Extra Cronchy Spam Musubi

1. Wash rice thoroughly. Cook rice.
2. Open can of spam. Cut longways on its side into 8 even slices (tip: cut in halves for even pieces). Optional: score on the ‘faces’ of the slices to prevent ‘bubbles’ when cooking.
3. Lightly oil pan. Cook on med/med high heat til both sides brown. Side aside.
4. In a sauce pan mix together sugar, soy sauce, oyster sauce, sesame oil, and sriracha. Cook on med high til it bubbles then constantly slow stir til it thickens. Sauce should still be slightly runny while coating your spoon.
5. Cut 4 nori sheets into halves.
6. Assemble musubi by filling 2/3 of your musubi mold with cooked rice. Sprinkle furikake. Press mold down all the way then release the outside mold while pressing down. Rice shape should pop out. Coat spam in sauce. Top spam on rice. Wrap with nori sheet with ‘shiny’ side outside and ‘rough’ side inside.
7. In a bowl, beat one egg, coat your musubi, then roll and cover in panko.
8. In a pan, shallow fry musubi with about a half inch depth of neutral oil on 330F til golden brown (it fries quick!).
9. Let cool on paper towel or wired rack, cut in half and top with kewpie & furikake.