Rinse the sushi rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming gummy.

Combine the rinsed rice and 2 cups of water in a rice cooker. Cook according to the manufacturer's instructions.

Once the rice is cooked, transfer it to a large bowl and let it cool slightly.

In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Pour this mixture over the warm rice and gently fold it in using a spatula. This adds flavor and helps the rice achieve the right texture.

Open the can of Spam and remove the block. Slice it into 8 equal pieces.

In a frying pan over medium heat, add the Spam slices. Cook for about 2-3 minutes on each side until they are golden brown.

In a small bowl, combine the soy sauce, mirin, and sugar. Pour this mixture over the Spam slices in the pan.

Continue to cook for another 2-3 minutes, turning the Spam to coat it evenly in the glaze. Remove from heat and let cool slightly.

Place a sheet of plastic wrap on a clean surface and position the musubi mold on top.

Wet your hands to prevent sticking, then take about 1/2 cup of sushi rice and press it firmly into the mold to form a layer.

Place a slice of the glazed Spam on top of the rice layer.

Add another 1/2 cup of sushi rice on top of the Spam and press down firmly to compact it.

Lift the mold straight up to release the musubi. Wrap a half sheet of nori around the musubi, sealing it with a little water if necessary.

Repeat the process for the remaining ingredients.

Optionally, sprinkle sesame seeds on top for garnish.