To begin, rinse the rice thoroughly in cold water until the water runs clear. Cook in a rice cooker or on the stovetop with a 1:1.1 rice to water ratio for best texture. Allow the rice to steam for 10 minutes once done, covered.

In a small bowl, combine rice vinegar, sugar, and salt. Gently fold this mixture into the warm rice using a wooden spatula or rice paddle. Avoid mashing the grains. Let it cool to room temperature before use.

Slice the Spam into 8 even pieces. In a small bowl, mix soy sauce, oyster sauce, and mirin to create a glaze. Set aside.

Heat a non-stick pan over medium heat and add a touch of oil. Place the Spam slices in the pan and fry for 2 to 3 minutes on each side until golden and slightly crispy.

Once the Spam is browned, reduce the heat to low. Pour the glaze into the pan and turn the slices to coat evenly. Let the glaze bubble and slightly caramelise, then remove from heat.

Using a musubi mould or the cleaned Spam can lined with plastic wrap, pack in about 1/3 cup of rice. Press it down firmly to create a compact shape, then gently lift it out.

Place a slice of glazed Spam on top of each rice block. Wrap a strip of nori around the centre, shiny side out, and seal the ends with a dab of water or by overlapping the warm seaweed.

Let the musubi sit for 5 to 10 minutes at room temperature to allow the nori to soften and adhere to the rice, which also helps the flavours meld.

If packing for lunch or takeaway, wrap each musubi in cling film or wax paper to retain moisture and shape until ready to eat.

Serve Spam Musubi warm or at room temperature. It pairs beautifully with a light cucumber salad or pickled vegetables. For added flair, sprinkle with furikake or serve with a dab of wasabi mayo on the side.