• Green onions
• Vegetable oil

Step 1:

• Wash till water runs clear and cook sushi rice for about ~20 minutes on your stove or in your rice cooker. (2 cups rice plus 17.5 oz water)

Step 2:

• open can of spam and cut into even slices (about 8-10 slices)
• SAVE CAN OF SPAM, wash out and wrap with liner to use as a mold

Step 3:

• Mix shoyu and sugar packets together

Step 4:

• Dip spam inside sauce

Step 5:

• Cook on stove at medium heat for about 2 minutes on each side or until evenly light brown

Step 6: 

• Set up a prep station with your musubi mold, a plate, sushi rice, nori (seaweed), cooked spam, & a bowl of water

Step 7:

• Scoop rice into your mold, smash it down, place spam (or substitute for egg/tofu) on top of rice

Step 8:

• Pull out plastic bag from mold and place your rice/spam on the edge of half a sheet of nori (seaweed)

Step 9:

• Tightly roll your musubi and dip your finger into the bowl of water and seal the ends of the nori sheet together

Step 10:

• Crack eggs and whisk together, set aside

Step 11:

• Pour panko (bread crumbs) into shallow plate

Step 12:

• Dip musubi in beaten eggs, completely coat musubi in panko

Step 13:

• Heat pan to medium high, pour about an inch of oil into pan, and fry musubi on all sides

Step 14:

• Cut musubi into 1/2 slices and place on plate

Step 15:

• Drizzle with sriracha mayo, unagi (sushi) sauce, & green onion