Spam musubi, or Spam sushi, features crispy, teriyaki-glazed Spam, fluffy rice and briny seaweed.
Cut the Spam into 8 slices lengthwise. Fry in batches until golden brown on both sides. Dump the teriyaki into the pan with half the Spam and let it caramelize. Repeat with the other half of the Spam.
Set a sheet of seaweed shiny side down on a cutting board. Place your Spam musubi mold on top, making sure the edge of the mold meets up with the edge of the seaweed.
Have a small bowl of water ready: you can dip your hands in if rice starts to stick to them. Scoop some rice (I like to make about a 1/2" thick layer) into your mold. Press the mold’s plank on top of the rice to gently smoosh the rice down a bit. You want the grains to just stick together, not make rice mush.
Make another layer of rice on top of the Spam. Place the plank on top and smoosh down a bit. Hold on to the edge of the mold and bring it up past the rice/Spam/rice stack while the plank is still on top. Remove the plank.
Wrap in plastic wrap tightly and place in an airtight container. Serve on the same day.
I recommend making this on the day you plan to serve, though you can keep it overnight in a cold garage (keep in mind that people do this in the Bay Area, not New York or Chicago or Korea where it actually gets cold and there's snow in the winter), just don't refrigerate it (otherwise the rice will get hard and sad).