Rinse the 2 cups of short-grain rice under cold water. This removes excess starch and prevents the rice from becoming gummy. Drain the rice well. In a pot, combine the drained rice with 2 cups of cold water. Bring it to a boil over medium-high heat, then reduce to low and cover. Cook for 18 to 20 minutes until the water is absorbed.

Once your rice is done cooking, transfer it to a large bowl. Blend 6 tablespoons of seasoned rice vinegar, ¼ cup of sugar, and 1 teaspoon of toasted sesame oil in a separate bowl until the sugar dissolves. Pour this mixture over the warm rice and gently fold it in with a wooden spoon. This is where the magic happens, folks!

While the rice is cooking, let’s get the Spam sizzling. Heat 2 tablespoons of neutral cooking oil in a skillet over medium-high heat. Cut the Spam into rectangles about the size of a small phone. Fry them until they’re golden brown and nice and crispy, about 2–3 minutes per side. Then stir in ¼ cup of hoisin sauce and ¼ cup of low-sodium soy sauce, allowing it to caramelize slightly in the pan.

Place a sheet of nori on a clean cutting board, shiny side down. Moisten your hands with water to prevent sticking. Take a handful of rice (about ½ cup) and press it down on the nori, shaping it into a rectangle about 1 inch thick. Lay a piece of Spam on top of the rice, then press down gently.

Fold the bottom of the nori up to cover the Spam and rice. Roll carefully until fully wrapped. Use a little water to seal the edge of the nori. For a restaurant-style look, wrap each musubi in plastic wrap and let them rest for a few minutes. Slice them into bite-sized pieces for serving.