Pan fry spam slices over medium heat, glazing generously with musubi dressing. Set aside.
Cut each nori sheet into 4 long strips, 2” wide. Lightly wet the end of one strip and place another dry strip of nori just over the wet end to create one very long strip (double length of original roughly).
Shape ¼” cup of cooked rice in the center of the strip (over wet seam area) and top with a slice of cooked egg and a piece of cooked spam.
Quickly wrap nori around musubi, wetting loose ends slightly to seal. Glaze top with more musubi dressing. Sprinkle with furikake if using. Repeat with remaining slices of spam. Chill until ready to serve.
If using tempura shrimp, pork tonkatsu or vegan luncheon slices follow the same directions as above, placing desired thinly cut vegetables (carrot, avocado, cabbage) in place of egg and topping with cooked shrimp/pork/etc. Glaze with musubi dressing and serve at room temp.
Additional Musubi Recipes
8 oz pork loin chops cut thinly, pounded flat and cut to 2”x4” strips
2 eggs beaten
1 c flour
1 c panko bread crumbs
Vegetable oil for frying
Season pork with salt and pepper. Dip into flour, then egg, and then panko. Fry over medium heat in hot oil until golden brown and cooked through, 4 min. Chill until ready to assemble.
8 medium prawns, split and skewered
¼ c corn starch
1 c flour
1 egg beaten
1 c water
Combine shrimp and corn starch. Mix flour, egg, water and salt well. Dip shrimp into batter covering very well. Fry in 1” of hot vegetable oil, turning often until golden brown, 2 min. Remove from oil and drain on a paper towel until ready to assemble musubi.