Hashbrown Musubi

Prep:

1. Cut nori sheets into strips. Set aside.
2. Mix all musubi sauce ingredients (soy sauce, sugar, oyster sauce, sriracha) in a sauce pan. Set aside.
3. Cut spam into 8 slices long ways (score one side of spam for extra finesse points). Set aside.

Cook:

1. Airfry frozen hashbrowns at 375F for 10-12 minutes or until edges are nice and brown. Set aside.
2. Lightly cover a pan with cooking oil. Place spam slices on the pan and cook in medium-medium high heat until both sides are lightly brown. Set aside.
3. Cook eggs any way of your choosing. (The author made theirs over easy for some yolk action). Set aside.
4. Heat the sauce pan with mixed musubi sauce on medium-medium high heat until it starts to bubble. Continuously stir until bubbles start to reduce in size and your spoon/spatula is coated. Take off heat. The glaze should thicken even off the heat. Set aside and turn off stove.

Hashbrown Musubi Assembly:

1. Place a cooked hashbrown first.
2. Dip a spam slice in the glaze then place on top of the hashbrown.
3. Top with an egg (and optional cheese).
4. Top with another hashbrown.
5. Carefully wrap nori around the musubi. (Tip: if nori is too short, add a little water to one end of the strip and connect two strips together to make them longer).
6. Enjoy!