Instruction:
Season rice. Stir in rice vinegar, furikake, while the rice is warm. Set aside.
Cook eggs. In a large bowl, whisk eggs, salt, and pepper until frothy. Heat oil in a skillet over medium-low heat. When hot, add egg mixture, cover, and let sit for 6 or until cooked. Slide out onto a plate and let cool.
Make the sauce. In a small bowl, combine soy sauce, mirin, and sugar. Set aside.
Cook the Spam. Cut Spam into 8 slices. Heat the pan over medium-high heat. When hot, add Spam in a single layer and cook for 3-4 minutes. Then flip and continue cooking for another 2 minutes.
Turn the heat to low and take the pan off the heat. Working quickly, give the sauce a stir and then pour into the pan. Return the pan to the heat and let sauce thicken for 2-3 minutes, stirring occasionally and flipping Spam halfway through. Then set aside.
Assemble. Lay a sheet of plastic wrap on the bottom, then place seaweed on top, shiny side down. Place musubi mold in the center of the seaweed. Spoon ⅓ cup rice into mold and evenly spread out. Use mold press to flatten the rice. Then place slice og egg on top, followed by a spam. Wrap with seaweed, using a little water at the edge to seal.
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