Rinse the sushi rice and cook it in a rice cooker for the best results. Once cooked, let the white rice cool slightly in a medium bowl before seasoning with rice vinegar and a pinch of salt. Mix well. You can also skip it if you prefer plain rice without seasoning, like me.:)

Cut the seaweed sheet to your desired size. Mix the soy sauce and sugar in a small bowl until the sugar dissolves, set aside.

Heat vegetable oil over medium-high heat in a non-stick skillet or a large pan. Beat the eggs and add a pinch of salt and pepper to the eggs. Add the egg mixture into the skillet and cook until they are done. Remove the eggs from the skillet, cut them to the same shape as Spam, and set them aside.

Slice the block of Spam into 1/4-inch thick pieces. Add the remaining vegetable oil and heat it over medium high heat in the same skillet you used for the eggs. Place the Spam slices in the skillet and cook them on each side for 2-3 minutes until they develop a golden brown crust. Pour the premade sauce to the top until the sauce thickens.

If you have a Spam musubi plastic mold, lightly grease it to prevent sticking. Otherwise, you can use your own DIYed Spam musubi mold. Spoon a single layer of sushi rice into the mold, about half a cup of sushi rice, pressing it down gently to form the base of the musubi. Lay a slice of cooked Spam on top of the rice. Place the fried egg patties on the Spam, gently pressing it down to secure it in place. Add another layer of rice to cover the egg and press it down gently. Lift the whole thing with plastic wrap. If you're using a Spam musubi mold, lift it and gently press the Musubi together to compact it.

Set the formed Spam musubi on a clean cutting board, and place a sheet of seaweed on the surface, shiny side down. Fold the seaweed sheet over the musubi to hold all the layers together, sealing the edges with a bit of water to help them stick together.

Serve and enjoy!