Cook the white rice according to package instructions in a rice cooker.

Make the teriyaki sauce by whisking together the soy sauce, mirin, ginger, garlic, brown sugar, sesame oil, and cornstarch slurry (cornstarch mixed with water). Set aside.

Pour the beaten eggs into a small pan and cook for 1 minute, then flip and cook another minute until you have a thin omelette. Cut the egg into rectangular pieces sized to fit your musubi mold. You can use the spam can as a mold!

In a shallow pan, fry the spam on both sides for 2-3 minutes until browned. Add the teriyaki sauce and let it reduce for a few minutes. Remove the spam and reserve the leftover sauce for dipping.

Cut each nori sheet into thirds. Lay a nori strip on a flat surface and place the musubi mold on top. Add a layer of cooked rice about ½-inch thick, pressing down to flatten with the mold. Sprinkle furikake on top, then add a piece of egg and a piece of spam. Remove the mold and fold the nori over to cover most of the musubi.

Dip a sheet of rice paper in water to soften, place the musubi on top, fold the edges toward the center, then roll up to fully cover the musubi. Repeat with a second layer of rice paper, then repeat the whole process with the remaining musubi.

Heat 3 tablespoon neutral oil in a non-stick pan and fry the spam musubi on each side for 2 minutes until crispy. Serve with extra teriyaki sauce.